Save Looking for a fun twist on a classic Italian-American favorite? These Crispy Baked Chicken Parmesan Fries take the savory, breaded goodness of chicken Parmesan and serve it in a dip-friendly, fry-shaped format. Oven-baked to perfection, these strips offer a lighter way to enjoy a crunchy coating of Panko and Parmesan cheese without the mess of deep-frying.
Save The secret to this recipe is the thin slicing of the chicken breasts, which ensures they cook through quickly while allowing the exterior to become deeply golden. By using a simple egg and milk wash, the seasoned breading clings tightly to every piece, ensuring a flavorful bite every time.
Ingredients
- Chicken: 2 large boneless, skinless chicken breasts (about 500 g / 1.1 lb)
- Breading: 1 cup (100 g) panko breadcrumbs, 1/2 cup (50 g) grated Parmesan cheese, 1/2 teaspoon garlic powder, 1/2 teaspoon dried Italian herbs, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Wet Coating: 2 large eggs, 2 tablespoons milk
- For Serving: 1 cup (240 ml) marinara sauce, 1 cup (240 ml) ranch dressing, fresh parsley (optional)
Instructions
- Step 1: Prep
- Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper or lightly grease it with oil.
- Step 2: Slice Chicken
- Slice the chicken breasts into thin strips, about the thickness of classic French fries.
- Step 3: Whisk Coating
- In a shallow bowl, whisk together the eggs and milk.
- Step 4: Mix Breading
- In another bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, Italian herbs, salt, and pepper.
- Step 5: Coat Strips
- Dip each chicken strip first into the egg mixture, then coat thoroughly with the breadcrumb-Parmesan mixture.
- Step 6: Arrange
- Arrange the breaded chicken strips in a single layer on the prepared baking sheet. Lightly spray or drizzle with oil for extra crispiness.
- Step 7: Bake
- Bake for 20–25 minutes, flipping once halfway, until golden and cooked through (internal temperature should reach 74°C / 165°F).
- Step 8: Serve
- Serve immediately with warm marinara and cool ranch dips. Garnish with parsley if desired.
Zusatztipps für die Zubereitung
Um die beste Knusprigkeit zu erreichen, sollten die Hähnchenstreifen vor dem Backen leicht mit Öl besprüht werden. Achten Sie darauf, dass die Stücke auf dem Backblech nicht übereinander liegen, damit die heiße Luft gleichmäßig zirkulieren kann und die Panade rundherum goldbraun wird.
Varianten und Anpassungen
Für eine extra knusprige Textur können Sie ausschließlich Panko-Paniermehl verwenden. Wer es gerne etwas schärfer mag, kann eine Prise Chiliflocken unter die Panade mischen. Diese Hähnchen-Fritten lassen sich auch hervorragend mit verschiedenen Gewürzkräutern individualisieren.
Serviervorschläge
Servieren Sie die heißen Hähnchen-Fritten am besten sofort mit einer warmen Marinara-Sauce und einem kühlen Ranch-Dressing zum Dippen. Für eine vollwertige Mahlzeit eignet sich ein frischer Beilagensalat hervorragend als Ergänzung.
Save Whether you are looking for a crowd-pleasing appetizer or a creative way to serve chicken, these Baked Chicken Parmesan Fries offer the perfect balance of flavor and texture. Dip them, share them, and enjoy the crunchy results of this simple, oven-baked recipe!
Recipe Guide
- → What makes the coating crispy?
Panko breadcrumbs create the signature crunch. Their coarse, airy structure browns beautifully in the oven while maintaining a light texture. Combining panko with Parmesan adds both crispness and savory depth to every bite.
- → Can I fry these instead of baking?
Yes, shallow or deep-frying works perfectly. Heat oil to 350°F and fry for 3-4 minutes until golden. Drain on paper towels before serving. Frying creates an even crunchier exterior, though baking offers easier cleanup.
- → How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in a 200°C oven for 5-8 minutes to restore crispiness. Avoid microwaving, which makes the coating soggy. Freeze uncooked strips for up to 3 months and bake directly from frozen.
- → What dipping sauces work best?
Marinara and ranch are classic pairings, but try other options. Garlic aioli, honey mustard, or spicy arrabbiata add variety. A lemon-herb yogurt dip offers freshness, while Buffalo sauce provides heat for those who enjoy spice.
- → Can I make these gluten-free?
Substitute panko with gluten-free breadcrumbs or crushed cornflakes. Ensure all dips and seasonings are certified gluten-free. The coating method remains identical, and results stay consistently crispy with proper GF alternatives.
- → Why cut chicken fry-style?
Fry-shaped strips increase surface area for more crispy coating per bite. They're also easier to dip and eat by hand, making them perfect for casual dining. Uniform thickness ensures even cooking throughout.