Tuesday, August 25, 2015

Parmesan Baked Chicken Strips

Parmesan Baked Chicken Strips: Savory Sweet and Satisfying

I do not know what it is about chicken strips, but my kids always seem more willing to try chicken strips than a chicken breast. Especially if that chicken strip has cheese in the breading. 

These chicken strips baked up nice an crispy and were devoured by the entire family. They are also great for dipping in your favorite sauces, like ranch, ketchup or barbecue sauce.

Parmesan Baked Chicken Strips


  • 1 teaspoon black pepper
  • 2 teaspoons garlic powder
  • 1 1/4 teaspoons onion powder
  • 1/4 teaspoon cayenne pepper
  • 1 cup buttermilk
  • 1 tablespoon Frank's Red Hot Sauce
  • 4 boneless skinless chicken breasts
  • 1 1/4 cups all purpose flour
  • 1 1/4 cups panko bread crumbs
  • 1/4 cup cornmeal
  • 1/4 cup grated parmesan cheese
  • 4 tablespoon unsalted butter, cut into 4 pieces


  1. In a small bowl mix together the black pepper, garlic powder, onion powder and cayenne pepper.
  2. In a large sealable bag, add in the buttermilk, hot sauce and 1 tablespoon of spice mixture. Close bag and shake to mix.
  3. Cut chicken breasts into strips and add to the bag. Close the bag and turn to coat the chicken well.
  4. Refrigerate for at least 4 hours or overnight.
  5. Preheat oven to 400ยบ F.
  6. Line a cookie sheet that had sides with parchment paper and place butter on it.
  7. Place the cookie sheet into the oven just until the butter is melted. You do not need to wait until the oven is preheated to put the cookie sheet in to melt the butter. You can put it in while the oven preheats.
  8. In a large flat dish combine the flour, panko, cornmeal, parmesan cheese and remaining spice mixture.
  9. Remove chicken from the bag one piece at a time and place it into the flour mixture coating both sides and pressing down to make sure the mixture sticks well.
  10. Place the chicken onto the cookie sheet with the melted butter. Continue until all of the chicken is breaded and on the cookie sheet.
  11. Bake for 13 minutes, then flip and bake for another 5-8 minutes.
  12. Turn on the broiler and broil chicken until your reach your desired crispiness.

Serves: 6
Calories: 425
Total Fat: 12g
   Saturated: 5.9g
   Polyunsaturated: 0.6g
   Monounsaturated: 2.5g
   Trans: 0g
Cholesterol: 90.6mg
Sodium: 326.4mg
Potassium: 132.3mg
Total Carbs: 43.9g
   Dietary Fiber: 1.3g
   Sugars: 3.3g
Protein: 34.9g
Vitamin A: 7.2%
Vitamin C: 3.3%
Calcium: 10.4%
Iron: 14.5%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Chef in Training.
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