Parmesan Breaded Chicken Strips
Crispy, golden, and packed with flavor, these Parmesan Breaded Chicken Strips are a satisfying twist on a classic favorite! Coated in a mouthwatering blend of Panko breadcrumbs, grated Parmesan cheese, and savory spices like garlic powder and paprika, these baked chicken strips achieve the perfect balance of crunch and tenderness without the need for deep frying. With a quick prep time of just 20 minutes and a healthier oven-baked method, this recipe is ideal for busy weeknights, kid-friendly dinners, or casual gatherings. Serve these irresistible chicken strips warm with your favorite dipping sauces—whether it’s creamy ranch, tangy honey mustard, or zesty marinara—for a crowd-pleasing dish everyone will devour. Perfectly crispy outside and juicy inside, these Parmesan Breaded Chicken Strips are destined to become a family favorite!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts (boneless, skinless)
- 0.5 cups All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 cup Panko breadcrumbs
- 0.5 cups Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Dried parsley
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Olive oil or cooking spray
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly grease it with olive oil or cooking spray to prevent sticking.
Cut the chicken breasts into evenly sized strips, roughly 1 inch wide, for even cooking.
Set up a breading station with three shallow bowls. In the first bowl, add the flour. In the second bowl, whisk together the eggs and milk. In the third bowl, combine the Panko breadcrumbs, grated Parmesan cheese, garlic powder, paprika, dried parsley, salt, and black pepper.
Dredge each chicken strip in the flour, ensuring it is lightly coated. Shake off any excess flour.
Dip the floured chicken strip into the egg mixture, allowing any excess to drip off.
Press the chicken strip into the breadcrumb mixture, ensuring it is fully coated on all sides. Repeat these steps with all remaining chicken strips.
Place the breaded chicken strips on the prepared baking sheet, leaving space between each piece to allow for even cooking.
Lightly spray or drizzle the top of the chicken strips with olive oil to help them achieve a golden, crispy finish.
Bake the chicken strips in the preheated oven for 20 minutes, flipping them halfway through to ensure both sides are crispy and cooked through.
Remove the chicken strips from the oven and let them rest for 2-3 minutes before serving.
Serve warm with your favorite dipping sauces, such as marinara, ranch, or honey mustard.
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 16% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 979 mg | 43% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.7 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 171 mg | 13% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 347 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
