Crispy Baked Parmesan Chicken Strips Food

CRISPY PARMESAN CHICKEN STRIPS

Steps:

• Cut the chicken breast into strips--the size is your choice.
• Crush the seasoned croutons and place in a dish.
• Add the Parmesan cheese, parsley, and garlic salt--mix well.
• In a separate bowl whisk the egg whites and water together.
• Dip the chicken into the egg wash and then into the crumbs.
• Place on sprayed pan and bake at 450 degrees for 14-16 minutes.
• Serve with Ranch Dressing.

CRISPY BAKED CHICKEN STRIPS

Steps:

• Cut chicken breasts into thin strips, about one inch wide.
• Longer sections can be cut in half to have uniform pieces.
• Mix cracker crumbs and seasonings well.
• Dip chicken pieces into egg mixture, then dredge in crumb mixture.
• Place on baking sheet sprayed with cooking spray.
• Bake at 375 degrees F, for 10-12 minutes, until crispy on outside and lightly browned.
• Dip into favorite sauce, or enjoy just as they are!

BAKED PARMESAN CHICKEN STRIPS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Cut chicken breasts into strips and season with salt and pepper.
• In a re-sealable plastic bag, combine flour, garlic powder, onion powder, paprika, and Italian seasoning.
• Add the seasoned chicken strips into the flour mixture and seal the bag. Shake until the chicken strips are well coated with the flour mixture.
• Beat 3 eggs in a small bowl and dip each piece of chicken until well coated.
• In another bowl, combine bread crumbs and parmesan cheese and coat each piece of chicken with the mixture.
• Place the coated chicken strips on a greased baking sheet and bake for 35-40 minutes, flipping halfway, and bake until golden brown (times and temperatures may vary based on oven).
• Enjoy!

OVEN-BAKED PARMESAN CHICKEN STRIPS

Steps:

• Spray a baking sheet with non-stick spray.
• In a shallow dish, combine milk and egg.
• In a plastic zipper bag, combine Parmesan cheese, bread crumbs, onion powder, garlic powder, thyme, basil, pepper and paprika.
• Dip chicken strips first in milk mixture, then toss to coat evenly in the breadcrumb/cheese mixture.
• Place on baking sheets and bake at 400 degrees F for 20 minutes or until golden.

CRISPY PARMESAN CHICKEN

Steps:

• Place the chicken breasts between cling film sheets and lightly bat, until about half to one centimetre/quarter to half an inch thick. Season with salt and freshly ground black pepper. Dust in flour to coat thoroughly, tapping away any excess.
• Mix together the breadcrumbs and parmesan.
• Dip the flattened chicken breasts (escalopes) in the beaten egg, followed by the Parmesan breadcrumbs.
• Heat some olive oil with the butter in a large frying pan. Once sizzling, add the crumbed escalopes and cook for three to four minutes on each side until crispy and golden.
• For the soft basil tomatoes, preheat the grill and put the tomato halves on a baking tray, topping each with a slice of garlic. Season with a good twist of fresh black pepper and a sprinkling of sea salt.
• Drizzle with olive oil and grill until just overdone, their softness providing the escalopes with a sauce to dip into.
• Tear the basil leaves and scatter them over the tomatoes with a drizzle of olive oil.
• Serve the escalopes on a warm plate with the soft basil tomatoes and a wedge of lemon.

CRISPY BAKED CHICKEN STRIPS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil; spray with cooking spray.
• Cut chicken breasts into thin strips, about 1-inch wide.
• Beat eggs and water together in a shallow dish. Mix bread crumbs, Parmesan cheese, garlic powder, parsley, pepper, and salt together in another shallow dish.
• Dip chicken into egg mixture, then dredge in crumb mixture. Place coated chicken on the prepared baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and coating is crispy on the outside and golden brown, 15 to 20 minutes, turning once halfway through.

PARMESAN CHICKEN STRIPS

Steps:

• Cut chicken into strips.
• Combine salt, pepper and flour on a plate.
• Beat eggs with 1 tablespoon water in a pie plate.
• Combine the bread crumbs and parmesan cheese on a third plate.
• Dredge chicken on both sides in the flour mixture, then dip in the egg mixture and then roll the chicken in the bread crumb mixture.
• Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan on medium low heat.
• Cook until cooked through.
• Add more butter and oil as needed to the pan.

THE BEST CRISPY CHICKEN PARMESAN RECIPE BY TASTY

Steps:

• Cut the chicken breasts in half widthwise to make 4 thin breasts.
• Season the chicken with salt, pepper, and onion powder.
• Coat the chicken in flour, then egg, and then bread crumbs.
• Pour oil in a cast-iron skillet to come ¼ inch (½ cm) up the side. Heat the oil over medium-high heat. Add the chicken and fry on both sides until brown, about 4 minutes.
• Transfer to a paper towel-lined plate to drain.
• Preheat oven to 450°F (230°C).
• Place the fried chicken breasts in a baking dish. If they don't fit side by side, gently overlap them. Pour the marinara over the chicken.
• Top with mozzarella slices and Parmesan.
• Bake for 10-15 minutes, or until the cheese is browned and bubbling.
• Serve with freshly chopped basil.
• Enjoy!

CRISPY PARMESAN-RANCH CHICKEN BREASTS (STRIPS OR TENDERS)

Steps:

• Grease a 13 x 9-inch baking dish.
• Set oven to 350 degrees F.
• In a shallow dish mix together the cornflake crumbs with Parmesan cheese, garlic powder (if using) black pepper and dry ranch dressing mix.
• Place the melted butter in a shallow dish.
• Coat the chicken breast or strips into the melted butter, then roll into the cornflake mixture.
• Place in prepared baking dish.
• Bake uncovered for about 30 minutes or until the chicken is cooked through (strips or tenders or chicken strips might take less time).

PERFECT PARMESAN CHICKEN STRIPS

Steps:

• Cut chicken into strips and place in a glass bowl. Sprinkle garlic over top. Pour in buttermilk and stir. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
• Combine bread crumbs, Parmesan cheese, and Greek seasoning in a bowl. Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Pour olive oil a frying pan and heat over medium heat.
• Roll chicken strips in the bread crumb mixture and place into the hot oil. Cook until browned on the outside and no longer pink in the center and the juices run clear, 10 to 15 minutes. Reduce the heat slightly to prevent burning, if necessary. Cook time depends on how thick your strips are.

CRISPY OVEN BAKED CHICKEN STRIPS

Steps:

• In a Ziploc bag, mix together the bread crumbs, salt, pepper, oregano and basil. Set aside.
• In a medium sized bowl, wisk together the honey, dijon mustard, garlic and onion powder.
• Coat each strip of chicken with the spiced honey mustard. Be careful not to put too much, or it will get goopy. Just a thin, even coat is all you need.
• Place a few strips at a time into the ziploc bag filled with breadcrumbs. Seal the bag. Shake to toss and coat the strips thoroughly.
• Place the breaded strips on a baking sheet sprayed with cooking spray. Repeat with remaining strips of chicken.
• Bake for 20 min in a preheated 400 degree oven. (or until chicken is done and juices run clear).
• Flip each strip over during the last 5 minutes of cooking to brown and crisp on both sides.

BAKED PARMESAN & HERB CHICKEN STRIPS

Steps:

• Place flour in shallow dish, add salt and pepper to taste.
• In another shallow dish beat egg.
• In third shallow dish mix breadcrumbs, seasoning, garlic powder, cheese, and salt & pepper to taste.
• Dip chicken strips in egg.
• Dredge chicken in flour.
• Dip flour dredged chicken in egg.
• Coat in the breadcrumb mixture.
• Place coated chicken pieces on cooking sheet that has been sprayed with non-stick cooking spray.
• Lightly spray tops of chicken pieces with non-stick cooking spray.
• Place chicken in preheated 350 degree oven 20 -25 minutes (or longer depending on the size of your strips). For extra crunch turn oven to 425°F for last 3-4 minutes.