Panko Baked Chicken Strips. Place a rack on a baking tray (not critical but bakes more evenly). Line a large baking sheet with foil and generously grease the foil. Add panko breadcrumbs in a single layer on greased foil; spray oil over the top of the panko.
Place double dipped chicken strips on prepared baking sheet.
Place panko into a shallow dish.
Crack egg into a separate shallow dish.
You can have Panko Baked Chicken Strips using 4 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Panko Baked Chicken Strips
- Prepare 2 each of boneless chicken breast cut into strips.
- You need 2 each of eggs.
- You need 2 cup of Seasoned Panko Bread crumbs.
- You need 2 tbsp of your favorite hot sauce.
Dip chicken tenders first into egg, letting excess drip off, then coat with panko. Place tenders on the prepared baking sheet. Put the flour in one shallow pie plate or baking dish, the egg mixture in another, and the panko in another. One at a time, dredge the chicken tenders in flour to coat them lightly but evenly.
Panko Baked Chicken Strips step by step
- Combine hot sauce, eggs in a bowel or Ziploc, add chicken mix thoroughly, let sit for 30 minutes..
- Combine bread crumbs with chicken and coat.
- But in 400°F oven, cook for 25 minutes. Cook until crunchy or internal temperature reaches 165°F. Use your favorite dipping sauce. Enjoy.
Tap to release excess flour, then dip in the egg mixture, and finally in the panko, turning and rolling the tenders to coat evenly. Should you have any panko mixture left over when you are done, sprinkle over chicken strips; should you have any melted butter left over, pour over chicken. A quick dredging in the flour, then egg before the final panko-Parmesan dip guarantees that the crispy coating will stick to the chicken once they're baked. Get air circulating for crunch—arrange the coated tenders on a wire cooling rack that has been sprayed with cooking spray on a rimmed baking pan. Bake in the hot oven until golden brown.