Mediterranean Greek Chicken Strips (Printable Version)
Herb-marinated chicken strips with a crispy Parmesan-panko crust, bursting with Greek and Mediterranean flavors.
# Ingredient List:
→ 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
→ For Pan-Frying
20 - 3 tbsp olive oil
# Step-by-Step Instructions:
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 smooth and well combined.
02 - Add the chicken strips to the marinade and toss thoroughly to ensure even coating. 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, dried thyme, sweet paprika, kosher salt, and black pepper. Mix well 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 a thorough and even coating. Gently shake off any loose crumbs.
05 - Heat the olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid overcrowding, cook the chicken strips for 3 to 4 minutes per side until golden brown and the internal temperature reaches 165°F. Add more olive 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.
# Tips from hearthlykitchen:
01 -
- The yogurt marinade does double duty by tenderizing the chicken and carrying every bit of herb flavor straight into the meat.
- Crispy on the outside and juicy on the inside, these strips work just as well on a weeknight as they do for a crowd.
- You probably have most of the ingredients in your pantry right now, which makes this dangerously easy to repeat.
02 -
- Do not rush the marinating time because anything under an hour will leave the center of each strip bland and the texture less tender.
- Press the breadcrumbs firmly onto the chicken rather than just rolling them through or the coating will slide off in the pan.
- Crowding the skillet drops the oil temperature and turns your crispy strips into soggy ones, so patience and batches are your best friends here.
03 -
- Take the chicken out of the fridge fifteen minutes before you plan to cook it so it hits the pan closer to room temperature and cooks more evenly inside.
- Toast the panko in a dry skillet for two minutes before breading and you will get an even deeper golden color with no extra oil.