Dinner

Oven Baked Chicken Strips Recipe

ByMariam Harutyunyan February 24, 2026February 24, 2026

Introduction

Oven Baked Chicken Strips are a crispy, flavorful alternative to fried chicken that’s easy to make at home. With a crunchy panko coating and perfectly seasoned chicken, this recipe is a crowd-pleaser for family dinners or gatherings.

A close-up view shows a crispy, golden-brown breaded chicken strip being dipped by a woman's hand into a small white bowl filled with thick, creamy yellow honey mustard sauce speckled with black pepper. The chicken's crunchy texture and little green herb flakes on its surface are visible. The sauce overflows slightly from the bowl's edge, dripping onto a white marbled surface below. In the blurred background, a yellow sauce jar and a honey dipper are also visible. Photo taken with an iphone --ar 4:5 --v 7

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 evenly onto a large rimmed baking sheet or sheet pan.
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 well. 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 into the panko mixture to coat thoroughly.
Step 5: Arrange the coated chicken strips on the baking sheet with the melted butter.

Step 6: Bake the chicken strips for 10 minutes. Flip each piece over and bake for an additional 10 to 15 minutes, or until the chicken is fully cooked and crispy.

Tips & Variations

For extra crispiness, lightly spray the chicken strips with cooking spray before baking.
Try adding cayenne pepper or chili powder for a spicy kick in the flour mixture.

Use Italian seasoned breadcrumbs as a flavorful alternative to plain panko.

Storage

Store any leftover chicken strips in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees Fahrenheit for about 10 minutes to maintain crispiness. Avoid microwaving to prevent sogginess.

How to Serve

The image shows several golden brown, crispy breaded chicken tenders resting on a dark baking tray with small bits of seasoning scattered around. One large chicken tender is being lifted with a beige spatula that has a light wooden handle, highlighting the crunchy texture and slightly coarse breadcrumb coating that looks perfectly cooked with some reddish-brown spots. The background is a white marbled surface, providing a clean, bright contrast to the warm tones of the chicken. photo taken with an iphone --ar 4:5 --v 7

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 adherence.

Can I make these chicken strips dairy-free?

Yes, substitute the butter with a dairy-free margarine or olive oil to keep the recipe dairy-free.