Crispy Chicken Strips

These extra crispy chicken strips are juicy, delicious, and always a crowd-pleaser.

I had a chicken breast in the fridge, so I made these crispy chicken strips for lunch. I sliced the breast into thin strips and used a similar dredging recipe that I use for my chicken cutlets. Whether you call these guys chicken tenders, chicken fries, or chicken fingers, these tasty crispy chicken strips are super easy to make and taste great dipped in barbecue sauce, hot honey, or ranch dressing, or sliced and served on top of a big Italian salad.

Crispy Chicken Strips

Ingredients:

• 1 chicken breast, cut into thin strips (you can also use chicken tenders)
• ¾ cup panko crumbs
• ¼ cup fresh Parmesan, finely grated
• ¼ cup flour
• 1 egg, very well-whisked
• Garlic powder, to taste
• Dried parsley, to taste
• Sea salt and freshly cracked pepper, to taste
• 2-3 tbsp vegetable oil, more if needed
• Fresh parsley, finely chopped

Dipping Ideas:

• Barbecue sauce
• White barbecue sauce
• Hot honey
• Poblano cream sauce
• Ranch dressing
• Blue cheese dressing
• Thousand Island dressing

How to Make Crispy Chicken Strips:

Make a breading assembly line with three separate, shallow bowls. First, combine the panko crumbs and Parmesan cheese in a shallow bowl and season with garlic powder, dried parsley, sea salt, and freshly cracked black pepper to taste; mix well.

Next, pour the flour into a bowl, then season with garlic powder, dried parsley, sea salt, and freshly cracked black pepper to taste; mix well.

Finally, in a third bowl, whisk the egg, then season it with garlic powder, dried parsley, sea salt, and freshly cracked black pepper to taste, until well combined.

Dredge the chicken strips by dipping each strip (using a fork) into the flour mixture.

Next, coat in the egg mixture, then press the strips firmly into the panko mixture on both sides until evenly coated. Place in a single layer on a plate.

Place the coated chicken strips uncovered into the refrigerator for 30 minutes.  Side Note: Don’t skip this step; it helps the coating really adhere to the chicken. 

Cook the chicken strips by heating 2 tablespoons of oil in cast iron skillet(s) or large nonstick skillet(s) over medium-high heat until hot. Place the coated chicken strips directly into the HOT skillet and cook for 2 minutes, or until golden brown, cooking in batches so you don’t overcrowd the pan.

Carefully flip the chicken strips over to cook for another 2-3 minutes, or until golden brown, then remove to a wire cooling rack. Finish with the remaining chicken strips, if necessary.  Side Note: Wipe out the skillet(s) between batches, THEN add more oil to the skillet(s) before cooking the remaining chicken.

Finish the chicken strips by sprinkling them with fresh chopped parsley, then serve with barbecue sauce, ranch dressing, or your desired dipping sauce on the side. Enjoy.