Crispy Panko Chicken Strips (Printable Version)

Oven-baked chicken tenders coated in herbed panko breadcrumbs for a golden, guilt-free crunch. Ready in 35 minutes.

# What You'll Need:

→ 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

# Steps:

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

# Expert Advice:

01 -
  • They bake up so crispy you'll forget they never touched a fryer, and your kitchen stays clean.
  • The panko stays crunchy even after sitting out during a long family meal, which means no soggy leftovers.
  • You can prep the breading station while rice cooks or vegetables roast, making it a true one-flow dinner.
  • Kids and adults fight over the last piece, which is the best compliment any recipe can get.
02 -
  • If you skip drying the chicken, the breading will slide right off in sad little clumps, and you'll end up with bare patches that won't crisp.
  • Flipping the strips halfway through is not optional, the bottom side needs direct heat to get as golden as the top.
  • Don't crowd the pan or the steam from the chicken will make everything soggy instead of crispy.
03 -
  • Use a wire rack instead of parchment if you want the bottoms as crispy as the tops, it lets air flow all the way around.
  • If the panko looks pale after twenty minutes, switch the oven to broil for one or two minutes and watch it closely until it turns golden.
  • Press the panko onto the chicken firmly with your palms so it really sticks, loose coating falls off in the oven and burns on the pan.
Go Back