Crispy Baked Chicken Sticks
Crispy Baked Chicken Sticks
Yield: 4 servings, 12 sticks
Equipment: rimmed baking sheet, wire rack, three shallow bowls, thermometer
Time and setting: 425°F; 16–20 minutes
Ingredients
- 1 pound chicken breast, cut into 12 strips
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 tablespoon water
- 1 cup panko breadcrumbs
- 2 tablespoons grated Parmesan
- Cooking spray
Method
- Heat oven to 425°F. Set greased wire rack over baking sheet.
- Mix flour with paprika, garlic, and salt. Whisk eggs with water. Mix panko and Parmesan.
- Coat chicken in flour, egg, then crumbs. Arrange without touching and spray lightly.
- Bake 8 minutes, turn, and bake 8–12 minutes until thickest pieces reach 165°F. Rest 3 minutes.
Preparation notes
Read the method fully, prepare the pan or appliance, and arrange ingredients in order. Divide the batch evenly. Keep raw-food utensils separate and preserve every rest or chill period.
Substitutions
Turkey breast strips may replace chicken and require 165°F. Crushed cornflakes may replace panko by equal volume.
Storage and safety
Refrigerate within 2 hours up to 4 days. Reheat to 165°F. Freeze cooked sticks up to 2 months.
Planning and quality control
Measure ingredients before starting and keep each ingredient in its stated condition—cold, softened, drained, cooked, or frozen. Use the specified equipment capacity and divide the recipe according to the stated yield. Begin checking at the lower end of the time range, then use the visual cue and thermometer endpoint instead of relying on time alone.
For consistent portions, use a level scoop, measured spoon, or marked cutting guide. Complete the stated rest, cooling, or chilling period before moving or serving the recipe. If one substitution changes moisture, sweetness, or fat, avoid making additional substitutions in the same batch.
Use clean utensils for finished food after contact with raw egg or poultry. Label stored portions with the preparation date, reheat only the quantity needed, and avoid repeated warming and cooling. Check packaged ingredient labels for allergens and formulation changes. Optional garnishes should not be used to infer program points or nutrition.
