Lemon Herb Chicken Strips have become a go-to favorite in my kitchen. These crispy, golden delights are not just delicious; they offer a burst of flavor with every bite, thanks to the zesty lemon and aromatic herbs. Served alongside a creamy yogurt dill dip, they make for an irresistible appetizer or snack. This recipe is simple and quick, perfect for both busy nights and delightful gatherings!

Why You’ll Love This Lemon Herb Chicken Strips

There are countless reasons to adore this Lemon Herb Chicken Strips recipe! First, they’re incredibly easy to prepare, making them perfect for a quick dinner or appetizer. The combination of lemon and herbs creates a fresh, vibrant flavor profile that appeals to everyone. Not to mention, they are a healthier option compared to many fried snacks, perfect for those seeking healthy lemon herb chicken strips. These strips can also be customized with various herbs or spices to suit your taste. Moreover, they are an excellent choice for meal prep, allowing you to enjoy them throughout the week. Lastly, serving them with a tangy yogurt dip elevates the dish, making it a crowd-pleaser at any gathering!

Ingredients for Lemon Herb Chicken Strips

Gather these items:

1 lb Chicken breast (sliced into strips)
1 cup Breadcrumbs
1/2 cup All-purpose flour
2 Large eggs (beaten)
1 tablespoon Lemon juice
1 teaspoon Lemon zest
1 teaspoon Dried oregano
1 teaspoon Dried thyme
1 teaspoon Garlic powder
to taste Salt
to taste Pepper
for frying Olive oil
1 cup Plain Greek yogurt
2 tablespoons Fresh dill (chopped or 1 tablespoon dried dill)
1 tablespoon Lemon juice
1 clove Garlic (minced)
to taste Salt
to taste Pepper

How to Make Lemon Herb Chicken Strips Step-by-Step

Step 1: For the Chicken Strips: In three separate bowls, place the flour in one, beaten eggs mixed with lemon juice in the second, and breadcrumbs mixed with oregano, thyme, garlic powder, salt, and pepper in the third.
Step 2: Dip each chicken strip first into the flour, shaking off excess, then into the egg mixture, and finally into the breadcrumb mixture, pressing gently to adhere.
Step 3: In a large skillet, heat olive oil over medium heat until hot.
Step 4: Add the coated chicken strips to the skillet in batches, being careful not to overcrowd the pan. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
Step 5: For the Yogurt Dill Dip: In a medium bowl, combine the Greek yogurt, chopped dill, lemon juice, minced garlic, salt, and pepper. Stir until well mixed.
Step 6: Refrigerate the dip for at least 30 minutes to allow the flavors to meld.

Pro Tips for the Best Lemon Herb Chicken Strips

Keep these in mind:

Use fresh herbs for a more vibrant flavor.
Ensure the oil is hot before adding the chicken to achieve a crispy texture.
Let the strips rest on a paper towel after frying to remove excess oil, enhancing their crispiness.
Consider marinating the chicken in lemon juice and herbs for a few hours for deeper flavor.

Best Ways to Serve Lemon Herb Chicken Strips

These delectable strips are versatile! Serve them as an appetizer with the yogurt dill dip for an impressive starter at parties. Alternatively, they can be paired with a fresh salad for a lighter meal, or even placed in a wrap for a delicious lunch. For a fun twist, serve them as part of a platter with various dips, showcasing their adaptability!

Lemon Herb Chicken Strips: 5 Delightful Ways to Enjoy - Lemon Herb Chicken Strips - main visual representation

How to Store and Reheat Lemon Herb Chicken Strips

To store leftovers, place the chicken strips in an airtight container in the refrigerator. They will stay fresh for up to three days. To reheat, place them on a baking sheet and warm them in a preheated oven at 375°F for about 10 minutes, ensuring they regain their crispiness. This method is perfect for enjoying Lemon Herb Chicken Strips for meal prep!

Frequently Asked Questions About Lemon Herb Chicken Strips

What’s the secret to perfect Lemon Herb Chicken Strips?

The key lies in the marination and the frying technique. Using fresh herbs and ensuring the oil is hot will give you that perfect crispy texture.

Can I make Lemon Herb Chicken Strips ahead of time?

Absolutely! You can prepare the chicken strips in advance and store them in the fridge or freezer. Just reheat them before serving!

How do I avoid common mistakes with Lemon Herb Chicken Strips?

Avoid overcrowding the pan while frying, as this can lead to steaming instead of frying. Also, ensure the oil is at the right temperature for the best results.

Variations of Lemon Herb Chicken Strips You Can Try

For a unique twist, try Grilled Lemon Herb Chicken Strips for a smoky flavor. You can also experiment with Baked Lemon Herb Chicken Strips for a healthier option, or spice things up with Lemon Garlic Herb Chicken Strips for an extra zing!

Lemon Herb Chicken Strips: 5 Delightful Ways to Enjoy - Lemon Herb Chicken Strips - additional detail

For more delicious recipes, check out Spaghetti with Garlic and Oil or Mediterranean Chickpea Salad. If you’re interested in healthy eating, you might find The Many Benefits of Onions insightful!

Lemon Herb Chicken Strips: 5 Delightful Ways to Enjoy

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Crispy lemon herb chicken strips served with a creamy yogurt dill dip, perfect for a quick appetizer or a tasty snack.

Author: Lisa
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Appetizer
Method: Frying
Cuisine: American
Diet: Low Calorie

Ingredients

Scale

1 lb Chicken breast (sliced into strips)
1 cup Breadcrumbs
1/2 cup All-purpose flour
2 Large eggs (beaten)
1 tablespoon Lemon juice
1 teaspoon Lemon zest
1 teaspoon Dried oregano
1 teaspoon Dried thyme
1 teaspoon Garlic powder
to taste Salt
to taste Pepper
for frying Olive oil
1 cup Plain Greek yogurt
2 tablespoons Fresh dill (chopped or 1 tablespoon dried dill)
1 tablespoon Lemon juice
1 clove Garlic (minced)
to taste Salt
to taste Pepper

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Instructions

For the Chicken Strips: In three separate bowls, place the flour in one, beaten eggs mixed with lemon juice in the second, and breadcrumbs mixed with oregano, thyme, garlic powder, salt, and pepper in the third.
Dip each chicken strip first into the flour, shaking off excess, then into the egg mixture, and finally into the breadcrumb mixture, pressing gently to adhere.
In a large skillet, heat olive oil over medium heat until hot.
Add the coated chicken strips to the skillet in batches, being careful not to overcrowd the pan. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
For the Yogurt Dill Dip: In a medium bowl, combine the Greek yogurt, chopped dill, lemon juice, minced garlic, salt, and pepper. Stir until well mixed.
Refrigerate the dip for at least 30 minutes to allow the flavors to meld.