Crispy Panko Chicken Strips (Printable)

Oven-baked chicken tenders with herbed panko coating. Golden, crispy, and guilt-free—ready in 35 minutes.

# 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 - 1.5 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, optional
12 - 2 tablespoons olive oil

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or place a wire rack on top for maximum crispiness.
02 - Pat chicken dry with paper towels and cut into uniform strips approximately 3/4 inch wide. Season strips evenly with salt and black pepper.
03 - Arrange three shallow bowls in a row. Fill the first with flour, whisk eggs with mayonnaise or Greek yogurt in the second bowl until smooth, and combine panko breadcrumbs, Italian herbs, garlic powder, paprika, and cayenne pepper in the third bowl.
04 - Working with one strip at a time, dredge in flour and shake off excess. Dip into the egg mixture, then coat thoroughly in the panko mixture, pressing gently to ensure even coverage.
05 - Arrange coated chicken strips on the prepared baking sheet in a single layer. Drizzle or spray lightly with olive oil for even browning.
06 - Bake for 18 to 22 minutes, flipping strips halfway through cooking. Strips are done when golden brown and internal temperature reaches 165°F when measured at the thickest point.
07 - Remove from oven and allow strips to cool for 2 to 3 minutes before serving. This resting period ensures maximum crispiness.

# Expert Advice:

01 -
  • Golden and crispy without the mess or guilt of deep frying.
  • Comes together in under 40 minutes with ingredients you probably already have.
  • Leftovers reheat beautifully and taste just as good the next day.
  • Kids and adults both reach for seconds without hesitation.
02 -
  • Drying the chicken thoroughly before breading is non-negotiable, any moisture will make the coating slide off or turn soggy.
  • Dont skip the olive oil drizzle, without it the panko stays pale and never gets that satisfying crunch.
  • Flip the strips halfway through baking or the bottom side will stay soft while the top gets golden.
03 -
  • Press the panko onto the chicken firmly with your palms so it really sticks and creates a thick, even crust.
  • Use a wire rack on your baking sheet if you want the crispiest possible result, it allows heat to circulate all around.
  • Let the breaded strips sit for 5 minutes before baking if you have time, this helps the coating adhere even better during cooking.
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