Crispy Baked Chicken Strips

A staple in our house; I just can't believe I haven't posted this yet. (Or maybe I have and am missing something?) I love the parmesan-panko crust.

You can also use this recipe to make crispy baked fish sticks.  Just use slices of red snapper, tilapia, halibut, or even salmon instead of chicken.

Crispy Baked Chicken Strips

Ingredients:

• cooking spray
• 1 pound chicken tenders or boneless, skinless breasts cut up into strips
• a few tablespoons whole wheat flour
• 2 eggs
• water
• whole wheat panko
• shredded parmesan cheese
• Tastefully Simple Seasoned Salt

Directions:

• Pre-heat oven to 400 degrees F.  Spray a baking sheet with cooking spray and set aside.
• Create a dredging station with 3 shallow bowls:  Put a few heaping tablespoons of whole wheat flour in the first bowl.  In the second bowl, whisk the eggs with a couple tablespoons of water.  In the third bowl, combine equal parts whole wheat panko and shredded parmesan (about 3/4 cup each), along with a few dashes of TSSS.
• One by one, dredge each chicken strip into the flour, shake off excess, dip into the egg, let excess drip off, then dredge in the panko/parmesan mixture.  Place in a single layer onto the sprayed baking sheet.
• Bake in pre-heated oven for about 20 minutes until crispy.  (You can flip the strips halfway through the cooking time, but I don't bother.)