Yes, actually preheat it. This is not a “the oven will warm up eventually” situation. A hot oven is the secret to crunch.

Set up your coating station.

Beat the eggs in one bowl. In another bowl, mix breadcrumbs, Parmesan, garlic powder, paprika, salt, pepper, and any extra spices you’re feeling brave enough to add.

Coat the chicken.

Dip each chicken strip into the egg, then press it firmly into the Parmesan breadcrumb mix. Don’t be shy—commit to the coating.

Arrange on a baking sheet.

Line a baking tray with parchment paper or lightly grease it. Place chicken fingers in a single layer with space between them. Crowding leads to steaming, not crisping.

Add a little fat (trust me).

Lightly drizzle or spray the chicken with olive oil or melted butter. This helps everything brown evenly and taste amazing.

Bake until golden and crispy.

Bake for 18–22 minutes, flipping halfway through. You’re looking for a deep golden crust and an internal temp of 165°F.

Rest briefly, then attack.

Let them rest for 2–3 minutes so the juices stay inside. Then serve immediately with your favorite dipping sauces.