Italian Chicken Strips
These Italian Chicken Strips are finger-licking and seasoned to perfection! This simple recipe is perfect for a quick weeknight dinner.
Servings: 12 servings
Equipment
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
