Chicken Strips

Crispy on the outside, juicy on the inside, and full of flavor – that’s what you’ll get with these mouthwatering chicken strips! A triple-threat of buttermilk, flour, and panko breadcrumbs creates an irresistible crunch, while Parmesan cheese adds a savory twist to this classic comfort food.

Ready Time

45 mins

Yields

6 servings

Ingredients

boneless, skinless chicken breasts (1 1/2 pounds), all-purpose flour (1 cup), paprika (1 teaspoon), garlic powder (1/2 teaspoon), salt (1/2 teaspoon), black pepper (1/4 teaspoon), buttermilk (1 cup), vegetable oil (1/2 cup), eggs (2), panko breadcrumbs (2 cups), grated Parmesan cheese (1 cup)

Instructions

Cut the chicken breasts into long, thin strips, about 1-inch wide and 3-4 inches long. In a shallow dish, mix together the flour, paprika, garlic powder, salt, and black pepper.

Pour the buttermilk into a separate shallow dish.

Dip each chicken strip into the buttermilk, coating completely, then roll in the flour mixture to coat. Place the coated chicken strip on a plate or tray.

Repeat with the remaining chicken strips.

In a third shallow dish, beat the eggs. In a fourth shallow dish, mix together the panko breadcrumbs and Parmesan cheese.

Dip the flour-coated chicken strip into the beaten eggs, making sure to coat completely, then roll in the panko breadcrumb mixture to coat.

Place the coated chicken strip on a plate or tray. Repeat with the remaining chicken strips.

Heat the vegetable oil in a large skillet over medium-high heat.

Once the oil is hot, add 2-3 coated chicken strips to the skillet (do not overcrowd). Cook the chicken strips for 5-6 minutes on each side, or until golden brown and cooked through.

Repeat with the remaining chicken strips.

Serve hot and enjoy!

Notes

For easier breading, make sure the chicken strips are dry and the flour mixture is dry too, this will help the coating adhere. Use a thermometer to check the oil temperature, it should be between 350°F and 375°F for crispy results.

Don’t overcrowd the skillet, cook in batches if necessary, this will ensure the chicken strips cook evenly and get a nice crust.

Let the chicken strips rest for a few minutes before serving, this will help the juices redistribute, making them extra juicy. If you want to get fancy, try serving the chicken strips with your favorite dipping sauce, like honey mustard or ranch dressing.

You can also prep the breading stations and chicken strips ahead of time, just cover and refrigerate until ready to fry.