Baked Crispy Chicken Strips
Delight in these easy-to-make Baked Crispy Chicken Strips, perfect for family dinners and gatherings, featuring a flavorful coating and a satisfying crunch.
Ingredients
Chicken
- 1 pound boneless, skinless chicken breasts Feel free to use thighs for moister strips
Coating
- 1 cup breadcrumbs Panko works wonderfully for extra crunch
- 1/2 cup grated Parmesan cheese Or nutritional yeast for a dairy-free option
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika Smoked paprika adds a lovely depth
- Salt and pepper To taste
Dipping Station
- 2 large eggs You can substitute with flax eggs for a vegan option
- Cooking spray or olive oil For drizzling
Instructions
Preparation
- Preheat your oven to 400°F (200°C) to ensure your chicken strips bake evenly.
- Slice the chicken breasts into long, thin strips; this helps them cook faster and makes for perfect dipping sizes.
- In a bowl, combine breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.
- In another bowl, beat the eggs. Dip each chicken strip into the egg, letting the excess drip off, and then coat it with the breadcrumb mixture, pressing lightly to adhere well.
- Place the coated strips on a baking sheet lined with parchment paper, leaving space between each piece.
- Spritz the chicken strips with cooking spray or drizzle with olive oil.
- Bake for about 20-25 minutes, flipping them halfway through until they are golden brown and crispy.
Notes
These chicken strips are perfect for dipping, serving with a salad, or piling on a sandwich. For storage, keep in an airtight container in the fridge for up to three days, or freeze for longer storage. Reheat in the oven for best results.