Coated Chicken Strips with a Twist
Crispy, golden-brown goodness meets a flavor-packed twist in these Coated Chicken Strips with a Twist! Perfectly tender chicken breast slices are coated in a sensational blend of Panko breadcrumbs, grated Parmesan cheese, and a medley of smoked paprika, garlic powder, and dried oregano for a delightful crunch with every bite. The three-step breading process locks in the irresistible texture, while quick pan-frying ensures a mouthwatering golden finish. Easy to prepare in under 40 minutes, this crowd-pleasing recipe is ideal for weeknight dinners, game-day appetizers, or family gatherings. Serve these savory chicken strips with your favorite dipping sauce—think tangy barbecue or creamy ranch—for a dish that’s guaranteed to impress. Experience a delicious twist on a classic favorite today!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 0.5 cups All-purpose flour
- 2 pieces Eggs
- 2 tablespoons Milk
- 1 cup Panko breadcrumbs
- 0.5 cups Grated Parmesan cheese
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 cup Vegetable oil (for frying)
Instructions
Slice the chicken breasts into 1-inch thick strips and set them aside.
Set up a breading station with three bowls. In the first bowl, mix the flour with a pinch of salt and black pepper. In the second bowl, whisk together the eggs and milk. In the third bowl, combine the Panko breadcrumbs, Parmesan cheese, smoked paprika, garlic powder, and dried oregano.
Dip each chicken strip into the flour mixture, ensuring it is evenly coated. Shake off the excess flour.
Next, dip the floured chicken strip into the egg mixture, allowing any excess to drip off.
Finally, coat the strip in the breadcrumb mixture, pressing gently to make sure the coating adheres well. Repeat with all chicken strips.
Heat the vegetable oil in a large skillet over medium heat. To test if the oil is ready, drop a small piece of breadcrumb into the oil. It should sizzle and start to brown instantly.
Carefully place the coated chicken strips into the hot oil, leaving enough space between each piece to avoid overcrowding. Fry in batches if necessary.
Cook the chicken strips for 3–4 minutes on each side, or until golden brown and fully cooked through. The internal temperature of the chicken should reach 165°F (75°C).
Transfer the cooked chicken strips onto a plate lined with paper towels to drain any excess oil.
Serve the coated chicken strips immediately with your favorite dipping sauce, such as ranch, honey mustard, or barbecue sauce. Enjoy!
Nutrition Facts
Calories |
3349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.8 g | 351% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 701 mg | 234% | |
| Sodium | 2612 mg | 114% | |
| Total Carbohydrate | 91.6 g | 33% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 5.8 g | ||
| Protein | 150.6 g | 301% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 615 mg | 47% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 342 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
