Parmesan Chicken Strips
Crispy Parmesan-coated chicken strips fried until golden and served warm with ranch dressing.
Servings: 4 servings
Ingredients
Ingredients
- 1 cupParmesan cheese grated
- 1 cupbreadcrumbs (I used Panko)
- 1/4 cupparsley chopped
- 1 cupall-purpose flour
- 1/2 teaspooncayenne pepper
- 1/2 teaspoonsalt
- 1/4 teaspoonpepper
- 3 eggs
- vegetable oil for frying
- 2 poundchicken breasts boneless and skinless, cut into long strips
- 1/2 cupranch dressing
Instructions
Instructions
- Set up three shallow bowls: in Bowl A combine the Parmesan cheese, breadcrumbs and parsley; in Bowl B combine the flour, cayenne pepper, salt and pepper; in Bowl C whisk the eggs until smooth.
- Pat the chicken breast strips dry with paper towels.
- Pour vegetable oil into a large skillet to a depth of about ½ inch and heat over medium–medium-high until the oil is hot and shimmering (careful not to let it smoke).
- Working with one piece at a time and holding it over the bowl to catch excess, dip each chicken strip in this order: Egg (Bowl C) → Flour mixture (Bowl B) → Egg again (Bowl C) → Parmesan mixture (Bowl A). Press the Parmesan mixture onto the chicken so it adheres evenly.
- Add a few coated strips to the hot oil without overcrowding the pan. Fry until golden brown on the bottom, about 2–3 minutes, then flip and fry the other side about 2–3 minutes more, until the coating is golden and the chicken is cooked through (about 165°F internal temperature or juices run clear).
- Transfer cooked strips to a paper-towel-lined plate to drain. Repeat dredging and frying with the remaining chicken in batches.
- If the oil becomes very dark or full of loose crumbs between batches, carefully discard the oil, wipe out the skillet, add fresh oil and reheat before continuing.
- Serve the Parmesan chicken strips warm with the ranch dressing.
Equipment
- 12-inch Cast Iron Skillet
Notes
To bake these, preheat the oven to 400 F degrees. Line a baking sheet with parchment paper. Place the coated chicken pieces on the prepared baking sheet and bake for about 30 minutes until the chicken starts to brown and the chicken is cooked through.
You can store these fully cooked in an airtight container in the fridge for3 – 4 days. Feel free to crisp them bake up in the oven when ready to feast.
You can store these in the freezer for up to1 monthif you’d like to prepare these in advance. Just dredge the chicken strips and then lay them on a baking sheet and freeze them, uncooked. Seal in an airtight container once hard and bake at 425 F degrees for 20 – 25 minutes from frozen when ready to eat.
You can store these fully cooked in an airtight container in the fridge for3 – 4 days. Feel free to crisp them bake up in the oven when ready to feast.
You can store these in the freezer for up to1 monthif you’d like to prepare these in advance. Just dredge the chicken strips and then lay them on a baking sheet and freeze them, uncooked. Seal in an airtight container once hard and bake at 425 F degrees for 20 – 25 minutes from frozen when ready to eat.