Crispy Panko Chicken Strips (Printable Version)

Golden oven-baked chicken tenders coated in herbed panko breadcrumbs. Crispy, guilt-free, and perfect for family dinners.

# 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 1/2 cups panko breadcrumbs
08 - 1 1/2 teaspoons dried Italian herbs
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 Make It:

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 and 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. In second bowl, whisk eggs with mayonnaise or Greek yogurt until smooth. In third bowl, combine panko breadcrumbs, 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, then coat thoroughly with panko herb mixture, pressing gently for adherence.
05 - Place coated strips on prepared baking sheet in single layer. Lightly drizzle or spray with olive oil for enhanced 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 cooked strips to rest for 2 to 3 minutes before serving to maintain maximum crispiness.

# Expert Advice:

01 -
  • You get that satisfying crunch without standing over hot oil or dealing with splatters.
  • The herbed panko crust tastes like something from a restaurant, but it comes together in your own kitchen with pantry staples.
  • They bake on a single sheet, so cleanup is quick and you can make enough for a crowd without stress.
  • Kids and adults both reach for seconds, making this a reliable weeknight win.
02 -
  • Patting the chicken completely dry before seasoning is non-negotiable, moisture under the breading will steam in the oven and make everything soggy.
  • Don't skip the mayo in the egg mixture, it acts like an extra adhesive and keeps the chicken tender even at high heat.
  • If your panko isn't browning enough, a quick 2-minute broil at the end will give you that deep golden color, just watch closely so it doesn't burn.
03 -
  • Use a wire rack on your baking sheet so hot air circulates around the strips and both sides get evenly crispy without flipping.
  • Press the panko coating firmly onto each strip with your palms so it sticks well and doesn't fall off during baking.
  • If you're making these for a crowd, prep and coat the strips a few hours ahead, then refrigerate them uncovered so the coating dries out slightly and crisps up even better in the oven.
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