Crispy Chicken Strips Oven-Baked (Printable Version)
Oven-baked chicken strips offer a crunchy, golden outside and tender bite—ideal for dipping.
# What You'll Need:
→ Chicken & Breading
01 - 1 pound chicken tenders
02 - 1/2 cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1 cup panko breadcrumbs
→ Coat & Bake
05 - Cooking spray
# Directions:
01 - Preheat oven to 400°F. Arrange flour, beaten eggs, and breadcrumbs in separate shallow bowls for a breading station.
02 - Dredge each chicken tender first in flour, then egg, and finally panko breadcrumbs. Place coated pieces onto a wire rack set over a baking sheet.
03 - Lightly mist the tops with cooking spray. Bake for 15 to 18 minutes, until crispy and internal temperature reaches 165°F.
04 - For enhanced crispiness, broil for 1 to 2 minutes after baking, monitoring closely to prevent burning.
05 - Serve hot with your choice of dipping sauces.
# Additional Tips::
01 -
- Ready in thirty five minutes with minimal prep
- No greasy frying or splatters
- Crunchy exterior using panko for ultimate crisp
- Kid friendly and perfect for parties
- Customizable with your favorite spices
02 -
- Baked not fried for less mess and fewer calories
- Customizable for gluten free diets when needed
- Great for meal prep
03 -
- Keep one hand dry and one hand wet when breading to avoid clumping and mess
- Use a wire rack so air circulates for more even crisping
- Never skip coating with cooking spray—it is the secret to that crackly crunch without oil
- For extra depth toss a little grated parmesan into the breadcrumbs