Oven-Baked Spicy Panko Chicken Strips
When I first came across this recipe, I had a feeling it would be amazing—and it absolutely delivered.
These Oven-Baked Spicy Panko Chicken Strips are everything you want in a comfort-food classic:
crispy on the outside, juicy on the inside, and packed with bold, savory heat.
Unlike traditional fried chicken strips, this version is baked at a high temperature with just a drizzle of olive oil.
The result is a beautifully golden, crunchy coating without the heaviness of deep frying.
It’s the perfect balance of indulgence and simplicity.
Whether you’re serving them for a family dinner, game night, or meal prep for the week,
these chicken strips never disappoint. Pair them with your favorite dipping sauce,
a fresh salad, or classic fries for a meal everyone will love.
Why You’ll Love This Recipe
- Crispy, crunchy texture thanks to panko breadcrumbs
- Baked—not fried—for a lighter, cleaner finish
- Perfect balance of spice and savory flavor
- Quick prep and easy cleanup
- Kid-friendly (adjust the heat to taste)
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts, cut into strips
- ½ cup all-purpose flour
- 1 cup panko breadcrumbs
- 2 large eggs
- 1 tablespoon milk
- 2 tablespoons olive oil
For the Seasoning
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Step-by-Step Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 400°F (200°C).
Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
This ensures even browning and easy cleanup.
Step 2: Set Up the Coating Station
Arrange three shallow bowls. In the first bowl, combine the flour, paprika, cayenne pepper,
garlic powder, salt, and black pepper.
Mix well so the seasoning is evenly distributed.
In the second bowl, whisk together the eggs and milk until smooth.
Place the panko breadcrumbs in the third bowl.
Step 3: Coat the Chicken
Working one strip at a time, dredge the chicken in the seasoned flour,
dip it into the egg mixture, and then press it firmly into the panko breadcrumbs.
Make sure each piece is fully coated for maximum crunch.
Step 4: Arrange and Oil
Place the coated chicken strips on the prepared baking sheet,
leaving space between each piece.
Drizzle or lightly brush the tops with olive oil to help achieve a golden, crispy finish.
Step 5: Bake Until Crispy
Bake for 18–22 minutes, flipping the chicken halfway through.
The strips should be golden brown and cooked through,
with an internal temperature of 165°F (74°C).
Serving Suggestions
- Serve with ranch, honey mustard, or spicy mayo
- Pair with a crisp green salad for a lighter meal
- Add fries or roasted vegetables for a hearty dinner
- Slice leftovers for wraps or salads
Tips for Perfect Chicken Strips
- Use panko breadcrumbs for the crispiest texture
- Adjust cayenne for mild or extra spicy strips
- Don’t overcrowd the pan—airflow helps crisp the coating
- Flip halfway for even browning on both sides
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or air fryer to maintain crispiness.
Avoid microwaving if possible, as it softens the coating.
Final Thoughts
These Oven-Baked Spicy Panko Chicken Strips prove that comfort food doesn’t need to be complicated—or fried.
With bold seasoning, irresistible crunch, and juicy chicken inside,
this recipe delivers flavor in every bite.
Once you make them, they’ll quickly become a repeat favorite in your kitchen.
Simple, satisfying, and packed with personality—just the way good food should be.