Crispy Panko Chicken Strips (Printable View)

Herbed panko-coated chicken tenders, oven-baked to golden perfection. A guilt-free, easy main dish ready in 35 minutes.

# What You’ll 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
12 - 2 tablespoons olive oil for drizzling or spraying

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or place a wire rack on top for maximum crispiness.
02 - Pat chicken dry with paper towels and cut into uniform strips approximately 0.75 inches wide. Season evenly with salt and pepper.
03 - Arrange three shallow bowls in sequence. Bowl 1 contains flour. Bowl 2 contains eggs whisked together with mayonnaise or Greek yogurt until smooth. Bowl 3 contains panko breadcrumbs mixed with Italian herbs, garlic powder, paprika, and cayenne pepper.
04 - Dredge each chicken strip in flour, shaking off excess. Dip into egg mixture, ensuring full coverage, then coat thoroughly with panko mixture, pressing gently to adhere.
05 - Place coated strips on prepared baking sheet in a single layer. Drizzle or spray lightly with olive oil for enhanced browning.
06 - Bake for 18 to 22 minutes, flipping halfway through cooking, until golden brown and internal temperature reaches 165°F when measured with a meat thermometer.
07 - Remove from oven and allow to cool 2 to 3 minutes before serving to maximize crispiness.

# Best Practices:

01 -
  • Baked instead of fried, so you get all the crunch without the guilt or the cleanup of a vat of oil.
  • The panko stays shatteringly crisp even after sitting out for a few minutes, which matters when youre feeding people in shifts.
  • Seasoning the breadcrumbs means every bite tastes intentional, not like an afterthought dipped in bland coating.
  • Leftovers slice beautifully for next-day sandwiches or salads, assuming there are any leftovers.
02 -
  • Drying the chicken thoroughly before you start is non-negotiable, because any moisture will make the breading slip right off.
  • Dont skip the flip halfway through baking, or youll end up with one golden side and one pale, sad side.
  • If your panko isnt browning, your oven might be running cool, so check with a thermometer and adjust the temperature up by 10 degrees next time.
03 -
  • Use a wire rack on your baking sheet instead of parchment paper if you want the crispiest possible bottom, because it lets air circulate all around.
  • Press the panko firmly onto each strip with your palms so it really adheres, otherwise youll lose some coating during baking.
  • If youre making a big batch, keep the first tray warm in a low oven while you bake the second so everything stays hot and crispy.
Go Back