Crispy Baked Chicken Parmesan Fries (Print Version)

Golden chicken strips with Parmesan crust, baked until crispy and served with marinara and ranch for dipping.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 lb)

→ Breading

02 - 1 cup panko breadcrumbs
03 - 1/2 cup grated Parmesan cheese
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon dried Italian herbs
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Wet Coating

08 - 2 large eggs
09 - 2 tablespoons milk

→ For Serving

10 - 1 cup marinara sauce
11 - 1 cup ranch dressing
12 - Fresh parsley, chopped (optional)

# Steps to Follow:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease with oil.
02 - Slice chicken breasts into thin strips approximately the thickness of classic French fries.
03 - In a shallow bowl, whisk together eggs and milk until well combined.
04 - In another bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, Italian herbs, salt, and black pepper.
05 - Dip each chicken strip into egg mixture, then coat thoroughly with breadcrumb-Parmesan mixture.
06 - Place breaded chicken strips in a single layer on prepared baking sheet. Lightly spray or drizzle with oil for enhanced crispiness.
07 - Bake for 20-25 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F.
08 - Transfer to serving plate and serve immediately with warm marinara and ranch dips. Garnish with fresh parsley if desired.

# Additional Tips::

01 -
  • They bake in the oven, so you skip the oil splatter and still get that satisfying crunch.
  • The Parmesan adds a savory richness that makes every bite addictive.
  • Cutting them fry-style makes dipping easy and portion control practically invisible.
  • Kids and adults both reach for seconds without hesitation.
02 -
  • Skipping the oil spray can leave the breading pale and less crispy, so do not skip that step.
  • Flipping the strips halfway through ensures even browning on both sides and prevents any sogginess.
  • Overcrowding the pan traps steam and ruins the crunch, so give each strip its own space.
03 -
  • Press the breading firmly onto each strip so it sticks during baking and does not fall off when you flip them.
  • Use a wire rack on top of your baking sheet if you want air to circulate underneath for even crispier results.
  • Let the chicken rest at room temperature for about ten minutes before slicing to make cutting cleaner and easier.
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