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chicken tenders breaded in panko on a platter garnished with parsley
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Crunchy Panko Chicken Tenders

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. See the post for expert tips for foolproof, perfectly crispy chicken strips every time!
Course Main Course, Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings 12 strips
Author [email protected]

Ingredients

CHICKEN

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 (21x15). Toss it with 1/4 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.

SERVE

  • Let the chicken rest for 5 minutes, until it reaches an internal temperature of 165°F. Serve with your favorite dipping sauces (see Notes).

Notes

RANCH DIP

Whisk together:
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream (or Greek yogurt)
  • 2 tablespoons milk
  • 1 teaspoon lemon juice
  • 1/2 tsp EACH dried parsley, dried dill, dried chives, garlic powder
  • 1/4 tsp EACH salt, pepper

HONEY MUSTARD DIP

Whisk together:
  • 1/2 cup mayonnaise (or half Greek yogurt/sour cream)
  • 3 tablespoons honey
  • 2 tablespoons yellow mustard
  • 1 tablespoon Dijon mustard
  • 1-2 teaspoons hot sauce

HONEY BUFFALO DIP

Whisk together:
  • 1/2 cup mayonnaise (or half Greek yogurt)
  • 2 tablespoons honey
  • 1 tablespoon Frank’s hot WINGS Sauce, more or less to taste