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Crispy Parmesan Chicken Strips

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
6 hrs
Total Time
6 hrs 20 mins
Servings: 2 - 4
Course: Main Course
Cuisine: American

Ingredients

  • 2 boneless skinless chicken breasts cut into same-sized strips
  • 1 cup of Buttermilk
  • 1 tbsp hot sauce I used Frank's
  • 2 tsp garlic powder (divided)
  • 1 tsp onion powder (divided)
  • 1 tsp paprika (divided)
  • Sea Salt and Freshly Cracked Pepper to taste
  • 1 cup of panko
  • 2 tbsp Parmesan Cheese finely grated
  • 2 tbsp flour
  • 1 tbsp fine cornmeal
  • 2 tbsp vegetable oil (divided), more if needed

Instructions

    Cup of Yum
  1. Combine the buttermilk, hot sauce, 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of paprika, and sea salt and freshly cracked pepper, to taste in a large zip lock bag.  Add the chicken strips to the mixture, seal the bag, and shake until well combined and the chicken is coated. Place into the refrigerator for 6 hours (or overnight).
  2. Combine the panko, parmesan, flour, cornmeal,  1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of paprika, and sea salt and freshly cracked pepper, to taste together in a large dish.  Dip the chicken strips evenly in the panko mixture then place them on a plate.
  3. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once the pan is HOT add the chicken strips and cook until golden brown, about 3-4 minutes. Flip the chicken strips over and add the remaining oil to the skillet, if needed. Cook until the other side is golden brown and the chicken is cooked through, about 3-4 minutes.
  4. Place on a paper towel to drain excess oil before serving. Serve with your favorite dipping sauce and enjoy.