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These Italian Chicken Strips are finger-licking good and seasoned to perfection! This simple recipe is perfect for a quick weeknight dinner.

italian chicken strips on plate with veggies

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Chicken Strips

These Italian Chicken Strips are a meal my kids just love! Plus, I love knowing that we are eating real chicken and not some kind of weird science experiment and conglomeration! Sorry, homemade is always better quality and better tasting in my opinion!

coating ingredients in plate before being mixed

We eat about half of this recipe for dinner one night and the rest gets put in the freezer for another night! Is there anything better than getting 2 (or more) meals while doing the “work” for one?!

These strips are super simple to make and your family will love them! Enjoy!

coating ingredients in plate after being mixed

Italian Chicken Strips recipe

Ingredients for chicken strips

  • Italian-style dry bread crumbs
  • grated Parmesan cheese
  • Italian seasoning
  • garlic salt
  • large eggs
  • water
  • boneless, skinless chicken breasts, cut into 1/2-in. strips
  • Vegetable oil, for deep-fat frying
eggs in plie plate

How to make Italian Chicken Strips

Time needed: 45 minutes

How to make Italian Chicken Strips

  1. Heat oil.

    In an electric skillet or deep-fat fryer, heat about 1-in. of oil to 375°F.

  2. Combine the coating ingredients.

    In a medium bowl or pie plate, combine the breadcrumbs, Parmesan cheese, Italian seasoning, and garlic salt.

  3. Make the egg wash.

    In a separate pie plate, beat the eggs and water to combine.

  4. Coat chicken.

    Dip the chicken strips into the egg mixture, then shake/turn into the crumb mixture, coating well.

  5. Fry and drain.

    Fry the chicken in batches until golden brown and cooked through, turning to cook all sides if necessary. Drain on paper towels.

  6. Serve.

    Serve immediately.

Recipe Notes

  • To make this recipe even quicker, substitute chicken tenders for the chicken breasts – there will be no need to cut them into strips.
  • For even more Italian flavor, serve these strips with marinara or pesto mayo.
egg mixture mixed and in pie plate

Italian Chicken Strips: FAQs

➡️ Can these be made ahead and frozen?

Yes! Allow the strips to cool completely and then transfer them to a baking sheet in a single layer. Once frozen, place the strips in a freezer-safe ziptop bag or container for up to 3 months.

➡️ How to reheat chicken strips?

Bake on an ungreased baking sheet at 350°F for 15-20 minutes or until heated through.

➡️ What goes with chicken strips?

My kids love mac and cheese or mashed potatoes with some kind of veggie. Some other options are fries, coleslaw, macaroni salad, potato salad, fresh tossed salad, any kind of veggie, rice pilaf …. really, whatever you like!

coating the chicken in egg wash

How did you like this recipe

My kids love when these Italian Chicken Strips are on the menu. And I love that they’re easy to make and it makes enough for two meals! If you gave this recipe a try, I would love to hear your thoughts in the comments down below. Let me know how this recipe turned out for you. Also, let me know if you have any questions I didn’t already answer in this post.

coating the chicken strips in breadcrumb and parmesan mixture

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chicken strips on plate
closeup of italian chicken strips
4.50 from 4 votes
Servings: 12 servings

Italian Chicken Strips

By Jamie Sherman
These Italian Chicken Strips are finger-licking and seasoned to perfection! This simple recipe is perfect for a quick weeknight dinner.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes

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We’ll email this post to you, so you can come back to it later!

Ingredients 

  • 1 cup Italian-style dry bread crumbs
  • 1 cup grated Parmesan cheese
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic salt
  • 6 large eggs
  • ¼ cup water
  • 3 pounds boneless, skinless chicken breasts, cut into 1/2-inch strips
  • Vegetable oil, for deep-fat frying

Instructions 

  • In an electric skillet or deep-fat fryer, heat about 1-inch of oil to 375°F.
  • In a medium bowl or pie plate, combine the breadcrumbs, Parmesan cheese, Italian seasoning, and garlic salt.
  • In a separate pie plate, beat the eggs and water to combine.
  • Dip the chicken strips into the egg mixture, then shake/turn into the crumb mixture, coating well.
  • Fry the chicken in batches until golden brown and cooked through, turning to cook all sides if necessary. Drain on paper towels.
  • Serve immediately.

Notes

  • To make this recipe even quicker, substitute chicken tenders for the chicken breasts – there will be no need to cut them into strips.
  • For even more Italian flavor, serve these strips with marinara or pesto mayo.

Can I make these ahead and freeze them?

Yes! Allow the strips to cool completely and then transfer them to a baking sheet in a single layer. Once frozen, place the strips in a freezer-safe ziptop bag or container for up to 3 months.

To use frozen chicken strips:

Bake on an ungreased baking sheet at 350°F for 15-20 minutes or until heated through.

Nutrition

Calories: 240kcal, Carbohydrates: 8g, Protein: 31g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 173mg, Sodium: 641mg, Potassium: 498mg, Fiber: 1g, Sugar: 1g, Vitamin A: 267IU, Vitamin C: 2mg, Calcium: 118mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Originally published on June 14, 2013. Updated on April 7, 2021.


Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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16 Comments

  1. Lizbeth McGow says:

    I was looking for a recipe for chicken fingers and landed on yours Jamie! My son is really going to love this one! Seems like I can only make him eat chicken fingers and fish sticks…at least I try to keep them baked and as natural as possible. Thanks for sharing the recipe. BTW did you change cameras or something? your recipes look really bright and pretty..(not like they were not before) but I've noticed something different in them 🙂 Just curious, It's a good change!
    Hugs,Lizy

    1. Jamie @ Love Bakes Good Cakes says:

      Thanks so much, Lizy! I hope your son enjoys this version! Believe it or not, this picture was taken with a point and shoot camera! I honestly believe the sunshine in Arizona has made a huge difference! lol. I also learned a few editing techniques that I think makes them a little better 🙂 Thanks so much for stopping by and the huge compliment!

  2. Joanne DiPalo says:

    Hi Jamie, This is a great dish for the kids, but I usually have my sous chef-sister-in-law do all the frying for these. I'll see if I can send her your way to help you once in a while. Kidding aside, our kids love these and thank you for sharing this with Foodie Friends Friday chicken recipes this week. I too make a double batch, it's definitely easier in the long run.

    Have a great week,
    Joanne/WineLady Cooks

  3. Susan@Organized31 says:

    Yea! Healthier chicken nuggets and they sound yummy, too. Thanks for sharing at Inspire Us Thursday.

  4. Miz Helen says:

    Hi Jamie,
    Your Chicken Strips look delicious. Thank you so much for sharing with Full Plate Thursday. Hope you are having a great weekend and come back soon!
    Miz Helen

  5. Taylor Rios says:

    These look so good! My daughter is a very picky eater and one of the things she loves is chicken strips and chicken nuggets. Homemade is better, and these looks delicious!