Crispy Parmesan Chicken Strips
Servings 2 - 4
Equipment
- Large skillet
Ingredients
- 2 boneless skinless chicken breasts cut into same-sized strips
- 1 cup of buttermilk
- 1 tbsp hot sauce I used Frank's
- 2 tsp garlic powder (divided)
- 1 tsp onion powder (divided)
- 1 tsp paprika (divided)
- Sea salt and freshly cracked pepper to taste
- 1 cup of panko
- 2 tbsp parmesan cheese finely grated
- 2 tbsp flour
- 1 tbsp fine cornmeal
- 2 tbsp vegetable oil (divided), more if needed
Instructions
- Combine the buttermilk, hot sauce, 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of paprika, and sea salt and freshly cracked pepper, to taste in a large zip lock bag. Add the chicken strips to the mixture, seal the bag, and shake until well combined and the chicken is coated. Place into the refrigerator for 6 hours (or overnight).
- Combine the panko, parmesan, flour, cornmeal, 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of paprika, and sea salt and freshly cracked pepper, to taste together in a large dish. Dip the chicken strips evenly in the panko mixture then place them on a plate.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once the pan is HOT add the chicken strips and cook until golden brown, about 3-4 minutes. Flip the chicken strips over and add the remaining oil to the skillet, if needed. Cook until the other side is golden brown and the chicken is cooked through, about 3-4 minutes.
- Place on a paper towel to drain excess oil before serving. Serve with your favorite dipping sauce and enjoy.