Parmesan Chicken Strips Recipes

PARMESAN BAKED CHICKEN STRIPS RECIPE

Steps:

• Preheat oven to 400 degrees and line two baking sheets with parchment paper.
• Mix the bread crumbs, Parmesan cheese, parsley, salt, and pepper together in a shallow pie dish or a deep plate.
• Mix the butter, lemon juice and garlic together in a second shallow pie dish or deep plate.
• Dip both sides of the chicken in the butter mixture, coating it well.
• Quickly place the chicken on the bread crumb mixture and toss the crumbs up over the edges and top of chicken breast, using either your hands or a spoon. Gently press the chicken so the crumbs on the bottom side stick to the chicken. Now turn the chicken over and again press that side into the crumbs.
• Arrange breaded chicken strips on the baking sheet and repeat steps 3 and 4 with the rest of the chicken.
• When all chicken is prepped, bake uncovered (on the middle rack of the oven) for 20 minutes or until a meat thermometer reads 165 degrees when inserted in the thickest part of the chicken breast.
• If strips aren't as golden as desired, reduce the bake time by one minute and broil on the middle rack of the oven for one minute. Be sure to watch them closely to make sure they don't burn.

PARMESAN CRUSTED CHICKEN STRIPS

Steps:

• Place Parmesan cheese into a shallow bowl.
• Beat eggs and water together in a bowl.
• Dip chicken strips into the egg mixture.
• Press chicken into Parmesan cheese. Gently toss between your hands so any cheese crumbs that haven't stuck can fall away. Place the coated chicken onto a plate while coating the rest; do not stack.
• Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken strips in batches until no longer pink in the center and crust is golden brown, about 4 minutes on each side.

GARLIC PARMESAN CHICKEN TENDERS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Combine the egg and the lemon juice.
• In a separate bowl, combine the panko bread crumbs, Parmesan, garlic powder, lemon zest, salt, and pepper.
• Coat the chicken tenders in flour and shake off any excess. Then dredge in the egg and lemon juice mixture and allow excess egg to drip off. Coat with the panko bread crumb mixture, turning until evenly coated.
• Lay chicken tenders flat on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Spray additional cooking spray over the chicken tenders to help them brown.
• Bake for 20-25 minutes (or until browned and chicken is cooked all the way through), flipping once halfway through.
• Serve with your favorite dip and some veggies for a fun appetizer or with garlic Parmesan roasted vegetables for dinner!
• Enjoy!

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!

GARLIC PARMESAN CHICKEN TENDERS

Steps:

• Trim the fat from the tenders.
• Preheat the oven to 400 degrees F.
• Set out three bowls. Fill one with the white flour, about 1/4 teaspoon pepper, & about 1/2 teaspoon salt. Stir,
• Fill the next bowl with the olive oil or butter and minced garlic. Stir.
• Place the basil, paprika, Panko, and parmesan cheese in the last. Stir.
• Place the tenders in the flour mixture, then the garlic oil, then the panko mixture making sure to evenly and thoroughly coat each piece.
• Place the tenders on the sheet and then place in the oven.
• Cook for 15 minutes and then flip the tenders and cook for another 5-8 minutes or until the internal temperature of the chicken reaches 165 degrees F.
• Remove and enjoy immediately with the dipping sauce!

PARMESAN CHICKEN TENDERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
• Season chicken strips with salt and pepper.
• Combine flour, Italian seasoning, paprika, garlic powder, and onion powder in a resealable plastic bag. Add chicken strips and seal the bag. Shake the bag until chicken strips are well coated with the flour mixture.
• Beat eggs together in a small bowl. Combine bread crumbs and Parmesan cheese in another bowl.
• Dip each chicken strip into egg until well coated, then dip in bread crumb mixture to coat. Place on the prepared baking sheet.
• Bake in the preheated oven, flipping halfway, until golden brown and no longer pink in the center, 35 to 40 minutes.

OVEN FRIED PARMESAN BAKED CHICKEN TENDERS

Steps:

• Preheat oven to 200C/390F.
• Spread panko breadcrumbs on a baking tray. Spray lightly with oil. Bake for 3 to 5 minutes or until LIGHT golden.
• Scrape into a bowl. Add parmesan and mix.
• In a separate bowl, whisk together Batter ingredients with a fork. Add chicken and mix to coat.
• Optional: Place a rack on the baking tray (Note 3)
• Pick up chicken with left hand and place in breadcrumbs. Use right hand to sprinkle with breadcrumbs, press to adhere. Use right hand to transfer to baking tray. Repeat with remaining chicken. Spray lightly with oil.
• Bake for 15 minutes for small tenders, 18 minutes for large ones. No longer than 20 minutes, otherwise they will begin to lose juiciness.
• Serve immediately with Ranch or Honey Mustard Dip if desired (Note 4).

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 BAKED PARMESAN CHICKEN TENDERS

Steps:

• Preheat oven to 425 degrees. Line a cookie sheet with a wire rack. Spray with nonstick cooking spray.Add flour, 1/4 tsp salt and 1/4 tsp pepper to a small bowl. Add eggs, heavy cream, vinegar and dijon mustard to a small bowl.Add Italian breadcrumbs, panko, parmesan cheese, paprika, onion powder and garlic powder to another small bowl.
• Sprinkle chicken with salt and pepper on both sides.
• Starting with the flour and ending with breadcrumbs, dip the chicken into the flour, egg and Parmesan breadcrumbs.Place the chicken tenders on the prepared baking sheet. Spray the chicken tenders with nonstick cooking spray. (This will help the chicken tenders get a golden brown color to them).
• Bake for 15-18 minutes or until an internal thermometer reaches 165 degrees.Serve immediately with your favorite dipping sauces!

CRISPY CHICKEN TENDERS

Steps:

• Preheat oven to 400°F (200°C). Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside.
• In a large bowl, whisk together the egg, oil, lemon juice, parsley, garlic, salt and pepper.
• Dip chicken tenders into egg mixture and let sit for 5 minutes while preparing crumb mixture. OPTIONAL: Cover and allow to marinate in the refrigerator for 30 minutes to an hour (if time allows).*
• In another bowl, combine both breadcrumbs, paprika, garlic powder, onion powder and parmesan cheese.
• Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat.
• Arrange tenders on the baking sheet / tray and lightly spray with cooking oil spray.
• Bake for 10 minutes. Flip and bake for a further 5-10 minutes or until cooked through. (Broil in the last 2-3 minutes for a golden crispy crumb!)

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.

KETO PARMESAN CHICKEN TENDERS

Steps:

• Place the chicken tenders between two layers of wax paper and pound them 1/8-inch-thin.
• Brush both sides of the chicken pieces with mustard, and sprinkle with garlic powder and cayenne.
• Place the Parmesan in a shallow bowl. Dip the chicken pieces, one by one, into the Parmesan and press to coat.
• Heat a nonstick double-burner griddle (or two large nonstick skillets) over medium heat for about 2 minutes. Brush with olive oil. Fry the chicken tenders until browned and cooked through (their internal temperature should reach 165ºF), about 3 minutes on each side.

BISQUICK CHICKEN TENDERS

Steps:

• Preheat oven to 450 degrees Fahrenheit. Line a cookie sheet with aluminum foil and spray it with cooking spray.
• In a 1-gallon Ziploc bag, combine Bisquick mix, cheese, salt, and paprika.
• Dip half the chicken strips into the egg. Place the egg-washed chicken strips into the bag. Seal the bag and shake until the strips are coated.
• Transfer the strips onto the cookie sheet. Repeat with remaining chicken. Drizzle melted butter over the chicken strips.
• Bake for 12 to 14 minutes. At the 6-minute mark, flip the strips over with a pancake turner. Chicken tenders are done when they turn golden brown and no longer pink in the center.
• Enjoy!

PARMESAN CHICKEN STICKS

Steps:

• Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.
• Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the breadcrumbs and Parmesan on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.
• Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer or stick.
• You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a preheated 200 degree F oven.