top of page

Baked Chicken Fries

(by Stacy Feintuch)

(adapted from

4 boneless, skinless chicken breasts 2 c. plain bread crumbs 1 t. salt 1/2 t. garlic powder 1/2 t. onion powder 1/2 t. paprika 1/2 t. dried basil 1/2 t. dried oregano 1/2 t. pepper

1 c. flour 5 eggs, beaten

Preheat oven to 375 F.

Slice chicken breast in half, and cut into thin strips about the thickness of a french fry.

Season bread crumbs with salt, garlic powder, onion powder, paprika, basil, oregano, and pepper, mixing well.

Dredge chicken strips in flour, then egg, then bread crumbs.

Place on a baking sheet lined with parchment paper and bake for 20 minutes, flipping halfway.

(Read A Piece of Cake, the story that accompanies this recipe.)

Recent Posts

See All

(by Tywanna Gardner) 1 lb. collard greens, rinsed and stemmed 1 lb. smoked turkey necks or smoked pork 1 t. pepper optional: pinch of baking soda optional: packet of collard greens seasoning Put all i

(by Patricia Fieldsteel) Even though I live in France, I still have an American fondness for cranberries with poultry. This recipe takes under ten minutes and will keep in the refrigerator in a tightl

(by Patricia Fieldsteel) My favorite feast in a frying pan is one inspired by Melissa Clark of The New York Times. It’s easy, versatile, and beyond delicious. The ingredients are simple and must be hi

bottom of page