Crispy Panko Chicken Strips (Printable version)

Oven-baked chicken tenders with crispy herbed panko coating. A golden, guilt-free 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

# How to Make:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or position a wire rack for maximum crispiness.
02 - Pat chicken dry 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 and mayonnaise combined until smooth, Bowl 3 with panko breadcrumbs mixed with 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 with panko herb mixture, pressing gently to adhere.
05 - Arrange coated strips on prepared baking sheet in single layer. Drizzle or spray lightly with olive oil.
06 - Bake for 18 to 22 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F.
07 - Cool for 2 to 3 minutes before serving to achieve maximum crispiness.

# Expert Advice:

01 -
  • You get the crunch of fried chicken without standing over hot oil or cleaning up a greasy stove.
  • The herbed panko crust locks in moisture while staying ridiculously crispy, even after cooling.
  • It's flexible enough for picky eaters, yet impressive enough to serve guests with a simple dipping sauce lineup.
02 -
  • Drying the chicken thoroughly before breading is non-negotiable, any moisture will make the coating slide off or turn gummy.
  • Don't skip the olive oil drizzle, panko needs fat to turn golden and crunchy in the oven.
  • Flipping halfway through ensures even browning, otherwise you'll get one pale side and one perfect side.
03 -
  • Press the panko onto the chicken firmly with your hands instead of just dipping, this helps it stick and creates a thicker, crunchier crust.
  • If you have time, let the breaded strips rest in the fridge for 10 minutes before baking, the coating sets and clings better during cooking.
  • Use a meat thermometer to check doneness, guessing leads to dry chicken or undercooked centers.
Return