Crispy Baked Chicken Parmesan Fries (Print View)

Golden crispy chicken strips with Parmesan crust, served with warm marinara and cool ranch dips.

# Components:

→ 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

# Preparation Steps:

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 with salt and pepper.
03 - Arrange three shallow bowls: place flour in the first bowl; beat eggs with milk in the second bowl; 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 the egg mixture, then coat thoroughly with the panko-Parmesan mixture.
05 - Place breaded chicken strips in a single layer on the prepared baking sheet. Lightly spray or drizzle with olive oil for extra crispiness.
06 - Bake for 20 to 25 minutes, flipping once halfway through, until golden brown and cooked through with internal temperature reaching 165°F.
07 - Serve hot, fry-style, with warm marinara and ranch dips on the side.

# Expert Advice:

01 -
  • Crispy outside, tender inside, with zero frying mess to clean up afterward.
  • High protein and genuinely satisfying, so it works as a main dish or crowd-pleasing appetizer without guilt.
  • The breading stays crunchy even after sitting out, which is basically magic for entertaining.
02 -
  • Skipping the oil spray before baking is the number one reason these turn out pale and sad instead of golden; that coating makes all the difference.
  • Don't let breaded strips sit around before baking, or the coating gets soggy; get them in the oven within a few minutes of breading.
03 -
  • If you like extra heat, stir some red pepper flakes or cayenne into the panko mixture for subtle spice in every bite.
  • Cutting the chicken strips slightly thinner than you think you need ensures they cook through before the outside gets too dark.
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