Crispy Greek Chicken Strips (Printable)
Crispy Parmesan-crusted chicken strips marinated in Greek yogurt and Mediterranean herbs, pan-fried to golden perfection.
# What You'll Need:
→ Marinade
01 - 1 lb boneless, skinless chicken breasts, cut into 1/2-inch strips
02 - 3 tablespoons plain Greek yogurt
03 - 2 tablespoons extra virgin olive oil
04 - 2 tablespoons freshly squeezed lemon juice
05 - 2 cloves garlic, minced
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried basil
09 - 1 teaspoon dried rosemary, finely chopped
10 - 1 teaspoon sweet paprika
11 - 1/2 teaspoon kosher salt
12 - 1/2 teaspoon freshly ground black pepper
→ Crispy Coating
13 - 1 cup panko breadcrumbs (substitute gluten-free breadcrumbs if needed)
14 - 1/2 cup finely grated Parmesan cheese
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon dried thyme
17 - 1/2 teaspoon sweet paprika
18 - 1/4 teaspoon kosher salt
19 - 1/4 teaspoon black pepper
→ For Pan-Frying
20 - 3 tablespoons olive oil (add more as needed for batching)
# How to Make It:
01 - In a large mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, dried oregano, thyme, basil, rosemary, sweet paprika, kosher salt, and black pepper until fully combined into a smooth paste.
02 - Add the chicken strips to the marinade and toss thoroughly to ensure even coating on all pieces. Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 1 hour, or up to 8 hours for deeper flavor penetration.
03 - In a wide, shallow dish, combine the panko breadcrumbs, grated Parmesan, dried oregano, dried thyme, sweet paprika, kosher salt, and black pepper. Mix well so the seasonings are evenly distributed throughout the breadcrumbs.
04 - Remove the chicken strips from the marinade, letting any excess drip back into the bowl. Press each strip firmly into the breadcrumb mixture on all sides, applying gentle pressure so the coating adheres completely. Place coated strips on a clean plate or sheet pan in a single layer.
05 - Heat the olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid overcrowding, arrange the coated chicken strips in the pan and cook for 3 to 4 minutes per side until deeply golden brown and the internal temperature reaches 165°F. Add additional olive oil between batches as necessary.
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 Tips:
01 -
- The yogurt marinade does double duty by tenderizing the chicken and helping the crispy coating stick like a dream.
- You probably have every single herb already sitting in your pantry right now.
- They work equally well as a weeknight dinner or a party appetizer that disappears in minutes.
02 -
- Do not rush the marinating time because anything under one hour leaves the chicken tasting flat and the coating will not adhere as well.
- If the panko coating keeps falling off during frying your oil is not hot enough or you did not press firmly enough when breading.
03 -
- Let the breaded strips rest on a plate for five minutes before frying because this gives the coating time to set and prevents it from sliding off in the pan.
- Do not overcrowd the skillet because the temperature drops and you end up steaming the chicken instead of crisping it.