I have some chicken for you.
(somewhere Jen is squealing in delight)
But like...Ok...let me take you on a journey.
Imagine those thin, super crispy, extra delicious chicken tenders that you get at like...a carnival or a pizza place or something. Remember how salty and chicken-y and gloriously fried they are.
Now imagine that you can have that chicken at your house. And it takes you less than an hour to make them. And they're not fried, but baked. So your arteries thank you.
Do you like this scenario?
It's like if chicken fingers were french fries, ya know?
Seriously, one of my favorite new recipes. Michael wholeheartedly approves too. So...ya.
Baked Parmesan Chicken Fries
Adapted from Simply Scratch
- 3 chicken breasts, halved and cut into 1/2 in. strips.
- 3/4 cup Panko breadcrumbs
- 3/4 cup grated Parmesan cheese
- 3/4 cup whole wheat Italian breadcrumbs
- 2 eggs
- 1/2 cup buttermilk
- Pepper and Kosher salt, to taste
- Line a rimmed baking sheet with parchment paper or silpat. Preheat oven to 400 degrees.
- Put Parmesan and Panko in a food processor, pulse until combined and uniform in size.
- In a dish, combine Italian breadcrumbs with the Panko/Parmesan.
- In a medium dish whisk eggs, some pepper, and buttermilk.
- Dunk chicken strips in the egg mixture, let the excess drip off, and generously coat in the crumbs, pressing to make stick.
- Arrange the prepared chicken on the pan. Bake 15-20 minutes, should be golden and crispy. Sprinkle Kosher salt over the chicken.