Great Tastes of Manitoba

Crispy Parmesan Chicken Strips

34 mins
Prep: 20 mins | Cook: 14 mins | Servings: 4

These home-made chicken fingers are great for snacks or a meal.


  • 1/2 cup (125 mL) regular mayonnaise (not light)
  • 1/2 tsp (2 mL) Dijon mustard
  • 1/2 cup (125 mL) freshly grated Parmesan cheese
  • 1/2 tsp (2 mL) dried basil, crumbled
  • 1/4 tsp (1 mL) dried chili flakes (optional)
  • 1/2 – 2/3 cup (125 – 150 mL) dry breadcrumbs
  • 20 chicken breast filets*


  1. Pre-heat oven to 425F
  2. Combine mayo, Dijon, parmesan, basil and chili flakes in a shallow dish.
  3. In another shallow dish, spread out the bread crumbs.
  4. Roll each chicken filet in the mayo-parmesan mixture, and then roll in the breadcrumb mixture until coated on all sides.
  5. Arrange chicken strips on a parchment covered cookie sheet so the strips don’t touch each other.
  6. Bake for 7 minutes on one side then flip strips and continue baking until chicken is crispy and meat thermometer reads 170F (about 7 more minutes).
  7. Serve hot with a favorite dipping sauce or cool thoroughly and serve over salad. 


Tip: Double or triple this recipe so you have leftovers for lunch the next day.

* If you can’t find chicken breast filets, slice 4 boneless skinless chicken breasts lengthwise into 4 thick strips per breast

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