Crispy Baked Chicken Strips Recipe (Oven or Air Fryer)

Name: Crunchy Panko Chicken Tenders
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Ingredients: 12 chicken tenderloins; 1½ cups panko breadcrumbs; 1/4 cup fine cornmeal; 1 egg; 1/4 cup mayonnaise; 2 tablespoons flour; 1 tablespoon Dijon mustard; 1½ tsp EACH paprika, garlic powder, salt; 1 tsp EACH onion powder, chili powder; 1/2 tsp EACH dried oregano, pepper; 1/4-1/2 teaspoon cayenne pepper

These Baked Chicken Strips are crispy, flavorful, and downright craveable—the restaurant favorite that’s easy to make at home. A simple technique keeps the crust shockingly crunchy, while a few key flavor upgrades make every bite irresistible. They’re complete with a variety of homemade dipping sauces and all my expert tips for foolproof, perfectly crispy chicken strips every time!

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chicken strips on a platter with a chicken strip in the dipping sauce

Why This Recipe Works

After making baked chicken strips more times than I can count, I’ve dialed in the techniques that make this version shatteringly crispy, deeply seasoned, and completely foolproof. Here’s why you’ll love this elevated classic:

•Toasting the panko before breading: Bakes in deep color and crunch upfront, so the coating crisps instead of steaming under soft chicken.
•Cornmeal mixed into the panko: Adds a coarser crunch panko alone can’t give you.
•A mayo-Dijon batter instead of a plain egg wash: Glues the breading on tight and adds a subtle tangy dimension.
•Double-seasoning, in both the batter and the breading: Builds flavor all the way through instead of just on the surface.
•A wire rack under the chicken: Lets hot air reach the bottom crust too, so it’s crispy on all sides with zero flipping.
•Pulling the chicken at 160°F to rest: Carryover heat finishes the job without drying out the tenderloins.

chicken tenders breaded in panko on a platter garnished with parsley

Chicken Strips Ingredients

Let’s take a closer look at some key ingredients you’ll need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Chicken tenderloins: The naturally tender strip from beneath the breast. They’re already portioned, so there’s no slicing or pounding required.
Panko breadcrumbs: Panko’s larger, airier flakes crisp up far better in the oven than standard breadcrumbs, which tend to bake up dense and hard instead of shattering. Look for them next to traditional breadcrumbs.
Fine cornmeal: Stirred into the panko for a coarser, extra-crunchy bite you don’t get from breadcrumbs alone.
Batter: The egg binds the batter around the chicken as it bakes; the mayo adds richness and keeps the batter thick enough to cling; the flour helps it grip the panko; and the Dijon adds a background tang that keeps the coating from tasting flat.
Spice mixture: Paprika, garlic powder, salt, onion powder, chili powder, oregano, pepper, and cayenne go into both the batter and the breading. Adjust the cayenne to your heat tolerance.

Substitutions

Chicken breasts instead of tenderloins: Slice boneless, skinless chicken breasts lengthwise into 2 pieces to resemble tenderloins. They won’t be quite as naturally tender, and since the pieces are less uniform in thickness, check the thinner ones for doneness a few minutes early.
Greek yogurt or sour cream instead of mayo: Either works well in the batter and keeps the same moisture and cling. Greek yogurt adds a slightly tangier edge.
Yellow or spicy brown mustard instead of Dijon: Both work, but you’ll lose some of Dijon’s sharp, savory tang—yellow mustard is milder and sweeter, spicy brown adds a bit more heat.
No cornmeal: Use all panko. The crust will be a touch less crunchy but still crisps up beautifully.

Top view of chicken strips ingredients: chicken tenderloins, panko, flour, egg, mayonnaise, cornmeal, Dijon, spices

How to MAke Chicken Strips

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Whisk the Spice Mixture in a small bowl. Add 1 teaspoon to a large bowl, beat it with the egg, followed by the remaining Batter ingredients until smooth.

Step 2: Add the chicken and turn to coat completely.

A collage showing how to make chicken strips by whisking the spices together, then adding some of the spices to a bowl and whisking in the egg, mayonnaise, Dijon, flour to create a batter, then adding the chicken tenderloins and turning to coat

Step 3: Toss the panko with olive oil on a large baking sheet until evenly moistened, then spread into an even layer. Bake for about 5 minutes.
Step 4. Stir the toasted panko, cornmeal, and reserved teaspoon of spice mixture together in a large bowl.
Step 5. Working one piece at a time, lift a tenderloin from the batter, letting the excess drip off, then set it in the panko mixture. Scoop breading over the top and press firmly with a clean hand so it really adheres, then flip and repeat on the other side. Transfer to the wire rack and repeat with the remaining chicken.

A collage showing how to make chicken strips by toasting the panko until golden and toasted, then mixing the toasted panko with the cornmeal and spices, then breading the chicken tenderloins in the panko mixture

How to Bake

Bake for 15 to 18 minutes, until the thickest part reaches 160°F. Broil for the last minute or two for extra color and crunch. Thicker tenders may need a few extra minutes.

How to Air Fry

Preheat the air fryer to 425°F for 3 to 5 minutes. Spray the basket with cooking spray and arrange the chicken in a single layer, leaving space between pieces (work in batches if needed). Air fry for 7 to 9 minutes, flipping halfway through, until the thickest part reaches 160°F.

showing how to make chicken strips by lining on a baking sheet rack and baking

Step 7. Let the chicken rest for 5 minutes—it will climb to a safe 165°F as it sits. Serve hot with your favorite dipping sauce.

showing how to make chicken strips by baking on a baking rack

Tips for the Crispiest Chicken Strips

•Pat the chicken dry before battering: Extra moisture waters down the batter and keeps it from clinging evenly.
•Keep the batter layer thin: Too much creates gooey pockets instead of a light, crisp crust—use your fingers to gently slide off the excess before breading as needed.
•Use a dry hand to bread the chicken: Keep one “wet” hand for the batter and one “dry” hand for the breading—switching between the two is what keeps the breading from turning into a gummy mess.
•Press the coating on, don’t just dip: Really press with a clean hand so the crust adheres and doesn’t fall off in the oven.
•Overcooked chicken is dry chicken: Use an instant-read meat thermometer and pull the chicken at 160°F—it will climb to a safe 165°F as it rests.
•Don’t stack the cooked chicken: Stacked pieces trap steam and turn the crust soft. Give them space on a rack or platter as they come out of the oven.

variations

•Buffalo chicken strips: Toss the baked chicken in buffalo sauce right out of the oven for wing flavor without the deep fryer.
•Hot honey chicken strips: Drizzle with the sauce from my hot honey chicken recipe for sweet heat.
•Parmesan crust: Stir ¼ cup grated Parmesan into the breading for a nuttier, savory crust (it won’t get as crispy).
•Kid-friendly: Skip the cayenne and season the breading with just paprika, garlic powder, and salt for a milder crust.

crispy baked chicken strips (tenders) on a baking sheet

What to serve with Chicken Strips

•Dipping sauces: Honey mustard, ranch, and barbecue are the classics.
•With mac and cheese: stovetop mac and cheese, baked macaroni and cheese, or mac and cheese bites.
•With potatoes: Creamy mashed potatoes, baked potatoes, or roasted potatoes.
•Fries: Classic French fries, sweet potato fries, or potato wedges.
•Vegetable sides: Roasted broccoli, roasted root vegetables, or baked asparagus.
•A crisp salad or slaw: Something bright and crunchy, like coleslaw or broccoli salad, wedge salad, or apple salad.

up close of chicken tenders (strips) showing how crispy they are

Ways to serve Chicken Strips

•Parmesan twist: Add marinara and melted mozzarella for a quick chicken parmesan twist.
•Alfredo twist: Slice the chicken and serve it with fettuccine Alfredo.
•Sandwich style: Tuck it into a crusty roll with arugula, tomato, and a swipe of aioli or pesto.
•Over light pasta: Serve alongside or over a light pasta like angel hair with garlic, olive oil, and a squeeze of lemon.

Storage, Make Ahead, and Freezing

•Refrigerate: Store leftovers in an airtight container for up to 4 days.
•Reheat: Reheat in a 400°F oven or air fryer for about 8 minutes, until hot and crisp again. The microwave works in a pinch but leaves the crust soft.
•Freeze cooked chicken: Freeze fully cooled strips in a single layer, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a 400°F oven for about 15 minutes.
•Freeze before baking: Bread the chicken as directed, then freeze the breaded tenders in a single layer on a tray before transferring to a bag. Bake straight from frozen, adding about 5 extra minutes.

Chicken Strips FAQs

What Are Chicken Strips?

Despite the name, “chicken strips” isn’t really a specific cut of chicken—it’s a category. It covers true chicken tenderloins (the narrow strip of meat attached to the underside of the breast) as well as strips cut from a whole boneless breast. Chicken strips, chicken tenders, chicken fingers, and even chicken goujons are all used pretty interchangeably today. However, tenderloin-based versions—like this one—are naturally more tender, since they come from a muscle that does very little work.

The dish itself goes back further than most people expect. Charlie Pappas is widely credited with inventing the chicken tender in 1974 at the Puritan Backroom in Manchester, New Hampshire, where he breaded and fried the trimmings left over from cutting chicken breasts instead of wasting them. It caught on fast, and Manchester still leans into the title: the city was officially declared the “Chicken Tender Capital of the World” in 2023.

This version skips the fryer Pappas used, but keeps the appeal—real chicken tenderloins and a well-seasoned crust, with nothing frozen or reheated.

What’s the difference between chicken strips, chicken tenders, and chicken fingers?

Mostly the name. “Chicken tenders” technically refers to the tenderloin muscle itself, while strips and fingers are often cut from a whole breast—but all three terms get used interchangeably, including on menus.

Do I have to toast the panko first?

You can skip it, but the coating won’t get nearly as golden or crunchy. Plain panko stays pale and a little soft in the oven since it’s shielded by the chicken and never gets direct heat on its own.

Why is my breading falling off?

Usually one of two things: the chicken wasn’t dry enough before battering, or the panko wasn’t pressed on firmly enough. Pat the tenderloins dry first, then press—don’t just sprinkle—the breading into place.

Can I use frozen chicken tenderloins?

Yes, just thaw them completely and pat them very dry first. Breading won’t stick well to chicken that’s still icy or wet.

Can I bread these ahead of time?

Yes. Bread the chicken up to 4 hours ahead and refrigerate it uncovered on the wire rack so the coating doesn’t get soggy, then bake straight from the fridge when you’re ready.

Can I use this same breading on other cuts of chicken?

Yes—it works well on chicken thighs or a butterflied chicken breast. Thicker pieces will just need a longer bake time, so check for 160°F in the thickest part before pulling them.

chicken strips being dipped in honey mustard sauce

Want more easy chicken dinner recipes?

Parmesan Crusted Chicken
Oven Fried Chicken
Hot Honey Chicken
Chicken Milanese
Popcorn Chicken
Chicken Nuggets

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Total Time: 48

Prep Time: 30

Cook Time: 18

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Ingredients

CHICKEN

12 chicken tenderloins
1½ cups panko breadcrumbs
1/4 cup fine cornmeal

Batter

1 egg
1/4 cup mayonnaise
2 tablespoons flour
1 tablespoon Dijon mustard

SPICE MIXTURE

1½ tsp EACH paprika, garlic powder, salt
1 tsp EACH onion powder, chili powder
1/2 tsp EACH dried oregano, pepper
1/4-1/2 teaspoon cayenne pepper

Instructions

Prep: Preheat the oven to 425°F. Line a half baking sheet with foil for easy cleanup and place a baking rack on top. Lightly spray with cooking spray. While the oven is preheating:
Batter Chicken: Whisk the Spice Mixture in a small bowl. Add 1 teaspoon to a large bowl, beat it with the egg, followed by the remaining Batter ingredients until smooth. Add all the chicken and turn to evenly coat, then set aside.
Toast Panko: Add the panko to a large baking sheet (21×15). Toss it with ¼ cup olive oil until evenly moistened, then spread it into an even layer. Bake at 425°F for about 5 minutes, or until lightly golden, stirring halfway through cooking. Watch the panko closely for the last couple of minutes so it doesn’t burn.
Mix Breading: Mix the toasted panko, cornmeal, and remaining Spice Mixture in a medium bowl ("breading bowl").
Bread Chicken: Using tongs, pick up a tenderloin and remove excess Batter (slide your fingers on both sides of the chicken as needed), then add it to the breading bowl. Scoop the breading over the chicken with a clean hand, then firmly press it into the chicken. Flip the chicken and repeat until it’s fully coated. Transfer the chicken to the prepared baking rack. Repeat with all the tenderloins.

TO BAKE:

Bake at 425°F for 15-18 minutes. Broil for a couple of minutes if desired for extra crispiness. Cook until the thickest part reaches 160°F. Thicker tenders may need a few extra minutes.

TO AIR FRY:

Preheat the air fryer to 425°F for 3–5 minutes, then spray the cooking basket with cooking spray. Work in batches, and arrange the chicken strips in a single layer, leaving space between pieces. Air fry for 7–9 minutes, flipping halfway through. Cook until the thickest part reaches 160°F. Thicker tenders may need a few extra minutes.