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Baked Parmesan Chicken “Fries”

by on July 31, 2012 in Main Courses, Poultry July 31, 2012 Main CoursesPoultry
See post on Laurie - Simply Scratch’s site!
4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

These are a favorite in my house. Kids love them, adults adore them, and they’re super easy!

Ingredients

  • 1 cup Panko Breadcrumbs
  • 1 cup Freshly Grated Parmesan Cheese
  • 1 cup Italian Breadcrumbs
  • 2 whole Eggs
  • ½ teaspoons Fresh Cracked Black Pepper
  • ½ cups Buttermilk
  • 6 whole Chicken Breast Halves, Cut Into 1/2 Inch Strips Lengthwise
  • 2 pinches Kosher Salt, For Sprinkling After Baking
  • Homemade Ranch Or Blue Cheese Dressing, To Serve

Preparation

Preheat your oven to 400ºF and line a rimmed baking sheet.

In a food processor (I love my mini one!), combine the panko breadcrumbs with the freshly grated Parmesan cheese. Pulse until the cheese and Panko are combined. Add to a dish with the Italian breadcrumbs.

In a medium dish whisk together the egg, black pepper and buttermilk.

Working in batches, dunk the strips of chicken into the egg mixture and let any excess drip off.

Place the coated chicken into the breadcrumbs and coat generously, pressing the crumbs into the chicken.

Arrange on the prepared baking pan and slide them into the preheated oven for 15-20 minutes. They should come out golden and crispy. Sprinkle with salt.

Serve with homemade ranch or blue cheese dressing. Enjoy!

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2 Reviews

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maegochan on 8.16.2012

My husband and I love these! Well, I love them, he just said they were “a keeper”. As someone who is relatively sensitive to salt (and loves some salty foods), I didn’t think that the recipe was noticeably lacking. So if you like decent flavor and need a low sodium diet these could be perfect. Love the buttermilk and parmesan combination.

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Christina Roth on 8.3.2012

I have to say this was pretty tasty. I did make one adjustment…I added a packet of buttermilk ranch seasoning to the breadcrumb mixture. I’m glad I did because the recipe does need some salt in there…ranch dressing/BBQ/honey mustard or whatever you dip your chicken is will not have enough sodium to bring out the chicken. Other than that, wonderful recipe, much healthier than frying it. Would make again. Thanks for sharing!

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