Baked Parmesan Chicken “Fries”

This was lunch.

Thin strips of chicken dunked in an eggy-buttermilk mixture and rolled in parmesan-y bread crumbs and baked until golden and crispy. What’s not to love? I know, I know… you’re thinking these are chicken fingers. Well sure, I guess you could call them that… but since chickens don’t have fingers and the whole chicken-finger concept kinda creeps me out… that in our house we call them “fries”. Which to me sounds a zillion times more appetizing!

Before the move we use to live {conveniently} 5 minutes away from my favorite grocery store which meant if I was out  of a certain ingredient or {more likely} if I forgot an ingredient, it would take no time what-so-ever for me to hop in the car and run up to Meijer.

Since we’ve moved, the closest Meijer is a whopping 15 minutes away. And so like when you need, let’s say, Panko bread crumbs… it’s hardly worth the gas. SO after I found that I barely had a cup of Panko breadcrumbs I continued to rummage through my desperately-needs-to-be-organized pantry and scored some Italian bread crumbs to round out the 2 cups total breadcrumbs that I wanted/needed. The rest was history.

To make the fingers; take 3 chicken breast and slice them all the way through, horizontally.

Then slice them lengthwise, about a half an inch wide. Set those aside, wash your hands real good and get going on the breading.

Start off by grating 1 cup of Parmesan cheese.

Add the cup of Panko and the Parmesan cheese to a food processor. I use my mini-processor for this job and I lurve it!

Now the Parmesan cheese is the same texture as the Panko…

Now add that into a medium dish along with the cup of Italian bread crumbs.

Stir to combine well.

In a separate dish; crack two eggs and season with a bunch of fresh cracked black pepper.

Add in the half cup of buttermilk.

Whisk well to break up the eggs. The consistency should be slightly thick.

Working in batches; add the chicken strips and toss them around to coat.

Drain off any excess eggy mixture…

…before coating them in the cheesy breadcrumbs.

Arrange them on a lined {rimmed} sheet pan and pop them into a preheated 400 degree oven for about 15-18 minutes, depending on thickness.

These smell absolutely phe-nom-enal while baking in the oven… it’s the Parmesan… for sure. And right when these are pulled out of the oven sprinkle them with a little kosher salt.

The hardest thing about blogging while making lunch is holding back from gobbling them up before the final shot. Like ya totally have to have the willpower force field up or else you’re inhaling chicken fries like nobody’s bid-ness!

They are so dang simple and so much better for you then the fried or frozen kind, you’ll be like Tyson-who?

Serve these up next to some homemade ranch dressing or blue cheese and your good to go! Enjoy!

Baked Parmesan Chicken "Fries"

These are a favorite in my house. Kids love them, adults adore them and they are way healthy. Way.

Yield: 4-6 servings

Prep Time: 25 minutes

Cook Time: 15-20 minutes, depending on thickness

Total Time: 45 minutes

Ingredients:

6 Chicken Breast Halves, cut into 1/2 inch strips

1 cup Panko Japanese Breadcrumbs

1 cup Italian Breadcrumbs

1 cup Freshly Grated Parmesan Cheese

2 whole Eggs

1/2 cup Buttermilk

1/2 teaspoon Fresh Cracked Black Pepper

A couple pinches of Kosher Salt, for sprinkling

Directions:

Preheat your oven to 400 degrees and line a rimmed baking sheet.

In a food processor {I love my mini one!}; combine the Panko breadcrumbs with the freshly grated Parmesan cheese. Pulse until the cheese and Panko are combined.

In a medium dish whisk together the egg, black pepper and buttermilk.

Working in batches, dunk the strips of chicken into the egg mixture and let any excess drip off.

Place the coated chicken into the breadcrumbs and coat generously, pressing the crumbs into the chicken.

Arrange on the prepared baking pan and slide them into the preheated oven for 15-20 minutes. They should come out golden and crispy.

Serve with homemade ranch or blue cheese dressing. Enjoy!