Crispy Panko Chicken Strips (Printable)

Oven-baked chicken tenders coated in herbed panko breadcrumbs for golden, guilt-free crunch perfect for family dinners.

# Components:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken breasts or tenders
02 - 1/2 teaspoon salt
03 - 1/4 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 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon cayenne pepper
12 - 2 tablespoons olive oil

# Method:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or position a wire rack for optimal crispiness.
02 - Pat chicken dry with paper towels and cut into uniform strips approximately 3/4 inch wide. Season evenly with salt and pepper.
03 - Arrange three shallow bowls: Bowl 1 with flour, Bowl 2 with whisked eggs and mayonnaise blended until smooth, Bowl 3 with combined panko, Italian herbs, garlic powder, paprika, and cayenne pepper.
04 - Dredge each chicken strip in flour, shaking off excess. Immerse in egg mixture, then coat thoroughly in panko mixture, pressing gently to ensure adhesion.
05 - Place coated strips on 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 - Allow strips to cool for 2 to 3 minutes before serving to maximize crispiness and retain juices.

# Expert Advice:

01 -
  • You get all the crunch of fried chicken without standing over a pot of hot oil or dealing with the mess.
  • The herbed panko coating crisps up beautifully in the oven and stays crispy even after sitting for a few minutes.
  • It's one of those recipes that works just as well for a weeknight dinner as it does for feeding a crowd at game night.
  • Kids and adults both go crazy for these, and you can customize the spice level to suit everyone at the table.
02 -
  • Drying the chicken thoroughly before you start is the single most important step for crispy breading, any moisture will make the coating slip off or turn soggy.
  • Don't skip the olive oil drizzle or spray before baking, it's what transforms the panko from pale and dry to golden and crunchy.
  • If you stack the strips too close together on the baking sheet, they'll steam instead of crisp, so give them a little breathing room.
  • Flipping halfway through ensures even browning, but be gentle with your tongs so you don't knock off the coating.
03 -
  • Use a wire rack on your baking sheet instead of parchment paper if you want the crispiest possible result, it lets air circulate all around the strips.
  • If your panko mixture runs out before you finish coating all the chicken, just mix up a little more with the same spice ratios, it's easy to eyeball.
  • Press the panko onto the chicken firmly with your palms after dipping, it helps the coating stay put during baking and creates a thicker, crunchier crust.
  • For meal prep, you can bread the strips a few hours ahead and keep them on a sheet in the fridge until you're ready to bake.
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