When I first found this recipe, I suspected it would be wonderful. And indeed, it was! So flavorful!

These crispy chicken strips deliver a satisfying crunch with a spicy kick, thanks to the combination of panko breadcrumbs and cayenne pepper. Baking them at a high temperature with a drizzle of olive oil ensures they stay juicy on the inside and golden on the outside.

Oven-Baked Spicy Panko Chicken Strips

Ingredients:

How To Make Oven-Baked Spicy Panko Chicken Strips:

Step 1: Prep Oven and Sheet: Preheat your oven to 400F (200C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.

Step 2: Set Up Dredging Station: Set up three shallow dishes. In the first dish, whisk together the 1/2 cup flour, 1 tsp paprika, 1 tsp cayenne, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper. In the second dish, whisk the 2 eggs and 1 tbsp milk. In the third dish, add the 1 cup panko breadcrumbs.

Step 3: Coat the Chicken: Take each chicken strip and dredge it in the flour mixture, shaking off any excess. Next, dip the strip into the egg mixture until well-coated. Finally, press the chicken into the panko breadcrumbs, ensuring the coating adheres to all sides.

Step 4: Arrange and Oil: Place the coated chicken strips onto the prepared baking sheet. Evenly drizzle the 2 tbsp olive oil over the strips; this is the secret to achieving a crispy, fried-like texture in the oven.

Step 5: Bake: Bake for 20-25 minutes. The chicken should be cooked through, and the panko coating should be deeply golden brown and crispy.

Step 6: Cool and Serve: Remove the sheet from the oven and let the strips cool for a few minutes. This helps the coating set so it stays crunchy when you bite into it.