Crispy Panko Chicken Strips (Print Version)

Oven-baked chicken tenders with herbed panko coating deliver golden, crispy results—guilt-free and perfect for any occasion.

# Needed Ingredients:

→ 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
12 - 2 tablespoons olive oil

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or arrange 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 pepper.
03 - Set up three shallow bowls: first with flour, second with whisked eggs and mayonnaise blended until smooth, third with panko mixed with Italian herbs, garlic powder, paprika, and cayenne.
04 - Dredge each chicken strip in flour while shaking off excess. Immerse in egg mixture, then coat completely with seasoned panko mixture.
05 - Place coated strips on prepared baking sheet in single layer. Drizzle or spray lightly with olive oil.
06 - Bake for 18 to 22 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F.
07 - Allow strips to cool for 2 to 3 minutes before serving to achieve maximum crispiness.

# Expert Suggestions:

01 -
  • You get that deep-fried crunch without standing over hot oil or dealing with splatters on your stovetop.
  • The herbed panko crust stays crispy even after sitting for a few minutes, so you can actually sit down and eat with everyone.
  • Theyre endlessly adaptable for picky eaters, spice lovers, or anyone avoiding dairy without sacrificing flavor.
02 -
  • If your panko isnt turning golden brown, your oven probably isnt hot enough or you forgot the oil, both of which will leave you with pale, dry strips that taste like cardboard.
  • Dont crowd the pan, or the chicken will steam instead of roast, and youll lose all that crispiness you worked for in the breading process.
  • If youre making a big batch, use two pans instead of stacking strips on one, because overlapping them guarantees soggy spots.
03 -
  • Use a meat thermometer to check doneness instead of guessing, because overcooked chicken is dry no matter how good the coating is.
  • If your panko looks too pale after baking, hit it with the broiler for one or two minutes, but watch it like a hawk because it goes from golden to burnt in seconds.
  • Press the panko onto the chicken instead of just rolling it through, the extra contact makes the coating thicker and more secure.
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