Crispy Greek Chicken Strips (Printable)
Herb-marinated chicken strips with crispy Parmesan-panko coating, inspired by Mediterranean flavors.
# What You'll Need:
→ Marinade
01 - 1 lb boneless, skinless chicken breasts, cut into strips
02 - 3 tbsp Greek yogurt
03 - 2 tbsp extra virgin olive oil
04 - 2 tbsp fresh 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 - ½ tsp kosher salt
12 - ½ tsp freshly ground black pepper
→ Crispy Coating
13 - 1 cup panko breadcrumbs (or gluten-free breadcrumbs)
14 - ½ cup grated Parmesan cheese
15 - 1 tsp dried oregano
16 - ½ tsp dried thyme
17 - ½ tsp sweet paprika
18 - ¼ tsp kosher salt
19 - ¼ tsp black pepper
→ Frying
20 - 3 tbsp olive oil
# How to Make It:
01 - In a large mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, dried oregano, thyme, basil, rosemary, sweet paprika, kosher salt, and black pepper until smooth and 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 cheese, dried oregano, dried thyme, sweet paprika, kosher salt, and black pepper. Mix until the seasonings are evenly distributed throughout the breadcrumbs.
04 - Remove the chicken strips from the marinade, allowing any excess to drip off. Press each strip firmly into the breadcrumb mixture on all sides, ensuring a thorough and even coating. Gently shake off any loose breadcrumbs.
05 - Heat the olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, cook the coated 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 excess oil. Serve immediately accompanied by lemon wedges, tzatziki sauce, or your preferred dipping sauce.
# Expert Tips:
01 -
- The yogurt marinade keeps the chicken incredibly moist even if you accidentally overcook a strip or two like I did the first three attempts.
- That Parmesan and herb crust gives you maximum crunch without deep frying or any complicated breading station setup.
02 -
- Do not rush the marinade time because I once tried skipping it and the chicken tasted flat and sad like I had simply dusted plain strips with breadcrumbs.
- Press the coating on firmly rather than gently rolling because a loose crust falls off in the pan and leaves you with patchy naked chicken.
03 -
- Pound the chicken breasts to an even thickness before cutting into strips because uniform pieces cook at the same rate and nothing ruins a batch faster than one thick raw strip hiding among perfectly golden ones.
- Let the breaded strips sit on a plate for five minutes before frying because that resting time helps the coating adhere and reduces the amount of crumbs that fall off into your oil.