These are officially my go-to for chicken tenders effective immediately. Parmesan Chicken Sticks are superb. They are crispy and juicy and well absolutely perfect. Thanks, Barefoot Contessa.
Her recipe calls for placing the chicken on a stick, but I omit that step. I also place my cooked chicken on a dish with paper towels to soak up excess butter/oil. I use Cento seasoned bread crumbs.
As always, when making cutlets of any kind work in batches and DO NOT overcrowd the pan.
Serve with marinara, ketchup, mustard, wing sauce, ranch. Whatever your heart desires.
I’m definitely making this for our upcoming Halloween festivities.
Yay!
Here’s the recipe:
Parmesan Chicken Sticks
Course: Main, AppetizersCuisine: AmericanDifficulty: Easy14-16
servings15
minutes30
minutesIngredients
1 1/2 lbs. skinless boneless chicken breasts (3-4)
1 cup all purpose flour
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 extra large eggs
1 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
Unsalted butter
Good olive oil
Bamboo skewers (6 to 10 inches long) or ice cream sticks (optional)
Directions
- Lay the chicken breasts on a cutting board and slice each diagonally into four or five large strips.
- Combine the flour, salt and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the bread crumbs and Parmesan cheese on a third plate.
- Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the breadcrumb mixture, pressing lightly to coat.
- Heat 1 Tbsp. of butter and 1 Tbsp. of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes each side until just cooked through. Don’t crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer or stick.
Please note: The Jersey Girl does not serve the chicken on a stick.
