Crispy chicken strips and seasoned potatoes make for a delicious and satisfying meal. This easy recipe is perfect for a quick weeknight dinner, combining tender chicken with golden, crispy potatoes for a comforting dish.
This homemade chicken strips and potatoes recipe is simple, flavorful, and great for all ages.
How to Make Chicken Strips and Potatoes?
This easy recipe requires minimal effort and delivers a deliciously crispy texture. With a handful of ingredients and basic seasonings, you’ll have a homemade meal ready to enjoy.
Ingredients
Base Ingredients:
- 2 boneless, skinless chicken breasts, cut into strips
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs (panko or regular)
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 cup vegetable oil (for frying or baking)
For Potatoes:
- 1.5 lbs baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp dried rosemary
- 1/2 tsp onion powder
Toppings (Optional):
- Fresh parsley, chopped
- Grated Parmesan cheese
- Dipping sauces (ranch, honey mustard, or ketchup)
Preparation Time
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Step-by-Step Instructions
1: Prepare the Potatoes
- Preheat the oven to 400°F (200°C).
- Toss halved baby potatoes with olive oil, salt, black pepper, garlic powder, paprika, rosemary, and onion powder.
- Spread evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crispy.
- Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese, salt, pepper, paprika, garlic powder, onion powder, and oregano.
- Dredge each chicken strip in flour, dip in egg, and coat with the breadcrumb mixture.
- Heat vegetable oil in a pan over medium heat and fry chicken strips for 3-4 minutes per side until golden brown and cooked through (165°F internal temperature). Alternatively, bake at 400°F for 20-25 minutes, flipping halfway.
2: Serve
- Plate crispy chicken strips alongside roasted potatoes.
- Garnish with fresh parsley and additional Parmesan if desired.
- Serve with dipping sauces.
3: Storage & Shelf Life
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm in an oven at 350°F or in an air fryer for crispiness.
- Freezing: Freeze uncooked breaded chicken strips for up to 2 months. Bake or fry from frozen as needed.
Serving Suggestions
Garnish
- Sprinkle with fresh herbs, Parmesan, or a squeeze of lemon juice.
Plating
- Pair with a fresh salad, steamed vegetables, or coleslaw for a complete meal.
Best Time to Eat
- Lunch or Dinner: A balanced and satisfying meal for any time of the day.
- Meal Prep: Great for making ahead and reheating throughout the week.
Portion Guide
- 1 person: 2-3 chicken strips with potatoes
- 4 people: Full recipe as listed above
Allergy Guide
- Dairy-Free Option: Omit Parmesan or use dairy-free cheese.
- Gluten-Free: Use gluten-free flour and breadcrumbs.
- Low-Sodium: Adjust salt levels and use low-sodium seasonings.
This chicken strips and potatoes recipe delivers crispy, flavorful bites that everyone will love. Whether you’re making a quick meal for the family or prepping ahead, this dish is sure to be a hit!
Anna Reed is a passionate baker and self-taught cook who turned her love for food into a way of life. Growing up surrounded by the rich flavors of homemade meals, she developed a deep appreciation for traditional recipes and the art of baking from scratch. Now, she enjoys experimenting with new flavors, perfecting old-fashioned techniques, and sharing her creations with friends and neighbors who can’t resist the aroma of fresh bread or a warm pie. When she’s not in the kitchen, Anna loves visiting local markets, learning about seasonal ingredients, and finding inspiration in the simple joys of good food and great company.