Editors' Pick
Oven-baked Parmesan Chicken Strips
"These are so fast and just plain delicious as either an entree or an appetizer. The aroma is just like pizza as they're baking, very tempting! They're nice with a marinara dipping sauce, but I actually like them plain, with garlic bread and a salad. And if you line your baking sheet with foil, clean-up is a snap!"
photo by anniesnomsblog
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
2-3
ingredients
- 2 large boneless skinless chicken breasts, cut into 8 to 10 strips
- 1⁄4 cup milk
- 1 egg, beaten
- 2⁄3 cup parmesan cheese, grated
- 2⁄3 cup plain breadcrumbs (like Progresso)
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon garlic powder
- 3⁄4 teaspoon dried thyme
- 1 1⁄2 teaspoons dried basil
- 1⁄4 teaspoon black pepper
- 1 teaspoon paprika
directions
- Spray a baking sheet with non-stick spray.
- In a shallow dish, combine milk and egg.
- In a plastic zipper bag, combine Parmesan cheese, bread crumbs, onion powder, garlic powder, thyme, basil, pepper and paprika.
- Dip chicken strips first in milk mixture, then toss to coat evenly in the breadcrumb/cheese mixture.
- Place on baking sheets and bake at 400 degrees F for 20 minutes or until golden.
Questions & Replies
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How can I removve a board? I have two mistakes! -
I'm sorry because I know this doesn't have anything to do with the recipe (although it does look good and I have saved it) but what do DH and DD stand for? It is driving me crazy! -
Good but I like them with the sauce
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nutritional content per serving
Reviews
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My family enjoyed these VERY much! Enough that they didn't use anything to dip them in. :) I will continue to make these, doubling the recipe for convient snacks and meals. Thanks so very much!!! Note: I've made these several more times, increasing the onion powder and garlic powder because we love them both. I now turn them after 10 minutes in the oven and it's helped keep them from sticking. This is a terrific recipe!
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Turned out great. The one thing my husband did when he cooked them was to spray the tops of the strips with cooking spray. It helped to make them more crispy. -
The only thing that made this edible was dipping it in ketchup
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Super recipe! My DH and DD loved them, too. I served them with cabbage. Will definitely make this again and again! Thanks for a terrific recipe! -
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With a few simple adjustments this recipe is great! I made sure to add salt (to taste) and paprika to the coating mix. Also, I put cookie cooling racks on the cookie sheet and baked the strips on top of those so that the coating would also be crispy underneath. I know that my oven bakes about 25 degrees lower so I increased the oven temperature to 425. A nice honey mustard dipping sauce on the side made these strips the perfect snack!
see 67 more reviews
Tweaks
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Panko crumbs instead of bread crumbs, ratio of crumbs to Parmesan, 3 to 1, added parsley flakes, no thyme, substituted sour cream for milk. -
I used Panko breadcrumbs which made it crispy. Flipped it half way and broiled for a few minutes. Also used chicken tenderloin. Served with spaghetti squash. So delicious!
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I love this recipe! I'm not a fan of using a plastic bag for shaking as I feel it can be wasteful and for me its harder to get an even coating. I've also added a flour mix to the chicken strip coating stage that consists of flour(1 cup)/salt(1 tsp)/pepper(1tsp) per 2 chicken breasts. (I don't put pepper in with the breadcrumb mix) When I'm coating the chicken strips I first put them in the flour, then the egg wash, then the bread crumb mixture and they're done and ready for the oven. My family loves this recipe so much that I usually make a double batch and toss the extras in the freezer for them to cook whenever they want a snack! Thanks for the recipe, I really enjoy it! -
I used chicken tenderloins instead of the breasts. I marinated them for about 2 hours in Italian dressing before following the recipe. I baked them for 25 - 30 minutes. I served them over angel hair pasta topped marinara sauce and fresh grated Romano cheese.
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Buy 5-6 large, boneless, skinless, hand-trimmed chicken breasts. Rinse and pat dry. Cut into 1" cubes. Double the ingredients. Whisk eggs and milk in a bowl, then put in a Ziploc bag. Prepare all of the other ingredients in a separate Ziploc bag and shake. Put all of the chicken cubes in the egg/milk bag and shake/flip to get on all of the chicken. Use a large, slotted spoon and transfer all of the chicken to the seasoned Ziploc bag then shake/flip to cover all of the chicken. Set Ninja crockpot to bake at 400°F. Put all of the seasoned chicken in. Cook about 40 minutes, stirring occasionally. Serve over rice and add chopped tomatoes, olives and onions on top. Also add shredded Parmesan and Mozzarella cheese. Enjoy!
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RECIPE SUBMITTED BY
EdsGirlAngie
LaSalle County, Illinois
