Italian Chicken Strips: A Family-Favorite Recipe
These Italian Chicken Strips are a delicious and easy meal, perfect for busy weeknights. Get ready for a flavorful, crispy chicken dish that everyone will love!
Why You’ll Love This Italian Chicken Strips Recipe
This Italian Chicken Strips recipe is a winner for several reasons. Firstly, it’s a dish my kids devour! Secondly, you know you’re eating real, quality chicken. Homemade is always a better choice, both in taste and quality! Plus, this recipe makes enough for two meals, meaning less work for you.
These chicken strips are incredibly simple to prepare, making them a fantastic choice for a quick and satisfying meal. Your family will adore them! Get ready for a delicious dinner.
Italian Chicken Strips Recipe: Ingredients
- Italian-style dry bread crumbs
- Grated Parmesan cheese
- Italian seasoning
- Garlic salt
- Large eggs
- Water
- Boneless, skinless chicken breasts, cut into 1/2-inch strips
- Vegetable oil, for deep-fat frying
How to Make Italian Chicken Strips: Step-by-Step
Ready in: 45 minutes
- Heat Oil. In an electric skillet or deep-fat fryer, heat about 1-inch of oil to 375°F (190°C).
- Combine the Coating Ingredients. In a medium bowl or pie plate, mix together the breadcrumbs, Parmesan cheese, Italian seasoning, and garlic salt.
- Make the Egg Wash. In a separate pie plate, whisk the eggs and water until combined.
- Coat Chicken. Dip each chicken strip into the egg mixture, then dredge in the crumb mixture, making sure the chicken is fully coated.
- Fry and Drain. Fry the chicken strips in batches until they are golden brown and fully cooked through. Turn the strips to cook all sides evenly. Remove from the oil and drain on paper towels.
- Serve. Serve the Italian Chicken Strips immediately while they’re hot and crispy.
Recipe Notes and Tips
- Quick Tip: To save time, use chicken tenders instead of cutting chicken breasts into strips.
- Flavor Boost: Serve these chicken strips with marinara sauce or pesto mayo for extra Italian flair.
Italian Chicken Strips: Frequently Asked Questions
➡️ Can these be made ahead and frozen?
Yes! Allow the cooked chicken strips to cool completely. Arrange them in a single layer on a baking sheet and freeze. Once frozen solid, transfer the strips to a freezer-safe bag or container. They can be stored for up to 3 months.
➡️ How do I reheat chicken strips?
Preheat your oven to 350°F (175°C). Place the frozen chicken strips on an ungreased baking sheet and bake for 15-20 minutes, or until heated through and crispy.
➡️ What goes well with chicken strips?
Serve with your favorite sides! 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!
Did You Try This Recipe?
My family loves these Italian Chicken Strips, and I appreciate how effortless they are to prepare and that they yield enough for two meals! If you give this recipe a try, I’d love to hear your thoughts in the comments below. Let me know how it turned out for you, and don’t hesitate to ask if you have any questions.
More Delicious Recipes You Might Enjoy
- Italian Herb Baked Meatballs
- Soft Italian Breadsticks
- Italian Pasta Salad
- Steak Fingers
- Italian-Style Salad
Italian Chicken Strips Recipe
Yields: 12 servings
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Author: Jamie Sherman
These Italian Chicken Strips are finger-licking and seasoned to perfection! This simple recipe is perfect for a quick weeknight dinner.
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.