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Parmesan Crusted Chicken Strips

Rated as 4.28 out of 5 Stars

"Chicken strips coated in a crispy Parmesan cheese crust. Great served over fresh spinach, diced in a salad, or with sugar-free tomato sauce."
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Ingredients

25 m servings 428 cals
Original recipe yields 4 servings

Directions

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  • Prep

  • Cook

  • Ready In

  1. Place Parmesan cheese into a shallow bowl.
  2. Beat eggs and water together in a bowl.
  3. Dip chicken strips into the egg mixture.
  4. Press chicken into Parmesan cheese. Gently toss between your hands so any cheese crumbs that haven't stuck can fall away. Place the coated chicken onto a plate while coating the rest; do not stack.
  5. Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken strips in batches until no longer pink in the center and crust is golden brown, about 4 minutes on each side.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 428 calories; 28.3 g fat; 1.8 g carbohydrates; 40.1 g protein; 189 mg cholesterol; 554 mg sodium. Full nutrition

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Reviews

Read all reviews 20
  1. 29 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Love this recipe...great for lowcarbers....u can even bake it just make sure u flip it half way through...sometimes i add other spices in the parmesean for an extra kick.

Most helpful critical review

I followed the directions exactly, and the cheese stuck to the pan and the spatula, but not the chicken. I was left with tasteless chicken cooked in oil.

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Love this recipe...great for lowcarbers....u can even bake it just make sure u flip it half way through...sometimes i add other spices in the parmesean for an extra kick.

Making this right now. Gave some to my boyfriend right away while I cook the rest and he won't stop saying how amazing it is.

Made it for dinner tonight for my fussy kids --- everyone LOVED them. A little more involved than most of our meals, but definitely worth it. I used 2 lbs of chicken, and had plenty of leftover...

I followed the directions exactly, and the cheese stuck to the pan and the spatula, but not the chicken. I was left with tasteless chicken cooked in oil.

I made these with egg beaters and baked them with a little olive oil. They were great and my son's friend said "best chicken ever".

A quick, simple recipe, but I found it a little bland. The second time I made these I added some garlic/oregano/onion and served with marinara sauce.

This is absolutely delicious! I substituted vegetable oil with olive oil, even messed up and mixed the eggs in the same bowl with the cheese, and it still turned out great! Definitely going to...

They where very tasty !!!!

Easy & quick! Made it like the recipe states but it would be very easy to add some seasonings to the Parmesan cheese before coating. Next time I will try that for a different spin. I used 3 chic...