Italian Chicken Fries
- Debney
- Oct 9
- 2 min read
This post may contain affiliate links.
Crispy and golden seasoned chicken in an Italian-style panko with garlic, herbs, and Parmigiano.
Crispy on the outside and juicy inside, these chicken fries are a twist on classic Italian-style chicken cutlets. The flavor comes from fresh garlic, herbs, and Parmigiano mixed into the panko, giving each piece a perfectly seasoned crunch. They’re great on their own or with marinara for dipping.
These can be made pan-fried, air-fried, or oven-baked — whichever fits your setup best. Pan-frying gives the richest color and texture, while air-frying or baking keeps things lighter. Either way, the key is pounding the chicken thin and cutting into even strips for consistent cooking.
Each strip is dredged in flour, dipped in a milk/egg mixture, then pressed into the seasoned panko mix. The coating stays light but crisp, forming a golden crust that pairs perfectly with the tender chicken inside. A sprinkle of flaked sea salt at the end brings it all together.
WHAT YOU'LL NEED (scroll to full ingredient list)
DIRECTIONS
STEP 1: PREP
Pound chicken to about 1/4 inch thick and cut into long strips, about 1/2 inch wide and 4–5 inches long.
STEP 2: COAT
Dredge each piece in flour, then dip into the wet mix, then press into the dry mix until fully coated.
STEP 3: COOK
Pan-frying, heat 1/4 inch of oil in a skillet over medium heat. Cook 2–3 minutes per side until golden and cooked through (165°F).
Alternative methods:
Air frying, lightly spray the basket with oil. Cook at 400°F for 10–12 minutes, flipping halfway through.
Baking, arrange chicken on a wire rack over a sheet pan. Lightly spray with oil and bake at 425°F for 15–18 minutes, flipping halfway.
STEP 4: FINISH
Sprinkle with flaked sea salt while hot and serve with marinara or your favorite chicken sauce.
INGREDIENTS
Makes 4-5 servings
1 lb chicken breasts
Neutral oil, for frying
FLOUR
1/2 C all-purpose flour
WET MIX
2 large eggs
1/3 C milk
DRY MIX
1.5 C panko
2 cloves garlic, minced
1/4 tsp dried Italian seasoning
1/2 C Parmigiano Reggiano, grated
1/4 tsp salt
1/4 tsp black pepper
FINISHING
Fresh parsley, chopped
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