Preheat your oven to 450˚F. This high temperature is key to achieving that perfect crispy exterior.
Line a large, rimmed baking sheet with foil. This makes for easier clean-up and helps in cooking the chicken evenly.
In a large bowl, whisk together 1/3 cup dijon mustard, 1/3 cup real mayo, and 3 pressed garlic cloves. Let this mixture sit while you prepare the chicken to allow the flavors to blend.
In a separate bowl, place your bread crumbs. You can use a mix of seasoned Italian-style and panko for the best texture.
Rinse the chicken breasts under cold water and pat them dry with paper towels. Trim any excess fat, and cut them into 1-inch thick strips for even cooking.
Season both sides of the chicken strips with sea salt and pepper. This step enhances the overall flavor.
Coat each chicken strip in the mustard mixture, ensuring it’s well covered before rolling them in the breadcrumbs. Make sure to press the crumbs onto the chicken for a nice coating.
Transfer the breaded chicken strips to the prepared baking sheet. Be careful not to overcrowd them to achieve the best crispiness.
Bake in the preheated oven for 15 to 17 minutes or until the chicken is cooked through and golden brown. You can check for doneness by cutting one of the strips in half to ensure it's no longer pink inside.
While the chicken is baking, make your dipping sauce by mixing together 1/3 cup dijon mustard, 1/3 cup honey, and 1/3 cup real mayo in a medium bowl or blender until well blended. If using, stir in the poppy seeds for added texture.
Once baked, let the chicken strips rest for a few minutes before serving, allowing the juices to redistribute for maximum flavor.
