Crispy Baked Chicken Parmesan Fries (Print)

Golden breaded chicken strips with Italian seasoning, baked to crispy perfection and served with zesty marinara and creamy 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

# Directions:

01 - Preheat the 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; beat eggs with milk in the second; combine panko, Parmesan, garlic powder, and Italian seasoning in the third.
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 the breaded strips in a single layer on the prepared baking sheet. Lightly spray or drizzle with olive oil for extra crispiness.
06 - Bake for 20-25 minutes, flipping once halfway through, until golden brown and cooked through with an internal temperature of 165°F.
07 - Transfer to a serving platter and serve hot with warm marinara and ranch dips on the side.

# Expert Advice:

01 -
  • They taste like you spent hours frying, but you actually just baked them and kept your kitchen grease-free.
  • The Parmesan crust gets shatteringly crisp while the chicken stays impossibly tender inside, no dry strips allowed.
  • Kids eat them without negotiation, and adults keep reaching for just one more.
02 -
  • The oil or cooking spray step is non-negotiable if you want actual crispiness; baking them completely dry gives you a sad, pale coating.
  • Flipping them halfway through makes the difference between one side being crispy and both sides being crispy.
03 -
  • Pound the chicken breasts to a consistent thickness before slicing so every strip cooks at the same speed and no piece ends up rubbery.
  • Don't overthink the panko-to-Parmesan ratio; the cheese is there for flavor and color, not to take over the crunch.
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