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Breaded chicken strips

  • Preparation Time25 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy
8 slices white bread (about 225g)*
20g grated Parmesan
8g minced fresh parsley leaves
3/4 tsp salt
Freshly ground black pepper
About 140g plain flour, for dredging
2 large eggs, beaten
3 boneless skinless chicken breast, each about 225g
Vegetable oil, for shallow frying
*(Use a bread with low or no sugar content, like a sourdough, or the coating will brown too quickly)
For the bread crumbs:
1) Tear the bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 min to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a 180C/Gas 4 oven for 12 minutes.) Let cool and pulse the dried bread in a food processor with the Parmesan, parsley, 3/4 teaspoon salt, and pepper.

For the chicken:
1) Put the flour, eggs, and bread crumb mixture in 3 separate shallow dishes.

2) With the flat side of a cooks' knife or the smooth side of a meat-pounder, pound each breast to equal thickness between 2 sheets of plastic wrap. Cut into 4cm strips, pat the chicken dry and season both sides with salt and pepper. Dip each strip into the flour, then shake off the excess. Next, run the strips through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the strips in the bread crumbs, turn it over and press it into the breading to evenly coat. Lay on a piece of waxed paper.

3) Heat 0.5cm of oil in a large skillet over medium heat until hot and shimmering. Lay 2 or 3 chicken strips at a time in the pan. Cook the chicken without turning until golden brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side and the chicken is cooked through, about 2 to 3 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel-lined plate to drain. Serve.

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