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Irresistible Cheesy Chicken Strips Your Family Will Beg For
Whenever I whip up these crunchy, cheese-coated chicken strips, my home gets filled with the most wonderful smell. Sharp cheddar mixed with parmesan creates this amazing golden coating that had my children arguing over who got the final piece. Believe me, this dish transforms plain chicken into something extraordinary without any tricky methods or hard-to-find items.
Why This Dish Shines In Any Home
My fussy nephew eats these without complaining. They're so handy for those crazy evenings when we get back late from soccer practice. I don't have to worry about oil splatters since they're oven-baked. They're also great cold in lunchboxes next day – though we rarely have any left in my household.
What You'll Need
- Chicken: Go for fresh chicken tenderloins as they heat up more uniformly than sliced breast and retain more moisture.
- Cheeses:
- 2 cups sharp cheddar cheese newly grated works better
- 1/2 cup parmesan cheese shredded adds that wonderful savory flavor
- Coating Ingredients:
- 1½ cups all-purpose flour for the initial layer
- 1½ cups panko breadcrumbs for that extra crunch
- 2 large eggs to make everything stick together
- Seasonings:
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ¼ cup milk to loosen the egg mixture
- Equipment:
- Baking sheet
- Aluminum foil
- Wire rack if you want extra crispiness
- Cooking spray
How To Make Cheesy Chicken Strips
- Get Your Kitchen Ready
- Start by heating your oven to 400°F. While waiting, cover your baking tray with foil and put your wire rack on it if you have one. Spray everything with cooking oil so nothing sticks.
- Arrange Your Coating Station
- Make three different spots: First container mix flour with pepper, salt, and garlic powder. Second container beat eggs with milk until blended. Third container mix your panko with both cheeses thoroughly.
- Coat Your Chicken
- Wipe each chicken piece completely dry using paper towels. Dip in flour with your left hand, then egg mix with your right, then cheese-panko blend with your left again. Be sure they're fully covered.
- Set Up For Cooking
- Put your coated strips on the prepared tray with gaps between them. Lightly spray the tops with cooking oil to help them brown nicely.
- Cooking Time
- With a wire rack, cook for 15-20 minutes without turning. Without one, cook 8 minutes, turn over, then another 7-12 minutes. They're ready when they hit 165°F inside and look golden brown outside.
- Last Touches
- Let the strips cool for 5 minutes after taking them out – this keeps all the juices inside. Serve them warm for the best cheese stretch and crunchiness.
Keys To Perfect Results
Using a wire rack makes a big difference as it allows heat to flow all around the chicken for total crunchiness. Don't skimp on the cooking spray as it really helps create that beautiful golden color. Add plenty of seasoning to your flour for better taste overall. Always check your chicken's done by cutting the thickest part.
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Great Side Dish Ideas
These strips taste amazing with a bowl of creamy mac and cheese. Sweet honey carrots from the oven offer a nice contrast to the savory chicken. For a healthier option, I toss some zucchini on the grill. When I'm feeling fancy, I cook up my garlic parmesan potatoes which pair wonderfully together.
Cooking Advice From My Experience
Those small strips underneath chicken breasts are actually tenderloins and they're naturally softer than regular breast meat. I sometimes coat a large batch in the morning and keep them refrigerated until dinner. We love dunking them in ranch dressing, though my daughter goes for honey mustard, and my husband mixes up his own spicy mayo for his portions.
Frequently Asked Questions
- → Q: Why use a baking rack?
A: Elevates chicken for even browning without flipping, though foil-lined sheet works too.
- → Q: Can I use pre-shredded cheese?
A: Fresh shredded cheese recommended for better melting and coating adhesion.
- → Q: Why use one hand for wet, one for dry?
A: Prevents breading from clumping and keeps coating process cleaner.
- → Q: Can I make these ahead?
A: Best served immediately while coating is crispy, but can be reheated.
- → Q: Why season chicken before coating?
A: Ensures meat itself is seasoned, not just the coating.