Crispy Panko Chicken Strips (Print Version)

Oven-baked chicken tenders with herbed panko breadcrumbs. Golden, crispy, and guilt-free—ready in 35 minutes.

# Ingredient List:

→ 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

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or arrange a wire rack for maximum crispiness.
02 - Pat chicken dry and cut into uniform strips approximately 3/4 inch wide. Season each piece with salt and pepper.
03 - Arrange three shallow bowls: the first containing flour, the second with whisked eggs combined with mayonnaise until smooth, and the third with panko mixture blended with Italian herbs, garlic powder, paprika, and cayenne.
04 - Dredge each chicken strip in flour, shake off excess, dip into egg mixture, then coat thoroughly with the panko blend, pressing gently for optimal adhesion.
05 - Place coated strips on the prepared baking sheet in a single layer. Drizzle or spray lightly with olive oil for enhanced crispiness.
06 - Bake for 18 to 22 minutes, flipping halfway through, until golden brown and cooked through with an internal temperature of 165°F.
07 - Allow chicken strips to cool for 2 to 3 minutes before serving to maintain maximum crispiness.

# Helpful Tips:

01 -
  • The panko stays incredibly crispy without deep frying, so you get all the crunch and none of the guilt.
  • Everything comes together in about half an hour, making it perfect for busy weeknights when you need something satisfying fast.
  • These strips reheat beautifully in the oven, so leftovers actually taste great the next day.
02 -
  • Pat the chicken completely dry before you start, because any moisture will prevent the flour from sticking properly and your breading will slide right off.
  • Don't skip the oil drizzle before baking, it's the only way to get that deep golden color and真正 crispy texture without a fryer.
  • Use a wire rack if you have one, it allows hot air to circulate underneath and prevents the bottoms from getting soggy.
03 -
  • Press the panko firmly onto each strip with your hands to make sure it really sticks, loose breading will fall off during baking.
  • If you're making a big batch, bake them in two pans instead of crowding one sheet, overcrowding traps steam and prevents crisping.
  • Let the strips rest for a couple of minutes after baking, this lets the coating set and stay crunchy when you bite in.
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