This homemade panko chicken strips recipe is a delightful way to enjoy crispy, flavorful chicken. Made from scratch, these chicken strips are coated in panko breadcrumbs and smoked paprika, resulting in a delicious meal perfect for a quick weeknight dinner. This savory combination of ingredients creates a texture that is crispy perfection and a flavor that will leave you wanting more.
The next time you need an quick and tasty dinner, try this easy recipe. Use simple ingredients to turn plain chicken strips into super crispy and juicy chicken by coating them in spices and crunchy panko breadcrumbs.
Try making chicken nuggets instead by cutting the chicken into flat chunks instead of strips – so fun for kids!
Can I use regular breadcrumbs instead of panko for this recipe?
You can use regular bread crumbs if you prefer but keep in mind you won’t get the signature crispy crunchy texture that panko bread crumbs give.
How do you get panko to stick to chicken?
To get panko bread crumbs to stick to chicken you dredge it in flour, coat in egg, and then roll it in bread crumbs before cooking. The flour helps the egg stick and the egg helps the breadcrumbs stick.
Ingredients
See the recipe card for exact amounts.
Substitutions
Instructions
Prep Tips
This recipe is pretty quick once you have everything ready to go. Remember to keep one hand as a dry hand and one hand as a wet hand.
I like to keep my left hand as my dry hand and my right hand as the wet hand. Doing this helps prevent having both hands coated in eggy panko crumbs.
Get your breading station ready by placing each of the following in their own small bowl:
- the flour and spices (mix them together)
- the egg (whisk it and season with salt and pepper)
- the panko crumbs
BREADING TIPS:
- place the chicken in the flour with your dry hand.
- coat the chicken with the flour with your dry hand and move the chicken from the flour to the egg with your dry hand
- coat the chicken with the egg and move the chicken from the egg to the breadcrumbs with your wet hand.
- coat the chicken in the breadcrumbs and move the chicken from the breadcrumbs to the baking sheet with your dry hand.
- Slice the chicken breasts into strips.
- Place breadcrumbs in a bowl. In a separate bowl whisk the egg with salt and pepper.
- In another bowl, mix the flour and spices together.
- Dredge the chicken strip in the spiced flour.
- Coat the chicken in egg.
- Then coat the chicken in bread crumbs.
- Once the chicken is coated arrange it in a single layer on the prepared baking sheet.
- Spray the breaded chicken with cooking spray to help the bread crumbs get crispy and golden brown in the oven.
Place the baking sheet in the preheated oven and bake for 20-24 minutes, until cooked through, flipping halfway.
You can bake these chicken strips on a sheet pan with a wire rack on top to ensure you get crispy chicken all over as I do in my portobello fries recipe but I always have success baking them on a parchment paper lined sheet. The choice is yours!
Tips for making Homemade Chicken Tenders
What to serve with Crispy Chicken Strips
Serve these chicken strips as a snack by themselves with your favorite dipping sauce. I like mayo and hot sauce mixed together, my honey sriracha sauce, or my honey dill sauce.
For dinner, serve the crispy baked chicken tenders with brown butter noodles with walnuts as in the photos, lemon pepper pasta, a broccoli cheese baked potato, creamy pea and ricotta carbonara, or a tomato based pasta like penne rosa. Serve my brown sugar Brussels sprouts or roasted sesame broccoli on the side.
Storage
Store leftovers in the fridge in an airtight container for 3-5 days.
Reheat gently in the microwave or, for a crispier result, in the oven at 350°F (180°C) until hot.
FAQs
Yes, you can add ground cayenne pepper to the flour mixture along with the other spices.
Panko Chicken Strips with Smoked Paprika
Equipment
Ingredients
- 2 large chicken breasts cut into strips
- ¼ cup all-purpose flour
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
- ½ teaspoon dried basil
- ½ teaspoon kosher salt
- 1 large egg beaten
- 1 cup Panko breadcrumbs
- Baking spray/Oil Spritzer
Instructions
- Preheat oven to 400℉ (200℃).
- Combine flour and all spices in a medium bowl. Whisk the egg in another bowl. Place breadcrumbs in another bowl.
- Dip each chicken strip into flour batter, then the egg, and then the breadcrumbs, coating well. (using one hand for wet and one for dry).
- Lay on a baking sheet covered with a silicone mat or parchment. Spray with baking spray, then bake for 20-24 minutes, or until cooked through, flipping once halfway.
Video
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.
This post was originally posted on September 29, 2016.
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This looks so good! I love using Panko! Thanks for sharing and thank you for the visit and sweet comment at The Dedicated House! Feel free to share this post at my Make it Pretty party which is currently live. Happy weekend! Toodles, Kathryn
Thanks for the comment and the invite to share, have a great weekend!
These strips look fantastic. I have a package in the pantry, I really should give it a try this week.
Ya give it a try! Hope you enjoy. Have a great weekend 🙂
I love using smoked paprika and panic is always the best for a crunchy crust. Thanks for sharing with us at Throwback Thursday. Pinned and shared!
Thank you for sharing, you are one of the features at the Make it Pretty Monday party at The Dedicated House. Have a lovely Fall week. Toodles, Kathryn
Thanks so much Kathryn! Coming over to check it out 🙂