Introduction

Oven Baked Chicken Strips are a delicious and healthier alternative to traditional fried strips. Crispy on the outside and tender on the inside, they’re perfect for a quick weeknight dinner or a crowd-pleasing appetizer.

Oven Baked Chicken Strips Recipe - Recipe Image

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 the oven to 400 degrees Fahrenheit. Melt the butter and pour it onto a large rimmed baking sheet or sheet pan.
Step 2: If using chicken breasts, slice them into strips about 1 inch wide.
Step 3: 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.
Step 4: Dip each chicken strip first into the flour mixture, then the beaten eggs, and finally press them into the panko mixture to coat evenly.
Step 5: Place the coated chicken strips onto the baking sheet with the melted butter.
Step 6: Bake for 10 minutes, then carefully flip each strip. Continue baking for another 10 to 15 minutes, or until the chicken is cooked through and the coating is crispy and golden brown.

Tips & Variations

For extra crispy strips, you can broil them for 1-2 minutes at the end of baking—just watch closely to avoid burning.
Substitute smoked paprika with regular paprika or add a pinch of cayenne pepper for a spicy kick.
Use turkey breast strips as a leaner protein alternative.
Try serving with your favorite dipping sauces like honey mustard, BBQ, or ranch.

Storage

Store 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 restore 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 strips to ensure even cooking and proper coating adhesion.

Can I make these gluten-free?

Yes, substitute the all-purpose flour and panko breadcrumbs with gluten-free flour and gluten-free breadcrumbs to make this recipe gluten-free.

Oven Baked Chicken Strips Recipe

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★★★★★

4.7 from 96 reviews

These Oven Baked Chicken Strips offer a crispy, golden crust with tender, juicy chicken inside—perfect for a healthier twist on a classic favorite. Coated in seasoned flour, egg, and panko breadcrumbs then baked to perfection, they’re a crowd-pleaser with less oil and mess compared to frying.

Author: Kai
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4–6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Halal

Ingredients

Scale

Chicken

1.75 pounds boneless, skinless chicken breasts or tenderloins

Coating Mix

1 cup flour
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt (divided)
1 teaspoon pepper (divided)

Binders and Crust

2 large eggs
2 cups panko bread crumbs

For Baking

8 tablespoons butter

Instructions

Preheat and prepare baking sheet: Preheat your oven to 400 degrees Fahrenheit. Melt the butter and pour it evenly over a large rimmed baking sheet or sheet pan to prevent sticking and add flavor.
Prepare chicken strips: If you are using whole chicken breasts, slice them into strips about 1 inch wide to ensure even cooking and a perfect bite-size thickness.
Mix dry and wet ingredients: In a shallow dish, combine flour, smoked paprika, garlic powder, onion powder, and half of the salt and pepper. In a second shallow dish, beat the eggs thoroughly. In a third shallow dish, mix panko breadcrumbs with the remaining salt and pepper.
Coat the chicken: Dip each chicken strip first into the seasoned flour mixture, ensuring an even coat. Next, dip into the beaten eggs, then press firmly into the panko breadcrumb mixture to get a thick, even crust.
Arrange on baking sheet: Place the coated chicken strips on the baking sheet with the melted butter, spacing them out to avoid sogginess and ensure crispiness.
Bake the chicken: Bake for 10 minutes, then flip each strip carefully to promote even browning. Continue baking for another 10-15 minutes, or until the chicken is completely cooked through and the exterior turns golden and crispy.

Notes

Use chicken tenderloins for quicker prep and more tender results.
Make sure to evenly coat each strip to get a crispy crust.
Flipping the strips during baking ensures they brown evenly on both sides.
Serve with your favorite dipping sauces such as ranch, honey mustard, or barbecue sauce.
For extra crispness, broil the strips for 1-2 minutes at the end of baking but watch closely to prevent burning.

Keywords: Oven Baked Chicken Strips, Crispy Chicken Tenders, Healthy Chicken Strips, Panko Chicken, Baked Chicken Recipe