Crispy Panko Chicken Strips
These panko chicken strips are pan fried until golden with a light, crunchycoating. Made with simple ingredients, they cook fast and stay juicy inside.Serve them for dinner, as an appetizer, or with your favorite dipping sauces.
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.
Notes
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.
Nutrition
Calories: 422.8kcalCarbohydrates: 16.8gProtein: 43.3gTotal Fat: 19.1gSaturated Fat: 4.2gCholesterol: 163.4mgSodium: 807.8mgPotassium: 719.1mgFiber: 1.1gSugar: 1.1gNet Carbohydrates: 15.7g
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