Chicken Strips can be one of the best entrees or snacks for any house party. In this recipe, chicken breasts are cut into thin strips, dipped in flour, bread crumbs, coated in a whisked egg mixture and then baked or fried. The chicken is super tender on the inside and supremely crunchy on the outside. However, here we share a recipe with a secret ingredient that can make your chicken strips standout. These insanely delicious chicken strips include grated parmesan cheese! Check out the recipe below.
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Take a bowl and mix parmesan cheese, breadcrumbs and parsley in it. Take another bowl and add the eggs in it. In the third bowl, add the cayenne pepper, flour, salt and pepper. The dredging station is ready.
Take the chicken strip and first coat it in the eggs mixture. Then coat it with the flour and dip it in the eggs again. Lastly, coat it with the breadcrumbs and parmesan mixture.
Take a pan and oil to it. Take the chicken strips and fry both sides on medium-high heat until they turn golden brown. Place them on a paper towel. Serve warm with your favourite dip or dressing.
Recipe TipFry the chicken strips in batches, without crowding the pan. Share your version of this recipeHave you made chicken Strips at home? What ingredients do you use for coating? Share your version of the recipe with us. Frequently Asked QuestionsCan I store the fried chicken strips?Yes. You can store the fried chicken strips in the refrigerator for up to 3 days. Store them in an airtight container. Can I freeze the dredged chicken strips for later use?If you want to prepare the strips in advance, then you can dredge them as mentioned in step 2, lay them on a baking sheet and freeze them. You can then seal the strips in an airtight container for later use.
Leave out the parsley because it is not pretty fried up in the breading. Use it to sprinkle on after cooking, or put it on potatoes or other sides you serve….. Or, just omit it all together. If you look at the recipe photos on this page, it does not look like there is any parsley cooked into the breading. Also, these are good even with less salt. Thanks for the recipe 🙂