Baked Panko Chicken Strips
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
12 mins
-
Total Time
27 mins
-
Servings
4 Servings
-
Calories
279 kcal
-
Course
Main Course
-
Cuisine
American
Baked Panko Chicken Strips
Description
The Baked Panko Chicken Strips recipe uses chicken tenders coated first in whole wheat flour, then dipped in an egg and Dijon mustard mixture seasoned with paprika, and finally rolled in panko breadcrumbs combined with grated Parmesan, salt, and pepper. Baking on a wire rack promotes even crisping on all sides without the need for deep frying. The high oven temperature quickly cooks the tenders through, while the panko and Parmesan form a golden, crunchy crust. This method yields a textured chicken strip that retains moisture inside with a flavorful, crisp coating. Serving suggestions include dipping sauces such as Dijon mustard or honey mustard, enhancing the tangy and savory notes from the breading. The baking approach offers a less oily alternative to traditional fried chicken strips while maintaining appealing crunch and taste.
Ingredients
- ¼ cup whole wheat flour
- 1 egg large
- 1 egg white
- 1 tablespoon Dijon mustard
- ½ teaspoon paprika
- 1 cup panko breadcrumbs preferably whole-wheat
- ⅓ cup Parmesan Cheese finely grated
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 ¼ pounds chicken tender about 8
Instructions
- Preheat the oven to 450 degrees F. Place a wire rack on a baking sheet lined with foil. Coat with cooking spray.
- Place the whole wheat flour in a medium bowl. In a shallow container, whisk together the egg, egg white, Dijon mustard and paprika. In a separate shallow container, combine the panko breadcrumbs, Parmesan cheese, salt and pepper.
- Pat the chicken dry with paper towels.
- Working with one chicken tender at a time, dredge the chicken in the flour, shaking off the excess. Next, dip in the egg mixture until the chicken is coated. Last, roll the chicken in the breadcrumb mixture, completely coating the outside.
- Transfer the chicken tenders to the prepared wire rack.
- Lightly coat the chicken tenders with olive oil spray or cooking spray. Bake until the chicken is just cooked through and the breadcrumbs are starting to brown, 5 to 6 minutes per side.
- Serve with Dijon or honey mustard, or your favorite dipping sauce.
Notes
- Use a wire rack over a baking sheet to allow even cooking and crisping of chicken strips on all sides.
- Lightly spraying the coated chicken with olive oil helps achieve a golden, crunchy crust during baking.
- Serve freshly baked chicken strips with your preferred dipping sauces like Dijon or honey mustard for best flavor.
- Pat chicken dry before coating to ensure the breading adheres properly.
- Preheat the oven fully to 450°F to help the coating brown nicely and cook the chicken through efficiently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Serving | 2Chicken Tenders | |
| Calories | 279kcal | 14% |
| Carbohydrates | 19.5g | 7% |
| Protein | 40.4g | 81% |
| Fat | 4.7g | 7% |
| Saturated Fat | 1.3g | 7% |
| Cholesterol | 127.6mg | 43% |
| Sodium | 381.1mg | 16% |
| Fiber | 2.6g | 10% |
| Sugar | 1.3g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
