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!

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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!

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32 Responses to “Baked Parmesan Chicken “Fries””

  1. #
    1
    Kathryn — July 30, 2012 at 1:15 pm

    These are pretty much my favourite things to eat ever!

  2. #
    2
    sally @ sallys baking addiction — July 30, 2012 at 2:03 pm

    SUCH a healthy and protein packed alternative to regular french fries, not to mention a very fun way to eat your chicken! I’m a weirdo and would dip these guys in a ton of ketchup! :)

  3. #
    3
    Bev @ Bev Cooks — July 30, 2012 at 2:18 pm

    Waaaaaaaa-aaaaaa-aaaaaaa-nt.

  4. #
    4
    Kay @ The Church Cook — July 30, 2012 at 2:32 pm

    What a super mom! I’m going to try this on my kids this week….they’ll think I hung the moon, but you already did! :)

    • simplyscratch replied: — July 30th, 2012 @ 3:06 pm

      Ha! Thanks Kay :)

  5. #
    5
    Melissa ~ Life on Prairie Creek — July 30, 2012 at 3:25 pm

    Oh my. These look amazing! I will be making them as soon as possbile.

  6. #
    6
    Chung-Ah | Damn Delicious — July 30, 2012 at 3:32 pm

    Love that you’re calling these fries!

  7. #
    7
    Anna @ Crunchy Creamy Sweet — July 30, 2012 at 3:37 pm

    Yeah, I tried once explaining to my 4 year old why chicken fingers are called chicken fingers.. Didn’t go too well. Love these FRIES!

    • simplyscratch replied: — July 30th, 2012 @ 5:20 pm

      Exactly!:)

  8. #
    8
    Heather (Heather's Dish) — July 30, 2012 at 3:51 pm

    you are too cute not wanting to call them chicken fingers :) although i have to admit, fries has a pretty nice ring to it!

  9. #
    9
    Chelsea — July 30, 2012 at 4:11 pm

    These look so so good! I absolutely love all of your recipes!

    • simplyscratch replied: — July 30th, 2012 @ 5:20 pm

      Awww thanks Chelsea! :)

  10. #
    10
    Cassie — July 30, 2012 at 4:38 pm

    I’m a fool for French fries, and for chicken fingers. This is the best of both worlds and I am so in!

  11. #
    11
    Julie @ Table for Two — July 30, 2012 at 4:46 pm

    yum!! i love chicken fingers/fries! these look awesome and I think i want to attempt a similar thing tonight :)

  12. #
    12
    Ann — July 30, 2012 at 5:30 pm

    Mmmm my kids would love these! But we’d need both ranch and blue cheese because when it comes to dipping sauces we are definitely not all on the same page. Trying these this week!

    • simplyscratch replied: — July 31st, 2012 @ 9:27 pm

      Same at our house! I’m the only blue cheese fan… but that just means more for me :)

  13. #
    13
    Amber {Sprinkled With Flour} — July 30, 2012 at 6:39 pm

    I love baked chicken fingers like this, and I bet the parmesan makes these deeeeelish! Love the dipping sauce too. :)

  14. #
    14
    jennifurla — July 30, 2012 at 7:38 pm

    Oh my dear, I want everything you make…I want it like yesterday, need my address?

  15. #
    15
    DB-The Foodie Stuntman — July 31, 2012 at 3:28 am

    I love chicken fingers (or fries, as you’ve called them) but I hate the breading procedure because it’s so laborous. These look a little easier, so thank you for sharing!

  16. #
    16
    Megan — July 31, 2012 at 11:34 am

    Yum!!! I can’t wait to try this. Megan

  17. #
    17
    Kari@Loaves and Dishes — July 31, 2012 at 2:56 pm

    I love food I can pick up with my fingers and dip into some kind of sauce. It makes eating way more fun!

  18. #
    18
    Susan @ The Spice Garden — July 31, 2012 at 4:24 pm

    Yummah! Simple and fast … really love it! But I WILL wait for a cool day to crank up the oven! Phew!

    • simplyscratch replied: — July 31st, 2012 @ 9:29 pm

      Right-O! If you don’t have your central air on then you’ll want to hold off until the weather is cooler ;)

  19. #
    19
    Jessica@AKitchenAddiction — July 31, 2012 at 8:29 pm

    This is the perfect combination of chicken fingers and fries! Love ‘em!

  20. #
    20
    Julia {The Roasted Root} — August 1, 2012 at 2:31 am

    DEEElicious! I love that you put the cripsy delicious chicken fries in a little diner-style basket – very cool touch and I bet the kidlets loved it. And with the homemade ranch…..oh stop it, you!

  21. #
    21
    Erin @ Dinners, Dishes, and Desserts — August 1, 2012 at 2:57 am

    I will take this for lunch any day! Wish I wouldn’t have just put all my chicken in the freezer :(

  22. #
    22
    Diana — August 1, 2012 at 3:53 am

    I love baked chicken fingers, but I’ve never try them with parmesan, These look absolutely amazing!!! Enjoy your day!! :D

  23. #
    23
    Eliana — August 3, 2012 at 7:34 pm

    With these in my life, I don’t think I would ever miss the fried variety – EVER!

  24. #
    24
    Tracy — August 26, 2012 at 12:55 am

    This was a HUGE hit with my 5, 4, and 17-month old. Even the husband liked it!

  25. #
    25
    Bethany — March 18, 2014 at 6:36 pm

    I made these, but needed more than just 15 minutes in the oven. I baked them in a glass baking dish so I don’t know if that made a difference. I did 15 minutes and then flipped them for another 15 minutes and they came out perfect. Good recipe!

    • Laurie McNamara replied: — March 19th, 2014 @ 9:37 am

      Hi Bethany! It may have been the pan but who knows … Either way I’m so glad you liked them :)

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