Panko Crusted Chicken Strips (Printable Version)
Golden crispy chicken strips with light panko coating, ready in 35 minutes. Perfect for parties or family meals.
# 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
# How To Make:
01 - Pat the chicken strips dry with paper towels to remove excess moisture for 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 coat thoroughly with the panko mixture, pressing gently to adhere.
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 such as honey mustard, ranch, or spicy mayo.
# Expert Advice:
01 -
- The panko creates this impossibly light shatter-crisp that regular breadcrumbs just cannot deliver
- Set up a little assembly line and suddenly dinner prep becomes the best kind of hands on therapy
02 -
- Patting the chicken completely dry before breading is the difference between restaurant quality coating and a disappointing mess
- Letting the breaded strips sit for 10 minutes before frying helps the coating set and reduces the chance of it separating in the oil
03 -
- Use a spider skimmer or slotted spoon to remove the chicken without shaking off all that precious breading
- Keep the finished strips warm in a 200°F oven while you fry the remaining batches