Crispy Baked Chicken Parmesan Fries (Printable)

Golden breaded chicken strips with Parmesan crust, baked until crispy and served with warm marinara and cool ranch dipping sauces.

# Ingredient List:

→ Chicken

01 - 1.1 lb boneless, skinless chicken breasts
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper

→ Breading

04 - 1/2 cup all-purpose flour
05 - 2 large eggs
06 - 1 tablespoon milk
07 - 1 cup panko breadcrumbs
08 - 1/2 cup grated Parmesan cheese
09 - 1 teaspoon garlic powder
10 - 1 teaspoon Italian seasoning
11 - Cooking spray or 2 tablespoons olive oil

→ Dips

12 - 1 cup marinara sauce, warmed
13 - 1/2 cup ranch dressing

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly grease with cooking spray or olive oil.
02 - Slice chicken breasts into 1/2-inch wide strips resembling fries. Season with salt and pepper.
03 - Arrange three shallow bowls: place flour in the first, beat eggs with milk in the second, and combine panko, Parmesan, garlic powder, and Italian seasoning in the third.
04 - Dredge each chicken strip in flour, shaking off excess. Dip into egg mixture, then coat thoroughly with panko-Parmesan mixture.
05 - Arrange breaded strips in single layer on prepared baking sheet. Lightly spray or drizzle with olive oil for extra crispiness.
06 - Bake for 20 to 25 minutes, flipping once halfway through, until golden brown and cooked through with internal temperature reaching 165°F.
07 - Serve hot, fry-style, with warm marinara and ranch dips on the side.

# Expert Advice:

01 -
  • They crisp up beautifully in the oven without deep frying, so your kitchen won't smell like a takeout place for days.
  • The whole thing comes together in under an hour, which means weeknight dinner that feels special without the stress.
02 -
  • Don't skip the oil step—even though you're baking instead of frying, that little bit of oil on top makes the difference between crispy and pale and lifeless.
  • Flipping halfway through is non-negotiable if you want even browning; I learned this the hard way with a batch that was golden on one side and pale on the other.
03 -
  • Beat your egg mixture with a fork instead of whisking vigorously—you just need it combined, not aerated, or the coating will be too light and won't adhere properly.
  • If your Parmesan is especially salty, cut back on the added salt in the chicken seasoning, or taste as you go and adjust.
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