Name: Parmesan Crusted Chicken Strips
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 4
Ingredients: 1 pound boneless skinless chicken breasts, cut into 1/2-inch thick strips about 3 inches long; 1 large egg; 1 cup panko breadcrumbs; 3/4 cup finely grated Parmesan cheese; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 1 tablespoon unsalted butter

Description

Juicy chicken strips lightly coated in panko and parmesan then pan-fried to golden perfection, elevating school lunch chicken fingers with a crispy yet tender upgrade. Ready in a speedy 12 minutes using simple pantry staples. Subtle cheesy notes and easy-to-eat size keep it toddler friendly with that classic crispy nostalgia.

Cultural Background

Chicken tenders originated in 1974 at the Puritan Backroom restaurant in Manchester, New Hampshire, where chef Charlie Pappas repurposed trimmed chicken pieces into a new fried favorite that quickly became an American school cafeteria and fast-food staple. The dish draws from classic breaded and fried preparations similar to schnitzel but adapted for tender white meat strips. The panko and parmesan crust adds a modern Italian-Japanese fusion twist to this nostalgic American comfort food, blending crispy Japanese breadcrumbs with aged Parmigiano-Reggiano for enhanced flavor while preserving the simple, kid-appealing essence.

Recipe Info

PREP TIME: 5 minutes
COOK TIME: 7 minutes
TOTAL TIME: 12 minutes
SERVINGS: 4
DIFFICULTY: Easy

Ingredients

1 pound boneless skinless chicken breasts, cut into 1/2-inch thick strips about 3 inches long
1 large egg
1 cup panko breadcrumbs
3/4 cup finely grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 tablespoon unsalted butter

Instructions

In a shallow bowl, beat the egg with 1 tablespoon water until uniform. In a second shallow bowl, mix the panko, Parmesan, salt, and pepper until evenly combined.
Working with one strip at a time, dip the chicken into the egg mixture, allowing excess to drip off, then press firmly into the panko-Parmesan mixture to coat all sides thoroughly; place coated strips on a plate.
Heat the olive oil and butter together in a large nonstick skillet over medium-high heat until the butter melts and the mixture shimmers, about 1 minute.
Add half the chicken strips in a single layer without crowding; cook undisturbed for 3 to 4 minutes until the coating is deep golden brown and crispy on the bottom.
Flip each strip carefully with a spatula and cook for another 3 to 4 minutes until the second side is golden, the chicken is cooked through to an internal temperature of 165°F, and the coating is crisp; transfer to a paper towel-lined plate and repeat with remaining strips if needed, adding a touch more oil if the pan looks dry.

Tips

- Press the coating firmly onto the chicken and avoid moving the strips too soon in the pan to prevent the crust from falling off.
- Do not overcrowd the skillet as it lowers the temperature and leads to steaming instead of crisping.
- For a dairy-free version, substitute nutritional yeast for the Parmesan while keeping the same proportions.

Nutrition

Calories: 310
Protein: 32g
Carbs: 14g
Fat: 14g