Crispy Greek Chicken Strips (Printable)

Crispy herb marinated chicken strips with Greek yogurt, Mediterranean spices, and golden Parmesan breadcrumb coating.

# What You'll Need:

→ Marinade

01 - 1 lb boneless, skinless chicken breasts, cut into 1/2-inch strips
02 - 3 tablespoons plain Greek yogurt
03 - 2 tablespoons extra virgin olive oil
04 - 2 tablespoons freshly squeezed lemon juice
05 - 2 cloves garlic, minced
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried basil
09 - 1 teaspoon dried rosemary, finely crumbled
10 - 1 teaspoon sweet paprika
11 - 1/2 teaspoon kosher salt
12 - 1/2 teaspoon freshly ground black pepper

→ Crispy Coating

13 - 1 cup panko breadcrumbs
14 - 1/2 cup finely grated Parmesan cheese
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon dried thyme
17 - 1/2 teaspoon sweet paprika
18 - 1/4 teaspoon kosher salt
19 - 1/4 teaspoon black pepper

→ For Pan-Frying

20 - 3 tablespoons olive oil

# How To Make:

01 - In a large mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, dried oregano, thyme, basil, rosemary, sweet paprika, kosher salt, and black pepper until smooth and well combined.
02 - Add the chicken strips to the marinade and toss until every piece is evenly coated. Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 1 hour, or up to 8 hours for deeper flavor penetration.
03 - In a wide, shallow dish, combine the panko breadcrumbs, grated Parmesan, dried oregano, dried thyme, sweet paprika, kosher salt, and black pepper. Mix thoroughly to distribute the seasonings evenly throughout the breadcrumbs.
04 - Remove the chicken strips from the marinade, gently shaking off any excess. Press each strip firmly into the breadcrumb mixture on all sides, ensuring an even, adherent crust. Place the coated strips on a clean plate or sheet pan.
05 - Heat the olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding the pan, cook the chicken strips for 3 to 4 minutes per side until deeply golden brown and the internal temperature reaches 165°F. Add additional oil between batches as needed.
06 - Transfer the cooked chicken strips to a paper towel-lined plate to drain briefly. Serve immediately accompanied by lemon wedges, tzatziki sauce, or your preferred dipping sauce.

# Expert Tips:

01 -
  • The yogurt marinade does double duty by tenderizing the chicken and carrying herbs into every fiber of the meat.
  • That Parmesan laced panko crust shatters in the best way and stays crunchy even as it cools.
  • You probably have most of the dried herbs already sitting in your pantry right now.
02 -
  • Do not rush the marinating time because the yogurt needs at least an hour to penetrate the chicken and make it truly tender.
  • If the oil is not hot enough when the chicken goes in the panko will soak up grease instead of crisping so test with a small piece first.
03 -
  • Pat the marinated chicken lightly with a paper towel before breading so the coating adheres without becoming gummy underneath.
  • Let the breaded strips sit on a wire rack for five minutes before frying because this helps the crust dry slightly and stick better during cooking.

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