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These crispy chicken strips are an easy kid-friendly dinner that’s perfect for a busy weeknight. Skip the drive-thru and make juicy, golden chicken at home, with a crunchy coating everyone loves.
For another crispy dinner idea, try my City Chicken — which is actually made with pork! Or make my Ritz Cracker Chicken recipe.
Why you’ll love this crispy chicken strip recipe!
I think every kid goes through a phase of wanting to eat nothing but chicken nuggets for every meal. As parents, we roll our eyes, but you have to admit, crispy chicken is pretty darn good.
These crispy chicken strips are healthier than takeout or fast food, easy to make, and a hit with both kids and adults!
- Crispy, crunchy coating: A combination of panko and Parmesan adds crunch and flavor.
- Pan-fried (not deep-fried): Which means this recipe is easy to make, easy to clean up, and lighter than fast food versions.
- Kid-approved: No dinnertime battles here! Any picky eater will appreciate this recipe.
- Perfect for dipping: Hello, honey mustard!
Table of Contents
Ingredients You Need
See recipe card below this post for ingredient quantities and full instructions.
- Boneless skinless chicken breasts or chicken tenders – Either option works great.
- Eggs – This helps the breading stick.
- Panko breadcrumbs – If you’re on a gluten-free diet, you can buy gluten-free panko.
- Grated parmesan cheese – Make sure you use grated, not shredded. The shredded kind won’t stick to the chicken as well!
- Seasonings – Paprika, garlic powder, salt and pepper.
- Olive oil – For pan-frying.
- Honey mustard dipping sauce – Or your favorite sauce!
How to Make Crispy Chicken Strips
- Season the Chicken: Sprinkle chicken strips with salt and pepper.
- Prep the Coating: Beat eggs in a shallow bowl. In another bowl, mix panko, Parmesan, paprika, and garlic powder.
- Bread the Chicken: Dip each strip into the egg, then press into the breadcrumb mixture until well coated. Set on a plate.
- Pan-Fry: Heat a thin layer of olive oil in a large nonstick skillet over medium heat. Cook chicken strips for several minutes per side, until golden brown and cooked through.
- Drain and Serve: Transfer to a paper towel-lined plate to drain, then serve warm with honey mustard.
What to Serve With Crunchy Chicken Tenders
These are great with simple sides, especially if you’re building a “homemade fast food” dinner.
Storage and Reheating
- To store: Place leftover chicken strips in an airtight container in the refrigerator for 3–4 days.
- To reheat: Bake at 400°F for 15–20 minutes, or until hot and crisp. For best texture, reheat on a wire rack set on a baking sheet.
Frequently Asked Questions
It depends on how you make them! This recipe for crispy chicken strips is healthier than takeout or fast food because it’s pan-fried instead of deep-fried.
Yes, chicken tenders, strips, and fingers are all used to describe the same dish. They’re made from the tenderloin of the chicken breast.
Yes! These are not like the nuggets at fast food restaurants that are made with ground chicken that’s shaped into a nugget. They’re made with chicken breasts or tenders.
There are a few different ways to make chicken crispy. My crispy chicken strips recipe uses panko and pan-frying. If you love crispy chicken, be sure to try my Crispiest Baked Chicken Thighs recipe too!
More Chicken Recipes You’ll Love
Soups and Salads
Homemade Chicken Noodle Soup
All Recipes
Baked Chicken Parmesan
All Recipes
Air Fryer Popcorn Chicken
Best Chicken Recipes
Chicken Marinade
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Crispy Chicken Strips
Ingredients
- 1 lb boneless skinless chicken breasts cut into strips or chicken tenders
- 2 eggs
- 1 cup Panko breadcrumbs
- ¼ cup grated parmesan cheese
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- salt and pepper to taste
- olive oil
- honey mustard dipping sauce
Instructions
- Sprinkle with salt and pepper.
- Lightly beat the eggs in a shallow bowl.
- In another bowl mix together the breadcrumbs, cheese, paprika, and garlic powder.
- Dip the chicken first into the eggs and then into the breadcrumb mixture.
- Transfer to a plate while you finish all the pieces this way.
- Heat a thin layer of oil in a large nonstick sauté pan over medium heat.
- Cook the chicken nuggets for several minutes on each side until they are golden brown. Make sure the nuggets are cooked all the way through.
- Transfer the nuggets to a plate lined with paper towels to help drain off any excess oil.
- Serve with honey mustard dipping sauce.
Notes
- Pat the chicken dry before breading so the coating sticks better.
- Press the panko mixture firmly onto the chicken.
- Don’t overcrowd the pan — cook in batches so the strips fry, not steam.
- Use an instant-read thermometer if you have one (chicken is done at 165°F).
These were perfect and super easy. We made them for dinner and they are getting packed in lunches tomorrow. Thanks for a quick and delicious recipe!