Crispy Panko Chicken Strips (Print Version)

Herb-crusted chicken tenders with golden panko coating, oven-baked for a crispy, healthier twist on a family favorite.

# 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 or mix of oregano, thyme, and basil
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

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or position a wire rack for maximum crispiness.
02 - Pat chicken dry and cut into uniform strips approximately 3/4 inch wide. Season strips evenly with salt and ground black pepper.
03 - Arrange three shallow bowls. Bowl 1 contains flour. Bowl 2 contains eggs whisked together with mayonnaise or yogurt until smooth. Bowl 3 contains panko breadcrumbs combined with Italian herbs, garlic powder, paprika, and cayenne pepper.
04 - Dredge each chicken strip in flour, shake off excess. Dip thoroughly into egg mixture, then coat completely in panko herb mixture, pressing gently to adhere.
05 - Place coated strips on prepared baking sheet in a single layer. Drizzle or spray lightly with olive oil to enhance browning.
06 - Bake for 18 to 22 minutes, flipping halfway through cooking. Chicken is done when golden brown and internal temperature reaches 165°F.
07 - Allow strips to cool for 2 to 3 minutes before serving to achieve maximum crispiness.

# Expert Hints:

01 -
  • Baked until crispy without a single drop of frying oil, so you get all the crunch and none of the guilt.
  • The herbed panko crust clings perfectly and stays crunchy even after sitting on the counter for a few minutes.
  • You can prep the breading station in under ten minutes, making this an easy weeknight win.
  • Everyone from kids to adults reaches for seconds, and the leftovers reheat beautifully in a hot oven.
02 -
  • Pat the chicken completely dry before you start, moisture is the enemy of a crispy crust and will make the coating slide right off.
  • Use a wire rack on your baking sheet if you have one, it lets hot air circulate underneath and keeps the bottoms from getting soggy.
  • Do not skip the olive oil drizzle, it is what helps the panko toast and turn that beautiful golden color in the oven.
03 -
  • Press the panko firmly onto each strip with your palms to make sure it sticks, loose coating will fall off during baking and leave bare spots.
  • Flip the strips gently with tongs instead of a spatula to avoid knocking off the crust, and do it quickly so the oven does not lose too much heat.
  • Let the strips cool for a couple of minutes after baking, the crust continues to crisp up as it rests and becomes even more satisfying to bite into.
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