Crispy Panko Chicken Strips (Printable)

Golden oven-baked chicken tenders with herbed panko coating. A crispy, guilt-free main dish perfect for family meals and gatherings.

# Components:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken breasts or tenders
02 - 1/2 tsp salt
03 - 1/4 tsp ground black pepper

→ Breading Station

04 - 1 cup all-purpose flour
05 - 2 large eggs
06 - 2 tbsp mayonnaise or Greek yogurt
07 - 1 1/2 cups panko breadcrumbs
08 - 1 1/2 tsp dried Italian herbs
09 - 1/2 tsp garlic powder
10 - 1/2 tsp smoked paprika
11 - 1/4 tsp cayenne pepper
12 - 2 tbsp olive oil for drizzling or spraying

# Method:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or place a wire rack on top for optimal crispiness.
02 - Pat chicken dry and cut into uniform strips approximately 3/4 inch wide. Season evenly with salt and ground 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, 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. Drizzle or spray lightly with olive oil.
06 - Bake for 18 to 22 minutes, flipping halfway through cooking, until golden brown and internal temperature reaches 165°F.
07 - Allow cooked strips to cool for 2 to 3 minutes before serving to maximize crispiness.

# Expert Advice:

01 -
  • You get crispy, golden chicken without a single drop of frying oil or the lingering smell that clings to your curtains for days.
  • The herbed panko crust stays crunchy even after sitting out during dinner, which means no soggy disappointments when someone grabs a second helping.
  • Everything comes together in about 35 minutes, and cleanup is just one baking sheet instead of a stove splattered with grease.
  • These strips are endlessly adaptable, you can make them spicy, cheesy, or even gluten free without losing that satisfying bite.
02 -
  • If your chicken strips are uneven in thickness, gently pound the thicker parts with a mallet or rolling pin so everything cooks at the same rate and you don't end up with some pieces dry and others undercooked.
  • Don't skip the olive oil drizzle, I tried baking these without it once and the panko stayed pale and never developed that deep, satisfying crunch.
  • Use a wire rack if you have one, it lets hot air circulate underneath and prevents soggy bottoms that happen when strips sit directly on parchment.
  • Let the coated strips sit for a few minutes before baking if you have time, it helps the breading adhere better and reduces the chance of it peeling off in patches.
03 -
  • Use a meat thermometer to check doneness instead of guessing, overcooked chicken strips turn dry and lose all their juicy appeal.
  • Press the panko coating firmly onto each strip with your palms, it helps the crumbs stick and creates a thicker, more satisfying crust.
  • If you have time, chill the breaded strips in the fridge for 15 minutes before baking, it sets the coating and makes it even less likely to fall off.
  • Double the batch and freeze half before baking, then you've got a head start on dinner next week with minimal extra effort.
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