Crispy Parmesan Chicken Strips

I think this is one of the meals that nearly everyone has their own recipe, and is an easy, go-to meal that is very family and budget friendly. This is my version, and it has never let me down. The chicken comes out crispy on the outside, yet moist and tender on the inside. It also pairs well with any number of sides, whether a vegetable, starch, etc.

On the croutons, we have found our new favorite to use for a variety of recipes. These Texas Toast seasoned croutons are absolutely delicious. I also love the irony that they are “New York Brand” Original Texas Toast Croutons. Ha! Can’t wait to find “Texas Brand” Wisconsin Cheddar Cheese.

A couple of shortcuts you can use on this recipe are 1) Instead of buying croutons and processing them, just buy seasoned breadcrumbs. 2) By the chicken already cut into strips, or tenders.


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Crispy Parmesan Chicken Strips


1 ½ cups seasoned croutons, crushed

1/3 cup parmesan cheese, finely shredded

1 teaspoon dried parsley

1 teaspoon garlic salt

1 egg, beaten

1 tablespoon water

1 pound boneless chicken breasts, halved then cut into strips

½ tablespoon canola oil


Preheat oven to 425 degrees F. Line a baking sheet with foil and spray with a non-stick cooking spray.

Mix croutons (now breadcrumbs), cheese, parsley and garlic salt in a shallow dish. Whisk egg and water in a second shallow dish.

Dip chicken pieces into egg mixture, then into breadcrumb mixture, coating evenly. Place on prepared baking sheet, and bake for 15 to 20 minutes, or until the chicken is no longer pink on the inside. Serve with ranch dressing, barbeque sauce, or your favorite dipping sauce.

4 thoughts on “Crispy Parmesan Chicken Strips

  1. Always a favorite! I’ve started using mayonnaise instead of an egg wash for the breading binder. Thanks for me an idea on what to make tonight!


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