Ani's Kitchen Stories

This deliciously addictive restaurant style Parmesan and Panko Crusted Chicken Strips is a must try if you’re a sucker for an appetiser, side dish or a finger food. It’s a perfect after school snack or a side dish with a pasta or salad. Kids and adults will equally love it.

Here’s sharing the much requested recipe among my friends who had tasted it at my home and would love to try the same at theirs. Even kids after single bite would ask for the recipe ☺️

Panko crusted chicken strips, I’ve made it in Oriental as well as Italian style and both versions are undeniably the best in its own taste and flavour.

Alfredo pasta and panko crusted chicken strips is my family’s favourite and I’ve been making it often. However this time I’ve added Parmesan in the panko spice mixture. The saltiness of Parmesan cheese elevates the taste and texture of the panko chicken strips. It’s a simple no fail recipe that’ll turn out to be the most delicious chicken bites and will impress your guests and family.

To get the airy and crispy texture of the chicken strips, make sure to get the panko bread crumbs instead of the normal bread crumbs. You can skip the Parmesan cheese but if added, it simply elevates the taste of the chicken strips.

Here in the recipe I’ve added Tapioca flour. You can also add cornflour/cornstarch but 1 tsp less of the Topioca flour that I have mentioned in the recipe.

To make the recipe gluten free you can skip the all purpose flour.

Make sure to marinate the chicken for least half an hour. This will make the chicken tender and juicy.

To get the crispy on top and juicy on inside chicken strips, it’s best to coat the chicken strips evenly on the panko crumb mix by pressing the chicken on the mixture.

Shallow fry the coated chicken strips two or three at a time. Avoid overcrowding the chicken strips while frying.

Ingredients:

▪️300 gms of chicken breast 

▪️1 egg

▪️1 1/2 cup panko bread crumbs 

▪️5-6 cloves of garlic finely minced 

▪️1 tsp chillie flakes 

▪️1 tsp oregano 

▪️1 tsp crushed peppercorns 

▪️parsley (chopped)

▪️1/4 cup buttermilk 

▪️2 tbsp all purpose flour (maida) 

▪️2 tsp tapioca flour or 1 tsp corn flour 

▪️3 tbsp Parmesan cheese (grated)

▪️salt to taste 

▪️oil for frying 

Method:

▪️Flatten the chicken breast with the rolling pin or pestle by putting the chicken in between cling wrap. Then cut the chicken in strips. Flattening the chicken breast helps to cook the chicken faster and crispier. 

▪️Marinate the chicken with buttermilk, garlic, chilli, oregano, chopped parsley, pepper, salt, all purpose flour and topiaca flour. Coat the chicken and leave it for minimum half an hour.

▪️Get two separate deep plate. Mix the panko breadcrumbs, Parmesan, remaining chopped parsley and crushed peppercorns in one plate. And whisk an egg on the other plate. Keep it aside. 

 ▪️Heat oil in the frying pan. 

▪️Now dip the marinated chicken strips on the whisked egg. Then coat the chicken strips evenly on the Pancko bread crumbs mix. Repeat the same process with the remaining chicken strips. 

▪️Fry the chicken strips in medium heat until the chicken turns golden brown in both sides.

▪️Once cooked, place chicken strips on the paper towels, this’ll drain excess oil. Serve with your favourite pasta, salad or dip of choice. Enjoy! 😊