Baked Panko Chicken Strips Recipe

Ingredients for Baked Panko Chicken Strips

• Boneless Skinless Chicken Breasts
• White Flour
• Seasoning
• 2 large egg whites
• Panko Breadcrumbs

How to Make Baked Panko Chicken Strips

1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. Slice chicken breasts into 1-inch thick strips.
3. Season chicken strips generously with salt, pepper, and your favorite herbs and spices (e.g., 1 tsp paprika, ½ tsp garlic powder, ¼ tsp onion powder).
4. Place ½ cup all-purpose flour in a shallow dish. Dredge chicken strips in flour, shaking off any excess.
5. In a separate shallow dish, lightly beat 2 large egg whites until slightly frothy.
6. Spread 1 ½ cups panko breadcrumbs on a large plate.
7. Dip each floured chicken strip into the egg whites, ensuring it's fully coated.
8. Immediately coat the egg-dipped chicken strip in panko breadcrumbs, pressing gently to adhere.
9. Repeat step 7 and 8 for double breading and extra crunch.
10. Place breaded chicken strips on the prepared baking sheet, leaving some space between each strip.
11. Bake for 15-20 minutes, or until chicken is cooked through and the panko is golden brown. Check for doneness by slicing through a thick piece – it should be no longer pink inside.
12. Serve immediately with your favorite dipping sauce (try our True Lemon Chicken Sauce #51884!) and rice.