Start by cutting your boneless, skinless chicken breasts into long strips. Aim for uniform sizes to ensure even cooking. Place the chicken strips on a plate and set them aside.
In one shallow dish, add the all-purpose flour, cayenne pepper, salt, and pepper. In another bowl, whisk the eggs until well combined. In a third dish, mix together the Panko breadcrumbs and grated Parmesan cheese. Don’t forget the chopped parsley for a fresh touch!
Take a chicken strip and dip it into the flour mixture, ensuring it's fully coated. Shake off any excess flour. Next, dip it into the egg mixture, allowing any excess to drip off. Finally, coat it in the breadcrumb and Parmesan mixture, pressing gently to make sure it sticks. Repeat with all the chicken strips.
In a large frying pan, pour enough vegetable oil to cover the bottom (about ½ inch deep). Heat the oil over medium-high heat until it reaches 350°F. You can test if it’s hot enough by dropping a small piece of bread into the oil; if it sizzles, you’re good to go!
Carefully place the breaded chicken strips into the hot oil, working in batches if necessary to avoid overcrowding. Fry for about 3-4 minutes on each side or until they are golden brown and cooked through. Use a slotted spoon to transfer the strips to a plate lined with paper towels to drain excess oil.
Once all the chicken strips are cooked, serve them hot with a side of ranch dressing for dipping. These Parmesan Chicken Strips pair perfectly with a fresh salad or crispy fries!
