Crispy Crumbled Parmesan Chicken Strips
Crispy Crumbled Parmesan Chicken Strips
Prep time
Cook time
Total time
Panko breadcrumbs are available in most grocery stores and in Asian markets. Use fine breadcrumbs if Panko crumbs are unavailable.
Author: Alberta Chicken Producers
Serves: 4
Ingredients
Chicken Strips
- 1¼ cups Panko breadcrumbs
- ¾ cup finely grated fresh parmesan cheese
- ½ tsp salt
- 15 chicken tenders (or 3 chicken breasts)*
- ⅓ cup all purpose flour
- 2 eggs, lightly beaten
- 2 to 3 tbsp olive oil
Creamy Dipping Sauce
- ½ cup sour cream
- ¼ cup grated fresh parmesan cheese
- 2 tbsp lemon juice
- 3 tbsp finely chopped green onion
- salt and cracked black pepper
Instructions
- Combine the breadcrumbs, parmesan cheese and salt in a medium shallow dish or on a piece of wax paper.
- Toss the chicken in the flour, then dip into the egg and press into the breadcrumb mixture.
- Heat the oil in a large frying pan over medium heat.
- Cook the chicken in 2 or 3 batches for about 3 minutes on each side, adding more oil if needed or until all are cooked and golden brown.
- To make the creamy dipping sauce, combine all the ingredients in a small bowl, serve with the chicken strips.
Notes
Make ahead: The chicken can be prepared a day ahead and stored covered in the refrigerator. The sauce can be made 3 days ahead and stored in an airtight container in the refrigerator.
*If chicken tenders are unavailable, use 3 chicken breasts. Remove the tenderloins from underneath each chicken breast and set aside. Cut the chicken breasts lengthways into 4 strips. With the tenderloins, you will have 15 strips.
*If chicken tenders are unavailable, use 3 chicken breasts. Remove the tenderloins from underneath each chicken breast and set aside. Cut the chicken breasts lengthways into 4 strips. With the tenderloins, you will have 15 strips.