Crispy Panko Chicken Strips (Printable)

Oven-baked chicken tenders with crispy herbed panko coating. A quick, easy main dish that's golden, crunchy, and perfect for any occasion.

# Components:

→ 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, 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 generously with salt and black pepper.
03 - Arrange three shallow bowls: Bowl 1 containing flour, Bowl 2 with whisked eggs and mayonnaise or Greek yogurt blended until smooth, and Bowl 3 with combined panko breadcrumbs, Italian herbs, garlic powder, paprika, and cayenne pepper.
04 - Dredge each chicken strip in flour, tapping away excess. Immerse into egg mixture, ensuring complete coverage, then coat thoroughly in panko mixture, pressing gently to adhere.
05 - Place coated strips on prepared baking sheet in a single layer without overlapping. Lightly drizzle or spray with olive oil for even browning.
06 - Bake for 18 to 22 minutes, flipping halfway through cooking time. Chicken is done when golden brown and internal temperature reaches 165°F.
07 - Allow cooked strips to cool for 2 to 3 minutes on baking sheet to maximize crispiness before serving.

# Expert Advice:

01 -
  • The panko creates an unbelievably crispy coating without any deep frying or guilt.
  • These strips are ready in 35 minutes, making them perfect for busy weeknights when you need something everyone will eat.
  • You can customize the seasoning to your familys taste, and they reheat beautifully for lunches the next day.
02 -
  • Drying the chicken thoroughly before you start is the single most important step for getting the breading to stick and stay crispy.
  • Flipping the strips halfway through baking ensures both sides get that golden, crunchy texture instead of one side staying pale and soft.
03 -
  • Press the panko firmly onto each strip with your hands to create a thick, even coating that stays put during baking.
  • If youre doubling the recipe, use two baking sheets and rotate them halfway through so everything bakes evenly.
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