Crispy Panko Chicken Strips (Printable Version)

Golden oven-baked chicken tenders coated in herbed panko breadcrumbs. Crispy, guilt-free, and ready in 35 minutes 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 - 1.5 cups panko breadcrumbs
08 - 1.5 teaspoons dried Italian herbs or mix of oregano, thyme, and basil
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon cayenne pepper, optional
12 - 2 tablespoons olive oil for drizzling or spraying

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or position a wire rack for optimal crispiness.
02 - Pat chicken dry with paper towels and cut into uniform strips approximately 3/4 inch wide. Season evenly with salt and pepper.
03 - Arrange three shallow bowls: Bowl 1 with flour, Bowl 2 with whisked eggs blended smoothly with mayonnaise or Greek yogurt, Bowl 3 with combined panko, Italian herbs, garlic powder, paprika, and cayenne pepper.
04 - Dredge each chicken strip in flour while shaking off excess. Immerse in egg mixture, then coat thoroughly with panko 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. Chicken is done when golden brown and internal temperature reaches 165°F.
07 - Allow strips to cool 2 to 3 minutes before serving to maximize crispiness and retain juiciness.

# Expert Advice:

01 -
  • It gives you restaurant-quality crunch without the mess and oil of deep frying.
  • The herbed panko crust stays crispy even after sitting for a few minutes, so you can prep ahead.
  • Everyone from picky eaters to adults devours these, making dinner stress disappear.
02 -
  • Drying the chicken thoroughly before breading prevents the coating from sliding off during baking.
  • Using a wire rack instead of parchment alone allows hot air to circulate underneath, keeping the bottom as crispy as the top.
  • Do not skip the oil drizzle, it is the key to achieving that fried texture without any actual frying.
03 -
  • Press the panko firmly onto each strip with your palms to create an even, thick crust that will not fall off.
  • If your oven runs cool, increase the temperature by 10°C (20°F) to ensure proper browning.
  • Let the egg mixture sit for a minute after whisking so the mayonnaise fully incorporates, making it smoother and easier to coat.
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