Pin it My kitchen counter was a mess of breadcrumbs and egg drips when I realized I'd been coating chicken strips for twenty minutes without even turning on the oven. That's what happens when you cook distracted by a podcast, but those panko-crusted tenders turned out so golden and shatteringly crisp that I stopped caring about the cleanup. The herbed crust crackled under my fork, and suddenly I understood why my neighbor kept raving about baking instead of frying. There's something deeply satisfying about pulling a tray of bronzed, crunchy chicken from the oven and knowing you didn't stand over a pot of bubbling oil. Now these strips show up on my table at least twice a month, usually with a crowd of hands reaching before I even set the plate down.
I made these for a casual Friday night with friends who'd sworn off fried food but still craved comfort. They arrived skeptical, left asking for the recipe, and one of them texted me a photo the next week of her own batch cooling on the counter. We stood around my island dipping strips into three different sauces, debating whether honey mustard or sriracha mayo was superior, and someone declared the garlic powder in the crust the secret MVP. That night taught me that good food doesn't need to be fancy or complicated, it just needs to taste like you care.
Ingredients
- Boneless, skinless chicken breasts or tenders (500 g): I cut mine into even strips so they cook at the same rate, and patting them completely dry makes the breading stick like glue instead of sliding off mid bake.
- Salt (1/2 tsp) and black pepper (1/4 tsp): Season the chicken itself before breading so every bite has flavor, not just the crust.
- All purpose flour (100 g): This first dusting creates a dry surface that helps the egg mixture cling, think of it as the foundation layer.
- Large eggs (2) and mayonnaise (2 tbsp): The mayo adds richness and helps the panko adhere better than eggs alone, plus it keeps the chicken moist inside.
- Panko breadcrumbs (120 g): These Japanese style crumbs are larger and airier than regular breadcrumbs, which is why they bake up so shatteringly crisp.
- Dried Italian herbs (1 1/2 tsp), garlic powder (1/2 tsp), smoked paprika (1/2 tsp): This trio builds a savory, aromatic crust that smells incredible halfway through baking and makes your kitchen smell like a bistro.
- Cayenne pepper (1/4 tsp, optional): I add this when I want a gentle warmth that sneaks up on you, but skip it entirely if cooking for kids.
- Olive oil (2 tbsp): A light drizzle or spray before baking encourages the panko to turn golden and crisp instead of staying pale and soft.
Instructions
- Preheat and Prep:
- Set your oven to 220°C (425°F) and line a baking sheet with parchment paper, or better yet, place a wire rack on top so air circulates under the chicken for maximum crispiness. I learned the rack trick after one too many soggy bottomed batches.
- Prepare the Chicken:
- Pat the chicken very dry with paper towels, then slice into uniform strips about 2 cm wide so they cook evenly. Season both sides with salt and pepper, pressing the spices in gently with your fingers.
- Set Up Your Breading Station:
- Arrange three shallow bowls in a row: flour in the first, whisked eggs and mayonnaise in the second, and panko mixed with all the herbs and spices in the third. This assembly line makes coating each strip fast and tidy.
- Coat the Chicken:
- Dredge each strip in flour, shake off the excess, dip into the egg mixture until fully coated, then press firmly into the panko so it sticks in an even layer. Use one hand for wet ingredients and one for dry to avoid breading your own fingers.
- Arrange and Oil:
- Lay the coated strips on your prepared baking sheet with a little space between each one. Drizzle or spray them lightly with olive oil, which helps the crust turn golden and crackle.
- Bake:
- Slide the tray into the oven and bake for 18 to 22 minutes, flipping the strips halfway through so both sides get evenly bronzed. They're done when the crust is deep golden and the internal temperature hits 74°C (165°F).
- Rest and Serve:
- Let the strips cool on the tray for 2 to 3 minutes before serving, this brief rest lets the crust set and become extra crispy. Serve immediately with your favorite dipping sauces.
Pin it The first time I served these at a family dinner, my nephew grabbed three strips before anyone else had taken one, then looked up sheepishly and asked if they were the healthy kind because they tasted too good. I told him they were baked, not fried, and he nodded like that explained everything before reaching for a fourth. Watching him dip each piece methodically into ranch, then honey mustard, then a mix of both, I realized this recipe had become more than just weeknight protein. It was the dish that brought everyone to the table without complaints, the one that made vegetables seem less important and conversation flow easier.
Serving Suggestions
I usually set out three small bowls of dipping sauces, honey mustard, ranch, and a spicy sriracha mayo I whisk together with a squeeze of lime, and let everyone choose their own adventure. These strips pair beautifully with a simple green salad, oven roasted sweet potato wedges, or even just a pile of carrot sticks for crunch contrast. For a more casual spread, I'll serve them alongside coleslaw and cornbread, turning dinner into a relaxed, picnic style feast. A crisp Sauvignon Blanc or a cold lager cuts through the richness of the crust and makes the whole meal feel a little more celebratory, even on a Tuesday.
Storage and Reheating
Leftover strips keep in an airtight container in the fridge for up to three days, though they rarely last that long in my house. When I reheat them, I skip the microwave entirely because it turns the crust soggy and sad, instead I use a toaster oven at 180°C (350°F) for about 8 minutes until they're hot and crispy again. If you want to freeze them, arrange the cooled strips on a baking sheet until solid, then transfer to a freezer bag where they'll keep for up to two months. Reheat frozen strips straight from the freezer in a 200°C (400°F) oven for 15 to 18 minutes, no thawing needed.
Variations and Substitutions
For a gluten free version, swap in gluten free panko and all purpose flour, the texture stays just as crispy and no one will notice the difference. If you want extra richness, toss a handful of grated Parmesan into the panko mixture before coating, it adds a nutty, salty depth that's hard to resist. Greek yogurt works in place of mayonnaise if you prefer a tangier, lighter coating, though I find mayo gives a slightly better crust. You can also play with the spice blend, smoked paprika and cayenne can become curry powder and cumin, or lemon zest and thyme for a brighter, herbier profile.
- Try adding a tablespoon of Dijon mustard to the egg mixture for a subtle sharpness that cuts through the richness.
- For an Asian inspired twist, use sesame seeds in the panko and serve with a soy ginger dipping sauce.
- If cooking for kids, leave out the cayenne entirely and maybe add a pinch of brown sugar to the panko for a hint of sweetness.
Pin it These chicken strips have become my answer to what's for dinner when I'm too tired to think but still want something that feels like a win. They're proof that you don't need a deep fryer or complicated techniques to make something crispy, satisfying, and memorable enough that people ask for the recipe.
Recipe Questions & Answers
- → How do I achieve maximum crispiness without frying?
Use a wire rack on your baking sheet instead of parchment paper, lightly spray the coated strips with olive oil, and flip halfway through baking. This allows air circulation on all sides, creating an evenly crispy exterior.
- → Can I make these ahead and reheat them?
Yes. Coat and freeze unbaked strips for up to 2 weeks, then bake directly from frozen (add 3–5 minutes to cooking time). To reheat, bake at 180°C for 5–7 minutes until warmed through and crispy.
- → What's the best way to ensure chicken cooks through evenly?
Cut chicken into uniform 2 cm strips and pound thick sections to even thickness. This ensures consistent cooking throughout. Use a meat thermometer to verify the internal temperature reaches 74°C (165°F).
- → How can I make this gluten-free?
Substitute all-purpose flour with gluten-free flour blend and use certified gluten-free panko breadcrumbs. Verify that your mayonnaise, yogurt, and seasonings contain no hidden gluten. Flavor and texture remain virtually identical.
- → What dipping sauces pair best with these strips?
Honey mustard, ranch, sriracha mayo, garlic aioli, and barbecue sauce all complement the herbed panko coating beautifully. For a lighter option, try Greek yogurt mixed with fresh herbs and lemon juice.
- → Can I add extra flavor to the panko coating?
Absolutely. Mix grated Parmesan, additional fresh herbs like basil or dill, lemon zest, or everything bagel seasoning into the panko mixture. Experiment with cumin, cajun spice, or truffle powder for variations.