Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts or tenders
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese (optional)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- Cooking spray or oil for baking
Instructions
- Slice the chicken into uniform strips; pat dry and season lightly with salt and pepper.
- Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumb mixture with Parmesan, paprika, garlic, onion powder, salt, and pepper. Lightly spray the chicken strips with cooking spray.
- Dredge each chicken strip in flour, then dip into the egg, and coat thoroughly with the breadcrumb mixture. Repeat the egg and breadcrumb steps for extra crunch.
- Arrange the coated chicken strips on a baking sheet lined with parchment paper or silicone mat. Lightly spray the tops with cooking spray.
- Bake in a preheated oven at 400°F (200°C) for 20-25 minutes or until golden brown and cooked through. Serve hot with favorite dips.
Notes
- To keep leftovers crispy, store in an airtight container in the refrigerator up to 3 days.
- Reheat in an air fryer or oven at 350°F (175°C) until crispy again.
- You can customize the seasoning by adding different herbs or spices to the breadcrumb mixture.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 4 pieces
- Calories: 320 kcal Kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 80 mg