Crispy Panko Chicken Strips (Printable)

Oven-baked chicken tenders with crispy herbed panko coating. Golden, tender, and ready in 35 minutes. Serves 4.

# 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
12 - 2 tablespoons olive oil for drizzling or spraying

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or arrange 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 evenly with salt and black pepper.
03 - Arrange three shallow bowls in sequence. Bowl 1 contains flour. In Bowl 2, whisk eggs with mayonnaise or Greek yogurt until smooth. In Bowl 3, combine panko breadcrumbs, Italian herbs, garlic powder, smoked paprika, and cayenne pepper.
04 - Dredge each chicken strip in flour and shake off excess. Dip into egg mixture, ensuring complete coverage. Coat thoroughly 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 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.
07 - Allow strips to rest 2 to 3 minutes before serving to achieve maximum crispiness.

# Expert Tips:

01 -
  • They bake up golden and crunchy without a single drop of frying oil, so you can feel good about seconds.
  • The herb-packed panko crust tastes so flavorful that even picky eaters forget to complain.
  • They come together in under 40 minutes, making them a weeknight lifesaver when everyone's starving.
  • Leftovers reheat beautifully in the oven or air fryer, so lunch the next day is already sorted.
02 -
  • Dry chicken is non-negotiable, any moisture will make the breading slide off or turn soggy, so pat those strips down thoroughly.
  • Don't skip the flip halfway through baking, it ensures both sides get that gorgeous golden crust instead of one pale side.
  • Use a wire rack if you have one, it lets hot air reach the underside and prevents any sogginess from steam trapped underneath.
03 -
  • Add a handful of grated Parmesan to the panko mixture for an extra layer of savory richness that takes them over the top.
  • If you love heat, double the cayenne or add a pinch of red pepper flakes to the breading for a bolder kick.
  • For gluten-free strips, swap in gluten-free panko and flour, the texture stays just as crispy and nobody will know the difference.
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