1poundchicken breastcut into 1/2-inch thick strips
1/4cupall-purpose flour
1large egg
1 1/4cupsplain panko bread crumbs
1/2cupparmesan cheesefreshly grated
1teaspoonsaltfine kosher or sea
1teaspoonItalian seasoning
1teaspoonpaprika
1/2teaspoongarlic powder
1/4teaspoonblack pepper
2tablespoonsbuttermelted
Instructions
Preheat the oven to 450 degrees F. Lightly grease a large baking sheet with oil or butter.
Place the flour in a bowl. Set aside.
Add egg to another bowl with 2 teaspoons of water and whisk until they are well combined.
In a third bowl, mix together the panko bread crumbs, parmesan cheese, salt, Italian seasoning, paprika, garlic powder, and black pepper. Pour the melted butter on top and mix until well combined.
Working in batches, lightly coat each chicken strip with the flour. Then, coat them with the egg. Finally, toss with the panko mixture pressing on the breadcrumbs to help them stick.
Place the breaded chicken pieces on the prepared baking sheet leaving room between each one.
Bake for 14 to 16 minutes, flipping halfway through, or until they are cooked through and the outside is lightly browned and crispy.
Notes
Mixing the butter into the panko mixture with your hands is much easier and more thorough than using a fork.To minimize messy hands, use tongs to transfer the chicken from the flour to the egg and then to the panko. However, you will need to use your hands to press the breadcrumbs onto the chicken.Store the chicken in an airtight container in the fridge for 3 to 4 days.Reheat in a 400-degree oven for 5 to 7 minutes or a 390-degree air fryer for 3 to 4 minutes. Avoid microwaving if possible.