Crispy Panko Chicken Strips (Print Version)

Golden oven-baked chicken tenders with herbed panko coating. Easy, crispy, and perfect for weeknight family dinners.

# 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 - 1.5 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

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or arrange 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 - Set up three shallow bowls. Bowl 1 contains flour. Bowl 2 contains eggs whisked together with mayonnaise or Greek yogurt until smooth. Bowl 3 contains panko breadcrumbs mixed with Italian herbs, garlic powder, paprika, and cayenne pepper.
04 - Working sequentially, dredge each chicken strip in flour while shaking off excess. Dip into egg mixture coating completely. Transfer to panko mixture and press gently to ensure thorough coverage on all sides.
05 - Place coated chicken strips on prepared baking sheet in a single layer. Drizzle or spray lightly with olive oil to promote browning.
06 - Bake for 18 to 22 minutes, flipping strips halfway through cooking, until golden brown and internal temperature reaches 165°F.
07 - Remove from oven and allow strips to cool for 2 to 3 minutes to maximize crispiness before serving.

# Expert Tips:

01 -
  • They bake up impossibly crispy without a single drop of frying oil, so you can feel good about seconds.
  • The herbed panko crust delivers restaurant-level flavor with pantry staples you probably already own.
  • Kids and adults alike devour them, making weeknight dinners suddenly stress-free.
  • They reheat beautifully in the oven, so leftovers (if you have any) taste just as good the next day.
02 -
  • If the panko is not sticking well, press it firmly onto the chicken with your palms instead of just sprinkling it on.
  • Do not crowd the baking sheet or the strips will steam instead of crisp, and you will end up with something closer to boiled chicken in breadcrumbs.
  • The olive oil drizzle is what separates okay baked chicken from the kind people ask for the recipe.
  • If you are making a double batch, use two pans and swap their oven positions halfway through for even browning.
03 -
  • Use one hand for the dry ingredients and one for the wet to keep your fingers from turning into breaded claws halfway through.
  • If the panko starts looking pale halfway through baking, do not panic, just give it a few more minutes and it will bronze up beautifully.
  • A meat thermometer is your best friend here, overcooked chicken is dry chicken, and nobody wants that.
  • For an even crispier result, toast the panko lightly in a dry skillet with the olive oil before breading the chicken.
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