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plate of crunchy chicken strips with tortillas, avocado slices, and lemon wedges

Crunchy Chicken Strips

Thin chicken tenderloin strips coated with seasoned toasted panko and oven-baked on a wire rack until crisp, golden, and tender inside.
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Prep Time 20 minutes
Cook Time 19 minutes
rest time 3 minutes
Total Time 42 minutes
Servings: 4 (assumption based on 1 lb chicken and 16 strips)
Course: Appetizer, Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 375
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Chicken
  • 1 pound 500 g chicken tenderloins
  • Olive oil cooking spray
Seasoned Panko
  • 2 ¼ cups panko breadcrumbs about 3.9 ounces (110 g)
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • ¼ teaspoon cayenne pepper optional
  • 1 teaspoon kosher salt
  • Dredge Batter
  • 2 large eggs
  • 3 tablespoons all-purpose flour 24 g
  • 2 tablespoons mayonnaise 30 g
  • ¼ teaspoon kosher salt
For Serving
  • 12 to 16 small soft tortillas optional
  • 1 large avocado sliced
  • 1 lemon cut into wedges
  • Lettuce salsa, cilantro, or hot sauce, optional

Equipment

  • Chef’s knife
  • Cutting board
  • Medium mixing bowl
  • Whisk
  • Rimmed baking sheet
  • Oven-safe wire rack
  • Wide shallow dish
  • Tongs
  • Olive oil cooking spray
  • Instant-read meat thermometer

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Mix the panko, cumin, paprika, garlic powder, onion powder, oregano, cayenne, and 1 teaspoon salt.
  3. Spread the panko mixture on a baking sheet and spray lightly with olive oil.
  4. Bake for 7 minutes, stirring once, until lightly golden. Transfer to a shallow dish.
  5. Place an oven-safe wire rack over the baking sheet and lightly grease it.
  6. Whisk the eggs, flour, mayonnaise, and ¼ teaspoon salt until smooth.
  7. Slice each chicken tenderloin lengthwise into thin, evenly sized strips.
  8. Add the chicken to the egg batter and toss until completely coated.
  9. Allow the excess batter to drip away, then press each strip into the toasted panko.
  10. Arrange the coated chicken in a single layer on the prepared wire rack.
  11. Spray the tops evenly with olive oil.
  12. Bake for 10 to 12 minutes, until crisp and the thickest pieces reach 165°F (74°C).
  13. Rest for 2 to 3 minutes.
  14. Serve with warm tortillas, avocado, lemon wedges, and optional toppings.

Nutrition

Serving: 4(assumption based on 1 lb chicken and 16 strips)Calories: 375kcalCarbohydrates: 27gProtein: 33gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 179mgSodium: 890mgPotassium: 540mgFiber: 3gSugar: 2gVitamin A: 540IUCalcium: 74mgIron: 3mg

Video

Notes

  • Do not use a full teaspoon of salt in the batter; the panko coating is already seasoned.
    • Chicken breast may replace tenderloins when cut into thin, even strips.
    • Toasting the panko before breading creates a more even golden color.
    • A wire rack prevents the underside from becoming soft.
    • Do not coat the chicken several hours ahead because the crumbs may absorb moisture.
    • Reheat leftovers in the oven or air fryer rather than the microwave.
    • Nutrition is calculated without tortillas, avocado, lemon, or optional toppings.

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