Crispy Panko Chicken Strips (Printable)

Herbed panko-coated chicken tenders baked until golden. A quick, easy main dish perfect for family dinners with satisfying crunch.

# 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
12 - 2 tablespoons olive oil

# How To Make:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or position 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 all pieces evenly with salt and pepper.
03 - Arrange three shallow bowls in sequence. First bowl: all-purpose flour. Second bowl: whisk eggs with mayonnaise or Greek yogurt until smooth. Third bowl: combine panko breadcrumbs, Italian herbs, garlic powder, paprika, and cayenne pepper.
04 - Working with one strip at a time, coat thoroughly in flour and shake off excess. Dip into egg mixture, then roll in panko mixture, pressing gently to ensure even coverage.
05 - Place coated strips on prepared baking sheet in a single layer. Drizzle or spray lightly 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 - Remove from oven and allow to rest for 2 to 3 minutes before serving to maximize crispiness and ensure safe handling temperature.

# Expert Tips:

01 -
  • The panko stays shatteringly crisp even after sitting out for a few minutes, unlike soggy breaded chicken that loses its charm.
  • It bakes in the oven so you skip the oil splatter and lingering fry smell that clings to your clothes.
  • Kids and adults both demolish these strips without realizing they're eating something relatively light.
  • You can prep the breading station in under ten minutes and still end up with restaurant-quality crunch.
02 -
  • If you skip drying the chicken, the breading will slide right off in patches during baking, leaving you with bare spots and a mess.
  • Flipping the strips halfway through is non-negotiable if you want even browning, otherwise the bottoms stay pale and soft.
  • Using a wire rack instead of parchment takes the crispiness from good to exceptional because air hits every surface.
03 -
  • Press the panko onto the chicken firmly with your palms so it adheres in a thick, even layer instead of falling off in clumps.
  • If your panko looks too pale after baking, switch on the broiler for the last minute or two and watch it closely until it turns deep golden.
  • Let the coated strips rest on the counter for 5 minutes before baking so the breading sets slightly and clings even better during cooking.
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