Honey Mustard Chicken Strips
This Honey Mustard Chicken Strips delivers 56g protein and 1,157 calories per serving — the highest-calorie, highest-protein option in this series, designed for serious surplus eating. Quick-preps 4 servings on the stovetop, though each serving packs enough calories for two full meals. Essential for lifters in a bulk phase pushing 3,500+ daily calories.
Ingredients
- •Chicken Breast, Boneless Skinless(680g)
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •Mayonnaise, Regular(240g)
- •Honey(80g)
- •Mustard, Yellow(60g)
- •Garlic powder(1g)
- •Paprika, Ground(1g)
- •to taste salt and pepper ($0.05)
- •Bread Crumbs, Panko, Dry(480g)
Instructions
- 1In a bowl, combine the mayonnaise, mustard, honey, garlic powder, paprika, and some freshly ground black pepper. Stir until everything is evenly combined then taste and season with salt to your liking. Divide the sauce into two portions. Half will be the marinade and half will be the dipping sauce – it MUST stay separate. Keep the sauce refrigerated until ready to use.
- 2Trim the chicken breasts of excess fat and slice diagonally into 1/2 inch thick strips. You should get about 14-16 strips total. Place the sliced chicken in a bag or bowl with half of the honey mustard sauce and stir to coat. Refrigerate for at least 30 minutes or over night.
- 3Preheat the oven to 400 degrees. Prepare a dredging station by lining a large baking sheet with foil and then placing two wire cooling racks on top. The wire racks keep the strips lifted as they bake so that the bottoms will crisp too. Coat the wire racks with non-stick spray. Pour the panko crumbs into a wide, shallow bowl.
- 4One by one, coat the chicken strips with panko crumbs. Do not wipe off excess honey mustard sauce before coating with panko, the sauce helps it adhere. Place the strips on the wire rack as you bread them. Continue until all of the strips are coated with panko crumbs. Discard the leftover honey mustard sauce that the chicken was marinating in.
- 5Bake the chicken strips in the oven until the crumbs have turned golden brown (about 30 minutes). To Fry: Alternatively, heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until the surface of the oil looks wavy. Fry a few strips at a time on each side until they are golden brown and crispy. Drain on a plate covered with paper towels.
- 6Serve warm with the reserved half of the honey mustard sauce.
Nutrition — Per Serving
1157
calories
56g
protein
56g
fat
- Carbohydrates
- 104g
- Saturated fat
- 9.5g
- Sodium
- 1503 mg
- Dietary fiber
- 6.2g
4 servings per batch · ~386g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
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How much protein does Honey Mustard Chicken Strips have per serving?
Each serving contains 56g of protein and 1157 calories with 56g fat and 104g carbs. This is a high-calorie, high-protein option that delivers substantial macros in a single meal.
How long does Honey Mustard Chicken Strips take to prep?
Marked as quick prep and yields 4 servings, meaning you can batch-cook an entire week of lunches in one stovetop session. This recipe prioritizes speed without compromising on total macronutrient output.
Is Honey Mustard Chicken Strips good for muscle gain?
At 56g protein and 1157 calories per serving, this recipe is built for muscle gain phases where caloric surplus and high protein intake are essential. The carbohydrate content at 104g per serving supports workout performance and recovery.
