Garlic Parmesan Chicken Strips with Creamy Herb Dip

2 tbsp melted butter or olive oil (for drizzling or spraying)

For the Creamy Herb Dip:

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, chopped
• 1 tsp dill (fresh or dried)
• 1 clove garlic, minced
• Juice of 1/2 lemon
• Salt and pepper to taste

Instructions

Step 1: Marinate the Chicken

1. In a bowl, combine buttermilk, garlic powder, Italian seasoning, paprika, salt, and pepper.
2. Add chicken strips and marinate in the fridge for at least 30 minutes (up to 4 hours for deeper flavor).

Step 2: Prepare the Breading

1. In a shallow dish, mix panko breadcrumbs and parmesan cheese.
2. Preheat oven to 425°F (220°C) or air fryer to 390°F (200°C).

Step 3: Bread the Chicken

1. Remove chicken from marinade, shaking off excess.
2. Coat each strip in breadcrumb-parmesan mixture, pressing to adhere.
3. Arrange on a baking sheet or air fryer basket. Drizzle or spray lightly with butter or oil.

Step 4: Bake or Air Fry

• Oven: Bake 18–20 minutes, flipping halfway.
• Air Fryer: Cook in batches for 10–12 minutes, flipping halfway.

Step 5: Make the Dip

1. In a bowl, mix all dip ingredients until smooth.
2. Chill until ready to serve.

Tips for Crispy Success

• Use panko for maximum crunch
• Don’t skip marinating — it keeps chicken juicy
• Serve fresh with warm chicken strips

Serving Ideas

• Serve with fries or a salad
• Pack for lunches with veggie sticks
• Turn into wraps or sliders with the dip as sauce

Storage

• Store cooked chicken strips in fridge up to 3 days
• Reheat in oven or air fryer to crisp up
• Dip keeps in fridge for 4–5 days

Conclusion

These Garlic Parmesan Chicken Strips are the perfect mix of flavor, texture, and fun. Dunk them in the creamy herb dip once — and you’ll never go back to plain nuggets again.