Crispy Baked Chicken Parmesan (Printable version)

Tender strips with Parmesan crust baked crisp, paired with zesty marinara and creamy ranch dips.

# What You'll Need:

→ Chicken

01 - 1.1 pounds boneless, skinless chicken breasts
02 - 0.5 teaspoon salt
03 - 0.25 teaspoon black pepper

→ Breading

04 - 0.5 cup all-purpose flour
05 - 2 large eggs
06 - 1 tablespoon milk
07 - 1 cup panko breadcrumbs
08 - 0.5 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 - 0.5 cup ranch dressing

# Directions:

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 0.5-inch wide strips to resemble fries. Season evenly with salt and black pepper.
03 - Arrange three shallow bowls in sequence: place flour in the first bowl, beat eggs with milk in the second bowl, and combine panko breadcrumbs, Parmesan cheese, garlic powder, and Italian seasoning in the third bowl.
04 - Dredge each chicken strip in flour, shaking off excess. Dip into egg mixture, then coat thoroughly with panko-Parmesan mixture, pressing gently to adhere.
05 - Place breaded chicken strips in a single layer on the prepared baking sheet. Lightly spray or drizzle with olive oil for enhanced crispiness.
06 - Bake for 20 to 25 minutes, flipping once halfway through cooking, until golden brown and cooked through with an internal temperature of 165°F.
07 - Serve hot in fry-style presentation with warm marinara sauce and ranch dressing on the side for dipping.

# Expert Advice:

01 -
  • The breading stays shatteringly crisp even after it cools, which means you can actually eat these with your hands without guilt.
  • It's one of those rare dishes that feels indulgent but comes together faster than ordering takeout.
  • Kids and adults lose their minds over the fry presentation, turning a regular Tuesday dinner into something that feels celebratory.
02 -
  • Oil is non-negotiable if you want crispiness from a baked method; skipping it or skimping will give you chewy, dense results that taste like regret.
  • Flipping halfway through makes the difference between one side golden and one side pale, which is a detail that actually matters on the plate.
03 -
  • Pat the chicken completely dry before breading because any moisture is the enemy of crispy coatings and will turn them soggy.
  • If you're preparing these ahead, bread them and refrigerate on the baking sheet for up to two hours before baking, which actually helps the coating set and crisp better.
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