Crispy Panko Chicken Strips (Printable version)

Oven-baked chicken tenders coated in herbed panko breadcrumbs for a golden, guilt-free crunch ideal for family meals.

# 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 blend
09 - 0.5 teaspoon garlic powder
10 - 0.5 teaspoon smoked paprika
11 - 0.25 teaspoon cayenne pepper
12 - 2 tablespoons olive oil for drizzling or spraying

# Directions:

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 and cut into uniform strips approximately 0.75 inch wide. Season evenly with salt and pepper.
03 - Arrange three shallow bowls: bowl one with flour, bowl two with whisked eggs combined with mayonnaise or yogurt until smooth, and bowl three with panko mixed with Italian herbs, garlic powder, paprika, and cayenne.
04 - Coat each chicken strip in flour while shaking off excess, dip into egg mixture, then thoroughly coat with panko mixture, pressing gently for adhesion.
05 - Place coated strips on prepared baking sheet in single layer. Drizzle or spray lightly with olive oil for even browning.
06 - Bake for 18-22 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F.
07 - Allow strips to cool for 2-3 minutes to achieve maximum crispiness before plating.

# Expert Tips:

01 -
  • The panko gets so crispy in the oven you'll forget these weren't fried, and your kitchen stays splatter free.
  • Kids and adults both grab for seconds, making it the rare dinner that pleases everyone without negotiation.
  • You can prep the breading station in under ten minutes, and the oven does all the hard work while you toss a salad.
  • Leftover strips reheat beautifully in a toaster oven, staying crunchy for next day lunches or sneaky midnight snacks.
02 -
  • Patting the chicken completely dry before breading is non negotiable, any moisture will make the coating slide off or turn soggy.
  • Don't skip the olive oil drizzle before baking, it's the difference between pale, soft panko and the golden, crunchy crust you're hoping for.
  • Flipping the strips halfway through baking ensures both sides crisp up evenly, otherwise the bottoms stay soft even on a wire rack.
03 -
  • Press the panko firmly onto each strip with your palm so it really sticks, loose breading falls off halfway through baking and leaves bald spots.
  • Use a wire rack on your baking sheet if you have one, it allows air to circulate underneath and prevents any sogginess on the bottom.
  • Let the strips rest for a few minutes after baking, the crust continues to crisp as it cools and cutting into them immediately releases steam that softens the coating.
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