Panko Crusted Chicken Strips (Printable)
Golden crispy chicken strips with light panko coating, ideal for sharing or main courses
# What goes in:
→ 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
# Directions:
01 - Pat the chicken strips dry with paper towels to ensure 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, 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 vegetable 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 - Remove strips and drain on paper towels. Serve immediately with honey mustard, ranch, or spicy mayo.
# Expert Advice:
01 -
- The panko creates an incredibly light and crispy coating that stays crunchy even after the chicken cools down
- You can prep everything in advance and fry just before serving, making it perfect for entertaining
02 -
- Crowding the pan drops the oil temperature and makes the coating soggy, so fry in small batches
- Letting the coated chicken sit for 10 minutes before frying helps the breading set and adhere better
03 -
- Use one hand for the dry bowls and one hand for the wet bowl to keep your fingers from getting completely coated in batter
- Place the coated strips on a wire rack instead of paper towels while you finish frying to keep them crispy on all sides