Parmesan Crusted Chicken Strips

$- 1 lb chicken breast, cut into strips - 1 cup breadcrumbs (preferably panko for extra crunch) - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - 1/2 teaspoon paprika - 2 large eggs - Salt and pepper to taste - Olive oil spray or 2 tablespoons olive oil To make the best Parmesan crusted chicken strips, fresh ingredients matter. Use chicken that looks pink and firm. For the breadcrumbs, choose panko. They give a better crunch than regular ones. Check the Parmesan cheese too; it should smell fresh and nutty. Store it in the fridge for longer life. If you don’t have chicken breast, try chicken thighs. They stay juicy and tender. For cheese, you can use pecorino Romano for a sharper taste. If you are out of garlic powder, fresh minced garlic works great. Just adjust the amount based on your taste. Instead of olive oil, you can use melted butter for a richer flavor. {{ingredient_image_1}} First, gather your ingredients. You need chicken breast, breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, paprika, eggs, and some olive oil. Cut the chicken breast into strips. Make sure they are all about the same size for even cooking. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This helps keep the chicken from sticking. Now it’s time to coat the chicken. In a shallow bowl, mix the breadcrumbs, grated Parmesan, garlic powder, Italian seasoning, paprika, salt, and pepper. Use a whisk to blend them well. In another bowl, beat the eggs until they are smooth. Dip each chicken strip into the egg first, then roll it in the breadcrumb mix. Press down gently to make sure the crumbs stick. Place the coated strips on the baking sheet. If you want them extra crispy, spray or drizzle olive oil on top. Bake the chicken for 20 to 25 minutes. Flip them halfway through for even browning. The chicken should be golden and reach an internal temperature of 165°F. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the strip. If it reads 165°F, it’s safe to eat. If you don’t have a thermometer, cut into a chicken strip. The meat should be white and the juices clear. Let the chicken rest for about 5 minutes before serving. This helps keep it juicy and tender. To make your chicken strips extra crispy, use panko breadcrumbs. Panko is lighter and crunchier than regular breadcrumbs. Before baking, spray a light coat of olive oil on top. This helps create a golden crust. For even more crunch, bake on a wire rack on your baking sheet. This allows air to circulate around the chicken. Want to jazz up the flavor? Add some lemon zest to the breadcrumb mix. This gives a fresh, zesty taste. You can also mix in some crushed red pepper flakes for a spicy kick. If you like herbs, fresh parsley or basil can add brightness. Don’t forget to serve with marinara sauce for a delicious dip! Avoid skipping the egg wash. It helps the breading stick well. Another mistake is overcrowding the baking sheet. Give each chicken strip space to cook evenly. Make sure you flip them halfway through baking for an even crisp. Lastly, check the internal temperature. It should reach 165°F to ensure it's safe to eat. Pro Tips Choose the Right Breadcrumbs: Using panko breadcrumbs will give your chicken strips an extra crunch that regular breadcrumbs can't match. Season Your Chicken: Don't forget to season your chicken strips with salt and pepper before breading for enhanced flavor. Check for Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for safe eating. Let Them Rest: Allow the chicken strips to rest for a few minutes after baking. This helps the juices redistribute, keeping them moist and tender. {{image_2}} To make spicy Parmesan crusted chicken strips, add more heat to the mix. Use cayenne pepper or red pepper flakes in the breadcrumb mix. A teaspoon of either will give it a nice kick. You can also try hot sauce in the egg mixture for added flavor. This simple change makes a big impact. If you want gluten-free chicken strips, swap the breadcrumbs. Use gluten-free panko or crushed cornflakes instead. Make sure the Parmesan cheese is also labeled gluten-free. This way, you avoid any gluten while still enjoying the crispy texture. It’s a great way to cater to dietary needs. You can serve these chicken strips in many fun ways. For a casual dinner, pair them with marinara sauce for dipping. For a party, serve them on skewers with a side of ranch dressing. You can also make a salad with the strips on top, adding a fresh twist. They work well for game day, family gatherings, or even a quick lunch. To keep your Parmesan crusted chicken strips fresh, start by cooling them. Place the strips in an airtight container. They can stay in the fridge for up to three days. For best taste, eat them within two days. If you want them to last longer, consider freezing. To reheat your chicken strips, use an oven for best results. Preheat your oven to 350°F (175°C). Place the strips on a baking sheet. Bake for about 10-15 minutes. This helps keep them crispy. You can also use a microwave, but the texture won’t be as nice. Heat in short bursts to avoid drying them out. If you want to freeze the chicken strips, do so before cooking. Place the breaded strips in a single layer on a baking sheet. Freeze until solid, then transfer them to a freezer bag. They can last up to three months in the freezer. When ready to cook, bake from frozen. Just add a few extra minutes to the cooking time. Yes, you can use regular breadcrumbs. They will work fine. However, panko gives a crispier texture. This crunch makes the chicken strips even tastier. If you want the best results, stick with panko. These chicken strips last about 3 to 4 days in the fridge. Make sure to store them in an airtight container. This keeps them fresh and prevents any odors. If you want them to last longer, consider freezing them. Absolutely! Air-frying works great for these chicken strips. Preheat your air fryer to 400°F (200°C). Cook the strips for about 10 to 12 minutes. Flip them halfway to ensure even cooking. They will come out crispy and juicy, just like from the oven. You learned about the key ingredients for perfect chicken strips and how to keep them fresh. I shared tips for baking and checking doneness, ensuring they're crispy and delicious. You also discovered fun variations, storage tips, and common mistakes to avoid. Remember, experimenting with flavors and techniques will help you make these strips your own. Enjoy creating tasty meals and sharing them with loved ones!$

Crispy and flavorful chicken strips coated in a Parmesan breadcrumb mixture, perfect for dipping.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

1 lb chicken breast, cut into strips
1 cup breadcrumbs (preferably panko)
0.5 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
0.5 teaspoon paprika
2 large eggs
to taste salt and pepper
2 tablespoons olive oil

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder, Italian seasoning, paprika, salt, and pepper. Mix well to combine.
In another bowl, beat the eggs until well mixed.
Dip each chicken strip first into the beaten eggs, ensuring it’s fully coated, then roll it in the Parmesan breadcrumb mixture until well covered. Press gently to adhere.
Place the coated chicken strips on the prepared baking sheet. If desired, lightly spray or drizzle olive oil over the top for added crispiness.
Bake in the preheated oven for 20-25 minutes, flipping halfway through, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F).
Once done, let the chicken strips rest for 5 minutes before serving.

Notes

Serve with marinara sauce for dipping and garnish with extra Parmesan and herbs.

Keyword appetizer, baked, chicken, crispy, Parmesan