Panko Crusted Chicken Strips (Printable Version)
Golden, crispy chicken strips with light panko coating ready in 35 minutes.
# What You Need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken breasts, cut into strips
→ Breading Station
02 - 2/3 cup all-purpose flour
03 - 1 tsp salt
04 - 1/2 tsp freshly ground black pepper
05 - 2 large eggs
06 - 2 tbsp milk
07 - 1 1/2 cups panko breadcrumbs
08 - 1 tsp garlic powder
09 - 1 tsp paprika
→ For Frying
10 - 2 cups vegetable oil
# Directions:
01 - Pat the chicken strips dry with paper towels to ensure proper breading adhesion.
02 - Arrange three shallow bowls: combine flour, salt, and pepper in the first; whisk eggs with milk in the second; mix panko breadcrumbs with garlic powder and paprika in the third.
03 - Dredge each chicken strip in the flour mixture, shaking off excess. Dip into the egg mixture, then press firmly into the panko mixture to coat thoroughly.
04 - Place the coated strips on a parchment-lined baking sheet until ready to fry.
05 - Heat oil in a large skillet or deep fryer to 350°F.
06 - Fry chicken strips in batches for 3–4 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F.
07 - Drain on paper towels and serve immediately with your preferred dipping sauce.
# Expert Advice:
01 -
- The panko creates this impossibly light shatter-crisp that regular breadcrumbs just cannot deliver
- They come together faster than deciding what to order for takeout
- Freeze beautifully and reheat in the oven for emergency crunch cravings
02 -
- Crowding the pan drops the oil temperature and creates soggy, greasy strips—patience pays off here
- Let them drain on paper towels standing up rather than piling them horizontally, which traps steam
03 -
- Let the coated strips sit for 10 minutes before frying—this helps the breading set and reduces falling off in the oil
- Use a thermometer because guessing oil temperature is how you end up with raw chicken or burnt coating