Crispy Panko Chicken Strips (Print Version)

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

# What You Need:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken breasts or tenders
02 - 1/2 teaspoon salt
03 - 1/4 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 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon cayenne pepper
12 - 2 tablespoons olive oil

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or position a wire rack for maximum crispiness.
02 - Pat chicken dry with paper towels and cut into uniform strips approximately 3/4 inch wide. Season evenly with salt and pepper.
03 - Create three shallow bowls: Bowl 1 with flour, Bowl 2 with whisked eggs and mayonnaise blended until smooth, and Bowl 3 with panko breadcrumbs mixed with Italian herbs, garlic powder, paprika, and cayenne.
04 - Dredge each chicken strip in flour and shake off excess. Dip into egg mixture ensuring full coverage, then coat thoroughly with panko mixture, pressing gently to adhere.
05 - Arrange coated strips on prepared baking sheet in a single layer. Drizzle or spray lightly with olive oil for even browning.
06 - Bake for 18-22 minutes, flipping halfway through cooking, until golden brown and internal temperature reaches 165°F.
07 - Remove from oven and allow to cool for 2-3 minutes before serving to achieve maximum crispiness.

# Expert Advice:

01 -
  • You get all the crunch of fried chicken without standing over a pot of hot oil or dealing with the mess.
  • The herbed panko coating is so flavorful you wont even need a dipping sauce, though theyre great with one too.
  • These strips reheat beautifully in the oven, making them perfect for meal prep or next day lunches.
  • Kids and adults alike devour them, making this one of those rare recipes that pleases every age at the table.
02 -
  • If you skip drying the chicken thoroughly, the breading will slide right off during baking, which I learned the hard way on my second attempt.
  • Dont skip the olive oil drizzle, it seems small but its the reason these turn golden instead of staying pale and soft.
  • Flipping halfway through is non-negotiable if you want crispiness on both sides, even if youre using a wire rack.
03 -
  • Use a wire rack on your baking sheet instead of parchment alone, it allows air to circulate underneath and keeps the bottoms from getting soggy.
  • Let the coated strips sit for 5 minutes before baking so the breading sets and adheres better during cooking.
  • If your panko starts to brown too quickly, tent the pan loosely with foil for the last few minutes to prevent burning while the chicken finishes cooking.
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