Crispy Baked Chicken Parmesan Fries (Printable)

Golden chicken strips with Parmesan-panko coating, oven-baked until crispy and served with marinara and ranch for dipping.

# 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
11 - 1 cup ranch dressing
12 - Fresh parsley, chopped (optional)

# How To Make:

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 black pepper.
05 - Dip each chicken strip into the egg mixture, then coat thoroughly with the breadcrumb-Parmesan mixture, ensuring full coverage.
06 - Place breaded chicken strips in a single layer on the prepared baking sheet. Lightly spray or drizzle with oil for enhanced crispiness.
07 - Bake for 20-25 minutes, flipping halfway through cooking, until golden brown and internal temperature reaches 165°F.
08 - Transfer to serving platter immediately. Serve with warm marinara and cool ranch dips. Garnish with fresh parsley if desired.

# Top Tips:

01 -
  • They're baked instead of fried, so you skip the oil splatters and get that crispy exterior anyway.
  • The Parmesan adds an umami punch that plain breading could never deliver, making them taste restaurant-quality.
  • Kids actually eat vegetables without complaint when these are on the plate, and grown-ups devour them just as fast.
02 -
  • Don't skip the flip midway through baking—I learned this the hard way when my first batch had one side barely golden and the other almost burnt.
  • The oil spray or drizzle is non-negotiable if you want that shatteringly crisp coating; without it, they stay more tender and cake-like.
03 -
  • If you're making these for a crowd, you can bread all the strips ahead of time and refrigerate them for several hours before baking, which saves stress during entertaining.
  • A light spritz of cooking spray is actually more effective than drizzling oil because it creates an even distribution and prevents soggy spots from pooling.
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