Crispy Panko Chicken Strips (Printable Version)

Oven-baked chicken tenders with herbed panko breadcrumbs delivering golden, guilt-free crunch perfect for family dinners.

# List of Ingredients:

→ 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
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon cayenne pepper
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 black pepper.
03 - Arrange three shallow bowls. Bowl 1: flour. Bowl 2: whisk eggs with mayonnaise or yogurt until smooth. Bowl 3: combine panko breadcrumbs, Italian herbs, garlic powder, paprika, and cayenne pepper.
04 - Dredge each chicken strip in flour and shake off excess. Dip into egg mixture, then coat thoroughly with panko mixture, pressing gently to adhere.
05 - Place coated strips on prepared baking sheet in a single layer without overlapping. Drizzle or spray lightly with olive oil.
06 - Bake for 18 to 22 minutes, flipping halfway through cooking, until golden brown and internal temperature reaches 165°F.
07 - Allow to cool for 2 to 3 minutes before serving to maximize crispiness.

# Expert Advice:

01 -
  • You get all the crunch of fried chicken without heating a pot of oil or dealing with cleanup.
  • The strips bake evenly on a rack, so every side gets crispy instead of soggy on the bottom.
  • You can season the panko any way you like, making it as mild or bold as your table demands.
  • Leftovers reheat beautifully in a toaster oven and stay crisp for lunch the next day.
02 -
  • If you skip drying the chicken, the breading will slide off in patches and leave bare spots that never crisp up.
  • Using a wire rack instead of flat parchment paper prevents the bottoms from steaming and keeps the coating crunchy all over.
  • Flipping the strips halfway through baking ensures even browning and prevents one side from staying pale.
  • Letting them rest for a few minutes after baking lets the steam escape so the crust stays crisp instead of going soft.
03 -
  • Press the panko firmly onto each strip with your palms so it sticks and does not fall off during baking.
  • If your oven runs cool, increase the temperature to 230°C (450°F) and watch closely to prevent burning.
  • Arrange the strips at least an inch apart on the pan so hot air can flow around them and crisp every edge.
  • Use one hand for dry ingredients and the other for wet to keep your fingers from turning into breaded clumps.
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