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Easy • Chicken

Easy Baked Chicken Strips with Ranch

Forget the fryer! These crispy, flavorful chicken strips are baked to golden perfection and make a perfect family-friendly meal.

Prep
15 min
Cook
20 min
Servings
4
Level
Easy
Easy Baked Chicken Strips with Ranch

Craving crispy chicken but want to skip the mess of frying? You've come to the right place! These Easy Baked Chicken Strips are golden, tender, and incredibly satisfying, all thanks to a clever breading technique and your trusty oven. Perfectly prepped for dipping into your favorite ranch (or any sauce!), they're a guaranteed hit for kids and adults alike. Dinner just got a whole lot easier and healthier!

Ingredients

Yield: 4 servings

Main

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch thick strips
  • 1 cup Panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil (or cooking spray)
  • For Serving: Ranch dressing, ketchup, honey mustard

Preparation

  1. Step 1

    Preheat your oven to 425°F (220°C). Lightly grease a large baking sheet with olive oil or cooking spray.

  2. Step 2

    Set up a breading station: In a shallow dish, whisk together flour, salt, and pepper. In a second shallow dish, beat the eggs. In a third shallow dish, combine Panko breadcrumbs, garlic powder, onion powder, and paprika.

  3. Step 3

    Take each chicken strip and first dredge it in the flour mixture, shaking off any excess. Then dip it into the beaten egg, allowing excess to drip off. Finally, press it firmly into the Panko mixture, ensuring it's fully coated.

  4. Step 4

    Arrange the breaded chicken strips in a single layer on the prepared baking sheet. Drizzle any remaining olive oil over the strips (or spritz with cooking spray).

  5. Step 5

    Bake for 18-22 minutes, flipping the strips halfway through, until golden brown, crispy, and cooked through (internal temperature of 165°F / 74°C).

  6. Step 6

    Remove from oven and let rest for a few minutes. Serve hot with your favorite dipping sauces like ranch, ketchup, or honey mustard!

Tips

  • Pat the chicken dry before dredging in flour for better breading adhesion.
  • The key to crispy baked strips is high heat and Panko breadcrumbs, which are coarser and create more crunch.
  • For extra flavor, add 1/4 cup grated Parmesan cheese to the Panko mixture.

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