Description
Golden baked chicken strips coated in garlic, parmesan, and crispy panko for a juicy inside and crunchy, savory crust. Perfect for dinner, dipping, wraps, or meal prep.
Ingredients
Units
Scale
- 1 1/2 pounds chicken tenders
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 3/4 cup finely grated parmesan cheese
- 4 cloves garlic, minced very finely
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and place a wire rack on top if available.
- Place the flour in one shallow bowl. Beat the eggs in a second bowl. In a third bowl, combine the panko breadcrumbs, parmesan cheese, minced garlic, Italian seasoning, paprika, salt, and black pepper.
- Lightly grease the wire rack or parchment paper.
- Pat the chicken tenders dry. Coat each piece in flour, dip into the beaten eggs, then press into the breadcrumb mixture until fully coated.
- Arrange the coated chicken strips on the prepared baking sheet. Drizzle lightly with olive oil.
- Bake for 18 to 22 minutes, flipping once halfway through, until golden and crisp and the internal temperature reaches 165°F.
- Let rest for 2 to 3 minutes, then sprinkle with chopped parsley and serve warm.
Notes
- Use freshly grated parmesan for the best flavor and texture.
- Do not overcrowd the pan or the strips may steam instead of crisp.
- For air fryer cooking, cook at 400°F for 10 to 12 minutes, flipping halfway through.
- Leftovers reheat best in the oven or air fryer.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 2 g
- Sodium: 980 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 47 g
- Cholesterol: 185 mg