Breaded Chicken Strips

This recipe is a fail proof classic. My family has been making this chicken for at least a decade, but we call it Friday Chicken, named after the woman who gave us the recipe.

It's a simple recipe and a simple meal, but it wins over just about anyone who will eat chicken. Of all the gorgeous meals I cook for my leading man, this he requests most often. We like to serve it with some Rice-A-Roni, the most simple of side dishes, and it is delicious every single time.


Breaded Chicken Strips
serves two


2 skinless chicken breasts slices into strips
2 tablespoons butter
1/3 cup Italian seasoned bread crumbs
1/3 cup grated parmesan cheese
1/2 teaspoon salt
A pinch of pepper


Preheat the oven to 400 degrees. Spray a cookie sheet with non-stick cooking spray.

In one bowl, combine the bread crumbs, cheese, salt, and pepper and stir with a fork. In another bowl, melt the butter. 

With one piece at a time, dip a chicken strip into the melted butter and then into the breadcrumb mixture, coating the chicken. Place breaded chicken on cookie sheet and repeat the process with the rest of the chicken.

Bake chicken in the oven for 15 minutes, flipping the chicken halfway through.