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

These oven-baked chicken strips deliver a satisfying crunch with a hint of heat, thanks to crispy panko breadcrumbs and cayenne pepper. Baking them at a high temperature with a light drizzle of olive oil keeps the chicken tender and juicy on the inside while creating a golden, crunchy coating on the outside.

Oven-Baked Spicy Panko Chicken Strips

Ingredients

• Boneless, skinless chicken breasts, cut into strips – 1 pound
• Panko breadcrumbs – 1 cup
• All-purpose flour – ½ cup
• Large eggs – 2
• Milk – 1 tablespoon
• Paprika – 1 teaspoon
• Cayenne pepper – 1 teaspoon
• Garlic powder – 1 teaspoon
• Salt – ½ teaspoon
• Black pepper – ½ teaspoon
• Olive oil – 2 tablespoons

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Instructions

Step 1: Preheat the Oven and Prepare the Pan
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.

Step 2: Prepare the Coating Station
Set out three shallow bowls. In the first, combine the flour, paprika, cayenne pepper, garlic powder, salt, and black pepper. In the second, whisk together the eggs and milk. Place the panko breadcrumbs in the third bowl.

Step 3: Bread the Chicken
Coat each chicken strip in the seasoned flour, shaking off any excess. Dip it into the egg mixture, then press it into the panko breadcrumbs until evenly coated on all sides.

Step 4: Arrange and Oil
Place the breaded chicken strips on the prepared baking sheet. Drizzle the olive oil evenly over the chicken to help achieve a crisp, golden finish.

Step 5: Bake
Bake for 20–25 minutes, or until the chicken is cooked through and the coating is crunchy and lightly browned.

Step 6: Rest and Serve
Remove the chicken from the oven and let it rest for a few minutes before serving. This helps the coating set and stay crisp.