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
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