Breaded Chicken Strips Recipe

Name: Breaded Chicken Strips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 slices white bread (about 8 ounces)*; 3 tablespoons grated parmesan; 2 tablespoons minced fresh parsley leaves; 3/4 teaspoon kosher salt; Freshly ground black pepper; About 1 cup all-purpose flour, for dredging; 2 large eggs, beaten; 3 boneless skinless chicken breast, each about 8 ounces; Vegetable oil, for shallow frying; *(Use a bread with low or no sugar content, like a sourdough, or the coating will brown too quickly)

Servings: persons

1
Preheat the oven to 350 degrees F.
2
To make bread crumbs: Tear the bread into pieces.
3
Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread.
4
(Alternately, spread the bread out on a baking sheet and dry in a 350 degree F oven for 12 minutes.)
5
Let cool and pulse the dried bread in a food processor with the Parmesan, parsley, 3/4 teaspoon salt, and pepper.
6
Put the flour, eggs, and bread crumb mixture in 3 separate shallow dishes.
7
With the flat side of a cooks' knife or the smooth side of a meat-pounder, pound each breast to equal thickness between 2 sheets of plastic wrap.
8
Cut into 1 1/2-inch strips pat the chicken dry and season both sides with salt and pepper.
9
Dip each strip into the flour, then shake off the excess.
10
Next, run the strips through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl.
11
Finally, lay the strips in the bread crumbs, turn it over and press it into the breading to evenly coat.
12
Lay on a piece of waxedpaper.
13
Heat 1/4-inch of oil in a large skillet over medium heat until hot and shimmering.
14
Lay 2 or 3 chicken strips at a time in the pan.
15
Cook the chicken without turning until golden brown, about 2 minutes.
16
Turn the chicken and cook until equally brown on the other side and the chicken is cooked through, about 2 to 3 minutes more.
17
Repeat with the remaining 2 breasts.
18
Transfer chicken to a paper towel-lined plate to drain.
19
Serve.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 slices white bread (about 8 ounces)*, 3 tablespoons grated parmesan, 2 tablespoons minced fresh parsley leaves, 3/4 teaspoon kosher salt, and more.

Yes, Breaded Chicken Strips falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Breaded Chicken Strips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions