These cookies deviate from tradition by not using peanut butter but instead using peanut butter powder for a faint peanut butter flavor.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- nonstick cooking spray
- 2 pounds skinless, boneless chicken breast halves
- 2 large eggs, beaten
- 2 tablespoons water
- 2 cups plain dry bread crumbs
- ½ cup grated Parmesan cheese
- 2 teaspoons garlic powder
- 2 teaspoons dried parsley
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil; spray with cooking spray.
- Cut chicken breasts into thin strips, about 1-inch wide.
- Beat eggs and water together in a shallow dish. Mix bread crumbs, Parmesan cheese, garlic powder, parsley, pepper, and salt together in another shallow dish.
- Dip chicken into egg mixture, then dredge in crumb mixture. Place coated chicken on the prepared baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and coating is crispy on the outside and golden brown, 15 to 20 minutes, turning once halfway through.
- For extra-crispy tenders, drizzle with 2 tablespoons melted butter before baking.
Nutrition Facts
| Calories | 366 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 154 mg |
| Dietary Fiber | 2 g |
| Protein | 41 g |
| Saturated Fat | 3 g |
| Sodium | 562 mg |
| Sugars | 3 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I made 1/2 this recipe for some chicken strips I was trying to use. I cut the salt in half and added Spanish Parrika to equal amount of salt. I used Panko bread crumbs at 1.5 cups to regular bread crumbs at 1/2 cup. My picky kid ate the chicken stating it tasted a lot like the ONE brand and type he will eat. Praise the cooking gods at All Recipes!!!!
My first thought was that there was going to be way too much breading, so I halved the breading ingredients and there was plenty to coat all the pieces. I thought this needed more salt, but otherwise I liked the overall flavor. I used chicken tenders instead of cutting up chicken breasts into thin strips. Even with the bigger tenders, 12 to 14 minutes is more than enough time. 15 to 20 minutes would overcook thin 1″ strips. To get a nice crisp, I sprayed the tenders with my olive oil mister. If you don’t use oil or butter (as suggested) they won’t get crispy. A quick weeknight meal that the whole family will love!