Crispy Baked Chicken Parmesan (Printable)

Golden oven-baked chicken strips with Parmesan crust, cut fry-style for dipping in marinara and ranch.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lb)

→ Breading

02 - 1 cup panko breadcrumbs
03 - 1/2 cup grated Parmesan cheese
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon dried Italian herbs
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Wet Coating

08 - 2 large eggs
09 - 2 tablespoons milk

→ For Serving

10 - 1 cup marinara sauce for dipping
11 - 1 cup ranch dressing for dipping
12 - Fresh parsley, chopped, optional for garnish

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease with oil.
02 - Slice chicken breasts into thin strips approximately the thickness of classic French fries.
03 - In a shallow bowl, whisk together eggs and milk until well combined.
04 - In another shallow bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, Italian herbs, salt, and pepper.
05 - Dip each chicken strip into the egg mixture, then coat thoroughly with the breadcrumb-Parmesan mixture, ensuring complete coverage.
06 - Arrange breaded chicken strips in a single layer on the prepared baking sheet. Lightly spray or drizzle with oil for enhanced crispiness.
07 - Bake for 20 to 25 minutes, flipping halfway through cooking, until golden brown and internal temperature reaches 165°F.
08 - Serve immediately with warm marinara sauce and cool ranch dressing for dipping. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • You get that satisfying crunch without the mess and guilt of deep frying.
  • They're endlessly dippable, which means your guests will actually linger and chat instead of scarfing down dinner.
  • A batch takes 45 minutes total, making them perfect for weeknight dinners when you want something that feels special.
  • Leftover strips stay crispy for a day and can be reheated without turning soggy, which is rare and wonderful.
02 -
  • Oil matters more than you'd think: I once skipped it thinking they'd crisped enough from the breading, and ended up with a great-tasting but disappointingly chewy result that taught me this step isn't optional.
  • Flipping halfway through is the detail that separates crispy on both sides from crispy on one and pale on the other, and you absolutely cannot skip it without consequences.
03 -
  • Slice your chicken right before breading so it doesn't dry out sitting on the counter, and bread everything in one batch so you're not standing there coating strips one at a time.
  • If you're making these for a crowd, you can bread them up to 2 hours ahead and refrigerate them on the baking sheet covered loosely with plastic wrap, then bake when guests arrive.
Go back