Crispy baked parmesan chicken strips that are tender on the inside and crispy on the outside.
With kitchen shears cut the chicken breasts into strips.
Cover the large bowl with plastic wrap. Marinate and refrigerate for 1-3 hours OR overnight if you have the time.
In a small bowl mix together all the dry ingredients: salt, pepper, garlic powder, onion powder, cayenne pepper with the Panko bread crumbs and grated Parmesan cheese.
Line a large sheet pan with tinfoil. Lightly spray the foil with cooking spray.
In a glass pie plate add the dry ingredient Panko & Parmesan mixture.
Toss one to two chicken strips at a time into the parmesan mixture until evenly coated.
Bake at 400 for 13 - 15 minutes. Half way through the bake time take the pan out of the oven and carefully flip each strip over for even baking and bake for another 6-9 minutes.
To finish them off crispy, change your oven from bake to broil and place the pan under the oven broiler set to low until they're golden brown and crisp.