Crispy Baked Chicken Strips
Perfectly Crispy Chicken Strips Without Deep Frying
About this recipe
These crispy baked chicken strips offer the delightful crunch of fried chicken while retaining a juicy tenderness inside. Ideal for a quick weeknight dinner, this recipe uses double-toasted breadcrumbs and an oven bake method for a healthier twist on classic chicken strips. Serve them hot with your favorite dipping sauce for a satisfying meal.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- Avocado oil spray
Directions
- 1
Preheat the oven to 390°F (200°C).
- 2
Slice chicken breasts into thin strips.
- 3
Toast breadcrumbs on a baking sheet for 5 minutes until golden, then mix with Parmesan, paprika, garlic powder, salt, and pepper.
- 4
Coat chicken strips in flour, dip in beaten eggs, and coat with breadcrumb mixture.
- 5
Place strips on a baking sheet lined with parchment paper and spray with avocado oil.
- 6
Bake for 20-25 minutes, flipping once, until cooked through and crispy.
Chef's tip
For a gluten-free option, substitute all-purpose flour with gluten-free flour and ensure breadcrumbs are gluten-free.
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