These Italian Chicken Strips are finger-licking good and seasoned to perfection! This simple recipe is perfect for a quick weeknight dinner.
Chicken Strips
These Italian Chicken Strips are a meal my kids just love! Plus, I love knowing that we are eating real chicken and not some kind of weird science experiment and conglomeration! Sorry, homemade is always better quality and better tasting in my opinion!
We eat about half of this recipe for dinner one night and the rest gets put in the freezer for another night! Is there anything better than getting 2 (or more) meals while doing the “work” for one?!
These strips are super simple to make and your family will love them! Enjoy!
Italian Chicken Strips recipe
Ingredients for chicken strips
- Italian-style dry bread crumbs
- grated Parmesan cheese
- Italian seasoning
- garlic salt
- large eggs
- water
- boneless, skinless chicken breasts, cut into 1/2-in. strips
- Vegetable oil, for deep-fat frying
How to make Italian Chicken Strips
Time needed: 45 minutes
How to make Italian Chicken Strips
- Heat oil.
In an electric skillet or deep-fat fryer, heat about 1-in. of oil to 375°F.
- Combine the coating ingredients.
In a medium bowl or pie plate, combine the breadcrumbs, Parmesan cheese, Italian seasoning, and garlic salt.
- Make the egg wash.
In a separate pie plate, beat the eggs and water to combine.
- Coat chicken.
Dip the chicken strips into the egg mixture, then shake/turn into the crumb mixture, coating well.
- Fry and drain.
Fry the chicken in batches until golden brown and cooked through, turning to cook all sides if necessary. Drain on paper towels.
- Serve.
Serve immediately.
Recipe 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.
Italian Chicken Strips: FAQs
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.
Bake on an ungreased baking sheet at 350°F for 15-20 minutes or until heated through.
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!
How did you like this recipe
My kids love when these Italian Chicken Strips are on the menu. And I love that they’re easy to make and it makes enough for two meals! If you gave this recipe a try, I would love to hear your thoughts in the comments down below. Let me know how this recipe turned out for you. Also, let me know if you have any questions I didn’t already answer in this post.
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Italian Chicken Strips
Equipment
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
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on June 14, 2013. Updated on April 7, 2021.
I never know when to freeze – before or after cooking {at least now I know how/when to freeze chicken strips! }
this looks good Jamie! I am bookmarking this for my daughter's snack:-)
I love these, Jamie!! I need a good chicken strip recipe to try and my daughter would love these. Thanks so much for posting! 🙂
I love that these can also be baked! Sounds so yummy!
I never buy premade chicken strips, because you're right – so much better made at home. Thanks for sharing on Foodie Friday
Pinned and shared on FB:))) YUMMY!!
I dig a recipe that gives me double yield for the work. Especially come mid-week. Totally agree on homemade chicken strips/nuggets…and love the way you phrased it! Thank you for linking!
Homemade chicken strips are the best! I can't wait to try this variation, looks and sounds delicious!
Got you from Adorned from Above linkup. Thanks for sharing this. Just pinned it.
These look delicious and i agree homemade is definetly better
These look so good! My daughter is a very picky eater and one of the things she loves is chicken strips and chicken nuggets. Homemade is better, and these looks delicious!
Hi Jamie,
Your Chicken Strips look delicious. Thank you so much for sharing with Full Plate Thursday. Hope you are having a great weekend and come back soon!
Miz Helen
Yea! Healthier chicken nuggets and they sound yummy, too. Thanks for sharing at Inspire Us Thursday.
Hi Jamie, This is a great dish for the kids, but I usually have my sous chef-sister-in-law do all the frying for these. I'll see if I can send her your way to help you once in a while. Kidding aside, our kids love these and thank you for sharing this with Foodie Friends Friday chicken recipes this week. I too make a double batch, it's definitely easier in the long run.
Have a great week,
Joanne/WineLady Cooks
I was looking for a recipe for chicken fingers and landed on yours Jamie! My son is really going to love this one! Seems like I can only make him eat chicken fingers and fish sticks…at least I try to keep them baked and as natural as possible. Thanks for sharing the recipe. BTW did you change cameras or something? your recipes look really bright and pretty..(not like they were not before) but I've noticed something different in them 🙂 Just curious, It's a good change!
Hugs,Lizy
Thanks so much, Lizy! I hope your son enjoys this version! Believe it or not, this picture was taken with a point and shoot camera! I honestly believe the sunshine in Arizona has made a huge difference! lol. I also learned a few editing techniques that I think makes them a little better 🙂 Thanks so much for stopping by and the huge compliment!