Parmesan Chicken Strips
Crispy, cheesy chicken strips with a zesty kick, perfect for dipping.
Equipment
- 12-inch Cast Iron Skillet
- 3 shallow bowls
- Tongs
- Paper Towels
- Measuring cups and spoons
Ingredients
- 1 cup Parmesan cheese grated
- 1 cup breadcrumbs Panko recommended
- 1/4 cup parsley chopped
- 1 cup all-purpose flour
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 eggs whisked
- vegetable oil for frying, enough for about 1/2 inch in skillet
- 2 pound chicken breasts boneless, skinless, cut into long strips
- 1/2 cup ranch dressing for serving
Instructions
- Combine the grated Parmesan, breadcrumbs, and chopped parsley in a shallow bowl; set aside.
- In a second shallow bowl, whisk together the all-purpose flour, cayenne pepper, salt, and black pepper.
- Crack and whisk the eggs in a third shallow bowl until smooth.
- Pour vegetable oil into a 12-inch skillet to a depth of about 1/2 inch and heat over medium-high until shimmering and hot but not smoking.
- Working with a few chicken strips at a time, dredge each strip first in the eggs, then in the flour mixture, back through the egg, and finally press into the Parmesan-breadcrumb mixture to coat fully.
- Carefully add coated strips to the hot oil and fry until golden brown, about 2 to 3 minutes per side, turning once.
- Transfer cooked strips to a paper-towel-lined plate to drain and repeat with remaining chicken, refreshing the oil if it becomes heavily browned between batches.
- Serve the warm Parmesan chicken strips with ranch dressing for dipping.
Notes
- To bake instead, place coated strips on a parchment-lined sheet and bake at 400°F for about 30 minutes until browned and cooked through.
- Cooked strips can be refrigerated in an airtight container for 3–4 days.
- You can freeze uncooked, coated strips on a baking sheet, then transfer to a sealed container for up to 1 month.
- To cook from frozen, bake at 425°F for 20–25 minutes until heated through.