I love these chicken strips! My family loves these chicken strips. Aaaannd I hope you love them too! They are quick to fix up, macro-friendly and make the best leftovers (if you have any).
I like to make a big batch of these with 3 lbs of chicken so that I can have them for lunch the next day (or next few days). The make a delicious addition to your favorite green salad, they are great dunked in BBQ sauce, ranch or honey mustard. They'd also go great on pasta (or spaghetti squash) with marinara sauce. The possibilities are endless. Dishes like this are great, because you can add the leftovers to anything and make it a “new” meal.
Leave a comment below and tell us how you like them!
Recipe adapted from one my mom always made us growing up.
Crispy Parmesan Chicken Strips
- 3 pounds chicken breast, cut into strips (like chicken tenders)
- 1 large egg
- 2 cups (~120 g) panko bread crumbs
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoons garlic salt
- 1/2 teaspoon onion powder
- 1/3 cup (35 g) powdered parmesan cheese
Pre-heat oven to 400 degrees. Cut chicken breast into strips. Pat them dry with a paper towel. In a gallon size ziplock bag, add one large egg, whisk with fork. Add chicken strips to the bag and toss to coat them all with the beaten egg.
In a medium size bowl or pie plate, add bread crumbs, Italian seasoning, garlic salt, onion powder and parmesan cheese; mix to combine.
Line a baking sheet with foil and place a wire rack on top, lightly grease with cooking spray (cooking the chicken on the rack ensures a nice crispy chicken strip on all sides).
Take each chicken strip and and dip it in the bread crumb mixture. Pressing as much of the bread crumbs as you can onto each piece. Place strip on the wire rack. Repeat until all the chicken is coated in the bread mixture.
Bake for 15-25 minutes until chicken is golden brown and cooked through (165 degrees F). Enjoy!
This recipe makes a lot. Feel free to cut it in half, it'll work just fine.
“Biceps After Babies Crispy Parmesan Chicken Strips”
Macros for one serving (1/8 of sauce recipe)
Cal 135 P 28.4 g C 6.7 g F 2 g
PRO TIP: Serving size is 1/8 of the recipe. Since cook times vary and other factors can affect the weight of your food. You can weigh the cooked weight of the meal in grams and subtract the weight of the pan/plate and divide that by 8 to see how many grams one serving is.
Serving Size:1/16 of recipe
Amount Per Serving: Calories: 135Total Fat: 2gCarbohydrates: 6.7gProtein: 28.4g
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