Crispy Baked Chicken Parmesan Fries (Printable version)

Golden breaded chicken strips cut fry-style, coated in Parmesan crumbs and oven-baked until crispy. Ideal for dipping in marinara or ranch.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 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 garnish)

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease with cooking oil.
02 - Slice chicken breasts into thin strips approximately the thickness of French fries.
03 - Whisk together eggs and milk in a shallow bowl until 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 egg mixture, then coat thoroughly with breadcrumb-Parmesan mixture, ensuring even coverage.
06 - Place breaded chicken strips in single layer on prepared baking sheet. Lightly spray or drizzle with cooking 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. Garnish with fresh parsley if desired. Serve with warm marinara and chilled ranch dips.

# Expert Advice:

01 -
  • It's crispy and golden on the outside but stays juicy inside, and you don't need a deep fryer to pull it off.
  • The fry format turns dinner into something fun and interactive, even for picky eaters.
  • You can prep these ahead and bake them when guests arrive, making you look way more organized than you actually are.
02 -
  • Don't skip the oil spray before baking, because it's the difference between crispy and disappointingly dry, and it takes literally ten seconds.
  • Flipping them halfway through ensures both sides get equally golden and the coating doesn't burn on the bottom while the top stays pale.
03 -
  • Use your sharpest knife for slicing the chicken because a dull blade tears the meat instead of cutting cleanly, and that changes everything about how evenly they cook.
  • Parchment paper is worth the small cost because it eliminates sticking drama and makes cleanup feel like a victory rather than a chore.
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