Crispy panko chicken strips are pan fried until golden with a light, crunchy coating. Japanese panko bread crumbs are light and airy, giving the chicken a flakier crust than traditional Italian bread crumbs. This is a simple recipe that works for dinner or as an easy appetizer. The panko breaded chicken cooks fast and stays juicy inside with just a hot pan and a few basic ingredients.
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Thin pieces of chicken are coated in flour, egg, and panko, then pan fried until golden. They cook in minutes, stay tender inside, and come out with a light, crunchy coating every time.
Panko Bread Crumbs
Cooks Illustrated turned me on to panko many years ago. Back then, panko wasn't easy to find.
They recommended a brand called Wel-Pac, and after tracking it down, I saw why. Panko chicken is lighter and crispier than Italian breadcrumbs. You can hear it when you take a bite!
As a mom of two, I've made a lot of chicken cutlets over the years and tried just about every brand. Wel-Pac or Shirakiku are the ones I come back to.
You can find them at H-Mart or other Asian grocery stores. Here in the Keys, you can get Shirakiku brand in Big Pine Key at Tindahan.
Prep the Chicken
For the best crispy chicken cutlets, pound the chicken to an even thickness before breading. Place the chicken between two sheets of plastic wrap or wax paper and use the flat side of a meat mallet or the bottom of a heavy pan.
Aim for about ½-inch thick. This helps the chicken cook quickly and evenly.
If you purchased thinly sliced chicken from the butcher, you can pound it lightly for a few seconds to help tenderize it and even it out.
Ingredients
Makes 4 servings
This recipe uses chicken breast cut into strips. Most store-bought chicken strips are made from chicken tenders, which are a smaller cut with a strip of connective tissue. You can use either here, but I prefer chicken breast.
- boneless skinless chicken breasts, cut into 1-inch strips
- eggs
- water
- all-purpose flour
- panko breadcrumbs
- kosher salt and black pepper
- garlic powder
- onion powder
- vegetable oil
- chopped parsley and lemon wedges, for serving
How To Make Pan Fried Chicken Strips
Set out three shallow bowls. In the first, mix the flour with salt, pepper, garlic powder, and onion powder. In the second, beat the eggs with water. Place the panko in the third.
Dredge the chicken in the flour, shaking off the excess.
Dip into the egg, then press into the panko so it's evenly coated.
Heat ½ inch of oil in a large skillet over medium-high heat.
Cook in batches for 3 to 4 minutes per side, until golden and cooked through (165°F).
Transfer to a paper towel-lined plate to drain. Finish with a squeeze of lemon.
Let rest a few minutes, then serve. Garnish with parsley and lemon wedges.
Using an Air Fryer
Cooking time will vary depending on the thickness of the chicken cutlets.
- Preheat the air fryer to 400°F.
- Lightly spray the breaded chicken cutlets with cooking spray.
- Place in the air fryer basket in a single layer without crowding.
- Cook for 8-12 minutes, flipping halfway through, until cooked through and golden brown.
Keeping the Chicken Warm
After frying, place the cutlets on a wire rack set over a baking sheet. This keeps the bottoms from getting soggy.
Set the pan in a 200°F oven while you finish cooking. The cutlets stay hot and hold their crunch.
Serving Panko Chicken Cutlets
Serve the cutlets hot right out of the pan with a squeeze of lemon over the top.
For a simple meal, add roasted broccoli and carrots or a mixed garden salad. Garlic mashed potatoes or buttered rice work well too.
Slice the cutlets for sandwiches with lettuce and tomato, or lay them over a Caesar Salad the next day.
Serve with your favorite dipping sauce. Mayo ketchup sauce, honey mustard, and spicy mayo are some of our favorites.
If you want to dress them up, turn them into Chicken Parmesan. Lay the strips on a sheet pan, spoon over marinara, add grated Parmesan and slices of mozzarella, then bake at 350°F until hot and melted, about 15-20 minutes.
Storage and Leftovers
Store leftover cutlets in an airtight container in the refrigerator for up to 3 days.
To reheat, warm them in a skillet over medium heat or in a 350°F oven until heated through. This keeps the coating from getting soft.
FAQ
Yes. Flour helps the egg stick, and the panko sticks better to the chicken. It gives you a more even coating.
Yes. Pounding the chicken to about ¼-inch thick helps it cook evenly and gives you that thin, classic cutlet.
Yes. Boneless, skinless thighs work well, but they take a little longer to cook and won't be as thin.
The oil may not be hot enough, or the pan is crowded. Cook in batches and keep the heat steady so the coating sets quickly.
Yes. Cook them, then keep them warm in a 200°F oven on a wire rack. This keeps them hot and helps the coating stay crisp
Crispy Panko Chicken Strips
Ingredients
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch strips (or use chicken tenders)
- 2 eggs
- 2 tablespoons water
- ½ cup all-purpose flour
- 1 ½ cups panko breadcrumbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Vegetable oil for frying
- Chopped parsley and lemon wedges for serving
Instructions
- Pat the chicken dry with paper towels. Season both sides with salt and pepper.
- Set out three shallow bowls. In the first, mix the flour with salt, pepper, garlic powder, and onion powder. In the second, beat the eggs with water. Place the panko in the third.
- Dredge the chicken in the flour, shaking off the excess.
- Dip into the egg, then press into the panko so it's evenly coated.
- Heat ½ inch of oil in a large skillet over medium-high heat.
- Cook in batches for 3 to 4 minutes per side, until golden and cooked through (165°F). Don't crowd the pan.
- Transfer to a paper towel-lined plate to drain. Finish with a squeeze of lemon.
- Garnish with parsley and serve with lemon wedges.
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