Tangy Parmesan Chicken Strips (Print-Friendly Version)
# What You'll Need:
01 -
1 ½ lbs sliced chicken breasts or chicken tenders
02 -
1 cup crunchy panko crumbs
03 -
½ cup finely grated Parmesan
04 -
1 teaspoon powdered garlic
05 -
1 teaspoon zest from lemon
06 -
½ teaspoon table salt
07 -
½ teaspoon ground black pepper
08 -
½ cup regular flour
09 -
2 eggs, whisked until smooth
10 -
2 tablespoons butter that's melted or olive oil for baking
# Step-by-Step Directions:
01 -
Turn on your oven to 400°F (200°C) and put some parchment on a baking tray. If you want to fry them instead, pour about ½ inch of oil in your pan and warm it over medium heat.
02 -
Grab three bowls and arrange them in a row. Mix the flour with your salt and pepper in the first one. Pour those beaten eggs in the second. In the last bowl, combine your panko with Parmesan, powdered garlic, and that lemon zest.
03 -
Take each piece of chicken and roll it in the flour mix first. Then dunk it in the egg wash. Finally, cover it completely with the breadcrumb mixture. Push down a bit so the coating sticks well.
04 -
Arrange your breaded chicken on the tray, brush them lightly with some oil, and cook for about 18-20 minutes. Don't forget to flip them halfway.
05 -
Drop your coated chicken in the hot oil and cook about 3-4 minutes on each side until they turn nice and golden. After cooking, let them rest on paper towels.
06 -
Get your air fryer hot at 375°F (190°C), lay out the chicken pieces so they don't touch, and cook for 10-12 minutes. Remember to flip them over halfway through.
07 -
Give your chicken a minute or two to cool down before you eat them. They taste best when hot with some lemon wedges and whatever dipping sauce you love.