Panko Crusted Chicken Strips (Printable)
Tender chicken strips with crispy golden panko coating, ready in 35 minutes 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
# Steps:
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 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.
07 - Drain on paper towels and serve hot with your favorite dipping sauce.
# Expert Advice:
01 -
- The panko creates this impossibly light, airy crunch that regular breadcrumbs just cant match
- These strips fry up so perfectly golden that people will swear you ordered them from a restaurant
02 -
- Crowding the pan drops the oil temperature and makes the coating soggy
- Letting coated strips rest for 10 minutes before frying helps the breading set better
03 -
- Use one hand for dry ingredients and one for wet to keep your fingers from getting completely breaded
- Letting the cooked strips rest for 2 minutes before serving keeps them juicier inside