Crispy Panko Chicken Strips (Printable)

Herb-seasoned panko-coated chicken strips baked until golden and crispy. A guilt-free main dish ready in just 35 minutes.

# 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 or mixed oregano, thyme, and basil
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

# How-To Steps:

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. Cut into uniform strips approximately 3/4 inch wide. Season evenly with salt and black pepper.
03 - Arrange three shallow bowls. Bowl 1 contains flour. Bowl 2 contains whisked eggs combined with mayonnaise or Greek yogurt until smooth. Bowl 3 contains 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 ensuring full coverage. Coat thoroughly with panko mixture, pressing gently to adhere.
05 - Place coated strips on prepared baking sheet in a single layer. Lightly drizzle or spray with olive oil.
06 - Bake for 18 to 22 minutes, flipping halfway through cooking. Strips are done when golden brown and internal temperature reaches 165°F.
07 - Remove from oven and cool for 2 to 3 minutes before serving to maximize crispiness.

# Expert Suggestions:

01 -
  • You get all the crunch of fried chicken without the mess or guilt of deep frying.
  • The panko stays crispy even after sitting for a few minutes, so latecomers still get the best bite.
  • It's flexible enough for picky eaters but tasty enough to impress adults at casual dinners.
  • Prep is fast and the oven does most of the work while you toss a salad or set the table.
02 -
  • If you skip drying the chicken, the breading will slide right off in patches, leaving you with sad bald spots instead of a full golden coat.
  • Flipping halfway through is non-negotiable if you want both sides crispy, the bottom will steam against the pan if you leave it untouched.
  • Using a wire rack instead of parchment takes the crispiness up a notch because air circulates all around each strip.
03 -
  • Press the panko firmly onto each strip with your palms instead of just sprinkling it on, this helps it adhere and creates a thicker, crunchier crust.
  • If your oven runs cool, bump the temperature up to 230°C (450°F) and keep a close eye during the last few minutes to avoid burning.
  • Let the coated strips sit on the pan for 5 minutes before baking if you have time, it helps the breading set and reduces the chance of it peeling off when you flip.
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