Crispy Panko Chicken Strips (Printable Version)

Oven-baked chicken coated with herbed panko for a golden, crispy texture ideal for dinners or gatherings.

# 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 for lighter option)
07 - 1 1/2 cups panko breadcrumbs
08 - 1 1/2 teaspoons dried Italian herbs (oregano, thyme, basil mix)
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon cayenne pepper (optional)
12 - 2 tablespoons olive oil (for drizzling or spraying)

# Steps to Follow:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or a wire rack to ensure maximum crispiness.
02 - Pat chicken dry and cut into uniform strips about 3/4 inch wide. Season evenly with salt and pepper.
03 - Arrange three shallow bowls: first with flour, second with whisked eggs and mayonnaise or yogurt, third with panko, Italian herbs, garlic powder, smoked paprika, and cayenne pepper.
04 - Dredge each chicken strip first in flour, shaking off excess, then dip into egg mixture, and finally coat thoroughly with the panko breadcrumb mixture.
05 - Place coated chicken strips on the prepared baking sheet. Lightly drizzle or spray with olive oil for enhanced browning.
06 - Bake for 18 to 22 minutes, flipping halfway through, until strips are golden and internal temperature reaches 165°F.
07 - Allow strips to rest for 2 to 3 minutes to maximize crispiness before serving.

# Additional Tips::

01 -
  • Crispy-on-the-outside, tender-inside chicken that tastes fried but actually bakes in your oven, so your kitchen doesn't smell like a deep fryer for three days.
  • Ready in 35 minutes flat, meaning even when you're running behind, you can still put something homemade on the table.
  • The herbed panko coating is endlessly customizable—add whatever spices make you happy and nobody will judge you for it.
02 -
  • Dry chicken is non-negotiable—even a little moisture will prevent that satisfying crunch, so don't skip the paper towel step no matter how tired you are.
  • The flip halfway through isn't optional; it's what ensures both sides brown evenly and the bottoms don't steam in their own moisture.
03 -
  • Use a wire rack instead of parchment paper if you have one—heat circulates better and you get crispiness underneath that parchment just won't give you.
  • If your panko isn't adhering well, it means your egg mixture is too thin; a little extra mayo thickens it up and creates better adhesion.
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