Crispy Panko Chicken Strips (Print)

Oven-baked chicken tenders coated in herbed panko breadcrumbs for a golden, crispy crunch that's perfect for any occasion.

# Ingredients:

→ 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

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or wire rack to maximize crispiness.
02 - Pat chicken dry and cut into uniform strips approximately 0.75 inches wide. Season evenly with salt and pepper.
03 - Arrange three shallow bowls. Bowl 1 contains flour. Bowl 2 contains eggs whisked together with mayonnaise or Greek yogurt until smooth. Bowl 3 contains panko breadcrumbs mixed with Italian herbs, garlic powder, paprika, and cayenne pepper.
04 - Dredge each chicken strip in flour and shake off excess. Dip into egg mixture coating thoroughly, then coat completely with panko mixture.
05 - Arrange coated strips on prepared baking sheet in single layer. Drizzle or spray lightly with olive oil.
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 strips to cool for 2 to 3 minutes before serving to achieve maximum crispiness.

# Expert Tips:

01 -
  • Golden and crunchy without the mess or guilt of deep frying
  • Takes less than 40 minutes from fridge to table
  • Kids and adults both go back for seconds every single time
  • Easily customizable with spices you already have in your pantry
02 -
  • Patting the chicken completely dry before breading is non-negotiable, moisture will make the coating slide right off
  • Don't skip the olive oil drizzle, it's the difference between pale and golden perfection
  • Flipping halfway through ensures crispiness on both sides and prevents sogginess
03 -
  • Use a wire rack during baking for the crispiest possible texture all around
  • Press the panko firmly onto each strip so it really sticks and doesn't fall off
  • Let the coated strips sit for 5 minutes before baking if you have time, it helps the breading set
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