Panko Crusted Chicken Strips (Printable)
Golden crunchy panko coating meets tender chicken. Perfect for sharing or serving as a main.
# What You'll 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
# Steps:
01 - Pat the chicken strips dry with paper towels to remove excess moisture for better 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, allowing excess to drip off, then press firmly into the panko mixture to coat thoroughly on all sides.
04 - Place the coated strips on a baking sheet lined with parchment paper, ensuring they don't touch, while you heat the oil.
05 - Pour vegetable oil into a large skillet or deep fryer and heat to 350°F. Use a thermometer to ensure proper temperature for crispy results.
06 - Fry chicken strips in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes per side until golden brown and cooked through, maintaining oil temperature between 340-360°F.
07 - Transfer fried strips to a wire rack or paper towels to drain excess oil. Serve immediately while hot and crispy with your choice of dipping sauce.
# Expert Tips:
01 -
- The panko coating stays crispy way longer than regular breadcrumbs, which means you can actually fry everything before people start grabbing them
- This is the kind of comfort food that somehow feels fancy enough for guests but casual enough for Tuesday night
02 -
- Letting the coated chicken sit for about 10 minutes before frying helps the breading set, so it's less likely to fall off in the hot oil
- The oil needs to stay at the right temperature, so fry in smaller batches rather than crowding the pan
03 -
- Use one hand for the dry ingredients and one hand for the wet ingredients to prevent your fingers from becoming breaded themselves
- If you're making these for a party, you can bread them ahead and refrigerate for up to 4 hours before frying