Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch strips
  • 1 tsp (5ml) salt
  • 1/2 tsp (2.5ml) black pepper
  • 1 cup (120g) panko breadcrumbs
  • 1/2 cup (60g) grated Parmesan cheese
  • 1 tbsp (15ml) dried Italian herbs
  • 1/2 tsp (2.5ml) garlic powder
  • 1/4 tsp (1.25ml) paprika
  • 2 large eggs
  • 2 tbsp (30ml) milk

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Pat chicken strips dry with paper towels. Season with salt and pepper.
  3. In three shallow dishes, place egg wash (eggs and milk, whisked together) and breadcrumb mixture (panko, Parmesan, herbs, garlic powder, paprika, all mixed well).
  4. Dip each chicken strip into the egg wash, then dredge in the breadcrumb mixture, pressing to adhere.
  5. Place breaded chicken strips on the prepared baking sheet, ensuring they are not overcrowded.
  6. Bake for 20-25 minutes, or until chicken is cooked through and the breadcrumbs are golden brown and crispy. The internal temperature should reach 165°F (74°C).
  7. Let rest for a few minutes before serving the baked chicken strips.