Crispy Panko Chicken Strips (Print View)

Herbed panko-coated chicken tenders baked until golden and crispy. A guilt-free, family-friendly main dish 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

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or position a wire rack on top for maximum crispiness.
02 - Pat chicken dry with paper towels and cut into uniform strips approximately 0.75 inch wide. Season each strip with salt and pepper.
03 - Arrange three shallow bowls in a row. Place flour in the first bowl. In the second bowl, whisk eggs together with mayonnaise or Greek yogurt until smooth. In the third bowl, combine panko breadcrumbs, Italian herbs, garlic powder, paprika, and cayenne pepper.
04 - Dredge each chicken strip in flour, shaking off excess. Dip into the egg mixture, ensuring complete coverage. Coat thoroughly with the panko mixture, pressing gently to adhere.
05 - Place coated chicken strips on the prepared baking sheet in a 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 - Remove from oven and allow strips to cool for 2 to 3 minutes before serving to maximize crispiness.

# Expert Advice:

01 -
  • You get restaurant-level crunch without the deep fryer, which means less mess and way less oil.
  • The herbed panko creates layers of flavor that make plain breadcrumbs taste like cardboard in comparison.
  • They're flexible enough for picky eaters but impressive enough when friends drop by unexpectedly.
  • Leftovers reheat beautifully in the oven, staying crispy instead of turning soggy like most baked chicken.
02 -
  • If you skip drying the chicken, the coating will slide right off in patches, leaving you with sad, naked spots.
  • Using a wire rack instead of parchment makes a huge difference, the bottoms stay crispy instead of steaming against the pan.
  • Don't crowd the pan or they'll never crisp, give each strip its personal space like introverts at a party.
  • Flipping halfway is crucial, without it one side stays pale and chewy while the other gets all the glory.
03 -
  • Press the panko onto the chicken with your palms after dipping to make sure it really sticks, loose crumbs will just fall off and burn.
  • If your panko looks too pale after baking, hit it with the broiler for 1 to 2 minutes, but watch it like a hawk or it'll go from golden to blackened in seconds.
  • Use chicken tenders instead of breasts if you can find them, they're already the right size and shape, which saves you cutting time and guarantees even cooking.
  • For an even richer flavor, add a tablespoon of melted butter to the olive oil before drizzling, it makes the crust taste almost fried.
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