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Parmesan Crusted Lemon Chicken Strips

Course Appetizer, Chicken Strips, Dinner, Lunch
Author Terri


  • 2-3 boneless, skinless chicken breasts
  • 1 cup grated Parmesan cheese, the one in the green container
  • 1 cup flour
  • 1 cup Panko┬« bread crumbs
  • 3 eggs
  • Garlic salt, pepper, salt to taste
  • 2 lemons, divided
  • Optional, crushed red pepper flakes
  • Vegetable oil for frying


  1. Using a cast iron pan, or in a large frying pan, heat oil over medium heat.
  2. In a large baggie, add parmesan cheese, flour and breadcrumbs. Shake to mix.
  3. Cut chicken into strips and place a few at a time into the baggie, shake to coat.
  4. Remove and place the chicken strips on a paper plate.
  5. Whisk eggs in a bowl and dip each chicken strip into the egg mixture.
  6. Next, add the chicken strips, a few at a time, back to the bag, shake until coated, remove and place into the hot oil.
  7. Sprinkle with garlic salt, pepper, salt, red crushed pepper flakes.
  8. Squeeze lemon juice over each chicken strip and once again on the other side when turned.
  9. Fry until golden brown on each side.
  10. Enjoy!