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Simple Crispy Baked Chicken Strips for Busy Weeknights
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Simple Crispy Baked Chicken Strips for Busy Weeknights

Prep Time7 minutes
Cook Time22 minutes
3 minutes
Total Time32 minutes

Ingredients

  • Chicken breasts cut into strips – Try to keep them similar in size so they cook evenly. No divas here.
  • Breadcrumbs or panko – Panko gives extra crunch but regular breadcrumbs still show up and do their job.
  • Eggs – The glue that holds this whole operation together.
  • Olive oil or melted butter – Helps the strips crisp up instead of just tanning lightly.
  • Garlic powder – Because plain chicken is boring and we’re better than that.
  • Paprika – Adds color and mild flavor. Also makes the chicken look fancy.
  • Salt & black pepper – Don’t skip these unless you enjoy disappointment.
  • Optional spices Italian seasoning, onion powder, chili flakes – Totally up to you and your spice confidence.

Instructions

  • Preheat your oven to 400°F (200°C).
  • Yes, actually preheat it. A hot oven is the difference between crispy and “meh.”
  • Prep your breading station.
  • Beat the eggs in one bowl. In another bowl, mix breadcrumbs, garlic powder, paprika, salt, pepper, and any extra spices you’re feeling today.
  • Coat the chicken strips.
  • Dip each strip into the egg, then coat it well in the breadcrumb mixture. Press gently so the crumbs actually stick.
  • Arrange on a baking sheet.
  • Line a tray with parchment paper or lightly grease it. Place chicken strips in a single layer with space between them—crowding kills crunch.
  • Add a little fat.
  • Lightly drizzle or spray the chicken with olive oil or melted butter. This helps everything turn beautifully golden.
  • Bake until crispy and cooked through.
  • Bake for 18–22 minutes, flipping halfway. Look for a golden crust and an internal temperature of 165°F.
  • Rest briefly, then serve.
  • Let them rest for 2–3 minutes so the juices stay inside. Then serve immediately with your favorite dipping sauces.