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

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These crispy chicken strips offer a perfect crunch with a spicy kick, thanks to panko breadcrumbs and cayenne pepper. Baking them at a high temperature with a light drizzle of olive oil keeps the chicken juicy inside while creating a beautifully golden, crispy coating.

Oven-Baked Spicy Panko Chicken StripsIngredients:

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

Step 2: Set Up the Coating Station
Arrange three shallow bowls. In the first, mix the flour with paprika, cayenne, 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: Coat the Chicken
Dredge each chicken strip in the seasoned flour, shaking off excess. Dip it into the egg mixture, then press it into the panko breadcrumbs, coating all sides evenly.

Step 4: Arrange and Drizzle
Place the coated chicken strips on the prepared baking sheet. Drizzle the olive oil evenly over the top to help achieve a crispy, fried-style texture.

Step 5: Bake
Bake for 20–25 minutes, until the chicken is fully cooked and the coating is golden brown and crisp.

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