Stop Settling for Basic Nuggets: Like Crispy Chicken Strips, But Better – Parmesan Herb Chicken Strips: Chicken breast strips coated in whole-wheat breadcrumbs and Parmesan cheese, baked until golden.

Forget soggy drive-thru strips. These Parmesan Herb Chicken Strips taste like your favorite crispy chicken—just smarter, lighter, and packed with flavor that actually clings. Whole-wheat crunch meets salty Parmesan and fresh herbs for a bite that snaps and melts at the same time.

No deep fryer, no greasy aftermath, no nap required. Just golden, juicy chicken that makes weeknights feel like cheat day—without the guilt.

What Makes This Recipe So Good

• All crunch, no fry: You get a legit golden crust using the oven. The secret?

  High heat and a wire rack for airflow.

• Flavor locked in: Parmesan and herbs in the coating mean every bite is seasoned, not just the surface.
• Whole-wheat breadcrumbs: They add nutty depth and extra fiber without shouting “health food.” Sneaky wins.
• Kid-approved, adult-optimized: Mild enough for picky eaters, elevated enough for food snobs (you know who you are).
• Meal-prep friendly: Bake once, eat twice—or thrice. They reheat like champs.

Shopping List – Ingredients

• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch-wide strips
• 1 cup whole-wheat breadcrumbs (Panko-style if available)
• 1/2 cup finely grated Parmesan cheese
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika (optional but awesome)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 large eggs
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil (plus more for spraying or brushing)
• Fresh parsley or basil, minced (for garnish)
• Lemon wedges (for serving)
• Your favorite dipping sauce: marinara, honey mustard, ranch, or a lemon-garlic yogurt dip

Instructions

1. Prep the stage: Preheat oven to 425°F (218°C). Line a sheet pan with foil or parchment and set a wire rack on top.

   Lightly oil or spray the rack.

2. Pat dry like you mean it: Use paper towels to thoroughly dry the chicken strips. This is how you get that crust to cling.
3. Set up breading station: In a shallow bowl, whisk eggs, Dijon, and olive oil. In another bowl, mix breadcrumbs, Parmesan, Italian seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper.
4. Dunk and coat: Dip each chicken strip in the egg mixture, let excess drip, then press into the breadcrumb-Parmesan mix.

   Really press—adhesion is everything.

5. Rack ’em up: Arrange coated strips on the oiled rack with a little breathing room. Lightly mist or brush tops with oil for maximum browning.
6. Bake to golden: Bake 14–18 minutes until the coating is crisp and the chicken hits an internal temp of 165°F (74°C). For extra color, broil 1–2 minutes at the end—watch closely.
7. Finish strong: Rest 3 minutes, sprinkle with fresh parsley or basil, and hit with a squeeze of lemon.

   Serve hot with your favorite dip.

How to Store

• Fridge: Cool completely. Store in an airtight container for up to 4 days. Place a paper towel underneath to keep the crust crisp.
• Freezer: Freeze in a single layer on a sheet pan until firm, then transfer to a freezer bag for up to 2 months.

  Label it—future you will be grateful.

• Reheat: Oven or toaster oven at 400°F (204°C) for 8–10 minutes, or air fryer at 375°F (190°C) for 5–7 minutes. Skip the microwave unless “soft and sad” is your brand.

Benefits of This Recipe

• Leaner than fried: You get crunchy satisfaction with a fraction of the oil. Your air fryer might feel threatened.
• High protein, real ingredients: Chicken breast, Parmesan, whole-wheat crumbs.

  No mystery meat vibes.

• Weeknight-ready: From start to finish in about 35 minutes. Faster than waiting for delivery during peak hours, FYI.
• Customizable flavor: The herb-Parmesan base plays well with dozens of spice profiles. See variations below.
• Kid- and crowd-friendly: These disappear at parties, potlucks, and halftime.

  Consider doubling the batch.

Don’t Make These Errors

• Skipping the rack: Baking directly on a sheet traps steam. You’ll get pale, soggy bottoms, and nobody wants that.
• Wet chicken: If you don’t pat dry, the coating slides off like a bad handshake.
• Underseasoning: Salt the coating. Parmesan is salty, but not enough on its own.

  Taste a pinch before coating.

• Overbaking: Dry chicken is a crime. Start checking at 14 minutes. Use a thermometer if you’ve got one.
• Skimping on oil spray: A light mist equals golden crunch.

  No oil equals meh.

Variations You Can Try

• Spicy Parmesan Crunch: Add 1/2 teaspoon cayenne or chipotle powder to the breadcrumb mix. Serve with a smoky paprika mayo.
• Lemon-Pepper Twist: Add 1 tablespoon lemon zest and 1 teaspoon cracked black pepper. Finish with extra zest and a lemon squeeze.
• Garlic-Herb Upgrade: Double the garlic powder and add 1 teaspoon dried parsley + 1/2 teaspoon thyme.

  Comfort food energy.

• Gluten-free: Use gluten-free panko and confirm your Dijon and spices are GF. Same method, all the crunch.
• Air Fryer Method: 400°F (204°C) for 8–10 minutes, flipping halfway. Work in batches; don’t crowd the basket.
• Cheesy Crust 2.0: Swap 1/4 cup breadcrumbs for extra Parmesan for a richer, saltier bite.

  Balance with a squeeze of lemon.

• Herb Garden Flex: Fold 2 tablespoons finely chopped fresh basil and parsley into the crumb mix. Fresh herbs = big aroma.

FAQ

Can I use chicken thighs instead of breasts?

Yes. Cut boneless, skinless thighs into strips of similar size for even cooking.

They’ll be juicier and slightly richer—bake time may be 2–3 minutes longer.

Do I need Panko, or will regular whole-wheat breadcrumbs work?

Both work. Panko delivers a lighter, crispier texture, while regular whole-wheat crumbs give a tighter, toastier crust. Choose your crunch level.

How do I keep the coating from falling off?

Dry the chicken well, press the crumbs firmly into the surface, and let the coated strips rest on the rack for 5 minutes before baking.

Avoid flipping too early.

What dipping sauce pairs best?

Top picks: lemon-garlic yogurt, spicy honey mustard, marinara with red pepper flakes, or a classic ranch. The Parmesan-herb profile plays well with creamy or tangy sauces.

Can I make these ahead?

Absolutely. Bread the strips, place on a rack, and refrigerate uncovered for up to 8 hours.

Bake straight from the fridge—add 1–2 minutes if needed.

Is fresh Parmesan better than pre-grated?

Freshly grated Parm (finely grated) melts and adheres better, and the flavor pops more. Pre-grated works in a pinch, but check for anti-caking agents that can dull browning.

Wrapping Up

Look, these are not “healthy-ish chicken fingers” you tolerate. These are crispy, juicy, Parmesan-packed strips you’ll actually brag about.

Simple ingredients, bold flavor, zero deep fryer drama—plus leftovers that reheat like a pro. Make a batch tonight, stash a few for tomorrow, and enjoy the smug satisfaction of outsmarting takeout. Your oven just became the MVP.