I can’t get enough of these chicken strips.
I fell in love with garlic parmesan wings back in college while working at a sports bar. Recently I spotted garlic parmesan chicken strips on a menu and they were every bit as good—maybe even better—than the wings I remembered. Determined to recreate that flavor at home, I developed this baked version so you can enjoy the same garlicky, cheesy goodness anytime.
What makes these chicken strips great:
- Packed with garlic and Parmesan flavor
- Juicy inside
- Crispy exterior
- Simple and quick to prepare
Best of all, these are baked, not fried. I first discovered how well baking works with crunchy chicken in a baked buffalo recipe, and I rarely fry chicken anymore. Baking is healthier, less messy, and easier: bread the chicken, arrange it on a sheet, bake, then brush with garlic butter. No oil splatters, no large pots of grease to dispose of, and far less lingering cooking smell.
Here’s the simple process for perfect chicken strips:
- Arrange three breading dishes: flour; a mixture of whole wheat panko and Parmesan; and beaten eggs.
- Bread the chicken following the classic three-step method: flour → egg → panko/Parmesan.
- Bake until golden and cooked through.
- Make a quick garlic butter sauce.
- Brush the baked strips with the garlic butter and sprinkle extra Parmesan before serving.
Serve them plain or with your favorite dip—ranch is a favorite—or place the strips on a salad for a satisfying meal. I ate these on a salad multiple times last week and loved every bite.
Happy cooking!
Baked Garlic Parmesan Chicken Strips
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5 from 2 reviews
- Author: Annie Chesson
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 3 servings 1x
Ingredients
Scale
- 6 chicken strips (or slice chicken breasts into strips)
- 1 cup flour
- 1 cup whole wheat panko
- 1 cup Parmesan cheese (plus extra for sprinkling)
- 4 eggs
- Salt and pepper
- 1/4 cup butter
- 4 cloves garlic
Instructions
- Preheat the oven to 350°F (175°C).
- Place flour, the panko/Parmesan mixture, and beaten eggs in three separate shallow dishes.
- Season each station with salt and pepper. Whisk the eggs well.
- Line a baking sheet and have it ready.
- Working with one or two strips at a time, dust each strip in flour, shake off excess, dip into the beaten eggs, let excess drip off, then press into the panko/Parmesan until well coated.
- Arrange the breaded strips on the baking sheet and bake about 15 minutes, or until cooked through. Time may vary with strip size.
- While the chicken bakes, melt 1/4 cup butter with 4 smashed garlic cloves in a small saucepan over low heat.
- Let the garlic gently infuse the butter for a few minutes; remove from heat if the garlic begins to brown.
- Brush the garlic butter over the hot chicken strips, sprinkle with extra Parmesan, and serve.
If you make this or any of my recipes, share a photo on Instagram and tag it #thegarlicdiaries.
Want more chicken recipes? Try the baked buffalo bites, creamy crock-pot salsa verde chicken, or baked Greek yogurt chicken flautas.