Crispy Panko Chicken Strips (Printable)

Herbed panko-coated chicken tenders baked until golden and crispy. A quick, easy main dish that's perfect for families.

# What You’ll 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
12 - 2 tablespoons olive oil

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or wire rack to maximize crispiness.
02 - Pat chicken dry with paper towels and cut into uniform strips approximately 3/4 inch wide. Season evenly with salt and black pepper.
03 - Arrange three shallow bowls: first bowl with flour, second bowl with eggs whisked together with mayonnaise or Greek yogurt until smooth, third bowl with panko breadcrumbs mixed with Italian herbs, garlic powder, paprika, and cayenne pepper.
04 - Dredge each chicken strip in flour, shaking off excess. Dip thoroughly into egg mixture, then coat completely with panko mixture, pressing gently to adhere.
05 - Place coated strips on prepared baking sheet in a single layer without overlapping. Lightly drizzle or spray with olive oil.
06 - Bake for 18 to 22 minutes, flipping halfway through cooking, until golden brown and internal temperature reaches 165°F.
07 - Allow chicken to cool for 2 to 3 minutes before serving to preserve maximum crispiness.

# Expert Advice:

01 -
  • Golden crunch without standing over a pot of bubbling oil.
  • Panko stays light and crispy even after sitting on the counter for a few minutes.
  • Seasoning gets into every bite so nothing tastes bland.
  • Prep is quick enough for a weeknight but impressive enough for company.
02 -
  • Dry chicken is essential because any moisture will make the breading slide off or turn soggy.
  • Flipping halfway through is the difference between pale and golden, so dont skip it.
  • If you use a wire rack, the air circulates underneath and you get an even crunch all around.
03 -
  • Press the panko onto the chicken firmly so it sticks and doesnt fall off during baking.
  • Use a meat thermometer to check doneness instead of cutting into the strips and losing moisture.
  • Let the strips rest for a couple of minutes after baking so the coating firms up and stays on the chicken.
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