Breaded panko crusted chicken strips are actually one of our favourite midweek meals. Japanese style panko bread crumbs add a delicate, light and crispy crunch. Serve those crusted chicken strips with Caesar salad and homestyle oven baked fries and your meal is complete. Simply dust the chicken strips in flour, dip in egg and press into the panko mix. Pan fry for a few minutes to brown the panko and slide the chicken into the oven. This step is necessary because baking alone won’t brown the coating. Searing off the chicken also locks in the juices so once baked, the coating will be crunchy and the chicken juicy.
Panko crusted chicken strips
Ingredients
- 2 chicken breasts skinless boneless
- ¼ cup all purpose flour
- 1 egg beaten
Panko mix
- ¾ cup panko bread crumbs
- pinch salt and pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp dried parsley or use 2 tsp if using fresh parsley
For a spicier panko mix, try this.
- ¾ cup panko bread crumbs
- pinch salt
- ⅛ tsp coarse pepper
- ½ tsp chili powder
- ½ tsp cumin
- pinch cayenne pepper use more for 🔥🔥🔥 if you like it hot
Instructions
- Remove the filets from the chicken breasts. Cut the chicken into large strips lengthways. Each breast should yield about 4 – 5 pieces.
- Mix the panko bread crumbs, garlic powder, onion powder, salt, pepper and parsley together and spread it out on a plate.
- Dust each piece of chicken in flour, dip in egg and then press into the panko mix, coating well.
- Heat 2 tbsp of canola oil in a frying pan and sear the chicken until well browned. Do it in two or three batches, adding more oil if necessary.
- Cook in an oven preheated to 350℉ for 20 minutes until nice and crispy. The internal temperature should be 165℉.
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