My Favorite Chicken Strips Ever.


They say that the way to a man’s heart is through his stomach. If that’s true, I think that these are the chicken strips that got me a marriage proposal. Seriously.

These are code-named in my household as ‘PPPP Chicken.’ Like, if you texted Adam the words ‘PPPP?’ he would respond back with a stream of expletives followed by a ‘yes’. I can’t count the number of exclamation points that usually follow his response. He likes them a lot. Although the name is ridiculous, it stands for ‘Panko Parsley Paprika & Parmesan Chicken’. Which, in this case, doesn’t work because I used cheddar instead. I’m a monster, I know.

The great thing about these is they are really versatile. You can eat them like chicken strips or you can substitute different cheeses depending on the dish you’re making. Chicken Parm? Absolutely. Thrown on a Caesar salad? Perfect. Topped with sauce and slapped between a bun? Oh man. Perfection.

We usually eat these like chicken strips. His with Tzatziki, mine with Buffalo. It just works. They are perfect everytime.

Although I don’t have any kiddos, I’m pretty positive these would be a big hit with kids. Or anyone, because they’re divine. And they’re baked. I guess that means they’re pretty good for you. Maybe.


Baked Chicken Strips
Yields about 14 Strips


  • 2 boneless, skinless chicken breasts
  • 1 c. japanese bread crumbs (Panko, y’all.)
  • 1/2 c. shredded cheese of your choice (I used a cheddar blend. Parm is fabulous. Swiss would be great too. I trust you.)
  • 1 T parsley flakes
  • 1 T smoked paprika
  • 1 tsp. ground black pepper
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1/4 c. butter, melted


  1. Trim the chicken breasts and cut each one into strips that are no larger than 1/2 an inch thick. Depending on the size of the breast, you might get a different number of strips. The more the merrier. 
  2. In a small bowl, place the melted butter. In a medium bowl, mix the remaining ingredients and stir until blended.
  3. Dredge the chicken pieces in the melted butter and coat with the panko mixture. Don’t do more than 3 pieces at a time because you don’t want the panko to get too saturated with the butter. Squeeze each piece until the panko sticks and shake off any excess. Place on a cookie sheet that has been lightly sprayed with cooking spray. Repeat until all pieces are coated.
  4. Lightly spray the strips with the cooking spray (Optional but this gives them a fried-like breading. I’m all about fried things…) and bake in a 425 degree oven for 16-20 minutes, flipping once about halfway through cooking time–or until golden brown on both sides.


You can play around with different herbs or whatver you have on hand. These are just what work for us.

Well, secrets out. I guess you’ll know how to seduce my man if you ever come across him now. Dammit.



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