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4.73 from 54 votes

Parmesan Chicken Strips

These Parmesan Chicken Strips with ranch dressing are extra crispy and super delicious. Say goodbye to restaurant chicken strips and start making these at home! They're insanely delicious and they'll disappear from the table in no time!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: chicken strips, fried chicken, parmesan chicken
Servings: 4
Calories: 756kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 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
US Customary - Metric

Instructions

  • In a bowl combine the Parmesan cheese, breadcrumbs and parsley.
  • In another bowl combine the flour, cayenne pepper, salt and pepper.
  • Whisk the eggs in a third bowl.
  • Add vegetable oil to a large skillet, enough so that it's about ½ inch deep and heat it.
  • While the oil is heating up, take chicken pieces and dip them first in egg, then flour mixture, through the egg again and then in the Parmesan mixture. 
  • Fry the chicken on both sides until golden brown and chicken is cooked inside, should take about 2 to 3 min per side.
  • Repeat with remaining chicken. If 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.
  • Serve warm with ranch dressing.

Video

Notes

  1. To bake these, preheat the oven to 400 F degrees. Line a baking sheet with parchment paper. Place the coated chicken pieces on the prepared baking sheet and bake for about 30 minutes until the chicken starts to brown and the chicken is cooked through.
  2. You can store these fully cooked in an airtight container in the fridge for 3 - 4 days. Feel free to crisp them bake up in the oven when ready to feast.
  3. You can store these in the freezer for up to 1 month if you'd like to prepare these in advance. Just dredge the chicken strips and then lay them on a baking sheet and freeze them, uncooked. Seal in an airtight container once hard and bake at 425 F degrees for 20 - 25 minutes from frozen when ready to eat.

Nutrition

Serving: 1serving | Calories: 756kcal | Carbohydrates: 47g | Protein: 69g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 293mg | Sodium: 1472mg | Potassium: 1041mg | Fiber: 2g | Sugar: 4g | Vitamin A: 873IU | Vitamin C: 8mg | Calcium: 395mg | Iron: 5mg