Crispy Panko Chicken Strips (Printer-Friendly)

Oven-baked chicken tenders with herbed panko coating. Golden, guilt-free crunch ready in 35 minutes.

# What You 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 Cook:

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 using paper towels. Cut into uniform strips approximately 3/4 inch wide. Season evenly with salt and ground black pepper.
03 - Arrange three shallow bowls in sequence. Fill first bowl with flour, second bowl with whisked eggs combined with mayonnaise until smooth, and third bowl with panko breadcrumbs mixed with Italian herbs, garlic powder, paprika, and cayenne pepper.
04 - Dredge each chicken strip in flour and shake off excess. Immerse into egg mixture and coat thoroughly. Transfer to panko mixture and press gently to ensure complete coverage.
05 - Place coated strips on prepared baking sheet in single layer without crowding. Drizzle or spray lightly with olive oil for even browning.
06 - Bake for 18 to 22 minutes, flipping strips halfway through cooking. Chicken is done when golden brown and internal temperature reaches 165°F.
07 - Allow strips to cool 2 to 3 minutes on baking sheet before serving to maximize crispiness.

# Expert Advice:

01 -
  • You get all the crunch of fried chicken without the mess or guilt of a skillet full of oil.
  • The panko stays crispy even after sitting for a few minutes, so you can plate everything before calling everyone to the table.
  • Kids actually eat it without complaint, and adults reach for seconds without hesitation.
02 -
  • If you skip patting the chicken dry, the breading will slide right off in the oven, I learned that the hard way on my second attempt.
  • Flipping halfway through is non-negotiable if you want even browning, don't let them sit untouched the whole time.
  • Using a wire rack instead of parchment alone lets hot air circulate under the chicken, which is the secret to getting them crispy on all sides.
03 -
  • Press the panko firmly onto each strip with your palms so it really sticks, loose crumbs fall off and burn.
  • Don't skip the olive oil drizzle, it's what helps the panko turn golden instead of staying pale and dry.
  • Use an instant-read thermometer to check doneness, overcooked chicken gets rubbery and loses all its juice.
Go Back