Italian Chicken Strips Recipe

5 1 3
Publisher Photo

Italian Chicken Strips Recipe

Read Reviews
5 1 3
Publisher Photo
"This moist chicken goes from stove to freezer to table without losing flavor or texture," assures Barbara Eberlein. "I usually get two frying pans going and have four cookie sheets full of chicken when I'm done. The hardest part is keeping my fellas out of it 'til dinner-time," notes the Belleville, Illinois cook.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

Ingredients

  • 1 package (15 ounces) dry bread crumbs
  • 1 can (8 ounces) grated Parmesan cheese
  • 2 tablespoons Italian seasoning
  • 2 teaspoons garlic salt, divided
  • 6 eggs
  • 1/4 cup water
  • 2-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
  • Oil for deep-fat frying

Directions

In a large resealable plastic bag, combine the bread crumbs, Parmesan cheese, Italian seasoning and 1 teaspoon garlic salt. In a shallow bowl, beat eggs, water and remaining garlic salt. Dip chicken strips into egg mixture, then shake to coat in crumb mixture.
In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry chicken in batches until golden brown, about 4 minutes. Drain on paper towels. Serve immediately; or cool and freeze for up to 3 months. Yield: 10-12 servings.
Originally published as Italian Chicken Strips in Quick Cooking March/April 2003, p59

Nutritional Facts

  • 1 package (15 ounces) dry bread crumbs
  • 1 can (8 ounces) grated Parmesan cheese
  • 2 tablespoons Italian seasoning
  • 2 teaspoons garlic salt, divided
  • 6 eggs
  • 1/4 cup water
  • 2-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
  • Oil for deep-fat frying
  1. In a large resealable plastic bag, combine the bread crumbs, Parmesan cheese, Italian seasoning and 1 teaspoon garlic salt. In a shallow bowl, beat eggs, water and remaining garlic salt. Dip chicken strips into egg mixture, then shake to coat in crumb mixture.
  2. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry chicken in batches until golden brown, about 4 minutes. Drain on paper towels. Serve immediately; or cool and freeze for up to 3 months. Yield: 10-12 servings.
Originally published as Italian Chicken Strips in Quick Cooking March/April 2003, p59

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forItalian Chicken Strips

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
shecooksalot User ID: 5888460 46985
Reviewed Jan. 18, 2012

"I order bulk chicken breasts at a great price so I am always looking for great chicken recipes to put in the freezer for make ahead meals. This recipe is going in my permanent recipe box because it is great. There wasn't that much work to it, but the chicken strips turned out great. They kept their flavor and texture after being in the freezer and baking. These are great for a quick dinner or lunch since they only take 15 minutes to bake. I even used homeade whole wheat breadcrumbs, homeade low salt Italian seasoning and egg beaters instead of eggs for the dipping and canola oil for frying and everything still turned out great."

Loading Image