Crispy Chicken Strips

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

I had one chicken breast in the fridge that needed to be used up so I made these crispy chicken strips for a recent lunch. I sliced the breast into thin strips and used 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 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)
• 3/4 cup panko crumbs
• 1/4 cup fresh parmesan, finely grated
• 1/4 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

Serving:

• Fresh parsley, finely chopped
• Barbecue sauce or ranch 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 in a bowl then seasoned with garlic powder, dried parsley, sea salt, and freshly cracked black pepper, to taste; mix well.

Finally, whisk together the egg seasoned with garlic powder, dried parsley, sea salt, and freshly cracked black pepper, to taste in the third bowl; whisk until very well combined.

Dredge the chicken strips by dipping each strip (using a fork) first into the flour mixture, next coat it 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, making sure to cook the chicken 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 the process with the remaining chicken strips, if necessary.  Side Note: Wipe out the skillet(s) between batches THEN add the 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 or ranch dressing on the side, if desired. Enjoy.

Crispy Chicken Strips

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Resting Time:: 30 minutes minutes

Total Time: 55 minutes minutes

Course: Main

Cuisine: American

Servings: 2 - 3

Author: Pam - For the Love of Cooking

Equipment

• Large Cast Iron Skillet or Large Nonstick Skillet
• Baking Sheet with a Wire Rack

Ingredients

Chicken Strips:

• 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

Serving:

• Fresh parsley finely chopped
• Barbecue sauce or ranch dressing if desired

Instructions

• 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 in a bowl then seasoned with garlic powder, dried parsley, sea salt, and freshly cracked black pepper, to taste; mix well.
• Finally, whisk together the egg seasoned with garlic powder, dried parsley, sea salt, and freshly cracked black pepper, to taste in the third bowl; whisk until very well combined.
• Dredge the chicken strips by dipping each strip (using a fork) first into the flour mixture, next coat it 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, making sure to cook the chicken 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 the process with the remaining chicken strips, if necessary.  Side Note: Wipe out the skillet(s) between batches THEN add the 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 or ranch dressing on the side, if desired. Enjoy.

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