Panko Crusted Chicken Strips (Printable)
Crispy golden strips with airy panko coating, perfect for any occasion.
# 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, for frying
# How To Cook:
01 - Pat the chicken strips dry with paper towels to ensure better breading adherence.
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 baking sheet lined with parchment paper while heating the oil.
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 hot with your favorite dipping sauce.
# Expert Tips:
01 -
- The panko creates an impossibly light and crispy coating that stays crunchy even after the chicken cools down
- These come together faster than delivery and taste infinitely better than anything from a freezer bag
02 -
- Room temperature chicken cooks more evenly than cold straight from the fridge
- Letting the breaded strips rest for 10 minutes before frying makes the coating adhere better
03 -
- Use one hand for dry ingredients and one for wet to keep your fingers from becoming a breaded mess
- Let the oil come back to temperature between batches for consistent results