Italian Chicken Sticks
Submitted by mbronstein
Baked Italian chicken sticks marinated in tomato juice and oregano, coated in seasoned breadcrumbs, and oven-crisped without frying. No egg wash needed, just a tomato juice trick for crunch.
YIELD
2 servingsPREP
30 minCOOK
15 minREADY
60 minThese baked chicken strips skip the deep fryer entirely. A quick marinade in tomato juice spiked with oregano, garlic powder, and hot pepper sauce adds Italian flavor while keeping the meat juicy, and a coating of Italian-style breadcrumbs crisps up in the oven’s high heat.
The tomato juice marinade is the clever part. It seasons the chicken and provides just enough moisture for the breadcrumbs to stick without needing an egg wash. Less mess, fewer dishes, same crunch.
Cut the strips thin and uniform so they cook through in 8 minutes. That blast of high heat is what gives you a brown, crunchy coating without drying out the meat inside.
Pro Tips
- Don’t skip the marinating time. Even 15 minutes lets the flavors penetrate and the tomato juice tenderizes slightly
- Space the strips apart on the pan so hot air circulates around each one. Crowding steams them instead of crisping
- Line the pan with foil for easy cleanup. The breadcrumbs stick otherwise
- Check at 7 minutes. Thin strips can go from golden to overdone fast
Variations
- Dip in warm marinara sauce or ranch for a fun appetizer
- Use panko breadcrumbs instead of Italian for extra crunch
- Add grated Parmesan to the breadcrumbs for a cheesier coating
Ingredients
Directions
Combine the tomato juice, oil, oregano, garlic powder, and hot pepper sauce in a small bowl.
Cut chicken into strips ½ inch wide and and 2 inches long.
Add them to the bowl and mix until the strips are completely coated with the marinade.
Refrigerate for at least 15 minutes or up to an hour.
Preheat oven to 475 degrees F.
Line a baking pan with foil.
Put the bread crumbs in another small bowl.
Remove one chicken strip at a time from the marinade and roll in the bread crumbs.
Place the crumb coated strips in the foil-lined pan.
Arrange them so they aren’t touching each other.
Discard the marinade.
Bake the chicken for 8 minutes.
It should be firm and the crumb coating should be brown and crunchy.
Serve immediately.
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