Crispy Garlic Parmesan Chicken Strips with Creamy Chili Sauce
Crispy Garlic Parmesan Chicken Strips with Creamy Chili Sauce
Ingredients
For the Chicken
- 2 pounds chicken breast, cut into strips
- 1 teaspoon salt, to taste
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 4 cups oil, for frying, or as needed
For the Dry Batter
- 2 cups all-purpose flour
- 1/2 teaspoon salt, to taste
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
For the Egg Mixture
- 3 eggs, beaten
For the Breadcrumb Coating
- 2 cups panko breadcrumbs
For Garlic Parmesan Butter
- 1/2 cup butter
- 4 cloves fresh garlic, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 cup Parmesan cheese, freshly grated
For the Creamy Chili Sauce
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon chili sauce, adjust to taste
- 1/2 tablespoon Dijon mustard
- 1/4 teaspoon salt, to taste
- 1 teaspoon smoked paprika powder
- 1 tablespoon garlic powder
- 1 teaspoon black pepper powder
Instructions
- 1
Season the chicken strips: In a large bowl, combine the chicken breast strips with 1 teaspoon salt, 1 tablespoon garlic powder, and 1 teaspoon black pepper. Mix well to ensure each strip is evenly coated.
⏱️ 5 min
- 2
Prepare the dry batter: In a separate shallow bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon salt, 1 tablespoon garlic powder, and 1 teaspoon black pepper.
⏱️ 3 min
- 3
Prepare the egg mixture: In a third shallow bowl, beat the 3 eggs until well combined.
⏱️ 2 min
- 4
Prepare the breadcrumb coating: In a fourth shallow bowl, place the 2 cups of panko breadcrumbs.
⏱️ 1 min
- 5
Coat the chicken: Set up a breading station. Take one seasoned chicken strip and dredge it in the dry flour mixture, shaking off any excess. Next, dip it into the beaten egg mixture, allowing any excess to drip off. Finally, coat it thoroughly in the panko breadcrumbs, pressing gently to ensure they adhere. Place the coated chicken strips on a tray lined with parchment paper. Repeat with all remaining chicken strips.
⏱️ 10 min
- 6
Fry the chicken: Heat about 4 cups of oil in a deep frying pan or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully place a few coated chicken strips into the hot oil, ensuring not to overcrowd the pan. Fry for 5-6 minutes, flipping halfway through, until golden brown and crispy, and the internal temperature reaches 165°F (74°C). Remove the cooked chicken strips and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken strips.
⏱️ 10 min•🌡️ 350
- 7
Make the garlic Parmesan butter: While the chicken is frying, melt 1/2 cup butter in a small pan over medium heat. Add the 4-5 cloves of finely chopped fresh garlic and sauté for 1 minute until fragrant. Remove from heat.
⏱️ 3 min
- 8
Prepare the creamy chili sauce: In a medium bowl, combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 1-2 tablespoons chili sauce (adjust to your preferred spice level), 1/2 tablespoon Dijon mustard, 1/4 teaspoon salt, 1 teaspoon smoked paprika powder, 1 tablespoon garlic powder, and 1 teaspoon black pepper powder. Mix all ingredients well until smooth and thoroughly combined.
⏱️ 5 min
- 9
Serve: Transfer the hot, fried chicken strips to a large serving bowl. Pour the prepared garlic butter over the chicken strips and toss gently to coat evenly. Top with 1 cup of freshly grated Parmesan cheese and 2 tablespoons of freshly chopped parsley. Serve immediately with the creamy chili sauce for dipping. Optionally, serve with a side of french fries.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Garlic Parmesan Chicken Strips with Creamy Chili Sauce
For the Chicken
- 2 pounds chicken breast, cut into strips
- 1 teaspoon salt, to taste
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 4 cups oil, for frying, or as needed
For the Dry Batter
- 2 cups all-purpose flour
- 1/2 teaspoon salt, to taste
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
For the Egg Mixture
- 3 eggs, beaten
For the Breadcrumb Coating
- 2 cups panko breadcrumbs
For Garlic Parmesan Butter
- 1/2 cup butter
- 4 cloves fresh garlic, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 cup Parmesan cheese, freshly grated
For the Creamy Chili Sauce
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon chili sauce, adjust to taste
- 1/2 tablespoon Dijon mustard
- 1/4 teaspoon salt, to taste
- 1 teaspoon smoked paprika powder
- 1 tablespoon garlic powder
- 1 teaspoon black pepper powder
Instructions
- 1
Season the chicken strips: In a large bowl, combine the chicken breast strips with 1 teaspoon salt, 1 tablespoon garlic powder, and 1 teaspoon black pepper. Mix well to ensure each strip is evenly coated.
⏱️ 5 min - 2
Prepare the dry batter: In a separate shallow bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon salt, 1 tablespoon garlic powder, and 1 teaspoon black pepper.
⏱️ 3 min - 3
Prepare the egg mixture: In a third shallow bowl, beat the 3 eggs until well combined.
⏱️ 2 min - 4
Prepare the breadcrumb coating: In a fourth shallow bowl, place the 2 cups of panko breadcrumbs.
⏱️ 1 min - 5
Coat the chicken: Set up a breading station. Take one seasoned chicken strip and dredge it in the dry flour mixture, shaking off any excess. Next, dip it into the beaten egg mixture, allowing any excess to drip off. Finally, coat it thoroughly in the panko breadcrumbs, pressing gently to ensure they adhere. Place the coated chicken strips on a tray lined with parchment paper. Repeat with all remaining chicken strips.
⏱️ 10 min - 6
Fry the chicken: Heat about 4 cups of oil in a deep frying pan or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully place a few coated chicken strips into the hot oil, ensuring not to overcrowd the pan. Fry for 5-6 minutes, flipping halfway through, until golden brown and crispy, and the internal temperature reaches 165°F (74°C). Remove the cooked chicken strips and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken strips.
⏱️ 10 min•🌡️ 350 - 7
Make the garlic Parmesan butter: While the chicken is frying, melt 1/2 cup butter in a small pan over medium heat. Add the 4-5 cloves of finely chopped fresh garlic and sauté for 1 minute until fragrant. Remove from heat.
⏱️ 3 min - 8
Prepare the creamy chili sauce: In a medium bowl, combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 1-2 tablespoons chili sauce (adjust to your preferred spice level), 1/2 tablespoon Dijon mustard, 1/4 teaspoon salt, 1 teaspoon smoked paprika powder, 1 tablespoon garlic powder, and 1 teaspoon black pepper powder. Mix all ingredients well until smooth and thoroughly combined.
⏱️ 5 min - 9
Serve: Transfer the hot, fried chicken strips to a large serving bowl. Pour the prepared garlic butter over the chicken strips and toss gently to coat evenly. Top with 1 cup of freshly grated Parmesan cheese and 2 tablespoons of freshly chopped parsley. Serve immediately with the creamy chili sauce for dipping. Optionally, serve with a side of french fries.
⏱️ 5 min