Crispy Greek Chicken Strips (Printable Version)
Herb-marinated chicken strips with crispy panko Parmesan coating, bursting with Mediterranean flavors.
# What You Need:
→ 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 kosher salt
12 - 1/2 tsp freshly ground black pepper
→ Crispy Coating
13 - 1 cup panko breadcrumbs (use gluten-free breadcrumbs if needed)
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 kosher salt
19 - 1/4 tsp freshly ground black pepper
→ Frying
20 - 3 tbsp olive oil
# How To Make:
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 pepper until smooth and well combined.
02 - Add the chicken strips to the marinade and toss to coat evenly. 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 the panko breadcrumbs, grated Parmesan, dried oregano, thyme, sweet paprika, salt, and pepper. Mix thoroughly to distribute the seasonings evenly throughout the breadcrumbs.
04 - Remove the chicken strips from the marinade, allowing any excess to drip off. Press each strip firmly into the breadcrumb mixture on all sides, ensuring an even and adherent coating.
05 - Heat the olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, cook the coated chicken strips for 3 to 4 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Add additional 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 Advice:
01 -
- The yogurt marinade does double duty by tenderizing the chicken and helping the crispy coating stick like a dream.
- These strips taste like something you would order at a seaside taverna but they come together with pantry staples you probably already have.
- They are genuinely crunchy on the outside and juicy on the inside which is harder to achieve than most people admit.
02 -
- Do not skip the resting time in the fridge because unmarinated chicken will be bland no matter how good your coating is.
- If the oil is not hot enough when you add the chicken the coating will soak up grease instead of crisping up.
- Overcrowding the pan drops the oil temperature dramatically so fry in small batches even if it feels tedious.
03 -
- Pound the chicken to an even thickness before marinating so the thinner ends do not dry out while the thicker centers finish cooking.
- Let the breaded strips sit on a wire rack for five minutes before frying so the coating sets and adheres better to the meat.