Crispy Greek Chicken Strips (Printable View)
Herb-marinated chicken strips coated in crispy panko and Parmesan, pan-fried golden brown Greek-style.
# 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 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 - ½ tsp 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 salt
19 - ¼ tsp black pepper
→ Frying
20 - 3 tbsp olive oil
# Cooking Steps:
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 black pepper until smooth and well combined.
02 - Add the chicken strips to the marinade and toss until evenly coated on all sides. Cover the bowl tightly 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, thyme, sweet paprika, salt, and black pepper. Mix thoroughly to distribute the seasonings evenly throughout the coating.
04 - Remove the chicken strips from the marinade, gently shaking off any excess liquid. Press each strip firmly into the breadcrumb mixture, turning to coat all sides. Press the coating gently to ensure it adheres well to the chicken.
05 - Heat the olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, 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 more 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 Tips:
01 -
- The yogurt marinade does double duty by tenderizing the chicken and helping the crispy coating stick like a dream.
- Everything uses pantry staples you probably already have, which means no emergency grocery runs.
02 -
- Do not rush the marinating time because anything under an hour will leave the chicken tasting flat and the coating will not adhere properly.
- If the oil is not hot enough when the chicken goes in, you end up with soggy breading instead of that satisfying crunch, so wait until you see a shimmer across the surface.
03 -
- Let the breaded strips sit on a plate for five minutes before frying so the coating sets and does not slide off in the pan.
- Grate your own Parmesan from a block instead of using the pre shredded kind because the fresh stuff melts into the breading and creates a far crispier crust.