1️⃣ Prep the Oven & Pan
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it with oil spray to prevent sticking.
2️⃣ Prepare the Coating
- In a shallow bowl, mix together the panko breadcrumbs, Parmesan cheese, ranch seasoning, garlic powder, paprika, and a pinch of salt and pepper.
- In another bowl, pour the melted butter.
3️⃣ Dredge the Chicken
- Dip each chicken strip into the melted butter, ensuring it’s fully coated.
- Transfer it to the breadcrumb mixture and press gently to coat thoroughly.
- Place each breaded strip onto the prepared baking sheet, making sure they’re spaced apart for even crisping.
4️⃣ Bake
- Bake for 20–25 minutes, flipping halfway through for even browning.
- The chicken should be golden, crisp on the outside, and fully cooked (internal temp: 165°F/74°C).
5️⃣ Serve
- Let rest for a few minutes before serving.
- Enjoy with ranch dressing, honey mustard, barbecue sauce, or spicy mayo for dipping.
📋 Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
💡 Tips & Variations
- Make it spicy: Add cayenne pepper or hot sauce to the butter for a kick.
- Extra crispy: Finish under the broiler for 1–2 minutes at the end.
- Low-carb option: Swap panko for crushed pork rinds or almond flour.
- Air fryer version: Air fry at 400°F for 12–15 minutes, flipping halfway through.
✨ Result: Tender, juicy chicken strips wrapped in a crispy, buttery ranch-Parmesan crust. This oven-baked dish is comfort food with a savory, herby twist and pairs well with roasted veggies, mashed potatoes, or a crisp salad.
