Crispy Panko Chicken Strips

My kitchen smelled like a diner on a Sunday morning, the kind of place where everything comes out golden and nobody judges you for ordering seconds. I was trying to convince my picky nephew that homemade chicken strips could beat the frozen kind, and honestly, I wasn't sure I'd win. But then I pulled these out of the oven, panko shards catching the light like tiny amber crystals, and he grabbed one before I could even plate them.

I made these for a casual Friday night with friends who showed up tired and hungry, the kind of evening where no one wants anything fancy but everyone wants something good. We ate them with about four different dipping sauces, each person loyal to their favorite, and the plate emptied faster than I expected. Someone asked for the recipe before they even finished chewing.

Ingredients

• Boneless, skinless chicken breasts or tenders (500 g): Tenders cook more evenly and save you the slicing step, but breasts work just as well if you cut them into strips about the width of your thumb.
• Salt (1/2 tsp) and black pepper (1/4 tsp): Season the chicken directly so the flavor goes beyond just the crust.
• All-purpose flour (100 g): This first layer helps the egg mixture actually stick instead of sliding off in patches.
• Large eggs (2): The glue that holds everything together, and mixing them with mayo makes the coating creamier and more forgiving.
• Mayonnaise (2 tbsp): It sounds strange until you try it, then you realize it adds richness and helps the panko cling like it's supposed to.
• Panko breadcrumbs (120 g): The secret to that shatteringly crisp texture, panko has bigger, airier flakes than regular breadcrumbs and they brown beautifully in the oven.
• Dried Italian herbs (1 1/2 tsp): A blend of oregano, thyme, and basil gives you that familiar, comforting flavor without measuring three separate jars.
• Garlic powder (1/2 tsp) and smoked paprika (1/2 tsp): Garlic adds depth, paprika adds color and a hint of smokiness that makes people ask what your secret is.
• Cayenne pepper (1/4 tsp, optional): Just enough to wake up your taste buds without making anyone reach for water.
• Olive oil (2 tbsp): A light drizzle before baking helps the panko turn golden instead of staying pale and sad.

Instructions

Preheat and Prep Your Pan:

Set your oven to 220°C (425°F) and line a baking sheet with parchment paper, or better yet, set a wire rack on top so air circulates underneath and every side gets crispy. This step matters more than you'd think.

Prep the Chicken:

Pat the chicken completely dry with paper towels, then slice it into even strips about 2 cm wide so they all finish cooking at the same time. Season both sides with salt and pepper right on the cutting board.

Set Up Your Breading Station:

Grab three shallow bowls and line them up like an assembly line: flour in the first, beaten eggs whisked with mayonnaise in the second, and panko mixed with all the herbs and spices in the third. It feels a little fussy, but it moves fast once you start.

Coat Each Strip:

Drag a chicken strip through the flour, shake off the excess so it's just a thin dusty layer, dip it into the egg mixture until it's completely covered, then press it into the panko and turn it a few times so every surface is coated. Set it on the prepared pan and repeat with the rest.

Add the Finishing Touch:

Once all the strips are on the pan, drizzle or spray them lightly with olive oil, paying extra attention to any dry looking spots. This is what turns them golden instead of just pale and crunchy.

Bake and Flip:

Slide the pan into the oven and bake for 18 to 22 minutes, flipping the strips halfway through so both sides get evenly browned. They're done when the crust is deep gold and the internal temperature hits 74°C (165°F).

Rest Before Serving:

Let them sit on the pan for 2 to 3 minutes after they come out of the oven. The crust firms up as it cools slightly, and biting into them too soon means you'll miss that perfect snap.

Save Pin

These became my go-to whenever I needed something that felt like comfort food but didn't require me to stand over a skillet splattering oil everywhere. I started keeping panko in the pantry just for this recipe, and now I find myself making them on random weeknights when I want dinner to feel a little special without any real effort. My nephew still asks for them every time he visits.

Serving and Pairing Ideas

I usually set out a few dipping sauces because everyone has strong opinions: honey mustard for the sweet lovers, ranch for the classics, spicy sriracha mayo for anyone feeling bold. A simple side salad with a sharp vinaigrette cuts through the richness, or you could do oven fries and fully commit to the diner vibe. If you're feeling fancy, a chilled Sauvignon Blanc or a crisp lager works surprisingly well, though honestly a cold glass of lemonade feels just as right.

Make It Your Own

I've made these with Greek yogurt instead of mayo when I wanted them a little lighter, and the tang actually works beautifully with the herbs. For gluten-free guests, I swap in gluten-free panko and flour without changing anything else, and no one notices the difference. One time I added grated Parmesan to the panko mixture and it turned into this salty, nutty crust that I now make whenever I'm trying to impress someone without admitting I'm trying to impress them.

Storage and Reheating

Leftovers keep in the fridge for up to three days in an airtight container, and I've been known to eat them cold straight from the Tupperware. If you want to reheat them and bring back some of that crispness, spread them on a baking sheet and pop them in a 200°C (400°F) oven for about 8 minutes. Microwaving works in a pinch, but you'll lose the crunch and honestly, that's half the point of these.

• Freeze unbaked coated strips on a tray, then transfer to a freezer bag once solid, they'll keep for up to two months and you can bake them straight from frozen by adding a few extra minutes.
• If you're making these for a crowd, double the batch and use two pans on separate racks, just remember to swap their positions halfway through baking.
• Leftover panko mixture can be stored in an airtight container for a week and used to coat fish, pork chops, or even thick slices of zucchini.

Save Pin

These chicken strips have this way of making any meal feel a little more like home, whether you're feeding kids, friends, or just yourself after a long day. They're simple, reliable, and just fancy enough to feel like you actually tried.

Recipe Questions

→ How do I achieve maximum crispiness?

Use a wire rack on your baking sheet to allow air circulation underneath the chicken. Drizzle lightly with olive oil and flip halfway through baking. Cool for 2-3 minutes after removing from the oven before serving to allow the coating to set.

→ Can I prepare these ahead of time?

Yes. Coat the chicken strips and refrigerate on the baking sheet for up to 4 hours before baking. This actually helps the coating adhere better. Bake directly from the refrigerator, adding 1-2 minutes to cooking time if needed.

→ What's the best way to check if chicken is cooked through?

Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) at the thickest part. Alternatively, cut into the thickest piece—juices should run clear with no pink inside.

→ How do I make this gluten-free?

Substitute regular flour with gluten-free all-purpose flour and use certified gluten-free panko breadcrumbs. Everything else remains the same. Always verify that your mayonnaise, seasonings, and other ingredients are gluten-free.

→ Can I use Greek yogurt instead of mayonnaise?

Absolutely. Greek yogurt creates a lighter binding mixture and works equally well. Mix it with the eggs in the same proportion for a tangier flavor and slightly lower fat content.

→ What dipping sauces pair well with these strips?

Honey mustard, ranch dressing, and sriracha mayo are excellent choices. You can also try chipotle mayo, barbecue sauce, or a simple lemon aioli. The herbed coating pairs beautifully with both creamy and spicy dips.