Breaded Chicken Strips
These turned out so good! I would say, depending on the size of the chicken strips, check after 2½ minutes because once these babies start turning brown, they go really fast. For those of you who didn’t know it, butter burns really fast! Which is why we add olive oil because it has a higher heat tolerance but not the good flavor of butter.
Author: Joshua Trent
Recipe type: Chicken
- 1½ pounds skinless, boneless chicken breasts (3 to 4)
- 1 cup flour
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 extra-large eggs
- 1 cup seasoned bread crumbs
- ½ cup grated Parmesan
- 1 tbsp unsalted butter
- 1 tbsp good olive oil
- Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.
- Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the breadcrumbs and Parmesan on a third plate.
- Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through. Don’t crowd the pan.
- Add more butter and oil and cook the rest of the chicken breasts. You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a preheated 200°F oven.