Crispy Greek Chicken Strips (Printable version)
Herb-marinated chicken strips with crispy panko-Parmesan coating, bursting with Mediterranean flavors.
# What you need:
→ Marinade
01 - 1 lb boneless, skinless chicken breasts, cut into 1/2-inch strips
02 - 3 tbsp Greek yogurt
03 - 2 tbsp extra virgin olive oil
04 - 2 tbsp freshly squeezed lemon juice
05 - 2 cloves garlic, minced
06 - 1 tsp dried oregano
07 - 1 tsp dried thyme
08 - 1 tsp dried basil
09 - 1 tsp dried rosemary, finely chopped
10 - 1 tsp sweet paprika
11 - 1/2 tsp kosher salt
12 - 1/2 tsp freshly ground black pepper
→ Crispy Coating
13 - 1 cup panko breadcrumbs (or gluten-free breadcrumbs)
14 - 1/2 cup grated Parmesan cheese
15 - 1 tsp dried oregano
16 - 1/2 tsp dried thyme
17 - 1/2 tsp sweet paprika
18 - 1/4 tsp kosher salt
19 - 1/4 tsp black pepper
→ For Pan-Frying
20 - 3 tbsp olive oil
# How To:
01 - In a large mixing bowl, combine the Greek yogurt, olive oil, lemon juice, minced garlic, dried oregano, dried thyme, dried basil, dried rosemary, sweet paprika, salt, and pepper. Whisk until smooth and well blended.
02 - Add the chicken strips to the marinade and toss to coat evenly on all sides. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor penetration.
03 - In a wide shallow dish, combine the panko breadcrumbs, grated Parmesan, dried oregano, dried thyme, sweet paprika, salt, and pepper. Mix thoroughly to distribute the seasonings evenly throughout the coating.
04 - Remove the chicken strips from the marinade, allowing any excess to drip off. Press each strip firmly into the breadcrumb mixture, turning to coat all sides. Gently pat the coating onto each piece to ensure maximum adhesion.
05 - Heat the olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding the pan, cook the coated chicken strips for 3 to 4 minutes per side until deeply golden brown and cooked through to an internal temperature of 165°F. Add additional oil between batches as needed.
06 - Transfer the cooked chicken strips to a plate lined with paper towels to drain any excess oil. Serve immediately accompanied by lemon wedges, tzatziki sauce, or your preferred dipping sauce.
# Expert Advice:
01 -
- The Greek yogurt marinade keeps every strip incredibly juicy even if you accidentally overcook one slightly.
- That crispy Parmesan herb coating tastes like something from a restaurant but happens in your own kitchen with almost no effort.
- You can pan fry or bake these depending on your mood and either way they come out golden and irresistible.
02 -
- Do not crowd the pan because the strips need space to crisp properly and overcrowding turns them soggy.
- Letting the coated strips rest for five minutes before frying helps the breading adhere and prevents it from falling off in the oil.
03 -
- Poking the chicken strips a few times with a fork before marinating lets the yogurt mixture penetrate deeper and makes every bite more flavorful.
- Toasting the panko breadcrumbs in a dry skillet for two minutes before coating adds an extra layer of crunch that guests always notice.