Okay, I love these.
LOVE. I worked at a sports bar in college, and we served garlic parmesan chicken wings, aaaand they were basically the best things ever. A few months ago, Seth and I went out to eat, and guess what I saw on the menu?? Garlic Parmesan chicken strips. They were just as delicious if not more delicious than the wings from college.
So I was determined to recreate this recipe at home and put it on the blog. Partly so that you lovely people can experience the garlic-y, Parmesan-y deliciousness, but moooostly so that I could eat them all the time ?.
These chicken strips are:
- Absolutely packed with flavor
- SO juicy
- Super easy to make
And the cool thing about them? They are baked, not fried! I discovered the amazing-ness of baking rather than frying chicken in this recipe, and I will probably never fry a piece of chicken again for the rest of my life!
Baking is better for so many reasons. First and foremost, it is FAR healthier than deep frying. Second, it is easier. You don’t have to do anything in batches – just bread the chicken, throw everything onto a baking sheet, pop it in the oven, and forget about it for 15 minutes. And last but not least, it is WAY less messy! Frying food is a big fat mess. Oil splatters all over your stove and counters, and a big pot of grease that you have to discard. Not only that, but whenever I have fried stuff in my kitchen in the past, my skin feels greasy afterwards and my entire house smells like oil for the next several hours. It ends up being a big process!
Baking is much healthier, easier, and cleaner.
So here is the process of these perfect, yummy chicken strips…
- Lay out your three “breading materials” (flour, whole wheat panko/Parmesan cheese, and eggs) in separate dishes. I find that baking dishes work very well for this.
- Bread your chicken with this foolproof, 3 step method: flour > egg > panko/Parmesan.
- Make your wonderful, fantastic, delicious garlic butter sauce.
- Remove your golden brown, crispy chicken strips from the oven, brush your garlic butter sauce over each one, and sprinkle with a little extra Parmesan cheese!
Once everything is done, there are a few different things you can do with them! You can eat them plain (
possibly definitely dipped in ranch ?), or on top of a simple salad with ranch dressing. The second option is my personal favorite. I had it for lunch several times last week…SO GOOD!
Yum! Happy Monday :).
- 6 chicken strips (you can also buy chicken breasts and just slice them into strips)
- 1 cup flour
- 1 cup whole wheat panko
- 1 cup Parmesan cheese (plus extra for sprinkling at the end)
- 4 eggs
- Salt and pepper
- ¼ cup butter
- 4 cloves of garlic
- Preheat your oven to 350 degrees
- Place your flour, panko/Parmesan, and eggs in three separate baking dishes
- Season all three with salt and pepper, and whisk the eggs thoroughly
- Place a baking sheet nearby
- Only doing one or two chicken strips at a time, place them in the flour first until a light coating covers the chickens strips. Next, place them into the eggs, flipping them over a few times until the egg has coated the chicken strip. Let any excess egg drip off before transferring the chicken to the panko/Parmesan dish. Again, flip the chicken over several times in the dish until the panko/Parmesan mixture has thoroughly coated the chicken strips
- Place the chicken strips onto a baking sheet, and bake for abut 15 minutes or until the chicken is cooked through (more or less time may be required depending on the size of your chicken strips)
- While the chicken is baking, add ¼ cup of butter and 4 cloves of smashed garlic into a small pot
- Let the butter melt and the garlic lightly simmer over low heat for several minutes. Remove from the heat if the garlic starts to brown.
- When the chicken is done, brush the garlic butter over the top of each strip and serve!
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more yummy chicken recipes? Check these out: