Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or tenders
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese (optional but recommended for extra flavor)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoons olive oil or cooking spray
Instructions
- Preheat your oven to 400°F (200°C). Cut the chicken into 1-inch strips and pat dry.
- Arrange three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumb mixture, Parmesan, and seasonings.
- Dip each chicken strip into flour, then eggs, then coat with breadcrumb mixture, pressing gently for adhesion.
- Arrange coated strips on a baking sheet lined with parchment paper or a cooling rack. Spray lightly with olive oil or cooking spray.
- Bake for 20-25 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F. Serve hot.
Notes
- For extra crispiness, lightly spray the chicken with oil before baking.
- Can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 10 minutes to preserve crunch.
- Substitute chicken thighs for breasts with a slightly longer baking time.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
- Diet: High-Protein, Low-Fat
Nutrition
- Serving Size: 1 chicken strip (about 4 pieces total)
- Calories: 320 kcal Kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg