Baked Parmesan Chicken Strips are so easy to make at home from scratch, and so delish!
Do your kids love ordering chicken nuggets or chicken strips when you eat out? If you’re like us, you love the taste of fried chicken, but you’re not crazy about the extra calories that come with it. That’s why we love these baked parmesan chicken strips. They’re so full of flavor and crispy on the outside. Dip them in delicious homemade ranch dressing, and you’ve got a great dinner entree your whole family will love, or a yummy appetizer perfect for a party.
For this recipe I used almond flour, which is a great gluten free option, but you can also use Panko bread crumbs. Either one will work great. Here’s the ingredient lineup:
For easy cleanup, I like to slice the chicken breasts into strips on top of tinfoil. It helps when working with raw chicken.
The chicken will soak in buttermilk and little hot sauce for a few hours or overnight.
After soaking you’ll toss it into the parmesan breadcrumb coating mixture…then bake!
Baked Parmesan Chicken Strips
- 2 chicken breasts cut into strips
- 1 cup of buttermilk
- 1 tablespoon Tabasco Hot Sauce
- 1 1/2 cups almond meal flour OR Panko Bread Crumbs
- 1/4 cup Parmesan Chees grated
- 4 tablespoons butter
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 1/2 teaspoon onion powder
- 1/4 teaspoon Cayenne pepper
Slice the chicken breasts into strips.
In a small bowl mix together all the dry ingredients including the parmesan cheese and almond meal flour (or panko bread crumbs).
In a large glass bowl toss the uncooked chicken strips around the buttermilk and hot sauce until well coated.
Cover the large bowl with plastic wrap and refrigerate for 2-3 hours or overnight if you have the time.
Preheat oven to 400 degrees.
Line a large sheet pan with tin foil.
In a glass pie plate add the dry ingredient mixture including the almond meal and parmesan cheese.
Toss one chicken strip at a time into the parmesan mixture until evenly coated.
Place all coated chicken strips onto the sheet pan for baking.
Scatter chunks of butter in between the chicken strips.
Bake at 400 for 13 minutes and carefully flip each strip over for even baking and bake for another 6-9 minutes.
To finish them off crispy, place them under the oven broiler on low until they're golden brown and crisp.
Serve warm with ranch dressing for dipping.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
I’m excited to make them again, my family loved them.
It’s always fun to make a favorite food at home that they love to order when you’re eating out.
You’ll have to try them! Do you have a favorite chicken recipe?