Crispy Panko Chicken Strips (Printable Version)

Golden herb-crusted chicken strips with crispy panko coating, baked to perfection for a healthier comfort food everyone loves.

# What You'll 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 1/2 cups panko breadcrumbs
08 - 1 1/2 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

# Method:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or position a wire rack for maximum 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 with flour, Bowl 2 with whisked eggs combined with mayonnaise or Greek yogurt until smooth, Bowl 3 with panko breadcrumbs mixed with Italian herbs, garlic powder, smoked paprika, and cayenne pepper.
04 - Dredge each chicken strip in flour, shake off excess, dip into egg mixture, then coat thoroughly with seasoned panko mixture, ensuring complete coverage.
05 - Arrange coated chicken strips on prepared baking sheet in a single layer. Drizzle or spray lightly with olive oil.
06 - Bake for 18 to 22 minutes, flipping halfway through cooking, until golden brown and cooked through with internal temperature reaching 165°F.
07 - Allow strips to cool for 2 to 3 minutes before serving to maximize crispiness.

# Expert Tips:

01 -
  • Golden, crackling panko crust without a single drop of frying oil.
  • Prep is fast enough for weeknights but impressive enough for guests who drop by.
  • Customizable heat and herb levels so everyone at the table stays happy.
  • Leftovers reheat beautifully and make excellent next-day sandwiches.
02 -
  • Drying the chicken thoroughly is non-negotiable, any moisture will cause the breading to slide off in patches.
  • Use a wire rack if you have one, it prevents soggy bottoms and gives you crunch on all sides.
  • Don't crowd the baking sheet or the strips will steam each other instead of crisping up properly.
  • Flip carefully with tongs or a spatula so you don't knock off the golden crust you worked so hard to build.
03 -
  • Press the panko firmly onto each strip with your palms so it adheres completely and doesn't fall off during baking.
  • Use one hand for dry ingredients and one hand for wet to keep your fingers from getting hopelessly coated in breading.
  • If your oven runs hot, check the strips a few minutes early to avoid over-browning the crust before the chicken cooks through.
  • A meat thermometer takes the guesswork out of doneness and ensures juicy, perfectly cooked chicken every time.
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