chicken strips panko bread crumbs recipe

The Best chicken strips panko bread crumbs recipe

Chicken strips with panko breadcrumbs are one of those simple, foolproof recipes that just keep coming back for more. I’ve been making them since my kids were little, and honestly, there’s something about the crispy, golden texture of panko that makes every bite feel like a little treat—even when it’s just a quick dinner.

My family loves them because they’re easy to customize. Whether it’s a weekend family meal or a last-minute weeknight dinner, these strips are always a safe bet. They’re not too heavy, not too greasy, and they’re so satisfying that no one even notices how little actual chicken is in them.

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I also love how adaptable this recipe is for health-conscious folks. Panko isn’t just crunchy—it’s made with whole grains, so it’s got a little extra fiber compared to regular breadcrumbs. You can even swap out some of the panko for almond flour or crushed gluten-free breadcrumbs if needed, and the strips still turn out crispy and delicious.

My kids, especially my picky one, will eat them straight from the pan if they’re seasoned right, and honestly, that’s the best part—no fuss, just good food. Plus, they’re great for meal prep too. You can cook a big batch, freeze half, and reheat them later, and they’ll be just as crispy as the day you made them. It’s the kind of recipe that feels like a little indulgence without being one, and that’s why I keep making them over and over.

Crispy Chicken Strips with Panko Breadcrumbs

4.9 from 1000 votes

A delicious and crispy recipe for chicken strips coated in panko breadcrumbs, perfect for a quick and satisfying meal. The combination of tender chicken and golden breadcrumbs makes this dish irresistibly crunchy.

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Prep Time15 mins

Cook Time30 mins

Resting Time0 mins

Total Time45 mins

Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken

• 6 boneless, skinless chicken breasts (about 12 oz total)
• 1 tbsp olive oil

For the Panko Coating

• 1 cup all-purpose flour
• 1 cup panko breadcrumbs
• 1 tsp salt
• 1 tsp garlic powder
• ½ tsp paprika
• ½ tsp onion powder
• ½ tsp black pepper
• 1 egg (beaten)

For the Sauce (Optional)

• ½ cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

👨‍🍳Directions

1. 1 Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. 2 Cut the chicken breasts into strips. Pat them dry with a paper towel.
3. 3 In a shallow bowl, mix flour, salt, garlic powder, paprika, onion powder, and black pepper.
4. 4 In another bowl, beat the egg. Dip each chicken strip into the egg, then coat thoroughly with the flour mixture, pressing lightly to adhere.
5. 5 Place the coated chicken strips on the prepared baking sheet in a single layer.
6. 6 Bake for 15 minutes. Flip the strips and sprinkle with additional panko if desired. Bake for another 10-15 minutes, or until golden brown and crispy.
7. 7 For the sauce (optional), mix mayonnaise, lemon juice, Dijon mustard, salt, and pepper. Serve the chicken strips with the sauce on the side.

🔧Equipment

• Mixing bowls
• Baking sheet
• Oven
• Knife and cutting board
• Measuring cups and spoons
• Parchment paper

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 80mg🧂Sodium: 750mg🌾Total Carbs: 20g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 35g

📝Notes

For extra crispiness, ensure the oven is fully preheated before baking.,You can substitute panko with crushed cornflakes or breadcrumbs for a different texture.,Marinate the chicken in olive oil, lemon juice, and herbs for 30 minutes before coating if desired.

This recipe for chicken strips with panko bread crumbs is always a crowd-pleaser because it’s simple yet packed with flavor—perfect for when you need something crispy, easy, and ready in no time. Whether it’s a casual weeknight dinner or a family gathering, these strips hold up well on plates, pair great with dipping sauces, and leave everyone satisfied without fuss. Plus, the panko gives them that extra crunch that kids and adults alike love, making it a reliable go-to for quick, hearty meals.

Click here for: corn starch fried chicken recipe

❓ Frequently Asked Questions About Crispy Chicken Strips with Panko Breadcrumbs

What is the best way to prepare chicken strips for panko breading to ensure they stay crispy?

To achieve the best crispiness, pat the chicken strips thoroughly dry with paper towels before coating. Then, use a mix of panko breadcrumbs with a little bit of cornstarch (about 1:3 ratio) to prevent sticking. For extra crispiness, fry at 375°F (190°C) for 2-3 minutes or bake at 400°F (200°C) for 12-15 minutes, flipping halfway.

Can I substitute panko breadcrumbs with regular breadcrumbs?

While regular breadcrumbs can work, panko provides a much crisper texture due to its crunchy, airy nature. If substituting, ensure they’re fine crumbs and mix them with cornstarch or flour to help absorb moisture and enhance crispiness. For best results, stick to panko for optimal results.

How do I prevent the chicken strips from becoming soggy when breading?

Soggy chicken strips usually happen when the breading absorbs too much moisture. To avoid this, pat the chicken very dry before coating, and use a dry panko mixture (mixed with cornstarch or flour). Avoid overcrowding the pan when frying or baking, and cook in batches if needed. Additionally, let the strips cool slightly before serving to set the coating.

What’s the secret to getting a golden-brown color in the chicken strips?

For a golden-brown finish, ensure the chicken is fully coated in panko and patted dry. Heat your oil or oven to the correct temperature—too low makes it greasy, too high burns the coating. For frying, use 375°F (190°C) for 2-3 minutes, and for baking, preheat to 400°F (200°C) and broil for 1-2 minutes at the end. Seasoning with a little salt or paprika before baking can also help achieve that perfect hue.

Can I make chicken strips ahead of time and store them for later use?

Yes, you can prep the breaded chicken strips in advance. After breading, place them on a wire rack to drain excess oil, then store in an airtight container in the fridge for up to 3 days. Reheat in a dry pan over medium heat until crispy, or bake at 375°F (190°C) for 10-12 minutes. For longer storage, freeze the strips (uncooked) and bake or fry from frozen, adding 2-3 extra minutes to the cooking time.