Crispy Panko Chicken Strips (Print Version)

Oven-baked chicken tenders with herbed panko coating, golden and crispy. Easy weeknight main dish ready in just 35 minutes.

# 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 1/2 cups panko breadcrumbs
08 - 1 1/2 teaspoons dried Italian herbs or mixed 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 Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or position a wire rack for optimal crispiness.
02 - Pat chicken dry with paper towels and cut into uniform strips approximately 3/4 inch wide. Season each strip evenly with salt and pepper.
03 - Arrange three shallow bowls in sequence. Bowl 1 contains flour. Bowl 2 contains eggs whisked together with mayonnaise or Greek yogurt until smooth. Bowl 3 contains panko breadcrumbs mixed with Italian herbs, garlic powder, paprika, and cayenne pepper.
04 - Working with one strip at a time, dredge in flour and shake off excess. Dip into egg mixture coating completely, then coat thoroughly with panko mixture, pressing gently to adhere.
05 - Place coated strips on prepared baking sheet in a single layer without crowding. Drizzle or spray lightly with olive oil.
06 - Bake for 18 to 22 minutes, flipping strips halfway through cooking. Chicken is done when golden brown and internal temperature reaches 165°F.
07 - Remove from oven and allow strips to cool for 2 to 3 minutes before serving to achieve maximum crispiness.

# Additional Tips::

01 -
  • You get that satisfying crunch without standing over a pot of bubbling oil.
  • The herbed panko crust tastes like you spent way more effort than you actually did.
  • Leftovers reheat beautifully in a hot oven, staying crisp instead of soggy.
  • Kids and adults both reach for seconds, which means fewer battles at the dinner table.
02 -
  • If you skip drying the chicken, the breading will slide right off in sad little clumps, so don't rush this step.
  • Flipping halfway through is non-negotiable if you want both sides golden, not just the top.
  • A wire rack elevates the strips so hot air circulates underneath, which is the secret to crispiness without frying.
03 -
  • Press the panko firmly onto each strip with your palms so it really sticks, this prevents bare patches after baking.
  • If your oven runs cool, bump the temperature up by 10 degrees or add a couple extra minutes to the baking time.
  • Make a double batch and freeze the uncooked breaded strips on a tray, then transfer to a freezer bag, you can bake them straight from frozen by adding 5 minutes to the cooking time.
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