Crispy Greek Chicken Strips (Printable)
Crispy panko-coated chicken strips marinated in Mediterranean herbs, lemon, and garlic. Golden, tender, and full of Greek-inspired flavor.
# What You'll Need:
→ Chicken & Marinade
01 - 1.3 lbs boneless, skinless chicken breast or thighs, cut into strips
02 - 3 tbsp extra virgin olive oil
03 - Juice of 1 lemon
04 - 2 cloves garlic, minced
05 - 1 tbsp fresh oregano, chopped (or 1½ tsp dried)
06 - 1 tbsp fresh parsley, chopped
07 - 1 tsp fresh thyme, chopped (or ½ tsp dried)
08 - ½ tsp dried rosemary, crushed
09 - 1 tsp salt
10 - ½ tsp black pepper
→ Crispy Coating
11 - 1 cup all-purpose flour
12 - 2 large eggs
13 - 1½ cups panko breadcrumbs
14 - 1 tsp dried oregano
15 - ½ tsp paprika
16 - ¼ tsp ground black pepper
17 - ¼ tsp salt
→ For Frying or Baking
18 - Vegetable oil (for frying)
19 - Olive oil spray (for baking; optional)
# Steps:
01 - In a large bowl, combine olive oil, lemon juice, garlic, oregano, parsley, thyme, rosemary, salt, and pepper. Add chicken strips and toss thoroughly to coat. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor penetration.
02 - Arrange three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs mixed with dried oregano, paprika, black pepper, and salt.
03 - Dredge each marinated chicken strip in flour, shaking off excess. Dip into the beaten egg, then press firmly into the seasoned panko breadcrumbs, ensuring an even and thorough coating on all sides.
04 - Heat ⅜ inch of vegetable oil in a large skillet over medium-high heat. Fry the coated strips in batches for 3 to 4 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to a paper towel-lined plate to drain.
05 - Preheat oven to 425°F. Arrange the coated strips on a parchment-lined baking sheet and spray lightly with olive oil. Bake for 18 to 22 minutes, flipping halfway through, until the coating is crisp and golden.
# Expert Tips:
01 -
- The marinade does all the heavy lifting so even tired weeknight you can pull off something that tastes like a Greek holiday.
- That shatteringly crisp panko crust holds up remarkably well even when you make these ahead for a party spread.
02 -
- Crowding the pan drops the oil temperature and you end up with soggy strips instead of the crunch you worked for, so fry in small patient batches.
- Double coating by repeating the egg and panko step creates an absurdly thick crust that holds its crunch even when cooled.
03 -
- Press the panko on firmly with your palms rather than just tossing the strips, because a loose coating falls off in the pan and leaves you with bald patches.
- A light spray of olive oil over the breaded strips before baking mimics the surface frying effect and is the single step that closes the gap between baked and fried.