Panko Crusted Chicken Strips (Printer-Friendly)
Crispy golden chicken strips with airy panko coating, ready in 35 minutes for any occasion
# What You'll Need:
→ Chicken
01 - 1.1 lbs boneless skinless chicken breasts, cut into strips
→ Breading Station
02 - 2/3 cup all-purpose flour
03 - 1 tsp salt
04 - 1/2 tsp freshly ground black pepper
05 - 2 large eggs
06 - 2 tbsp milk
07 - 1 1/2 cups panko breadcrumbs
08 - 1 tsp garlic powder
09 - 1 tsp paprika
→ For Frying
10 - 2 cups vegetable oil for frying
# How to Make It:
01 - Pat the chicken strips dry with paper towels to ensure better breading adherence.
02 - Arrange three shallow bowls: combine flour, salt, and pepper in the first; whisk eggs with milk in the second; mix panko breadcrumbs with garlic powder and paprika in the third.
03 - Dredge each chicken strip in the flour mixture, shaking off excess. Dip into the egg mixture, then coat thoroughly with the panko mixture, pressing gently to adhere.
04 - Place the coated strips on a baking sheet lined with parchment paper while heating the oil.
05 - Heat oil in a large skillet or deep fryer to 350°F.
06 - Fry chicken strips in batches for 3-4 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F.
07 - Drain on paper towels and serve hot with your favorite dipping sauce.
# Expert Advice:
01 -
- The panko creates an impossibly light, shatteringly crispy exterior that stays crunchy way longer than regular breadcrumbs
- You can fry them now or bake them later depending on your mood and kitchen setup
02 -
- Room temperature chicken cooks more evenly, so let your strips sit out for 15 minutes before breading
- Pressing the panko onto the chicken firmly is the secret to preventing bare spots during frying
03 -
- Do not salt the chicken before breading because the salt in the flour mixture provides enough seasoning
- If your panko coating is falling off, your oil might not be hot enough or you skipped pressing the breadcrumbs firmly onto the chicken