When I first came across this recipe, I had a feeling it would be amazing—and it absolutely was! So full of flavor.

 

Oven-Baked Spicy Panko Chicken Strips

These chicken strips bake up with a satisfying crunch and a kick of heat, thanks to crispy panko and cayenne. A hot oven and a touch of olive oil keep the chicken juicy inside while creating a golden, crunchy crust—no frying required.

Prep time: 15 minutes | Cook time: 20–25 minutes
Servings: 3–4

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into ¾-inch strips

• ½ cup all-purpose flour

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon cayenne pepper (adjust to taste)

• ½ teaspoon salt

• ½ teaspoon black pepper

• 2 large eggs

• 1 tablespoon milk

• 1 cup panko breadcrumbs

• 2 tablespoons olive oil

---

Instructions

1. Prep: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat. Lightly brush or spray with oil.

2. Set Up Coating Station: Place three shallow dishes in a row.

   • Dish 1: Whisk together flour, paprika, garlic powder, cayenne, salt, and black pepper.

   • Dish 2: Beat eggs with milk.

   • Dish 3: Add panko breadcrumbs.

3. Coat the Chicken:

   • Dredge each chicken strip in the seasoned flour, shaking off excess.

   • Dip into the egg mixture, letting any extra drip off.

   • Press firmly into the panko, coating all sides evenly. Place on the prepared baking sheet.

4. Drizzle with Oil: Lightly drizzle or spray the coated strips with olive oil. This will help them crisp and brown in the oven.

5. Bake: Bake for 20–25 minutes, flipping halfway through, until the chicken is cooked through (internal temperature of 165°F) and the coating is golden and crisp.

6. Serve: Let rest 3–4 minutes before serving. This keeps the coating crunchy and locks in the juices.

Tips

• For extra crispiness, place the coated strips on a wire rack set over the baking sheet.

• Serve with ranch dressing, honey mustard, or a cool yogurt dip to balance the heat.

• Adjust the cayenne to your spice preference, or add a pinch of smoked paprika for depth.

• Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispness.

Enjoy these easy, healthier spicy chicken strips—perfect for a weeknight dinner, game day snack, or kid-friendly meal with the heat adjusted.