These baked chicken fries are a favorite in my house. Kids love them, adults adore them plus they are baked not fried! Dip them in ranch or use them to make a crispy chicken wrap!
This was my lunch.
Thin strips of chicken dunked in an egg and 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. However since these are skinny strips AND the fact chickens don’t have fingers, in our house we call them “fries”. Which to me sounds a billion times more appetizing!
To Make These Baked Chicken Fries You Will Need:
- boneless skinless chicken breasts
- parmesan cheese
- panko bread crumbs
- italian seasoned bread crumbs
- eggs
- buttermilk
- ranch or ketchup for dipping
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° oven for about 15-18 minutes, depending on thickness.
These baked chicken fries smell absolutely phenomenal 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. These baked chicken fries 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! And if you give this Baked Chicken Fries recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Baked Chicken Fries
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 large eggs
- 1/2 cup low-fat buttermilk
- 1/2 teaspoon freshly ground black pepper
- 2 pinches kosher salt, for sprinkling
Instructions
- Preheat your oven to 400° 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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THANK YOU in advance for your support!
These are pretty much my favourite things to eat ever!
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! 🙂
Waaaaaaaa-aaaaaa-aaaaaaa-nt.
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! 🙂
Ha! Thanks Kay 🙂
Oh my. These look amazing! I will be making them as soon as possbile.
Love that you’re calling these fries!
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!
Exactly!:)
you are too cute not wanting to call them chicken fingers 🙂 although i have to admit, fries has a pretty nice ring to it!
These look so so good! I absolutely love all of your recipes!
Awww thanks Chelsea! 🙂
I’m a fool for French fries, and for chicken fingers. This is the best of both worlds and I am so in!
yum!! i love chicken fingers/fries! these look awesome and I think i want to attempt a similar thing tonight 🙂
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!
Same at our house! I’m the only blue cheese fan… but that just means more for me 🙂
I love baked chicken fingers like this, and I bet the parmesan makes these deeeeelish! Love the dipping sauce too. 🙂
Oh my dear, I want everything you make…I want it like yesterday, need my address?
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!
Yum!!! I can’t wait to try this. Megan
I love food I can pick up with my fingers and dip into some kind of sauce. It makes eating way more fun!
Agreed!
Yummah! Simple and fast … really love it! But I WILL wait for a cool day to crank up the oven! Phew!
Right-O! If you don’t have your central air on then you’ll want to hold off until the weather is cooler 😉
This is the perfect combination of chicken fingers and fries! Love ’em!
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!
I will take this for lunch any day! Wish I wouldn’t have just put all my chicken in the freezer 🙁
I love baked chicken fingers, but I’ve never try them with parmesan, These look absolutely amazing!!! Enjoy your day!! 😀
With these in my life, I don’t think I would ever miss the fried variety – EVER!
This was a HUGE hit with my 5, 4, and 17-month old. Even the husband liked it!
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!
Hi Bethany! It may have been the pan but who knows … Either way I’m so glad you liked them 🙂
Where did you get a whisk like the one pictured?
Hi Liv! I believe I got it from Pampered Chef. 🙂