Crispy Panko Chicken Strips

My neighbor handed me a bag of panko one Saturday morning, insisting it would change everything about my baked chicken. I was skeptical, mostly because I'd spent years frying chicken strips and couldn't imagine the oven delivering that same satisfying crunch. But one bite into these golden, herb-flecked strips and I understood why she'd been so insistent. The crispness rivals anything from a fryer, and the kitchen stays cool and splatter-free.

I made these for my nephew's birthday dinner last spring, and he asked if we could have them every week. Watching him dip each strip methodically into three different sauces, completely focused and content, reminded me that simple food done well beats complicated menus every time. Even my sister, who usually insists on vegetables first, grabbed a second helping before the salad made it to the table.

Ingredients

• Boneless, skinless chicken breasts or tenders: Tenders are naturally strip-shaped and save you cutting time, but breasts work beautifully if you slice them evenly so everything cooks at the same rate.
• Salt and black pepper: Don't skip seasoning the chicken directly, the flavor needs to penetrate the meat, not just sit on the crust.
• All-purpose flour: This first coating creates a dry surface that helps the egg mixture cling without sliding off into a puddle.
• Large eggs: Two eggs give you enough binder for a full batch without needing to pause mid-dredging to whisk more.
• Mayonnaise or Greek yogurt: A tablespoon or two mixed into the eggs makes the coating stick like glue and adds a subtle richness that keeps the chicken moist.
• Panko breadcrumbs: These Japanese-style crumbs are larger and airier than regular breadcrumbs, which is exactly why they crisp up so beautifully in the oven.
• Dried Italian herbs: A blend of oregano, thyme, and basil brings warmth and complexity without requiring a bunch of fresh herbs you might not have on hand.
• Garlic powder: It distributes evenly through the breading in a way fresh garlic can't, and it won't burn during baking.
• Smoked paprika: Adds a gentle smokiness that makes people think you did something fancy when really you just opened a spice jar.
• Cayenne pepper: Optional but wonderful if you like a gentle kick, start with a pinch and increase next time if you want more heat.
• Olive oil: A light drizzle or spray over the coated strips encourages browning and gives you that deep golden color.

Instructions

Preheat and Prepare:

Set your oven to 220°C (425°F) and line a baking sheet with parchment paper, or better yet, set a wire rack on top so air circulates underneath for maximum crispiness. If you skip this step and bake directly on the sheet, the bottoms can steam instead of crisp.

Prep the Chicken:

Pat the chicken completely dry with paper towels, then slice into strips about 2 cm wide so they cook evenly. Season both sides with salt and pepper right on the cutting board.

Set Up Your Breading Station:

Arrange three shallow bowls in a row: flour in the first, eggs whisked with mayonnaise in the second, and panko mixed with all the herbs and spices in the third. This assembly line makes coating smooth and keeps your hands from turning into breaded mitts.

Coat Each Strip:

Dredge a chicken strip in flour, shake off the excess, dip it into the egg mixture, then press it firmly into the panko so the crumbs stick all over. Set each finished strip on the prepared baking sheet without letting them touch.

Add the Final Touch:

Drizzle or spray the tops of the strips lightly with olive oil, this step is what transforms pale breading into a gorgeous golden crust. Don't skip it or you'll end up with dry, dull coating.

Bake and Flip:

Bake for 18 to 22 minutes, flipping the strips halfway through so both sides get evenly golden. They're done when the internal temperature hits 74°C (165°F) and the coating looks deeply crisp.

Rest Before Serving:

Let the strips cool on the baking sheet for 2 to 3 minutes before serving. This brief rest lets the crust set fully so it stays crunchy instead of softening from steam.

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These strips have become my go-to when I need something that feels indulgent but won't leave me overheated in the kitchen. I served them at a casual backyard dinner last summer with three kinds of dipping sauces, and people kept coming back for more until the platter was empty. One friend admitted she'd sworn off chicken tenders as kid food, but she changed her mind halfway through her third strip.

Choosing Your Dipping Sauces

Honey mustard is classic for a reason, the sweetness plays beautifully against the savory herbs. Ranch dressing feels nostalgic and creamy, especially if you make it from scratch with fresh dill. Spicy sriracha mayo brings heat and tang that wakes up your taste buds. I like setting out all three and letting everyone mix and match, it turns dinner into a fun, interactive experience without any extra work.

Making It Your Own

If you want a cheesy twist, toss a handful of grated Parmesan into the panko mixture before coating the chicken. For gluten-free guests, swap in gluten-free panko and a gluten-free flour blend, the texture stays just as satisfying. You can also adjust the spice level easily, leave out the cayenne for kids or double it if you like things fiery. I've even added lemon zest to the breading when I'm craving something bright and summery.

Storing and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days, though they rarely last that long in my house. To reheat, skip the microwave and use the oven at 190°C (375°F) for about 10 minutes so the crust crisps back up instead of turning rubbery. I've also tucked cold strips into a sandwich with lettuce, tomato, and a smear of mayo, and it's become one of my favorite quick lunches.

• Freeze uncooked breaded strips on a baking sheet, then transfer to a freezer bag for up to two months.
• Bake frozen strips straight from the freezer, just add a few extra minutes to the cooking time.
• Pair with a crisp green salad or roasted vegetables to balance the richness.

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There's something deeply satisfying about pulling a tray of golden, crackling chicken strips from the oven and knowing you didn't heat a single pot of oil. These have earned a permanent spot in my weekly rotation, and I hope they do the same for you.

Recipe FAQs

→ How do I get the panko coating extra crispy?

Use a wire rack on your baking sheet to allow air circulation underneath, and lightly spray or drizzle the coated strips with olive oil before baking. Flipping halfway through ensures even crisping on both sides. The key is not overcrowding the sheet.

→ Can I use chicken tenders instead of breasts?

Yes, chicken tenders work wonderfully since they're naturally the right thickness. Simply pat them dry and follow the same breading and baking process. They may require slightly less cooking time, so check for doneness around 16-18 minutes.

→ What's the best way to prep the breading station?

Arrange three shallow bowls in a line: flour first, then the egg-mayo mixture, and finally the seasoned panko. Work from left to right, using one hand for wet ingredients and the other for dry to keep things tidy. This assembly-line method ensures efficient coating.

→ How can I make this gluten-free?

Substitute regular flour and panko with gluten-free alternatives, widely available at most grocery stores. Check all ingredient labels, especially mayonnaise and yogurt, to ensure they're certified gluten-free. The coating technique remains identical.

→ Can I prepare these ahead of time?

Absolutely. Bread the chicken strips up to 4 hours ahead, cover with plastic wrap, and refrigerate. Bake directly from the fridge, adding 2-3 minutes to the cooking time. You can also freeze breaded strips for up to 3 months before baking.

→ What dipping sauces pair best with this dish?

Honey mustard and ranch are classic choices. For a bolder flavor, try sriracha mayo or garlic aioli. A simple Greek yogurt mixed with lemon and herbs offers a lighter option. Experiment to find your favorite combination.