Description
Crispy Panko Chicken Strips are a delicious and easy-to-make baked chicken recipe featuring tender chicken breast strips coated in a flavorful mixture of panko breadcrumbs and Italian herbs. Baked to golden perfection, these chicken strips offer a healthier alternative to fried versions while maintaining a crispy, crunchy texture perfect for dipping and sharing.
Ingredients
Scale
Chicken and Seasonings
- 1.1 lbs boneless, skinless chicken breasts or tenders
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Breading Station
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons mayonnaise or Greek yogurt
- 1.5 cups panko breadcrumbs
- 1.5 teaspoons dried Italian herbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
Finishing
- 2 tablespoons olive oil for drizzling or spraying
Instructions
- Prepare Oven and Baking Surface: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or place a wire rack on the baking sheet to help achieve optimal crispiness during baking.
- Cut and Season Chicken: Pat the chicken breasts or tenders dry with paper towels. Cut them into uniform strips about 3/4 inch wide to ensure even cooking. Season the strips generously with salt and black pepper to enhance their natural flavor.
- Establish Breading Station: Set up three shallow bowls: the first bowl with all-purpose flour; the second bowl with whisked eggs mixed thoroughly with mayonnaise or Greek yogurt until smooth; and the third bowl containing panko breadcrumbs combined with dried Italian herbs, garlic powder, smoked paprika, and optional cayenne pepper.
- Coat Chicken Strips: Take each chicken strip and dredge it first in the flour, tapping off any excess. Then dip the strip into the egg mixture, ensuring it is fully coated. Finally, press the chicken into the panko mixture so that the crumbs adhere well and the coating is even.
- Arrange and Oil: Place the breaded chicken strips in a single layer on the prepared baking sheet or wire rack, ensuring they do not overlap. Lightly drizzle or spray the strips with olive oil to promote even browning and crispiness during baking.
- Bake Until Golden: Bake the chicken strips in the preheated oven for 18 to 22 minutes. Flip the strips halfway through the cooking time to brown both sides evenly. Ensure the chicken is fully cooked with an internal temperature of 165°F (74°C) and the coating is golden brown and crispy.
- Rest Before Serving: Remove the baking sheet from the oven and allow the chicken strips to rest for 2 to 3 minutes on the baking sheet or rack. This resting helps the coating set and maximize crispiness before serving.
Notes
- For extra crispy strips, use a wire rack on the baking sheet to allow heat circulation around the chicken.
- Mayonnaise or Greek yogurt adds moisture and helps the breadcrumb coating stick better.
- The optional cayenne pepper adds a subtle kick; omit if preferred mild flavors.
- These chicken strips are perfect served with dipping sauces like honey mustard, ranch, or a spicy aioli.
- Ensure chicken strips are uniform in size for even cooking.
