Crispy Oven Chicken Strips (Print Version)
# Ingredients:
→ Main Fixings
01 -
2 big eggs, whisked well
02 -
1 pound of chicken breast or tenders, sliced into strips
→ Crunchy Coating
03 -
1/2 cup Parmesan, shredded (optional)
04 -
1 cup of either panko or regular breadcrumbs
→ Spices
05 -
1/2 teaspoon salt
06 -
1/4 teaspoon ground black pepper
07 -
1 teaspoon smoked paprika
08 -
1 teaspoon garlic powder
09 -
1/2 teaspoon onion powder
→ For the Outer Layer
10 -
Light olive oil spray
# Instructions:
01 -
If not pre-cut, slice chicken breast into 1-inch strips or tenders. Sprinkle a little salt and pepper over the pieces.
02 -
In a shallow bowl, whisk eggs. In another bowl, blend breadcrumbs, Parmesan (optional), garlic powder, paprika, onion powder, a bit of salt, and black pepper.
03 -
Dip chicken pieces into the egg mixture first, then roll them in the seasoned crumbs. For a thick crunch, repeat this process to double coat.
04 -
Set your oven to 400°F (200°C). Arrange the crumb-coated chicken on a baking sheet lined with parchment paper and a wire rack. Lightly mist with olive oil spray.
05 -
Bake for 20-25 minutes. Flip them halfway through and bake till golden and cooked through. The chicken should hit an internal temperature of 165°F (74°C).
# Notes:
01 -
A double coating makes these extra crunchy
02 -
Wire racks help your chicken cook crispy all over
03 -
Wait a couple of minutes before serving to let them settle