Oven Fried Paprika Chicken Strips

February 16, 2026

Plant Based (Vegan) Banana Chocolate Chip Cookie Recipe

Plant-Based Banana Chocolate Chip Cookies These plant-based banana chocolate chip cookies are soft, naturally sweetened, and perfect for using up ripe bananas. Made with oats and simple pantry ingredients, they’re an easy, cozy bake for everyday snacking or sharing. They come together quickly, with no mixer needed, and are just the right balance of comforting banana flavor and melty chocolate. Ingredients 1 flax egg (1 tablespoon ground flax + 3 tablespoons water) 3 ripe bananas, mashed 1 teaspoon vanilla ¼ cup date syrup or maple syrup 1 tablespoon apple cider vinegar 2 cups rolled oats, ground into flour ¼ cup rolled oats ½ teaspoon salt (optional) 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder ½ cup vegan chocolate chips Instructions Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Prepare the flax egg and set aside to thicken. In a large bowl, combine all dry ingredients and stir well. In a separate bowl, mash the bananas and mix ...

I adapted this recipe from Weight Watchers' Oven Fried Paprika Chicken Cutlets. I made chicken strips instead because I knew my kids would love them. They're a bit more work because you have to dip so many pieces but they were a hit!

Oven Fried Paprika Chicken Strips
4 servings (4 chicken strips per serving)

Ingredients

16oz skinless, boneless chicken breast (cut into 16 strips, or 4 thin cutlets)
1/2 cup fat free plain yogurt
4 teaspoons sweet paprika, divided
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
20 salted saltine crackers
cooking spray
2 tablespoons chopped fresh parsley
lemon wedges

Directions

Preheat your oven broiler and place the rack on the top. Line a large baking sheet with parchment and spray lightly with cooking spray.
Pound your chicken strips or cutlets to get them to about 1/4" thick. You could probably just use 16 chicken tenders, but they're a bit more expensive to buy.
Combine the yogurt with 1 teaspoon paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper.
Place the crackers, 3 teaspoons paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor, and pulse a few times until the mixture turns into crumbs. They don't have to be perfect. Dump into another dish.
Dip each chicken piece in the yogurt mixture and then coat with crumb mixture. Place on the lined sheet and bake for 4 minutes under the broiler. Flip the chicken pieces over and broil for another 4 minutes or until the chicken is crispy and cooked through.
Sprinkle some parsley on top and garnish with lemon wedges. I served mine with hot sauce and my girls got ketchup. The next day I made a tortilla and put some Pineapple Salsa on it.