Crispy Panko Chicken Strips (Printable)

Oven-baked chicken tenders coated in herbed panko breadcrumbs for golden, guilt-free crunch perfect for family dinners.

# 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
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon cayenne pepper
12 - 2 tablespoons olive oil

# How to make it:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or place a wire rack on top for maximum crispiness.
02 - Pat chicken dry with paper towels and cut into uniform strips approximately 3/4 inch wide. Season 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, coat thoroughly in flour and shake off excess. Dip into egg mixture, allowing excess to drip away. Press firmly into panko mixture until completely coated on all sides.
05 - Place coated chicken strips on prepared baking sheet in a single layer. Lightly drizzle or spray with olive oil to promote even browning.
06 - Bake for 18 to 22 minutes, flipping strips halfway through cooking. Chicken is finished when golden brown and internal temperature reaches 165°F.
07 - Remove from oven and allow to cool for 2 to 3 minutes before serving to maximize crispness.

# Expert suggestions:

01 -
  • You get that deep-fried crunch without the mess or guilt of a skillet full of oil.
  • The mayo trick in the egg wash locks in moisture so every bite stays juicy inside.
  • It takes less than 40 minutes from start to finish, making it perfect for busy weeknights.
  • Kids and adults both devour these, no coaxing required.
02 -
  • If you skip drying the chicken, the breading will slide right off in patches, leaving you with sad, bare spots.
  • Flipping the strips halfway through is non-negotiable if you want even browning on both sides.
  • Using a wire rack instead of parchment means you won't have to flip at all, the bottoms crisp up on their own.
03 -
  • Press the panko firmly onto each strip with your palm so it really sticks, don't just sprinkle it on.
  • If you want restaurant-level crunch, double-dip: flour, egg, panko, then back into the egg and panko again.
  • A light mist of cooking spray halfway through baking adds an extra layer of golden color.
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