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!
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!
- 1 teaspoon paprika
- 1 1/2 teaspoons dried basil
- 1/4 teaspoon black pepper
- 1/4 cup milk
- 1 egg beaten
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 2/3 cup parmesan cheese grated
- 2 large boneless skinless chicken breasts cut into 8 to 10 strips
- 2/3 cup plain breadcrumbs (like progresso)
- 3/4 teaspoon dried thyme
- Carbohydrate 39.4725511111112 g
- Cholesterol 194.426666666667 mg
- Fat 17.1353493055556 g
- Fiber 3.26545003096263 g
- Protein 59.7744479166667 g
- Saturated Fat 8.09098341666667 g
- Serving Size 1 1 Serving (269g)
- Sodium 1053.749875 mg
- Sugar 36.2071010801485 g
- Trans Fat 1.98571483333333 g
- Calories 563 calories
Step-by-step
- 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.
Freezing and Make-Ahead Preparation
Coating poultry in breadcrumbs and hard cheese requires careful handling if you plan to freeze the items before cooking. Arrange the coated strips in a single layer on a parchment-lined baking sheet and place them in the freezer for two hours until completely solid. Transfer the frozen portions to a heavy-duty freezer bag, squeezing out excess air to prevent freezer burn for up to three months. Thaw the portions overnight in the refrigerator before baking at 400 degrees Fahrenheit to ensure the interior reaches safety standards without burning the exterior crumb coating.Achieving Maximum Crispness
Dry the chicken strips thoroughly with paper towels before dipping them into the milk and egg wash. Excess surface moisture prevents the dairy proteins from adhering properly, leading to bare patches where the breadcrumbs slide off during baking. Shaking the dry ingredients inside a plastic zipper bag distributes the grated parmesan, paprika, and dried herbs evenly across every surface without clumping. Spraying the baking sheet with vegetable oil aerosol guarantees the bottom crust browns properly within the twenty-minute baking window.Judging Doneness Without a Thermometer
Visual and tactile cues replace digital probes when testing thin poultry cuts for doneness. Press the thickest part of a strip with the back of a metal spoon; the meat should offer firm resistance rather than feeling spongy or soft. Cut into the largest piece to verify that the interior juices run completely clear and the muscle fibers appear opaque white rather than translucent pink. Remove the pan from the oven immediately once the crust turns a deep golden brown.
