These Baked Garlic Parmesan Chicken Strips are easy and super delicious. A healthier version of one of the best loved foods out there!
It’s been a long week as you may have noticed. I haven’t posted in days, and that’s because I’m working on my FIRST EVER cookbook! And I mean, like, a real cookbook! I promise I will tell you more later. I’m so excited that this happened to me in less than a year of blogging! It’s so much fun, and of course, so much work and I mean it. There are too many things to do but when I think about the result, my heart bounces a little and I feel happy.
Beside that, everything else is almost the same, we are still in Seattle but will leave in a couple of weeks to attend a food blogging conference (YAY!) and after that back to NY for Kyle’s graduation. Boy, lots to do in only 24 hours, huh?
That’s why I’m doing my best these days to make food that doesn’t take long to come together and is easy to make – and of course delicious. So here is our Baked Garlic Parmesan Baked Chicken Strips, they are literally one of the easiest dinners I’ve ever made. Basically you cut the chicken, you set up a dredging (i.e., breading) station, and then you bake the strips. A difference in taste versus fried strips? No. A difference in texture? No. The only difference is that you won’t end up with a kitchen drowned in oil that would leave you with a strong hatred for fried chicken. Oh, and of course, these strips are way healthier than fried ones.
Now, you can have these baked garlic parmesan chicken strips on their own, with some oven roasted potatoes, green salad, or even in a sandwich! You can serve them with any dipping sauce you like from a simple tomato dipping sauce to this Garlicky Yogurt Party Dip by my friend Richa and this Blue Cheese Dip by my friend Aena. I love both and I think both go well with these chicken strips. So, maybe I will make both next time?
Baked Garlic Parmesan Chicken Strips
- 1 whole chicken breast cut into thin strips
- 1 cup flour
- 1/2 cup parmesan
- 2 eggs
- 1 tbsp milk
- 2 tbsp garlic powder
- 1 1/2 cup bread crumbs
- 1/2 can tomato sauce
- 1 garlic minced
- 1 teaspoon dried thyme 1/2 teaspoon salt
Preheat the oven to 400 F. Line a baking sheet with parchment paper.
Heat a pan over medium heat and pour the bread crumbs in the pan. Stir continuously until golden brown. Set aside.
Start a dredging station. In a shallow bowl (or a pie pan) mix the flour and parmesan. In another shallow bowl, whisk the eggs, milk and garlic powder, and place the pan with bread crumbs next to them in one line.
Start by coating the chicken strips in the flour, then dip in whisked eggs and coat with bread crumbs on both sides. place on the baking sheet. Repeat with the remaining strips.
Bake in the oven for 20 to 25 minutes. Serve warm with a dipping sauce.
Mix all the ingredients in a small bowl and serve.
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