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    Baked Panko Parmesan Chicken Strips

    Mar 5, 2015 / by Laney Schwartz / 4 Comments(updated Jul 15, 2020)

    Jump to Recipe·Print Recipe

    Yup.  You can make these.

    Panko Parm Chicken3And they’re WAY healthier than store bought chicken nuggets, or the deep fried ones at your favorite restaurant. Because yes, they’re baked to crispy perfection!  I’ve had many requests for toddler friendly meals and this my friends is a great one.  But guess who loves them even more?  Adults!

    Panko Parm Chicken1It’s pretty much just a few simple steps to get your chicken coated, place them on a greased rack, and pop them in the oven.  You can really do this with chicken strips (as I did here), skinless breasts, or even cutting your chicken up into bite size pieces to make mini nuggets!  I like to use the strips because it makes a little less prep work for me, and we could all save a little time, right?

    Panko Parm Chicken4Serve these alongside your favorite dipping sauce.  I’m a straight up ketchup girl, but go ahead and get crazy with it! Because making chicken strips on a Thursday night is apparently my definition of crazy.

    Panko Parm Chicken5

    Print
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    Baked Panko Parmesan Chicken Strips

    • Yield: 4 1x
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    Ingredients

    Scale
    • 2 1/4 pounds chicken tenders
    • Salt and pepper
    • 1/4 cup fresh squeezed lemon juice (about 2 lemons)
    • 2 tablespoons olive oil
    • 3/4 cup panko
    • 1/4 cup ground parmesan cheese
    • 1 teaspoon salt

    Instructions

    1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and spray a cooling rack to place on top of baking sheet. (I like to use this method so that the chicken browns evenly all over. You can also simply place the chicken directly on the parchment paper and flip over halfway through cooking)
    2. Pat dry the chicken. Sprinkle with a little salt and pepper on both sides. Set aside.
    3. In one bowl whisk together the lemon juice and olive oil. In another bowl mix together the panko, parmesan, and salt. Set up an assembly line starting with the lemon juice mixture, then the panko, and finally your baking sheet.
    4. Take one piece of chicken and dip both sides in the lemon mixture. Allow excess liquid to drip off. Now place chicken in the panko bowl and using your hands, scoop the mixture until chicken is completely covered with the panko mixture. Tap off excess crumbs and place chicken on greased rack. Repeat this step with all the chicken.
    5. Bake at 400 degrees for 25-30 minutes until chicken is fully cooked and the outside is golden brown. Serve with your favorite dipping sauce!

    Did you make this recipe?

    Tag @lifeisbutadish on Instagram and hashtag it #lifeisbutadish

    Panko Parm Chicken5I feel like chicken tonight.

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    Filed Under: Appetizers, Chicken, Dinner Tagged With: baked chicken strips, chicken, chicken nuggets, chicken strips, chicken tenders, kid friendly, Lemon, Life is but a Dish, Panko, parmesan, strips

    Reader Interactions

      Leave a comment & rate this recipe Cancel reply

      If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Your support means the world and is greatly appreciated!

      xo, Laney

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      Comments

    1. Cayla

      February 26, 2020 at 6:34 pm

      Made these for dinner this week and they were delish! Do you think these would reheat well if made in large batches and frozen?

      Reply
      • Life is but a Dish

        February 28, 2020 at 1:39 pm

        So glad you enjoyed them! And yes!

    2. Rochelle Bryan

      March 12, 2015 at 4:08 pm

      Made these bad boys for dinner tonight! All my kids loved them. Crazy easy! I loved the touch of lemon.

      Reply
      • Life is but a Dish

        March 12, 2015 at 5:32 pm

        Yes! So happy they loved them! And yes, the lemon totally brings out all the other flavors 🙂

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