Crispy Greek Chicken Strips (Printable version)
Herb-marinated Greek-style chicken strips with a crispy panko and Parmesan coating, pan-fried until golden.
# What You'll 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 (use gluten-free breadcrumbs if needed)
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
→ Frying
20 - 3 tbsp olive oil
# How to Prepare:
01 - In a large mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, dried oregano, thyme, basil, rosemary, sweet paprika, salt, and pepper until well combined.
02 - Add the chicken strips to the marinade and toss thoroughly to ensure even coating. 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 shallow dish, combine the panko breadcrumbs, grated Parmesan, dried oregano, dried thyme, sweet paprika, salt, and pepper. Mix well 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 to ensure it adheres properly to the chicken.
05 - Heat the olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, cook the chicken strips for 3 to 4 minutes per side until 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 paper towel-lined plate to drain briefly. Serve immediately accompanied by lemon wedges, tzatziki sauce, or your preferred dipping sauce.
# Expert advice:
01 -
- The yogurt marinade is a game changer, it keeps the chicken incredibly moist even if you accidentally overcook it by a minute.
- You probably have most of these herbs sitting in your spice rack right now waiting for a purpose.
- They crisp up beautifully whether you fry them or bake them, so you can choose your own adventure.
- The Parmesan in the coating adds a savory depth that regular breadcrumbs alone can never achieve.
02 -
- If the marinade seems too thick to coat evenly, add a tiny splash of water and whisk again until it loosens up.
- Letting the breaded strips rest on a wire rack for five minutes before frying helps the coating set and reduces the chance of it falling off in the pan.
- If baking instead of frying, spray the coated strips generously with olive oil spray or they will dry out and the coating will stay pale and soft instead of turning golden.
03 -
- Pound the chicken breasts to an even thickness before cutting into strips so the thin end does not dry out before the thick end is cooked through.
- Toast the panko breadcrumbs in a dry skillet for three minutes before using them in the coating, it adds an extra layer of nutty flavor that makes people wonder what your secret is.