Crispy Panko Chicken Strips (Print Page)

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

# What You Need:

→ 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 1/2 cups panko breadcrumbs
08 - 1 1/2 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

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or wire rack for maximum crispiness.
02 - Pat chicken dry and cut into uniform strips approximately 3/4 inch wide. Season with salt and pepper.
03 - Arrange three shallow bowls: first bowl with flour, second bowl with whisked eggs and mayonnaise mixed until smooth, third bowl with combined panko, Italian herbs, garlic powder, paprika, and cayenne.
04 - Dredge each chicken strip in flour and shake off excess. Dip into egg mixture, then coat thoroughly with panko mixture.
05 - Place 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 cooked through with internal temperature reaching 165°F.
07 - Cool for 2 to 3 minutes before serving to maximize crispiness.

# Expert Advice:

01 -
  • Golden crunch without standing over a hot fryer or dealing with oil disposal.
  • Simple enough for a Tuesday night but impressive enough when friends drop by unexpectedly.
  • Leftovers reheat beautifully in the oven, staying crispy instead of soggy.
  • Kids and adults both reach for seconds, which means fewer dinner battles.
02 -
  • Dry chicken is everything, wet surfaces repel breading and you will end up with bald spots that brown unevenly.
  • Do not skip the oil drizzle, without it the panko stays blonde and never develops that deep crunch.
  • Flipping halfway is non negotiable, one side will burn while the other stays soft if you forget.
03 -
  • Press the panko firmly onto each strip so it does not fall off during flipping.
  • Use a meat thermometer to avoid overbaking, dry chicken happens fast at high heat.
  • Double coat strips if you want an extra thick crust, just repeat the egg and panko steps.
  • Line up your baking sheet near the breading station to avoid dripping trails across the kitchen.
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