Crispy Greek Chicken Strips (Printable)
Tender Greek-style chicken strips with herb yogurt marinade and crispy Parmesan coating, pan-fried until golden.
# 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
# Directions:
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 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 coating.
04 - Remove the chicken strips from the marinade, allowing any excess to drip off. Press each strip firmly into the breadcrumb mixture, turning to coat all sides. Gently press the coating onto the chicken to ensure it adheres well.
05 - Heat the olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, 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 excess oil. Serve immediately with lemon wedges, tzatziki sauce, or your preferred dipping sauce alongside a Greek salad, warm pita, or roasted vegetables.
# Expert Tips:
01 -
- The yogurt marinade does double duty by tenderizing the chicken and carrying herb flavor all the way through not just on the surface.
- That Parmesan laced panko crust shatters in the best way and stays crunchy even as it cools.
02 -
- Crowding the pan drops the oil temperature and steams the coating instead of frying it so work in small batches and be patient.
- Letting the breaded strips rest for five minutes on a wire rack before frying helps the coating adhere and reduces fallout in the pan.
03 -
- If the breadcrumb mixture gets clumpy from marinade moisture just discard the wet bits and add fresh panko so every strip gets an even coat.
- A light spray of olive oil over the breaded strips before frying gives a more uniform golden color and helps the Parmesan crisp evenly.