Crispy Baked Chicken Parmesan Fries (Print Version)

Parmesan-crusted chicken strips baked crispy, served with marinara and ranch dips. Perfect appetizer or main dish.

# What You'll Need:

→ Chicken

01 - 1.1 lb boneless, skinless chicken breasts
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper

→ Breading

04 - 1/2 cup all-purpose flour
05 - 2 large eggs
06 - 1 tablespoon whole milk
07 - 1 cup panko breadcrumbs
08 - 1/2 cup grated Parmesan cheese
09 - 1 teaspoon garlic powder
10 - 1 teaspoon Italian seasoning
11 - Cooking spray or 2 tablespoons olive oil

→ Dips

12 - 1 cup marinara sauce, warmed
13 - 1/2 cup ranch dressing

# Steps to Follow:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly grease with cooking spray or olive oil.
02 - Slice chicken breasts into 1/2-inch wide strips resembling fries. Season with salt and pepper.
03 - Arrange three shallow bowls: place flour in the first; whisk eggs with milk in the second; combine panko breadcrumbs, Parmesan cheese, garlic powder, and Italian seasoning in the third.
04 - Coat each chicken strip in flour, shaking off excess. Dip into egg mixture, then thoroughly coat with panko-Parmesan mixture.
05 - Place breaded strips in a single layer on prepared baking sheet. Lightly spray or drizzle with olive oil for enhanced crispiness.
06 - Bake for 20 to 25 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F.
07 - Transfer to serving plate while hot. Serve fry-style with warm marinara and ranch dips on the side.

# Additional Tips::

01 -
  • Baked instead of fried, so you get all the crunch without standing over hot oil or feeling guilty afterward.
  • The Parmesan in the breading creates a salty, nutty crust that tastes like something from a fancy Italian spot.
  • Perfect for picky eaters, game nights, or when you want comfort food that actually has protein in it.
02 -
  • Don't skip the oil spray before baking, without it the breading stays dull and soft instead of turning crispy and golden.
  • Flip them halfway through or the bottom will brown too fast and the top will stay pale and sad looking.
  • Let the breaded strips sit for a minute before baking so the coating has time to set and won't fall off as easily.
03 -
  • Use a meat thermometer to check doneness instead of guessing, overcooked chicken breast is the fastest way to ruin this dish.
  • If the strips are different thicknesses, pull the thinner ones out early so they don't dry out while the thicker ones finish.
  • Double the batch and freeze half before baking, then bake straight from frozen at the same temp for about 30 minutes.
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