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Crispy on the outside and tender inside, these Parmesan Chicken Strips are made without breadcrumbs and flour. A simple coating of parmesan and ground almonds makes them naturally gluten-free and perfect for baking, ideal for family meals and kids who love coated chicken.
Chicken strips are a firm favourite with kids, which is why I'm often asked for simple homemade versions that work for the whole family. These Parmesan Chicken Tenders are easy to bake and can be seasoned to suit different ages and tastes.
For more kid friendly chicken bites, try my quinoa crusted chicken nuggets, chicken nuggets (with a hidden veggie boost) and coconut chicken tenders.
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Reasons to Love This Recipe
- Baked, not fried.
- Naturally gluten-free (no breadcrumbs or flour)
- High protein
- Family friendly, with a 5 star reader rating
Ingredient Information (and Alternative Suggestions)
- Chicken - Chicken tenders work well, but chicken breast cut into strips is a great alternative. Try to keep the pieces a similar size so they cook evenly.
- Parmesan - For best flavour and texture, use a block of parmesan and grate it yourself. Pre-grated parmesan from the refrigerated section also works well. Do not use shelf-stable (ambient) grated parmesan.
- Ground Almonds / Almond Flour: - If you need a nut-free option, substitute with panko breadcrumbs instead (note this will no longer be gluten-free)
- Egg - Helps the coating stick to the chicken. If you need an egg-free alternative, you can use plain yogurt, buttermilk or a little olive oil mixed with a splash of water. (These won't coat as evenly but will still work.)
- Oil - A light spray of oil help the coating turn golden adn develop a crisp texture. I use olive oil.
Step by Step Instructions (With Images)
- Prep Coating: Mix the parmesan cheese and ground almonds in a shallow dish or flat pate.
- Coat the Chicken: Dip each chicken strip into the beaten egg then place into the coating. Sprinkle and press the coating on, rolling to cover all sides.
- Arrange and Oil: Transfer to a wire rack set over a baking sheet (or a lined sheet pan). Spray the chicken with oil.
- Bake: Bake until lightly golden and cooked through (around 15 min for smaller tenders and 18 min for larger ones).
Cooking Tips
- Use the one hand method
Use one hand for dipping the chicken in the egg and the other hand for coating in the parmesan mixture. This helps prevent the coating from building up on your fingers and keeps things less messy. - Get kids involved
When cooking with kids, split the jobs. One person dips, another coats and an adult places it on the rack. It keep hands cleaner and makes the process smoother and quicker. - Use a rack if possible
Placing the coated chicken on a oiled rack set over a baking tray allows hot air to circulate underneath, helping to prevent a soggy bottom. Spray or brush the rack with oil to prevent the coating from sticking. - Don't over cook
Chicken is cooked when it reaches 75C/165F in the thickest part. Keep an eye on it, overcooking will cause a rubbery texture.
Serving Suggestion
- With Dips
Chicken strips are always popular served with a dip. Try option with added goodness, such as avocado dip or beetroot dip or this high protein smoked paprika dip. Traditional sauces like ketchup or honey mustard also work well. - Added to Salads
Slice the cooked chicken strips and add them to salads for extra protein and texture. - In a wrap
Make a wrap by adding some greens, veggies the chicken tender and your favourite sauce. - Family Meal
Serve with carrot fries, sweet potato wedges, and a side of salad or vegetables such as roasted broccoli for a more complete meal.
Storage Instructions
- Refrigerator: Allow the chicken strips to cool, then store in an airtight container in the fridge four up to 3 days. Reheat in the air fryer or oven to help restore crispness. Microwaving will soften the coating.
- Freeze: For best results freeze the chicken after coating but before baking. Arrange the strips on a baking tray and freeze until firm, then transfer to a freezer-safe container or bag. Bake from frozen, allowing a few extra minutes of cooking time.
Recipe FAQs
Parmesan chicken strips can be offered over 6 months, provided your baby is developmentally ready for solids and used to finger foods. There are a few things to consider before serving.
Allergens: This recipe contains dairy (Parmesan), nuts (almonds) and egg, all common allergens. These should be introduced seperatly and safely before offering these chicken strips.
Sodium: Parmesan cheese is high in sodium,. Offer small amounts only as part of a meal along side lower sodium foods.
Pasteurisation: Choose pasteurised parmesan
Texture & Choking Risk: Serve the chicken in an age appropriate way.
6-8 months - Offer strips. At this stage, babies may suck and gnaw rather than bite.
8-12 months: Once your baby can break food into smaller pieces and pincer grip developed offer bite sized pieces.
If the coating feels to crispy, you can remove it or moisten it with a dip such as avocado dip or yogurt.
This information is provided for general guidance only. Every baby develop at their own pace - always make informed decisions for your child and seek professional advice from a qualified professional if you have concerns.
Yes, cook in a single layer at 180C/360F until golden and cooked through (around 10-12 minutes, depending on size), turning halfway.
This coating isn't as crispy as a coating made with breadcrumbs. To maximise crispiness, make sure the chicken isn't crowded on the tray and use a rack if possible so that heat can circulate underneath.
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Parmesan Chicken Strips
Ingredients
- 500g (1 lb) chicken tenderloins (or chicken breast cut into 1.5 cm /⅔ inch slices, lengthwise)
- 60g (¾ cup) Parmesan cheese, finely grated
- 60g (⅔ cup) almond flour / ground almonds
- 1 egg lightly beaten
- olive oil spray
Optional Spices
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
Instructions
- Pre heat oven to 200℃ / 390℉ (180℃ fan forced). Place a rack on a baking tray (not critical but bakes more evenly) and spray / coat with oil (to prevent coating sticking to rack)
- Mix the parmesan and almond flour together (with spices if using) and place in a shallow dish /flat plate.
- Dip the chicken into the beaten egg (use one hand), and then place in the parmesan mixture. Use your other hand to sprinkle and roll in the parmesan mixture. Transfer to prepared rack on a baking tray. Repeat with remaining chicken.
- Lightly spray chicken with oil and bake for approx. 15-18 mins (depending on size of chicken strips)
- Serve straight away.
Sarah
easy, quick, healthy and tasty. I've made twice now and much better than frying in oil.
hiwot
my daughter is such a picky eater and i am so discouraged to try new recipes but i am so happy i tried this one. i made it after a long day of work ( was exhausted) and was the perfect thing to make for her as it took me 1o min to prepare everything and just wait for it be cooked. such easy recipes and she loved it. i will make it very often. thanks a lot. i am gonna follow you and cooke your recipes from now on.
Amy
This is so lovely to read, i'm so happy your little one enjoyed them 🙂
Claire Rostron
Have you tried any egg alternatives? My daughter is allergic thank you
Amy
I haven't for this recipe but you could try olive oil or buttermilk, milk or yogurt 🙂
Jennifer
I've struggled to find a meat recipe for my fussy 16 month old grandson but I made these and success he enjoyed them. Can these be frozen before or after cooking. Also can the egg be replaced with yoghurt?
Amy
Hi Jennifer, I'm so glad your grandson enjoyed these, you can freeze them before or after cooking. I have never tried replacing the egg with yoghurt in this recipe but think it could work - worth a try!
Diane
This looks amazing. Do you have to use the ground nuts. Can you just leave it with only parmesan?
Amy
Thank you Diane, you could use breadcrumbs instead of the ground nuts 🙂