Crispy Panko Chicken Strips (Printable)

Oven-baked chicken tenders with herbed panko coating deliver golden crunch and guilt-free indulgence 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
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon cayenne pepper
12 - 2 tablespoons olive oil

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or position a wire rack on top 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: flour. Bowl 2: whisk eggs with mayonnaise or Greek yogurt until smooth. Bowl 3: combine panko, Italian herbs, garlic powder, paprika, and cayenne pepper.
04 - Dredge each chicken strip in flour, shake off excess, dip into egg mixture, then thoroughly coat with panko mixture.
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, until golden brown and cooked through. Internal temperature should reach 165°F.
07 - Allow chicken strips to cool for 2 to 3 minutes on the baking sheet to maintain maximum crispiness before serving.

# Expert Advice:

01 -
  • They bake instead of fry, so you get that satisfying crunch without the greasy cleanup or lingering oil smell in your curtains.
  • The herbed panko crust stays crispy even after sitting out for a few minutes, which means you can actually sit down and eat with everyone instead of hovering over the stove.
  • You probably have most of these ingredients already, and the ones you don't are the kind you'll use again and again.
  • They're just as good cold the next day, tucked into a sandwich or eaten straight from the fridge at midnight.
02 -
  • If your panko isn't sticking well, it usually means the chicken wasn't dry enough before you started or you skipped the flour step, which acts like primer on a wall.
  • Don't skip the flip halfway through baking, or you'll end up with one golden side and one pale, softer side that never quite catches up.
  • Using a wire rack instead of just parchment paper makes a noticeable difference in crispiness, because the hot air hits the bottom of the chicken instead of trapping steam underneath.
03 -
  • Press the panko onto the chicken with your palms instead of just sprinkling it, you'll get better coverage and fewer bare spots that turn out soggy.
  • If your oven runs cool or uneven, rotate the pan halfway through baking in addition to flipping the strips, it's a small step that prevents some pieces from lagging behind.
  • For extra insurance on crispiness, let the coated strips sit on the pan for 5 minutes before baking so the coating can set and adhere better.
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