Crispy Baked Chicken Parmesan Fries (Printable)

Golden parmesan-crusted chicken strips baked until crispy, paired with zesty marinara and creamy ranch.

# What You’ll Need:

→ Chicken

01 - 1.1 lb boneless, skinless chicken breasts
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper

→ Breading

04 - 1/2 cup all-purpose flour
05 - 2 large eggs
06 - 1 tablespoon milk
07 - 1 cup panko breadcrumbs
08 - 1/2 cup grated Parmesan cheese
09 - 1 teaspoon garlic powder
10 - 1 teaspoon Italian seasoning
11 - Cooking spray or 2 tablespoons olive oil

→ Dips

12 - 1 cup marinara sauce, warmed
13 - 1/2 cup ranch dressing

# How To Make:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly grease with cooking spray or olive oil.
02 - Slice chicken breasts into 1/2-inch wide strips resembling fries. Season evenly with salt and black pepper.
03 - Arrange three shallow bowls in sequence: flour in first bowl, beaten eggs mixed with milk in second bowl, and combined panko breadcrumbs with Parmesan cheese, garlic powder, and Italian seasoning in third bowl.
04 - Working with one strip at a time, dredge in flour and shake off excess. Dip into egg mixture until fully coated, then press into panko-Parmesan mixture, ensuring thorough coverage on all sides.
05 - Place breaded chicken strips in single layer on prepared baking sheet. Lightly spray or drizzle with olive oil to promote crispiness.
06 - Bake for 20 to 25 minutes, flipping halfway through cooking, until golden brown and internal temperature reaches 165°F.
07 - Transfer hot chicken strips to serving platter. Serve immediately with warm marinara sauce and ranch dressing for dipping.

# Top Tips:

01 -
  • It tastes fried and indulgent but you're actually baking it, which means less guilt and a cleaner kitchen.
  • Kids genuinely ask for these by name, which never happens with vegetables.
  • The whole thing comes together in under 45 minutes, perfect for those nights when you need dinner without the stress.
02 -
  • If you skip the oil spray, they'll bake up pale and chewy no matter how long they stay in the oven—the oil is non-negotiable for crispiness.
  • Flipping them halfway is worth the extra 30 seconds because it ensures both sides brown evenly and you don't end up with one pale side.
03 -
  • Pat your chicken strips completely dry before breading them—any surface moisture will steam instead of crisp.
  • If you're making these for a crowd, you can bread them hours ahead and refrigerate them on the baking sheet until you're ready to bake, which saves time when guests arrive.
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