Crispy Baked Chicken Strips with Cheese and Herbs

Crispy Baked Chicken Strips with Cheese and Herbs are a healthier twist on classic fried chicken tenders. Coated in a flavorful mix of breadcrumbs, grated Parmesan cheese, and fresh herbs, these strips bake to golden perfection in the oven. They’re crunchy on the outside, juicy on the inside, and perfect for a family dinner or snack.

Ingredients

For the Chicken Strips:

• 1.5 lbs (680g) boneless, skinless chicken breasts, cut into strips
• 2 large eggs
• 1 cup (240ml) buttermilk (or milk with 1 tbsp lemon juice)
• 1 cup (120g) all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

For the Coating:

• 2 cups (200g) panko breadcrumbs
• 1/2 cup (50g) grated Parmesan cheese
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh thyme leaves (or 1 tsp dried thyme)
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil (for drizzling)

For Serving (Optional):

• Honey mustard or ranch dipping sauce
• Lemon wedges
• Fresh herbs for garnish

Equipment

• Baking sheet
• Wire rack (optional, for extra crispiness)
• Three shallow bowls (for dredging)
• Mixing bowl
• Whisk
• Tongs

Instructions

Step 1: Prepare the Chicken

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. If using a wire rack, place it on the baking sheet.
2. In a shallow bowl, whisk together the eggs and buttermilk until smooth. Set aside.
3. In another shallow bowl, mix the flour, salt, pepper, garlic powder, and onion powder.
4. In a third bowl, combine the panko breadcrumbs, Parmesan cheese, parsley, thyme, oregano, smoked paprika, salt, and pepper. Stir in the olive oil to help the coating crisp up.

Step 2: Bread the Chicken Strips

1. Pat the chicken strips dry with paper towels. This helps the coating adhere.
2. Dredge each strip in the flour mixture, shaking off excess.
3. Dip into the egg-buttermilk mixture, letting excess drip off.
4. Press firmly into the breadcrumb-cheese-herb mixture, ensuring an even coat on all sides. Place on the prepared baking sheet.

Step 3: Bake the Chicken Strips

1. Arrange the strips in a single layer, not touching. If using a wire rack, this allows air circulation for even crisping.
2. Bake for 18-22 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (74°C). The cheese will melt slightly, adding a cheesy crunch.

Step 4: Rest and Serve

1. Remove from the oven and let the strips rest for 2-3 minutes.
2. Garnish with extra fresh herbs if desired. Serve hot with dipping sauces and lemon wedges for a zesty kick.

Cooking Tips

• Extra Crispiness: The wire rack is key— it prevents sogginess. If you don’t have one, flip the strips midway and broil for the last 1-2 minutes.
• Herb Variations: Swap thyme for rosemary or basil for different flavors. Use dried herbs if fresh aren’t available (reduce to 1/3 the amount).
• Make Ahead: Bread the strips up to 4 hours in advance and refrigerate. Bake just before serving.
• Dietary Tweaks: For gluten-free, use gluten-free flour and panko. Reduce cheese for dairy-free (use nutritional yeast instead).
• Storage: Leftovers keep in an airtight container in the fridge for 3 days. Reheat in a 375°F oven for 10 minutes to restore crunch.

Nutritional Information (Per Serving, Approximate)

• Calories: 420
• Protein: 38g
• Fat: 15g
• Carbohydrates: 32g
• Fiber: 2g
• Sodium: 850mg

Serving Suggestions

Pair these strips with a freshside salad, oven-baked fries, or coleslaw for a complete meal. They’re also great in wraps or salads. For kids, cut into nuggets and serve with ketchup.

History and Fun Fact

Chicken strips evolved from Southern fried chicken traditions in the U.S., popularized in the 20th century as fast food. Baking them with cheese and herbs adds a modern, nutritious spin—less oil, more flavor!

Enjoy your crispy, cheesy delight!