1chicken breastcut into thin strips (you can also use chicken tenders)
¾cuppanko crumbs
¼cupfresh parmesanfinely grated
¼cupflour
1eggvery well-whisked
Garlic powderto taste
Dried parsleyto taste
Sea salt and freshly cracked pepperto taste
2-3tbspvegetable oilmore if needed
Serving:
Fresh parsleyfinely chopped
Barbecue sauce or ranch dressingif 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.