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Parmesan Herb Chicken Strips

Print Recipe
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  1. 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. Use paper towels to thoroughly dry the chicken strips. This is how you get that crust to cling.
  3. 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. Dip each chicken strip in the egg mixture, let excess drip, then press into the breadcrumb-Parmesan mix. Really press—adhesion is everything.
  5. Arrange coated strips on the oiled rack with a little breathing room. Lightly mist or brush tops with oil for maximum browning.
  6. 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. Rest 3 minutes, sprinkle with fresh parsley or basil, and hit with a squeeze of lemon. Serve hot with your favorite dip. Looking for more crowd-pleasing bites? These pair perfectly with our 10-minute flatbread pizza for the ultimate game-day spread.