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.

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4.9 24
Amazing! Kids loved it and helped. Easy to make added some fries. Mmmmmm. Definitely recommend this recipe. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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... item not reviewed by moderator and published
So easy and my husband loved them. He even asked me to keep the recipe! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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.... item not reviewed by moderator and published
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. item not reviewed by moderator and published
The chicken is so juicy, tender, and crunchy! Love it. Definenty Reccomend item not reviewed by moderator and published
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! item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen