Parmesan Chicken Strips
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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!
I’m back with one of my favorite recipes to make, crispy fried chicken strips! This recipe makes me very excited and it really is one of my favorite no fail recipes, you end up with super crispy chicken every single time. I love any type of chicken strips, but these Parmesan chicken strips are the bomb!
I’m serious. I have a hard time stopping myself from eating them all. They are to die for. They are extra crispy and my favorite way to serve these is with ranch dressing, but of course you can serve them with marinara sauce, or whatever your favorite dip or dressing may be.
The Best Chicken Strips
You know why these strips are extra crispy? Because you dip them first in eggs, then dredge them through the flour mixture, eggs again, then finally through the Parmesan breadcrumb mixture. Double the crispiness. You will not want to go to a restaurant ever again to get your chicken strips once you’ve had a bite of these.
Ingredients
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Chicken – Boneless and skinless breasts cut into strips.
- Parmesan – Freshly grated to add some salty sharpness to our chicken strips.
- Breadcrumbs – I used Panko crumbs today, they’ll ensure we get a perfect crunch to our strips but any kind will do.
- Flour – We’re dredging our chicken strips in eggs and flour so that we get truly crispy strips.
- Eggs – 3 whole for this recipe to help crisp up our chicken.
- Parsley – Fresh and chopped up fine, if using dried just keep in mind that 1 tablespoon fresh equals 1 teaspoon dried.
- Cayenne pepper – To add some heat, complexity, and color to our dish.
- Seasoning – Just salt and pepper to taste.
- Vegetable oil – To fry up our chicken strips, look for something neutral tasting.
- Ranch – Dressing to dip our chicken strips in.
How To Make Parmesan Chicken Strips
- Combine the dredge ingredients: 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.
- Prepare the oil: Add vegetable oil to a large skillet, enough so that it’s about 1/2 inch deep and heat it.
- Dredge the chicken strips: 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 Parmesan chicken strips: 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.
- Finish the dish: Serve the chicken warm with ranch dressing.
Baked Parmesan Chicken Strips
This recipe is even easier baked, if that’s even possible. If you’d like to cut the calories or just prefer baking over frying, definitely consider baking these crispy little treats.
- 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.
How To Cut Your Chicken Strips
The way you cut your chicken breasts matters to ensure we get juicy chicken underneath all that crispy coating. It’s important to cut against the grain to ensure our chicken retains as much moisture as possible. Just take a close look at your chicken, determine the grain and the direction it goes in and cut your strips in the opposite direction.
Not A Fan Of Ranch? Try Some Of These
- Fry dip: Mayo, ketchup, Worcestershire, garlic powder, salt and pepper.
- Honey mustard: Dijon mustard, honey, mayo, lemon juice, salt and pepper.
- Chicken sauce: Yellow mustard & Dijon mustard, honey, BBQ sauce, mayo.
- Red or Green Chimichurri, believe me these fresh dips are phenomenal!
Leftovers
Fridge
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.
Freezer
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.
More Delicious Chicken Recipes To Try:
- Coconut Chicken Curry
- Coconut Chicken
- Bang Bang Chicken
- Sticky Honey Sriracha Chicken Bites
- Lemon Pepper Chicken
- Chinese Lemon Chicken
- Chicken Cordon Bleu
- Chicken Kiev
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Parmesan Chicken Strips
Ingredients
- 1 cup Parmesan cheese (grated)
- 1 cup breadcrumbs ((I used Panko))
- 1/4 cup parsley (chopped)
- 1 cup all-purpose flour
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 eggs
- vegetable oil (for frying)
- 2 pound chicken breasts (boneless and skinless, cut into long strips)
- 1/2 cup ranch dressing
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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 1/2 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.
Equipment
Video
Notes
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
This was incredible!!! My boyfriend loved it and it will definitely be a repeat recipe in our house!
Instant hit that I will make again. I made two batches of this since I can’t have some of the ingrediants, I added some cayenne for my son and the hubs, which is a must for them. Mine were very cheesy! Like I said, Instant hint!
So happy to hear you liked the recipe!
I couldn’t even finish the batches fast enough without my daughter and granddaughter attacking them. They were awesome
Ha! That’s what usually happens at my house too!
I look forward to viewing your recipes, I love the way you cook.. Thank you so much for sharing them with us (me).
Ah, thank you!
Had some chicken strips in the fridge and found this recipe right before dinner.
The chicken was super crispy and the flavor was very good. We will definitely have this again.
I would definitely recommend either having two skillets going or changing the oil between batches as the oil gets dirty very quickly.
Hey thaks for getting right to the point about how to make these. They turned out great, and I can’t believe my picky husband actually liked them.
Thanks again for the recipe.
Sharon
San Diego
My pleasure!
Fantastic! These are truly amazing! Minor deviations of personal taste: Instead of using all Panko I used half Panko and half Italian breadcrumbs. Also added Cajun seasoning to the flower. Deep fried them since it was easier than pan frying.
Have made this several times and every time it is great. The entire family loves it.
Going to make this gluten free and use brown rice flour instead. See how it turns out.
I made this recipe and it was a home run with my family. Definitely can substitute paprika and onion and garlic powder for cayenne pepper. Thank you for posting this recipe.
These chicken strips are delicious!!! Even 4 small picky eaters loved them & told me to make them again!!
I froze the leftovers & heated them on a cookie sheet in the oven next day for lunch; were just as good as the night b4.
I am thinking this will be a good recipe to do ahead & send in lunch boxes!
I found i needed another egg & a bit more flour mixture (maybe i cut my chicken strips smaller so had more to coat).
Holy damn. Make these! Check in with life afterwards. Especially if you freshly grate Parmesan. I made my bread crumbs fresh from whole wheat English muffins lying around. My 2.5 year old has eaten 3 chicken tenders and they aren’t small ❤️❤️❤️
Crazy delicious! I ate them all!
Wow! 1000 recipes! Still a long way to go for me. 🙂 These chicken strips look amazing, my kids (and anyone I can think of probably) would love them.
I just put these in the oven !!!
I just put these in the oven. Hoping for the best .. LOL
Yum! I’m going to make these tonight. If I bake them, what temp and for how long? Is the egg and flour prep the same? Thanks!
Hi there, bake them at 400 degrees for about 30 to 45 minutes, make sure they are done though. Yes I would prep them the same. 🙂 Good luck.