Easy Crispy Baked Chicken Strips
This recipe is perfect for a weeknight meal and is sure to be a crowd-pleaser!
Ingredients:
- 1 boneless, skinless chicken breast (or 2 chicken tenders)
- 1/2 cup all-purpose flour
- 1 egg, beaten with 1 tablespoon of water
- 1 cup panko breadcrumbs
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
Cooking Guide:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the chicken breast into 1-inch thick strips.
- In a shallow dish, whisk together the flour, paprika, garlic powder, onion powder, salt, and pepper.
- In another shallow dish, whisk together the egg and water.
- Dip each chicken strip in the flour mixture, coating evenly. Shake off any excess flour.
- Dip the chicken in the egg mixture, then coat evenly in the panko breadcrumbs. Press gently to adhere the breadcrumbs.
- Place the breaded chicken strips on the prepared baking sheet. Spray the tops of the chicken strips lightly with cooking spray.
- Bake for 15-20 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown.
Tips:
- For extra crispy chicken, use a wire rack on top of the baking sheet to allow air to circulate around the chicken.
- You can substitute crushed crackers or cornflakes for the panko breadcrumbs.
- If you don’t have panko breadcrumbs, you can use regular breadcrumbs, but the chicken won’t be quite as crispy.
- To bake multiple batches of chicken strips, without overcrowding the pan, bake them in batches and keep the cooked strips warm in a preheated oven (200°F) while you bake the remaining strips.
- Serve your chicken strips with your favorite dipping sauce, such as ketchup, honey mustard, or ranch dressing.
- Leftover chicken strips can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
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