These baked chicken strips are nice and crispy due to the Panko bread crumbs and the fact that they are fried right in the oven in a bit of melted butter. These are kid friendly and ready in about 30 minutes.
I’m the type of person that goes in spurts with foods.
For example, I never order chicken strips at a restaurant…until I do. And then that’s all I order for months at a time until suddenly, nope. I never order chicken strips at a restaurant.Anyone else do that?
I’m actually currently on a big dipping sauce spurt. I don’t care what the sauce is or what the food to dip it in is, but if I spot an array of condiments, I’ve gotta have it.
I don’t want to give the impression that these oven fried chicken tenders aren’t good on their own, because oh man, they really are. The coating gets SO crispy right in the oven with minimal work from you and the chicken is perfectly cooked and juicy, and these are just begging you to make them for your family.
It’s just a bonus that chicken strips are made to be dunked. 😉
How to make oven fried chicken tenders:
I call these oven fried, because they taste like deep fried goodness thanks to my secret ingredient, but you honestly just toss them in the oven and walk away. The best!!
First, you’ll want to coat the chicken in the good stuff.
Start by dredging your chicken strips in flour.
Dunk it in some egg.
And then press the strips into panko.
Panko is a Japanese bread crumb that comes out super light and crispy. You can find Panko in pretty much any grocery store these days.
You ready for the key to making these baked chicken strips taste like they were fried?
Butter. <— You knew I had to add butter, right? 😉
Just melt a stick of butter and coat the bottom of a rimmed sheet pan with it.
Pop your chicken right in that liquid gold and pop it all in the oven.
I bake these for 10 minutes, flip, and then bake for another 10 minutes.
Crispy fried chicken strips right in the oven!
What to serve with these panko chicken tenders:
Obviously, you’ll want one of the dipping sauces I mentioned up above, but beyond that there are so many options!
My kiddos love when I make chicken strips and this crockpot hashbrown casserole. It’s hard to go wrong with cheesy potatoes and I love how easy they are in the crockpot.
Loaded mashed potatoes, ranch roasted potatoes, and baked potato salad are more tater favorites around here.
Oven Baked Chicken Strips
- 1.75 pounds boneless, skinless chicken breasts
- 2 cups panko bread crumbs
- 2 large eggs
- 1 cup flour
- 8 tablespoons butter
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- Preheat oven to 400 degrees. Melt the butter and pour it on to a large rimmed baking sheet, such as a sheet pan.
- Slice the chicken breasts into strips, each about 1 inch wide.
- Add the Panko and half of the salt and pepper to a shallow dish, such as a pie plate. Add the eggs to a second shallow dish and beat well. Add the flour and remaining salt and pepper to a third shallow dish.
- Dip the chicken strips in the flour, then egg, then Panko. Press the strips into the Panko to ensure the chicken is evenly coated.
- Add the chicken strips to the pan with the melted butter.
- Bake for 10 minutes and then flip each piece of chicken over. Continue baking for 10-15 minutes or until the chicken is cooked through.