Crispy Baked Chicken Parmesan Fries (Print)

Golden oven-baked chicken strips in crispy Parmesan coating, served with marinara and ranch for dipping.

# Components:

→ 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, for garnish)

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease with oil.
02 - Slice chicken breasts into thin strips approximately the thickness of classic French fries.
03 - In a shallow bowl, whisk together eggs and milk until well combined.
04 - In another shallow bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, Italian herbs, salt, and 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 a single layer on prepared baking sheet. Lightly spray or drizzle with oil for enhanced crispiness.
07 - Bake for 20-25 minutes, flipping once halfway through, until golden brown and cooked through with internal temperature reaching 165°F.
08 - Serve immediately with warm marinara sauce and chilled ranch dressing. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • They crisp up in the oven without the guilt of deep frying, staying tender inside while the outside shatters.
  • Your hands stay clean and the whole kitchen doesn't smell like a fryer for three days after.
  • Kids actually eat them without complaining, and honestly, so do most adults I know.
02 -
  • Don't skip the flip halfway through baking, or one side will brown too much while the other stays pale and soft.
  • If you use pre-grated Parmesan, it won't brown as beautifully because of the additives, so splurge on the fresh stuff and grate it yourself.
03 -
  • Toast your panko in a dry pan for two minutes before mixing with the cheese and seasonings—it browns faster and more evenly in the oven.
  • If your chicken breasts are thick, you can slice them in half horizontally first, then cut into fries, which makes them more consistent and they cook through better.
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