Save My kitchen smelled like garlic and toasted breadcrumbs the evening I decided to skip the deep fryer for good. I had a tray of chicken strips turning golden in the oven, and my daughter kept peeking through the glass door, convinced they wouldnt taste right without all that oil. When she bit into the first one and grinned with crumbs on her chin, I knew wed found our new weeknight winner.
I started making these on Sunday evenings when the week ahead felt too busy to plan elaborate meals. My son would help me set up the breading bowls, always making a flour handprint on the counter when I wasnt looking. We'd coat the strips assembly-line style, laughing at the mess, and by the time they came out of the oven, the whole house felt a little more relaxed.
Ingredients
- Boneless, skinless chicken breasts or tenders (500 g): I slice mine into even strips so they cook at the same rate, no dry edges or undercooked centers.
- Salt (1/2 tsp) and ground black pepper (1/4 tsp): Just enough to wake up the chicken before it gets dressed in all those herbs.
- All-purpose flour (100 g): The first coat that helps everything else stick, I learned to shake off the excess or the breading clumps.
- Large eggs (2): Whisked with a bit of mayo, they create a sticky layer that panko loves to cling to.
- Mayonnaise (2 tbsp): Sounds odd but it keeps the coating moist and helps it brown beautifully, Greek yogurt works too if you want tang.
- Panko breadcrumbs (120 g): The secret to that airy, crispy shell, regular breadcrumbs just cant compete.
- Dried Italian herbs (1 1/2 tsp): I use a mix of oregano, thyme, and basil, whatever jar I have open tastes great.
- Garlic powder (1/2 tsp): A warm, savory note that makes the whole tray smell like a pizzeria.
- Smoked paprika (1/2 tsp): Adds a hint of smokiness that tricks people into thinking these were grilled.
- Cayenne pepper (1/4 tsp, optional): I skip it for my kids but add a pinch when I want a little kick.
- Olive oil (2 tbsp): A light drizzle or spray before baking turns the panko golden and crisp.
Instructions
- Prep the oven and pan:
- Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper or set a wire rack on top for extra airflow. The rack trick keeps the bottoms from getting soggy, which I learned after one too many limp batches.
- Cut and season the chicken:
- Pat the chicken dry with paper towels, then slice into strips about 2 cm wide so they cook evenly. Season both sides with salt and pepper, nothing fancy, just a good base layer.
- Set up your breading station:
- Grab three shallow bowls and fill the first with flour, the second with eggs whisked together with mayonnaise until smooth, and the third with panko mixed with Italian herbs, garlic powder, paprika, and cayenne if using. Line them up in order so you can move quickly without double-dipping your fingers.
- Coat each strip:
- Dredge a chicken strip in flour, shake off the excess, dip it into the egg mixture, then press it into the panko until every side is covered. I use one hand for wet ingredients and one for dry to keep the mess manageable.
- Arrange and oil:
- Lay the coated strips on your prepared baking sheet, leaving a little space between each one. Drizzle or spray them lightly with olive oil, this step is what makes them crisp and golden.
- Bake and flip:
- Slide the tray into the oven and bake for 18 to 22 minutes, flipping the strips halfway through so both sides get that beautiful color. Theyre done when the internal temperature hits 74°C (165°F) and the coating looks crispy.
- Rest before serving:
- Let the strips cool on the tray for 2 to 3 minutes so the coating sets and stays crunchy. Serve them warm with your favorite dipping sauce on the side.
Pin it One night I served these with a big bowl of honey mustard and a pile of carrot sticks, and my husband looked at me like Id just solved world hunger. He kept saying they tasted better than takeout, and I didnt have the heart to tell him how simple it actually was. We sat around the table dipping and laughing, and I realized this was the kind of meal that makes everyone happy without making me tired.
Dipping Sauce Ideas
Honey mustard is my go-to, just mix equal parts Dijon and honey with a squeeze of lemon. My kids love ranch, and when Im feeling bold I whisk together mayo, sriracha, and a touch of lime juice for a spicy kick. Sometimes I set out three little bowls and let everyone pick their favorite, it turns dinner into a tasting party.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though they rarely last that long. To reheat, I spread them on a baking sheet and warm them in a 200°C (400°F) oven for about 8 minutes, they crisp right back up. Microwaving turns them soggy, so resist the temptation and use the oven.
Quick Swaps and Tweaks
If you want to make these gluten-free, swap in gluten-free panko and a gluten-free flour blend, the texture stays just as good. For extra flavor, toss a handful of grated Parmesan into the panko mixture before you start breading. I once added a teaspoon of lemon zest to the breadcrumbs and it brightened the whole dish in the best way.
- Use Greek yogurt instead of mayo for a tangier, lighter coating that still sticks beautifully.
- Try swapping smoked paprika for regular paprika and a pinch of cumin if you want a warmer, earthier flavor.
- Double the batch and freeze the uncooked breaded strips on a tray, then transfer to a bag and bake from frozen, adding 5 extra minutes.
Pin it These strips have become our answer to busy nights and picky eaters, proof that simple ingredients and a hot oven can make something everyone actually wants to eat. Serve them with a smile and watch them disappear.
Frequently Asked Questions
- → How do I keep the chicken strips crispy?
Use a wire rack on your baking sheet to allow air circulation underneath. Lightly drizzle or spray with olive oil before baking, and let them cool 2-3 minutes after cooking for maximum crispiness.
- → Can I make these gluten-free?
Yes, simply substitute gluten-free panko breadcrumbs and gluten-free all-purpose flour. Ensure your mayonnaise or Greek yogurt is also certified gluten-free.
- → What temperature should the chicken reach?
The internal temperature should reach 74°C (165°F). Use a meat thermometer inserted into the thickest part of the strip to verify doneness.
- → Can I prepare these ahead of time?
You can bread the chicken strips up to 4 hours in advance and refrigerate them on a baking sheet. Bake directly from the fridge, adding 2-3 extra minutes to cooking time.
- → What dipping sauces work best?
Honey mustard, ranch, sriracha mayo, and barbecue sauce all pair wonderfully. For a lighter option, try tzatziki or a lemon-herb yogurt sauce.
- → How do I prevent the breading from falling off?
Pat the chicken completely dry before breading, and ensure the egg mixture adheres well to each strip. Don't skip the flour dredging step, as it helps the egg and panko coat properly.