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These homemade zingy lemon garlic Parmesan chicken strips turn basic poultry into a crunchy, tasty delight that wins over everyone at the table. The mix of tangy lemon, aromatic garlic, and rich Parmesan makes an amazing outer layer that brings fancy restaurant vibes straight to your home cooking.
I stumbled upon this method while trying to jazz up regular chicken strips for guests. Everyone kept asking for seconds, and it's now my favorite quick but impressive dish when people come over.
What You'll Need
- 1 ½ lbs chicken tenders: go with fresh for juicier outcome though thawed frozen ones work in a pinch
- 1 cup panko breadcrumbs: these give that extra crunch regular breadcrumbs can't match
- ½ cup grated Parmesan cheese: grate it yourself for maximum taste and better texture
- 1 teaspoon garlic powder: adds delicious savory notes throughout
- 1 teaspoon lemon zest: try to use organic lemons for more vibrant flavor
- ½ teaspoon salt: kosher salt spreads more evenly through the mix
- ½ teaspoon black pepper: grind it fresh for deeper flavor notes
- ½ cup all-purpose flour: this makes the coating stick properly
- 2 eggs: whisk them up to create the crucial sticky layer
- 2 tablespoons olive oil or melted butter: helps achieve that lovely golden color when baking
Easy Cooking Guide
- Get Everything Ready:
- Heat your oven to 400°F for baking. Put parchment on a baking tray for easier cleanup. If you're frying, get some paper towels on a plate for later. For air fryer fans, make sure your basket's ready to go.
- Set Up Your Coating Station:
- Put three shallow dishes in a row. Mix flour with a bit of salt and pepper in the first one. Beat eggs in the second until smooth. In the third, mix together panko, Parmesan, garlic powder, and lemon zest really well.
- Bread Your Chicken:
- Dry each chicken strip with paper towels so the coating sticks better. Roll them in flour first and shake off extras. Then dunk in egg until fully wet. Last, press them firmly into the panko mix, making sure to cover every bit.
- Cook Them Right:
- For oven cooking, lay the strips on your tray with gaps between them. Brush or drizzle with oil or butter. Cook for 18 to 20 minutes, flip them halfway, until they're golden and reach 165°F inside.
- Let Them Sit Then Enjoy:
- Give the chicken strips 3 to 5 minutes to rest before serving. This helps keep all the juices inside. Serve them hot with some lemon wedges and your top choice of dipping sauce.
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The lemon zest really makes this dish special. I found this out by chance when I had too many lemons one summer. That fresh citrus kick balances the rich Parmesan and takes these strips way beyond what you'd get from fast food places.
Prep Ahead Options
You can bread these chicken strips up to 8 hours before cooking and keep them in the fridge. Just put them on a parchment-lined tray, cover loosely with plastic, and chill. This trick is great for parties since you can finish the messy part early.
Any strips you don't eat right away stay surprisingly crunchy when warmed up correctly. Keep them in a sealed container in the fridge for up to 3 days. To warm them, put in a 350°F oven for 10 minutes or an air fryer at 370°F for 3 to 4 minutes until hot and crispy again. Don't use the microwave or they'll end up soft and floppy.
Tasty Meal Ideas
These chicken strips fit into so many different meals. For a nice dinner, serve them with a simple arugula salad with lemon dressing that goes with the flavors in the chicken. Roasted garlic broccoli makes a great side dish that matches the garlic in the coating.
For something more laid-back, cut up the strips and stuff them in warm pita bread with tzatziki, fresh tomatoes, and cucumber for a Mediterranean-style wrap. They're also really good on top of a Caesar salad for a filling lunch option.
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Fixing Common Problems
If the coating keeps falling off, make sure your chicken is totally dry before you start breading it. Wetness is what ruins a good coating.
Want super crunchy baked strips? Try spraying the tops with a bit of olive oil cooking spray after you put them on the baking sheet.
To keep the breading from dropping off while cooking, don't move the strips around too much, especially right at the start of cooking.
Common Questions
- → What type of chicken works best?
Grab some ready-made tenders or cut chicken breasts into strips for the best results and uniform cooking.
- → Can I bake instead of fry?
For sure! Just coat tenders with a bit of olive oil and cook at 400°F for about 18-20 minutes, turning once midway.
- → How do I get the coating to stick?
Roll each piece first in flour, then dunk in egg, and finally press firmly into your breadcrumb mix for the best coverage.
- → Can I make these in an air fryer?
You bet! Cook at 375°F around 10-12 minutes, flip them halfway, and you'll get perfectly crispy results.
- → What dipping sauces pair well?
Try lemon aioli, sweet honey mustard, or creamy garlic ranch to really bring out the flavors.