Mediterranean Herb Greek Chicken Strips (Printable Version)
Crispy Greek chicken strips marinated in Mediterranean herbs, coated in seasoned panko, and cooked to golden perfection.
# 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)
# Directions:
01 - In a large bowl, combine the olive oil, lemon juice, garlic, oregano, parsley, thyme, rosemary, salt, and black pepper. Add the chicken strips and toss thoroughly to coat evenly. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor penetration.
02 - Arrange three shallow bowls: the first with all-purpose flour, the second with beaten eggs, and the third with panko breadcrumbs mixed with dried oregano, paprika, black pepper, and salt.
03 - Working one at a time, dredge each marinated chicken strip in the flour, shaking off excess. Dip into the beaten egg, then press firmly into the seasoned panko mixture, coating all sides thoroughly. For extra crunch, repeat the egg and panko steps for a double coating.
04 - To fry: Heat ½ inch of vegetable oil in a large skillet over medium-high heat. Fry the strips in batches for 3–4 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Drain on paper towels. To bake: Preheat oven to 425°F. Arrange strips on a parchment-lined baking sheet, spray lightly with olive oil, and bake for 18–22 minutes, turning halfway through, until crisp and golden.
05 - Transfer the crispy chicken strips to a serving platter. Serve with tzatziki sauce, a fresh Greek salad, or tucked into warm pita bread. A glass of light Greek white wine or dry rosé makes an excellent pairing.
# Expert Hints:
01 -
- The marinade doubles as a flavor bomb for almost any protein, so memorize it and use it everywhere.
- Panko breadcrumbs give you restaurant quality crunch without deep frying or complicated technique.
02 -
- Skipping the resting time after coating means the panko will slide right off in the pan, so be patient those five minutes matter.
- Do not crowd the skillet or the oil temperature drops and you end up with soggy strips instead of the crunch you want.
03 -
- Double coat by repeating the egg and panko step for an extra thick crust that holds up to dipping sauces.
- A dry rosé or a crisp Assyrtiko alongside these strips turns a casual weeknight into something that feels like a taverna by the sea.