Crispy Greek Chicken Strips (Printable View)
Greek-style chicken strips marinated in herbs and yogurt, coated in crispy panko Parmesan crust.
# Ingredient List:
→ Marinade
01 - 1 lb boneless, skinless chicken breasts, cut into 1/2-inch 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 - 1/2 tsp salt
12 - 1/2 tsp freshly ground black pepper
→ Crispy Coating
13 - 1 cup panko breadcrumbs
14 - 1/2 cup grated Parmesan cheese
15 - 1 tsp dried oregano
16 - 1/2 tsp dried thyme
17 - 1/2 tsp sweet paprika
18 - 1/4 tsp salt
19 - 1/4 tsp black pepper
→ For Frying
20 - 3 tbsp olive oil
# How to Make It:
01 - In a large mixing bowl, combine Greek yogurt, olive oil, lemon juice, minced garlic, dried oregano, thyme, basil, rosemary, sweet paprika, salt, and black pepper. Whisk until smooth and well blended.
02 - Add the chicken strips to the marinade and toss thoroughly to ensure even coating. Cover the bowl 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 panko breadcrumbs, grated Parmesan, dried oregano, dried thyme, sweet paprika, salt, and black pepper. Mix well and set beside your workspace.
04 - Remove chicken strips from the marinade, allowing any excess to drip off. Press each strip firmly into the breadcrumb mixture, turning to coat all sides evenly. Gently shake off any loose coating.
05 - Heat olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid overcrowding, cook the chicken strips for 3 to 4 minutes per side until golden brown and the internal temperature reaches 165°F. Add additional oil between batches as needed.
06 - Transfer the cooked chicken strips to a plate lined with paper towels to drain excess oil. Serve immediately with lemon wedges, tzatziki sauce, or your preferred dipping sauce.
# Expert Suggestions:
01 -
- The Greek yogurt marinade keeps every bite ridiculously tender while the panko and Parmesan coating creates a crunch that rivals any fried chicken you have ever had.
- It works as a weeknight dinner but also disappears instantly at parties arranged on a platter with tzatziki.
02 -
- Do not rush the heat because if the oil is too hot the panko burns before the chicken cooks through and you end up with a black crust over pink meat.
- Letting the coated strips sit for five minutes on a plate before frying helps the breading adhere and reduces how much falls off in the pan.
03 -
- Pound the chicken breasts to an even thickness before cutting into strips because uniform pieces mean no guessing when they are done.
- Toast the panko in a dry pan for two minutes before mixing it with the Parmesan because pre toasted crumbs give you a deeper crunch without any extra oil.