Crispy Panko Chicken Strips (Printable)

Oven-baked chicken tenders with herbed panko breadcrumbs. Golden, crispy, and perfect for family dinners in just 35 minutes.

# What You'll Need:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken breasts or tenders
02 - 0.5 teaspoon salt
03 - 0.25 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 - 0.5 teaspoon garlic powder
10 - 0.5 teaspoon smoked paprika
11 - 0.25 teaspoon cayenne pepper
12 - 2 tablespoons olive oil for drizzling or spraying

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or position a wire rack for maximum crispiness.
02 - Pat chicken dry with paper towels and cut into uniform strips approximately 0.75 inches wide. Season 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 - Dredge each chicken strip in flour, shaking off excess. Dip into egg mixture, then coat thoroughly with panko mixture, pressing gently to adhere.
05 - Arrange coated strips on prepared baking sheet in a single layer. Drizzle or spray lightly with olive oil for optimal browning.
06 - Bake for 18 to 22 minutes, flipping halfway through, until golden brown and cooked through with internal temperature reaching 165°F.
07 - Remove from oven and allow to cool 2 to 3 minutes before serving to maximize crispiness.

# Expert Tips:

01 -
  • The panko coating delivers restaurant-level crunch without a single drop of frying oil, so you get all the satisfaction and none of the greasy aftermath.
  • These strips come together in under 40 minutes, making them perfect for busy weeknights when you need something reliable and delicious fast.
  • The herb and spice blend is flexible enough to tweak based on what you have in your pantry, so you can make it yours every time.
02 -
  • Don't skip patting the chicken dry, wet chicken makes the coating slide right off and you'll end up with soggy spots instead of crunch.
  • Flipping the strips halfway through baking is essential for even browning, I learned this after ending up with pale bottoms on my first batch.
  • Using a wire rack instead of parchment lets air circulate underneath and makes the coating even crispier on all sides.
03 -
  • Press the panko firmly onto each strip instead of just dipping, this creates a thicker crust that crisps up beautifully and doesn't fall off during baking.
  • If your oven runs cool, bump the temperature up by 10 degrees and keep a close eye on the strips to avoid undercooking.
  • Let the coated strips sit on the baking sheet for 5 minutes before baking, this helps the breading set and reduces the chance of it peeling off.
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