Oven Baked Chicken Strips Recipe
Introduction
Oven Baked Chicken Strips are a delicious, crispy alternative to fried chicken that’s easy to prepare and perfect for a family dinner or snack. With a flavorful spice mix and buttery panko coating, these strips bake up golden and tender every time.
Ingredients
- 1.75 pounds boneless, skinless chicken breasts or tenderloins
- 1 cup flour
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt (divided)
- 1 teaspoon pepper (divided)
- 2 large eggs
- 2 cups panko bread crumbs
- 8 tablespoons butter
Instructions
- Step 1: Preheat your oven to 400 degrees Fahrenheit. Melt the butter and pour it onto a large rimmed baking sheet or sheet pan to coat the bottom evenly.
- Step 2: If using chicken breasts, slice them into strips about 1 inch wide for even cooking.
- Step 3: In a shallow dish, combine the flour, smoked paprika, garlic powder, onion powder, and half of the salt and pepper. In a second shallow dish, beat the eggs. In a third shallow dish, mix the panko bread crumbs with the remaining salt and pepper.
- Step 4: Dip each chicken strip first into the flour mixture, then into the beaten eggs, and finally press thoroughly into the panko crumbs to coat evenly.
- Step 5: Place the coated chicken strips onto the baking sheet with the melted butter, ensuring they are spaced slightly apart.
- Step 6: Bake for 10 minutes, then carefully flip each strip over. Continue baking for an additional 10 to 15 minutes, or until the chicken is cooked through and the coating is golden and crisp.
Tips & Variations
- For extra crispiness, spray the panko-coated chicken lightly with cooking spray before baking.
- Try adding cayenne pepper to the flour mix for a spicy kick.
- Use leftover cooked chicken strips for salads or wraps the next day.
- Serve with your favorite dipping sauces like honey mustard, ranch, or barbecue sauce.
Storage
Store any leftover chicken strips in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350-degree oven for about 10 minutes to help retain their crispiness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this recipe?
It’s best to use fresh or fully thawed chicken to ensure even cooking and proper breading adhesion. If using frozen, thaw completely before preparing.
What can I use instead of butter?
You can substitute melted olive oil or any neutral cooking oil if you prefer a dairy-free or lighter option.
PrintOven Baked Chicken Strips Recipe
Crispy and flavorful Oven Baked Chicken Strips made with tender boneless chicken breasts, coated in a seasoned flour and panko bread crumb mixture, then baked to golden perfection with butter for an irresistibly crunchy texture. A healthier alternative to fried chicken strips that are perfect for a family meal or snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken
- 1.75 pounds boneless, skinless chicken breasts or tenderloins
Seasoned Flour Coating
- 1 cup flour
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Egg Wash
- 2 large eggs
Breading
- 2 cups panko bread crumbs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Other
- 8 tablespoons butter (melted)
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 400 degrees Fahrenheit. Melt the butter and pour it evenly onto a large rimmed baking sheet or sheet pan to coat the surface, which will help the chicken strips bake with a crispy buttery crust.
- Slice chicken: If using whole chicken breasts, slice them into strips about 1 inch wide to ensure even cooking and perfect strip size for dipping and eating.
- Prepare coating stations: In a shallow dish, mix the flour, smoked paprika, garlic powder, onion powder, and half of the salt and pepper. In a second shallow dish, beat the eggs well. In a third shallow dish, combine the panko bread crumbs with the remaining salt and pepper.
- Coat chicken strips: Dip each chicken strip first into the seasoned flour mixture, coating it thoroughly. Then dip it into the beaten eggs, allowing excess to drip off. Finally, press each strip firmly into the panko bread crumb mixture to ensure a good even coating that will crisp well in the oven.
- Arrange chicken for baking: Place each coated chicken strip on the baking sheet with the melted butter, spacing them out so they bake evenly and get crisp on all sides.
- Bake and flip: Bake the chicken strips in the preheated oven for 10 minutes. After 10 minutes, carefully flip each piece over to promote even crisping and browning. Continue baking for an additional 10–15 minutes, or until the chicken is cooked through and the coating is golden brown and crispy.
Notes
- For extra crispiness, you can broil the chicken strips for 1-2 minutes at the end, watching closely to avoid burning.
- Make sure to evenly coat each chicken strip to ensure a crunchy crust.
- Use a rimmed baking sheet to catch any melted butter and prevent mess.
- Let cooked chicken strips rest for a few minutes before serving to retain juiciness.
- Optional dipping sauces include ranch, honey mustard, or barbecue sauce.
Keywords: oven baked chicken strips, crispy chicken strips, baked chicken, chicken recipe, easy chicken strips, healthy chicken strips
