Crispy Oven-Baked Chicken Strips w/ Parmesan Panko Crumb
These Crispy Oven-Baked Chicken Strips w/ Parmesan Panko crust will change your life. I mean weeknight meals.
Baked chicken breast don’t have to be boring, bland or tough. By pre-seasoning your chicken strips and coating them with a delicious Parmesan Panko crust you can have an easy meal which kids and adults will enjoy. Plus, these chicken strips make a perfect freezer staple for when you need a lazy meal. Dinner sorted, right?
I’ve pre-seasoned my chicken with a few spices to make them more flavourful. The key spice for these chicken tenders is Pimenton (smoked pepper powder). I love using this spice in my dishes, because a small pinch can give a basic dish an extra dimension.
Crispy, crunchy perfection!
I’ve served these tenders with a tangy, sweet honey mustard mayo dip. I combined the classic vinaigrette (olive oil, mustard and lemon juice) with my favourite mayonnaise brand, Hellmanns mayonnaise. The beauty of this honey mustard mayo is that you can tweak it to your own preference. If you like it sweeter then you simply add more honey. Want it to have more kick? Then add more mustard. You can also use this dip for your fries, in a wrap or as salad dressing.
TIP: serve these Oven-Baked Chicken Tenders in a wrap with crunchy veggies and the dressing, you can have them on top of a salad or even serve them as an appetizer for when you have guests coming over.
>> I have another baked chicken recipe for you! Check-out these Spicy Sticky Surinamese Baked Chicken Wings. These will be a hit on your snack table!
The tanginess of the honey mustard dressing works really well as a dip for these chicken strips.
Crispy Oven-Baked Chicken Strips w/ Parmesan Panko Crumb
- Prep: 20 min
- Total: 55 min
Meat
Ingredients
For the chicken strips:
- 2 chicken filets
- ¼ tsp garlic powder
- ¼ tsp Pimenton (smoked pepper powder)
- ¼ tsp mustard powder (optional)
- ¼ tsp chili powder
- ¼ tsp black pepper
- ½ tsp onion powder
- 2 tbsp of chicken seasoning from Albert Heijn (if you don't have this add some chicken stock powder)
- 2 eggs
- 1 ½ cup of Panko or regular breadcrumbs
- ¾ cup grated Parmesan cheese
- 1 ½ tbsp fresh parsley
- cooking spray (you can also drizzle olive oil over the strips)
For the Dip:
- 3 tbsp Hellmanns mayo
- 2 tbsp yoghurt
- 1 ½ tbsp lemon juice
- pinch of salt and pepper
- 1 tsp mustard
- 1 tsp honey
Instructions
- Wash the chicken with some vinegar and water and dry it off with some kitchen paper towel. Cut the chicken in strips and place them in a bowl.
- Add all the dried spices (except for the parsley) to the chicken and mix well.
- Use two separate bowls. Beat the eggs in one, and mix the Panko or regular breadcrumbs with the Parmesan cheese and parsley in the other. Season the breadcrumb mixture with salt and pepper. Then dip each chicken strip in the egg wash and lay it in the breadcrumbs. Repeat this process twice.
NOTE: If you prefer a less thick coating use one egg and divide the breadcrumb mixture by half. - Pre-heat the oven on 175 Celsius/347 Fahrenheit. Then prepare a baking tray (I’ve used two) with parchment paper and place the chicken strips on it. Spray some cooking oil on the chicken and bake for 15 minutes. After 15 minutes turn the chicken strips and spray some more cooking oil on the other side. Bake for another 15 minutes. After 30 minutes cut the thickest chicken strip in half and check if it's cooked. If it needs more time pop the strips back in the oven for a few more minutes.
You can serve these Parmesan Chicken Strips as a snack but if you like to make it into a meal then serve these in a (corn) tortilla with crunchy veggies (cucumber, carrots, radishes, romaine lettuce and fresh coriander). Enjoy!
If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!