Crispy Panko Chicken Strips

My son used to push chicken around his plate until I tried baking instead of frying. The panko trick came from a neighbor who swore her kids never knew the difference. Now these strips vanish before I can plate the vegetables. The kitchen smells like a deli counter, but without the guilt or the grease splatter on my stovetop.

I made these for a potluck once and three people asked for the recipe before I even sat down. One friend admitted she thought they were fried until I told her otherwise. Watching everyone go back for more, dipping into every sauce on the table, made me realize how much comfort food matters when its actually easy to pull off. No one missed the deep fryer.

Ingredients

• Boneless, skinless chicken breasts or tenders (500 g): Tenders cook faster and stay juicy, but breasts work fine if you slice them evenly so nothing dries out.
• Salt (1/2 tsp) and black pepper (1/4 tsp): Season the chicken directly so every bite has flavor, not just the coating.
• All purpose flour (100 g): This first layer helps the egg mixture cling instead of sliding off into a puddle.
• Large eggs (2) and mayonnaise (2 tbsp): The mayo adds richness and helps the panko stick like glue, plus it keeps the chicken moist inside.
• Panko breadcrumbs (120 g): These create the shatteringly crisp texture that regular breadcrumbs just cannot match.
• Dried Italian herbs (1 1/2 tsp), garlic powder (1/2 tsp), smoked paprika (1/2 tsp): This blend gives you deli counter vibes without buying a premade mix.
• Cayenne pepper (1/4 tsp, optional): A tiny kick that sneaks up on you, but skip it if cooking for sensitive palates.
• Olive oil (2 tbsp): Drizzling or spraying this over the top is what turns pale panko into deep golden armor.

Instructions

Prep the oven and pan:

Set your oven to 220°C (425°F) and line a baking sheet with parchment or, even better, a wire rack so hot air circulates underneath. This prevents soggy bottoms and gives you crunch on all sides.

Cut and season the chicken:

Pat the chicken completely dry with paper towels, then slice into strips about 2 cm wide so they cook evenly. Sprinkle both sides with salt and pepper right away.

Set up your breading station:

Grab three shallow bowls: flour in the first, whisked eggs mixed with mayo in the second, and panko tossed with all the herbs and spices in the third. Line them up like an assembly line.

Coat each strip:

Dredge a chicken piece in flour, shake off the excess, dip it into the egg mixture until fully coated, then press it into the panko blend, turning to cover every surface. Repeat until all strips are dressed.

Arrange and oil:

Lay the coated strips on your prepared sheet, leaving a little space between each one. Drizzle or spray olive oil over the tops so they bronze instead of staying pale.

Bake and flip:

Slide the pan into the oven and bake for 18 to 22 minutes, flipping the strips halfway through so both sides turn golden. Check that the internal temperature hits 74°C (165°F) before pulling them out.

Rest before serving:

Let the strips sit for 2 to 3 minutes on the pan. This firms up the crust so it does not peel off when you bite in.

Save

My daughter started requesting these for her birthday dinner instead of takeout. She likes to help coat the strips, even though she gets panko all over the counter. Watching her dip each piece carefully into the bowls, tongue poking out in concentration, reminds me that cooking together matters more than a perfect kitchen.

Serving Suggestions

These strips shine with honey mustard, ranch, or a spicy sriracha mayo on the side. I have also seen them disappear alongside roasted sweet potato wedges, a simple green salad, or even tucked into pita bread with shredded lettuce and pickles. Pair them with a crisp Sauvignon Blanc if you are feeling fancy, or a cold lager if you are keeping it casual.

Customization Ideas

Swap the Italian herbs for Cajun seasoning if you want more heat, or toss grated Parmesan into the panko for a salty, nutty finish. Greek yogurt can replace the mayo for a tangier coating, and gluten free panko plus flour work perfectly if you need to avoid wheat. I have even used crushed cornflakes in a pinch when I ran out of panko, and no one complained.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to three days. Reheat them in a 200°C (400°F) oven for about 8 minutes to bring back the crunch, because the microwave will turn them into rubber. You can also freeze cooked strips in a single layer, then transfer to a freezer bag and reheat straight from frozen, adding a few extra minutes to the oven time.

• Always store cooled strips to avoid condensation that makes breading soggy.
• Reheat on a wire rack for maximum crispiness all around.
• Freeze uncooked breaded strips on a tray, then bag them for quick future meals.

Save

These strips have become my go to when I need something fast, satisfying, and universally loved. They prove that crispy chicken does not require a deep fryer or takeout menu, just a hot oven and a little assembly line magic.

Q&A About the Recipe

→ How do I make the chicken strips extra crispy?

Use a wire rack instead of parchment paper to allow air circulation underneath. Lightly drizzle with olive oil before baking, and flip halfway through cooking. Cooling for 2-3 minutes after baking helps the coating set for maximum crispiness.

→ Can I prepare these ahead of time?

Yes, you can bread the chicken strips up to 24 hours ahead and refrigerate them on a baking sheet. Bake directly from the fridge, adding 2-3 minutes to the cooking time. Alternatively, freeze breaded strips for up to 3 months and bake without thawing.

→ What's the best way to check if chicken is cooked through?

Use a meat thermometer to ensure the internal temperature reaches 74°C (165°F) at the thickest part. Alternatively, cut the thickest strip open to check that juices run clear and no pink remains inside.

→ How can I make this gluten-free?

Substitute all-purpose flour with gluten-free flour blend and use certified gluten-free panko breadcrumbs. Check your mayonnaise or yogurt labels for potential gluten-containing additives. Everything else remains the same.

→ What dipping sauces pair well with these strips?

Try honey mustard for sweetness, creamy ranch for classic pairing, spicy sriracha mayo for heat, or a simple garlic aioli. Greek yogurt mixed with lemon and herbs also creates a light, tangy option.

→ Can I use Greek yogurt instead of mayonnaise?

Absolutely. Greek yogurt creates a lighter egg wash with a similar binding effect. Use equal parts Greek yogurt and beaten eggs for the best texture and coating adhesion.