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chicken strips with panko and parmesan
This is the first time I used panko, the Japanese style breadcrumbs. They’re light and crunchy, and do not interfere with the other flavors in the recipe.
chicken strips
1 1/2 pounds chicken breast tender strips
salt
freshly ground pepper
2 cups buttermilk
1/2 teaspoon cayenne pepper
2 eggs, beaten
1 cup panko breadcrumbs
1 cup parmigiano reggiano (parmesan cheese), grated
1/4 olive oil
1. In a large glass bowl, season chicken with salt and pepper. Cover with buttermilk and stir in cayenne pepper. Let marinate in the refrigerator for at least two hours.
2. In one shallow dish, place the beaten egg; in another shallow baking dish, mix together panko and parmesan cheese.
3. Pull each strip of chicken from the buttermilk mixture and coat in egg, and then panko/parmesan mixture.
4. Heat 2 tablespoons of oil in a large non-stick skillet over medium heat. Working in small batches, brown the chicken on both sides until heated through. Add more oil to the pan as needed. As they are finished, move them to a warm oven (200 degrees) until ready to serve.
16 Responses to “chicken strips with panko and parmesan”
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These were great! I had a little trouble with the breading during the frying but for the most part it all stayed on. (Thanks for the pep talk!) My husband loved them, and was so impressed that I had tried a new recipe. They were slightly tangy and were delicious cold the next day too. Keep up the great recipes!
The fact alone that your photos brought me back to your site is a sign. I better bookmark you!!! Awesome looking photo! This looks like one to try soon!
Thanks for this! I *only* use panko for breadcrumbs and just bought a new box – and parmesan cheese – and chicken! We have a winner!
I love using panko to get that crispy texture w/o frying! Works fabulously!
Sounds like a perfect weeknight dinner option! I’m a big panko fan too
I’ve only recently come across panko so I really hope the shops around here stock it because I simply have to try your recipe!
Just made this for the husband – he loved it. Super tender and tasty.
A great idea for future recipes this. Thank you for sharing it. Have you noticed how so many people appear to be cooking again? I wonder if the lack of funds due to the current climate has something to do with it and we all appear to be cooking again! its great!
[...] My palate has certainly matured as I’ve gotten older but apparently the kid in me is still pretty strong. I haven’t had or made chicken nuggets in years but recently found myself with a craving. One I decided to feed with a homemade version courtesy of sophistimom. [...]
you can also substitute the buttermilk for Ranch dressing. it tastes great and comes out perfect.
i just bake them, instead of frying. all i use is the Ranch-”marinated” chicken (usually sitting for about 6-8 hours in the fridge) and the panko breadcrumbs. at 375 it cooks perfectly! just use a little nonstick spray and aluminum foil on the pan so they don’t get stuck.
I love panko breadcrumbs also! I have never marinated the chicken in the buttermilk, going to do that! Great idea!
I didn’t have panko but i did have the italian breadcrumbs and it was just as good and then i made them with a side of home fries … everything was delicious awesome recipe
Thanks, Amanda!
What’s the calories for this?
Cassie—Sorry, I have absolutely no idea how many calories are in this.