Crispy Panko Chicken Strips (Print Version)

Oven-baked chicken tenders coated in herbed panko breadcrumbs. Golden, crispy exterior with tender juicy chicken inside. Easy weeknight favorite.

# Ingredient List:

→ 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, optional
12 - 2 tablespoons olive oil for drizzling or spraying

# How to Make:

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 and cut into uniform strips approximately 0.75 inch wide. Season with salt and pepper.
03 - Arrange three shallow bowls: Bowl 1 with flour, Bowl 2 with eggs whisked together with mayonnaise or Greek yogurt until smooth, and Bowl 3 with panko, Italian herbs, garlic powder, paprika, and cayenne mixed together.
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 - Place coated strips on prepared baking sheet in a single layer. Drizzle or spray lightly with olive oil.
06 - Bake for 18 to 22 minutes, flipping halfway through, until golden brown and cooked through with internal temperature reaching 165°F.
07 - Cool for 2 to 3 minutes before serving to achieve maximum crispiness.

# Expert Advice:

01 -
  • They come out impossibly crispy without a single drop of frying oil, which means you can feel good about seconds.
  • The whole family can get involved in the breading process, turning dinner prep into something that feels more like a project than a chore.
02 -
  • If you skip patting the chicken dry, the breading will slide right off in patches, I learned this the messy way.
  • Using a wire rack instead of parchment makes a huge difference in crispiness, the bottoms stay crunchy instead of steaming against the pan.
03 -
  • Press the panko firmly onto each strip so it adheres well, loose crumbs fall off and burn on the pan.
  • Do not skip the olive oil drizzle, it is the difference between pale breading and that gorgeous golden crust everyone loves.
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