Parmesan Chicken Strips

Okay, so I’m obsessed with chicken strips, but takeout gets expensive. I finally perfected this recipe after, like, five attempts, and now it’s my go-to for a quick and easy dinner.

The panko breadcrumbs make these strips extra crispy, and the parmesan adds a salty, cheesy kick. Dipping them in ranch is essential, obviously. But honestly, store-bought sauce works fine here.

This recipe is super adaptable – you can use different herbs, spices, or even try different cheeses in the breading. It’s a great way to use up leftover chicken, too!

What You’ll Need

• 1 cup Parmesan cheese (grated)
• 1 cup breadcrumbs ((I used Panko))
• ¼ cup parsley (chopped)
• 1 cup all-purpose flour
• ½ teaspoon cayenne pepper
• ½ teaspoon salt
• ¼ teaspoon pepper
• 3 eggs
• Vegetable oil (for frying)
• 2 pound chicken breasts (boneless and skinless, cut into long strips)
• ½ cup ranch dressing

Steps

1. In a bowl, combine the Parmesan cheese, breadcrumbs, and parsley.
2. In another bowl, combine the flour, cayenne pepper, salt, and pepper.
3. Whisk the eggs in a third bowl.
4. Add vegetable oil to a large skillet, enough so that it’s about ½ inch deep and heat it. Took me forever to figure out the right temperature – medium-high works best!
5. While the oil is heating up, take chicken pieces and dip them first in egg, then the flour mixture, through the egg again, and then in the Parmesan mixture. Yeah, it’s messy, but that’s kind of the point.
6. Fry the chicken on both sides until golden brown and the chicken is cooked inside, should take about 2 to 3 min per side.
7. Repeat with remaining chicken. If the oil gets too dirty between batches, clean out the skillet and start with fresh oil. Place fried chicken strips on paper towels to soak up some of the oil.
8. Serve warm with ranch dressing.

Substitutions That Actually Work

• Italian seasoning: Instead of parsley, try Italian seasoning for a different flavor profile.
• Other cheeses: Experiment with different hard cheeses like Romano or Asiago.
• Spice it up: Add more cayenne pepper or some red pepper flakes to the flour mixture for extra heat.

Making It Diabetes-Friendly

• Use almond flour: Substitute almond flour for all-purpose flour to lower the carb count.
• Baking instead of frying: You can bake the chicken strips at 400°F (200°C) for about 20-25 minutes, flipping halfway through. They won’t be quite as crispy, but still delicious.
• Sugar-free ranch: Opt for a sugar-free ranch dressing.

Tips & Storage

• Don’t overcrowd the pan: This will lower the oil temperature and make your chicken soggy. Fry in batches for best results.
• Leftovers: Store leftover chicken strips in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for the best texture.