Save to Pinterest There's something about the sound of a perfectly golden chicken strip crackling between your teeth that makes everything feel right. My kids discovered these one ordinary Tuesday when I was tired of the takeout routine and decided panko-crusted chicken belonged in our weeknight rotation. The magic isn't in some secret ingredient—it's the oven doing the heavy lifting while you sit down for five minutes. Now they ask for these more than they ask for fries, which tells you everything.
I'll never forget feeding these to my neighbor when she'd just moved in with her teenage daughter. She came over skeptical, left asking for the recipe, and now mentions them every time we talk. That's when I realized this wasn't just quick food—it was the kind of dish that makes people feel welcomed and cared for.
Ingredients
- Chicken breasts or tenders, 500 g: Pat them completely dry before cutting—moisture is the enemy of crispiness, and uniform thickness means everything cooks at the same speed.
- All-purpose flour, 100 g: This thin first layer is your adhesive, keeping everything bound together and creating a crispy foundation.
- Eggs mixed with mayonnaise, 2 large eggs plus 2 tbsp: The mayo adds richness while eggs do the binding; Greek yogurt works here too if you want to lighten it up.
- Panko breadcrumbs, 120 g: Don't skimp on panko—those larger flakes are what give you that distinct, audible crunch that regular breadcrumbs can't match.
- Dried Italian herbs, 1 1/2 tsp: Mix oregano, thyme, and basil if you have them, or use what's in your cabinet; this is where your personal touch lives.
- Garlic powder, 1/2 tsp and smoked paprika, 1/2 tsp: These two transform plain breadcrumbs into something that tastes intentional and deeply flavored.
- Cayenne pepper, 1/4 tsp optional: Add this only if heat calls to you; it sneaks in without overwhelming, just wakes everything up.
- Olive oil, 2 tbsp: A light spray or drizzle is all you need to encourage that golden color and ensure crispiness without heavy oil.
- Salt and pepper: Season the raw chicken first so the flavor runs through every bite, not just the crust.
Instructions
- Set your oven up for success:
- Preheat to 220°C and line your sheet with parchment paper or lay down a wire rack. The rack lets heat circulate underneath, which is the secret to crispiness on all sides.
- Prepare your chicken with intention:
- Pat the breasts dry with paper towels—this one step changes everything. Cut into strips about 2 cm wide, season generously with salt and pepper, and let them sit for a moment while you set up your station.
- Build your breading station like a production line:
- Three shallow bowls in a row: flour in the first, whisked eggs and mayo in the second, and your panko-herb mixture in the third. Having everything lined up means you move fast and the chicken doesn't sit around getting soggy.
- Coat each piece with care:
- Flour first, shake off the excess, then into the egg mixture, then a generous roll in the panko blend. Don't be gentle here—press the panko on so it adheres properly and creates that textured crust you're after.
- Arrange and lightly oil:
- Place coated strips on your prepared sheet in a single layer, not touching. A light drizzle or spray of olive oil over the top is enough to encourage browning without making them greasy.
- Bake with attention:
- 18 to 22 minutes in the oven, flipping halfway through. You're looking for deep golden color and an internal temperature of 74°C; a meat thermometer takes the guesswork out.
- Rest before serving:
- Let them cool for 2 to 3 minutes so the coating sets and stays crispy, not soggy from residual steam. This patience pays off in every bite.
Save to Pinterest I made these one rainy afternoon when my partner came home defeated from a rough day at work. Something about homemade panko chicken—the effort visible in the golden crust, the care in the seasoning—turned the whole evening around. Food does that sometimes.
Dipping Sauces That Matter
These strips are a blank canvas waiting for whatever sauce you love. Honey mustard is the classic pairing—sweet and tangy, it cuts through the richness of the panko. Ranch feels comforting, almost nostalgic. But sriracha mayo is where I find myself reaching most often now, that heat and creaminess together making everything feel a little more exciting than it should for a weeknight.
Making It Your Own
The beauty of this recipe is how forgiving it is. Trade the Italian herbs for cajun spice, add a handful of grated Parmesan to the panko, or use Greek yogurt instead of mayo if that's what you have. I've made these with everything from za'atar to everything bagel seasoning, and they've never disappointed. Your kitchen, your rules.
Storage and Leftovers
Leftovers stay crispy in an airtight container for three days, though honestly they rarely last that long. Reheat gently in a 180°C oven for 5 minutes to restore the crunch. They're also incredible cold the next day, sliced into a salad or tucked into a wrap with lettuce and your favorite sauce.
- Cool completely before storing to avoid steam making them soggy.
- A wire rack in your oven while reheating lets air flow underneath and restores crispiness beautifully.
- Freeze coated strips on a sheet before baking if you want to make ahead, then bake straight from frozen, adding just a couple extra minutes.
Save to Pinterest This is the kind of recipe that sits in your regular rotation forever once it lands there. Simple, reliable, and always a win.
Common Recipe Questions
- → How can I make the coating extra crispy?
Using a wire rack during baking allows heat to circulate evenly, resulting in a crispier crust. Lightly drizzling olive oil over the coating before baking also enhances browning.
- → Can I substitute the mayonnaise in the egg wash?
Yes, Greek yogurt is a great alternative that keeps the coating moist and adds a subtle tang.
- → What herbs are best for the breadcrumb mix?
A blend of dried oregano, thyme, and basil provides a classic Italian herb flavor that complements the chicken well.
- → Is it possible to make this gluten-free?
Replacing the regular flour and panko breadcrumbs with gluten-free versions ensures this dish remains crispy and safe for gluten-sensitive diets.
- → How do I avoid overcooking the chicken strips?
Bake at 220°C (425°F) for about 18-22 minutes, flipping once midway, and check that the internal temperature reaches 74°C (165°F) for perfect doneness.