Breaded Chicken Strips

Total Time:
55 min
25 min
30 min

4 servings

  • 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)

Preheat the oven to 350 degrees F.

To make bread crumbs: Tear the bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a 350 degree F oven for 12 minutes.) Let cool and pulse the dried bread in a food processor with the Parmesan, parsley, 3/4 teaspoon salt, and pepper.

Put the flour, eggs, and bread crumb mixture in 3 separate shallow dishes.

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. Cut into 1 1/2-inch strips pat the chicken dry and season both sides with salt and pepper. Dip each strip into the flour, then shake off the excess. 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. Finally, lay the strips in the bread crumbs, turn it over and press it into the breading to evenly coat. Lay on a piece of waxedpaper.

Heat 1/4-inch of oil in a large skillet over medium heat until hot and shimmering. Lay 2 or 3 chicken strips at a time in the pan. Cook the chicken without turning until golden brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side and the chicken is cooked through, about 2 to 3 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel-lined plate to drain. Serve.

Copyright 2005 Television Food Network, G.P. All rights reserved.

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    24 Reviews
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    Amazing! Kids loved it and helped. Easy to make added some fries. Mmmmmm. Definitely recommend this recipe. 
    Breading mix comes out wonderfully. Substitute regular bread and all-purpose flour with whole weat bread and flour for a more wholesome meal. Very good recipe!
    WOW recipe is easy and chicken strips were juicy and tasty.
    I used chicken strips instead of chicken breast and at end dipped the strips in BUFFALO SAUCE...
    So easy and my husband loved them. He even asked me to keep the recipe!
    Incredible recipe!! I tried drying the bread and it was a bust but i had some left over italian seasoned bread crumbs and it worked out wonderfully! The crunch on the strips is so good. My family loved them.
    I had a package of thawed chicken strips and wasn't sure what to do with them, so I used this recipe. I used Italian Seasoned crumbs as I didn't want to do the bread drying, etc. I just added the parmesian and dried parsley because I was out of fresh. I also fried them in Canola oil. Wow, they were fantastic, and my husband raved about them! So, there was no pounding of chicken breasts, or making crumbs. Easy and tasty!! My grandkids will love them.
    I added cayenne and Emeril's essence to the flour and followed the rest of the directions exactly. They came out perfectly. My two year old liked them so much I was able to bribe her to eat her green beans with every couple bites of the chicken strips. I will definately make these again, soon. I hope my husband likes them as much as we do....
    We loved the chicken, but the cooking instructions were way off. It could have been our stove top, but it took a while to get the heat right.
    The chicken is so juicy, tender, and crunchy! Love it. Definenty Reccomend
    I made this for my 4 year old daughter's Birthday party and the kids couldn't get enough of them. My husband can't wait to have more either!
    This is a wonderful recipe! I used whole wheat bread and egg substitute since that's what I had on hand and it turned out fantastic. I served with bleu cheese dressing, carrot and celery sticks. The chicken was moist and the coating was nice and crunchy. I loved the homemade bread crumbs. Will definately make this again. Try it and you won't be disappointed.
    These were VERY tasty, but the Peach Mustard Chutney was NOT!! I would make these chicken strips and use some other type of sauce with them.
    well done but read through all instructions before you begin!
    This was great for the whole family. But used corn oil which is healthier and added more garlic powder not salt for more flavor. The family enjoyed it!!! thanks
    This was so easy and good. My 2 year old son could not get enough of it. We served it with ketchup, honey mustard and chipotle sauce. The chutney did not appeal to me. I have made this 2 times already and am looking forward to the next time. I used 1.5 pounds of chicken tenders. You will have extra bread crumbs...enough to make about a half recipe again....FYI.
    We just tried this recipe and it works wonderful.
    My two year old LOVES these! I prepare them once a week and keep them on hand for nights when he won't eat what we're eating. They are excellent.
    Wow! I absolutely loved these and so did my 4 year old. They are super easy to make and super yummmy.
    I can't believe that I actually made better tasting Checken Strips than any of the restaurants that I've been in. Tyler Florence is one of the best Chefs on the Food Network. The show would be much much better though without his annoying sidekick.
    I ended up with tons of extra bread crumbs that had to be thrown away, but it was worth all the dipping and work! Don't overload the pan! Use leftovers on a salad!
    Perfectly delicious, tender inside and crunchy outside. I used a bakery whole wheat sour dough bread for the crumbs. Follow the directions and the results are very tasty.
    These breaded chicken strips were so fast and easy and they were so great and crispy. I highly suggest you try these, tehy are terrific! P.S. They are even better with the chutney!
    Usually when I try to fry chicken, the first piece is soggy well before the last piece comes out of the oil. This recipe, however, led to drastically different results. I used both chicken strips and chicken wings, and they were incredibly crunchy and delicious. This is a no-fail recipe I can come back to again and again!
    I have seen many variations for breaded chicken strips and most are all good, including Tylers which came out tender, and making your own breadcrumbs made it special compared with store bought, BUT the real treat is eating these with the Peach Mustard Chutney! I have never had this type of Chutney before , neither would I have thought to use it along side fried chicken strips, but it sets this dish far above the others. The flavors when eaten together are heaven.
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