Crispy Baked Chicken Parmesan (Printable)

Tender, golden-baked chicken strips with a Parmesan crust paired with zesty marinara and creamy ranch dips.

# What You'll Need:

→ Chicken

01 - 1.1 lb 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

# Step-by-Step Guide:

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 resembling fries. Season with salt and pepper.
03 - Arrange three shallow bowls: place flour in first bowl; beat eggs with milk in second bowl; combine panko, Parmesan, garlic powder, and Italian seasoning in third bowl.
04 - Dredge each chicken strip in flour, shaking off excess. Dip into egg mixture, then coat thoroughly with panko-Parmesan mixture.
05 - Place breaded strips in a single layer on prepared baking sheet. Lightly spray or drizzle with olive oil for enhanced crispiness.
06 - Bake for 20-25 minutes, flipping once halfway through, until golden brown and cooked through with internal temperature reaching 165°F.
07 - Transfer to serving plate. Serve hot with warm marinara and ranch dips on the side.

# Expert Suggestions:

01 -
  • These are crispy on the outside but stay tender inside, which means you actually taste the chicken instead of just crunch.
  • They come together in under an hour, making them perfect for weeknight dinners or impressing people without the stress.
  • Baking instead of frying means less guilt and less cleanup, but nobody can tell the difference.
02 -
  • If you skip the olive oil or cooking spray, you'll end up with breading that looks pale and tastes more like cardboard than anything else—the oil is not optional, it's essential.
  • Flipping them halfway is the difference between unevenly cooked strips and perfectly golden ones from every angle.
03 -
  • Use a meat thermometer to check doneness—it removes all the guesswork and ensures the chicken is never dry or undercooked.
  • Let your egg-milk mixture sit for a minute before dipping; it gets slightly thicker and coats more evenly.
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