Crispy Panko Chicken Strips (Printable Version)

Oven-baked chicken tenders coated in herbed panko for a golden, guilt-free crunch perfect for family dinners and gatherings.

# Ingredient List:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken breasts or tenders
02 - 0.5 teaspoon salt
03 - 0.25 teaspoon ground black pepper

→ Breading Station

04 - 1 cup all-purpose flour
05 - 2 large eggs
06 - 2 tablespoons mayonnaise or Greek yogurt
07 - 1.5 cups panko breadcrumbs
08 - 1.5 teaspoons dried Italian herbs
09 - 0.5 teaspoon garlic powder
10 - 0.5 teaspoon smoked paprika
11 - 0.25 teaspoon cayenne pepper
12 - 2 tablespoons olive oil

# How to Make:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or wire rack to maximize crispiness.
02 - Pat chicken dry with paper towels and cut into uniform strips approximately 0.75 inch wide. Season with salt and pepper.
03 - Arrange three shallow bowls: Bowl 1 with flour, Bowl 2 with whisked eggs and mayonnaise until smooth, Bowl 3 with combined panko, Italian herbs, garlic powder, paprika, and cayenne pepper.
04 - Dredge each chicken strip in flour and shake off excess. Dip into egg mixture, then coat thoroughly with panko mixture, pressing gently to adhere.
05 - Place coated strips on prepared baking sheet in single layer. Drizzle or spray lightly with olive oil for even browning.
06 - Bake for 18 to 22 minutes, flipping halfway through cooking. Chicken is done when golden brown and internal temperature reaches 165°F.
07 - Allow chicken strips to cool for 2 to 3 minutes on baking sheet for optimal crispiness before plating.

# Expert Suggestions:

01 -
  • You get all the crunch of fried chicken without standing over hot oil or dealing with splatters.
  • The panko stays crispy even after sitting out, which means they reheat beautifully the next day.
  • Everyone from toddlers to picky adults cleans their plate without complaint.
  • You can prep the breading station while the oven heats and still have dinner on the table in half an hour.
02 -
  • If your panko looks pale after baking, you probably skipped the oil or didn't use enough heat, so don't be shy with that drizzle.
  • Cutting the chicken into uniform strips is the only way to make sure some pieces don't dry out while others stay undercooked.
  • Using a wire rack instead of parchment paper means the bottoms stay crispy instead of steaming against the pan.
03 -
  • Press the panko onto the chicken firmly with your palms so it doesn't fall off during baking.
  • If you're doubling the recipe, use two baking sheets and rotate them halfway through so everything browns evenly.
  • Let the coated strips sit on the counter for five minutes before baking, it helps the breading set and stick better in the oven.
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