Description
A lightning-fast, budget-friendly dinner featuring crispy, golden chicken strips coated in panko and parmesan cheese, baked to perfection in just 20 minutes.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1.5 lbs / 680g)
- 1 cup panko breadcrumbs (90g)
- ½ cup grated parmesan cheese (50g)
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- ½ tsp salt
- ¼ tsp black pepper
- Cooking spray or olive oil (for spraying)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or grease lightly.
- Pat chicken breasts dry with paper towels. Slice horizontally to create even cutlets, then cut into 1-inch wide strips.
- In a shallow bowl, whisk together panko breadcrumbs, grated parmesan, garlic powder, onion powder, dried parsley, salt, and black pepper.
- In a second shallow bowl, whisk eggs with a splash of milk or water until smooth.
- Dip each chicken strip into the egg wash, letting excess drip off, then press firmly into the panko mixture to coat evenly.
- Place coated strips on the baking sheet, leaving space between them. Spray tops lightly with olive oil spray.
- Bake for 10-12 minutes, flipping halfway through and spraying the other side with oil, until internal temperature reaches 165°F (74°C) and crust is golden.
Notes
Pat chicken dry before coating to ensure the crust sticks. Do not overcrowd the pan to prevent steaming. For extra crispiness, use a wire rack. Leftovers reheat best in an oven or air fryer, not a microwave.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 2 tenders per servin
- Calories: 320
- Sugar: 1
- Sodium: 450
- Fat: 14
- Saturated Fat: 5
- Carbohydrates: 12
- Fiber: 1
- Protein: 35
Keywords: chicken tenders, parmesan chicken, quick dinner, family meal, baked chicken, panko crust, easy recipe, weeknight dinner