crispy baked chicken strips |

Baked Parmesan Chicken Strips

Crispy baked parmesan chicken strips that are tender on the inside and crispy on the outside.

Author Kami |


  • 5 chicken breasts cut into strips
  • 1 1/2 cups buttermilk
  • 1 teaspoon Tabasco hot sauce
  • 1 1/2 cups Panko Bread Crumbs
  • 1/4 cup Parmesan cheese 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


  1. With kitchen shears cut the chicken breasts into strips.

  2. In a large glass bowl toss the uncooked chicken strips around the buttermilk and hot sauce until well coated.
  3. Cover the large bowl with plastic wrap. Marinate and refrigerate for 1-3 hours OR overnight if you have the time.

  4. Preheat oven to 400 degrees.
  5. 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.

  6. Line a large sheet pan with tinfoil. Lightly spray the foil with cooking spray.

  7. In a glass pie plate add the dry ingredient Panko & Parmesan mixture.

  8. Toss one to two chicken strips at a time into the parmesan mixture until evenly coated.

  9. Place all coated chicken strips onto the sheet pan for baking.
  10. Scatter chunks of butter in between the chicken strips.
  11. 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.

  12. 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.

  13. Serve warm with ranch dressing for dipping.