Crispy Panko Chicken Strips (Printable)

Oven-baked chicken tenders with herbed panko coating. Golden, crispy exterior with tender juicy chicken inside. Easy weeknight favorite.

# What You 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, optional
12 - 2 tablespoons olive oil for drizzling or spraying

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or position a wire rack on top for maximum crispiness.
02 - Pat chicken dry with paper towels and cut into uniform strips approximately 0.75 inch wide. Season evenly with salt and ground black pepper.
03 - Set up three shallow bowls: Bowl 1 contains flour, Bowl 2 contains whisked eggs combined with mayonnaise or Greek yogurt until smooth, Bowl 3 contains mixed panko, Italian herbs, garlic powder, paprika, and cayenne pepper.
04 - Dredge each chicken strip in flour, shaking off excess. Dip thoroughly into egg mixture, then coat completely with panko herb mixture, pressing gently to adhere.
05 - Place coated strips on prepared baking sheet in single layer. Drizzle or spray lightly with olive oil for even browning.
06 - Bake for 18 to 22 minutes, flipping halfway through cooking, until golden brown and internal temperature reaches 165°F.
07 - Allow strips to cool for 2 to 3 minutes before serving to achieve optimal crispiness.

# Expert Advice:

01 -
  • Baked instead of fried, so you skip the oil splatter and guilt but keep every bit of crunch.
  • Panko gives you that restaurant-style golden crust without any deep fryer.
  • Fifteen minutes of prep means you can start this even on a weeknight.
  • Everyone from picky eaters to adults clears their plate.
02 -
  • If your chicken is wet, the breading will slide right off in the oven, so really dry those pieces first.
  • Don't crowd the pan or the strips will steam instead of crisp, give them space to breathe.
  • Flip them gently at the halfway mark or you'll knock off all that beautiful panko crust.
03 -
  • Press the panko firmly onto each strip so it really sticks and crisps up in the oven.
  • Use a wire rack on your baking sheet if you have one, it makes the bottoms as crispy as the tops.
  • Let the strips rest a few minutes after baking, the coating firms up and won't fall apart when you bite in.
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