Oven-Baked Chicken Strips are a healthier alternative to traditional pan-fried chicken strips. They are made with chicken tenders, panko bread crumbs, parmesan cheese, and seasoning.
These homemade chicken strips are crispy on the outside and tender on the inside. The toasted panko breadcrumbs give the chicken a little extra crunch and keep the chicken juicy.
This recipe is simple to make and something the whole family will love. It’s perfect for your weeknight dinner or your game day party. Serve them with your favorite dipping sauce.
Helpful tips
- I bought chicken tenders for this recipe, but you can use chicken breast and cut them into strips.
- The recipe calls for toasting the panko bread crumbs before using them to coat the chicken. I would not skip this step. The toasted panko makes the chicken extra crispy and adds flavor to the panko.
- Carefully watch the panko while it is being toasted, so that it does not burn.
- When setting up the workstation for the coating ingredients, choose shallow containers that are large enough to fit the chicken tenders.
- Make sure to shake off the excess flour before dipping them in the egg wash.
- Make sure to coat each chicken strip well with the panko crumb mixture.
- Baking time may vary depending on the size of the tender. Internal temperature should be 165 degrees F when they are done baking.
- Leftovers can be stored in the refrigerator for 3 to 4 days.
- To reheat leftovers, heat them in an oven set at 350 degrees F. Heat until they are heated through.
Ingredients
- Chicken Tenders – Chicken breast can be used, cut into strips.
- Flour – All-purpose flour works for this recipe.
- Egg – A large egg is used.
- Milk – Whole milk, 2% milk, or skim milk can be used
- Panko Bread Crumbs – Roast the panko crumbs first
- Parmesan Cheese
- Garlic Powder
- Onion Powder
- Dill Weed – This can be optional if you prefer.
- Salt
- Pepper
Steps for making homemade breaded chicken
Steps one, two, and three
Combine the panko and oil together. Spread on a baking sheet that is lined with aluminum foil. Bake in a 400-degree F oven until they turn golden brown.
Steps four, five, and six
Make up the work stations. Add flour to the first bowl. Combine the milk and egg in the second bowl. Combine the panko, parmesan cheese, garlic powder, onion powder, dill weed, salt, and pepper in the third container.
Steps seven, eight, and nine
Dredge the chicken in the flour. Dip the floured chicken tender in the egg wash. Then roll in the panko mixture.
Steps ten and eleven
Place the breaded chicken breast on a baking sheet that has been sprayed with a nonstick cooking spray. Bake in the oven that has been preheated to 400 degrees.
More chicken recipes to check out
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Oven-Baked Chicken Strips
Ingredients
- 1 1/2 cups Panko bread crumbs
- 2 tablespoons oil
- 1 1/2 pounds chicken tenders
- 1/2 cup flour
- 1 large egg
- 1/4 cup milk
- 1/4 cup Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dill weed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- nonstick cooking spray
Instructions
- Preheat the oven to 400 degrees F. Line a large shallow baking pan with aluminum foil. Spray with a nonstick cooking spray.
- Add the panko bread crumbs and oil to a small bowl and mix together.
- Bake in the preheated oven for 5 to 6 minutes. Stirring halfway through the baking time. Cool before using them for the chicken.
- Set up your workstation. In the first container, add the flour. In the second container, add the egg and milk and mix together. In the third container, add the roasted panko, Parmesan cheese, garlic powder, onion powder, dill weed, salt, and pepper.
- Dredge the chicken strips in the flour. Shake off the excess flour on the strips. Dip them in the egg and milk mixture. Then roll them in the panko bread crumb mixture, making sure that they are well coated.
- Place them on the prepared baking pan. Spray the strips lightly with a cooking spray. Bake in the preheated oven for 15 to 18 minutes or until the center is no longer pink and the internal temperature is 165 degrees F.
Notes
- I like to buy chicken tenders for this recipe, but chicken breast can be used instead. The chicken breast can be cut into tenders.
- Do not skip toasting the panko crumbs. The toasted crumbs will add an extra crunch to the tenders. Watch the panko when it is being toast so it does not burn.
- When setting up the workstations with the flour, egg wash, and panko mixture, use shallow containers that are large enough to fit the whole tender.
- Make sure to shake off any excess flour. Make sure that the whole tender is coated with the panko crumbs.
- Leftovers may be saved in the refrigerator for 3 to 4 days.
- To reheat leftovers, heat the oven to 350 degrees and heat until the tenders are heated through.
Nutrition
This recipe was originally published on February 11, 2012. It has been updated with new content and pictures on May 22, 2025.
My whole family would like these.
I love that you used oats in your coating – what a great idea!
This recipe is so simple to make. The chicken strips turn out crispy and delicious.