A crunchy, baked twist on a classic comfort-food favorite that’s surprisingly light and ready in under 30 minutes.
These Oven Fried Chicken Strips are my go-to comfort dish when I need something crispy, homemade, and a little healthier than deep-fried versions. Picture tender, juicy chicken coated in a golden, seasoned crust—perfect for dipping in honey mustard or your favorite barbecue sauce. You know what? My grandkids gobble these up so fast I barely get one! It’s an easy recipe that gives you all the crunchy thrill of fried chicken strips without the extra oil, making it a tasty, healthy option for busy weeknight dinners or casual weekend gatherings.
Why You’ll Love This Recipe
- Crispy without deep-frying—just a quick bake.
- Takes under 30 minutes from start to finish.
- Uses everyday pantry staples you already have.
- Family-friendly—kids and grown-ups alike ask for seconds.
- Customizable spice level, from mild to extra zesty.
- Healthier homemade comfort food—lean protein, less oil.
- Great for meal prep or feeding unexpected guests.
- Minimal cleanup thanks to a single baking sheet and rack.
Ingredients
- 1½ pounds boneless, skinless chicken breasts (or thighs), cut into 1″ strips
- ½ cup plain Greek yogurt (whole-milk yogurt for extra creaminess)
- 1 large egg (or 2 egg whites for a lighter coating)
- ½ cup all-purpose flour (or whole wheat flour for added fiber)
- 1 cup panko breadcrumbs (regular breadcrumbs will work too)
- 1 tsp smoked paprika (or sweet paprika)
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt (Kosher salt if you prefer)
- ½ tsp freshly ground black pepper
- ¼ tsp cayenne pepper (optional, for a little kick)
- Cooking spray or olive-oil spray (avocado-oil spray is another great option)
Directions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper and set a wire rack on top—this helps air circulate and keeps the bottom crisp.
- Pat chicken strips dry with paper towels; removing excess moisture helps the coating stick better.
- In a shallow bowl, whisk together Greek yogurt and egg until smooth. (You can swap yogurt for buttermilk if you like a tangy touch.)
- In a second bowl, combine flour, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne.
- Pour panko into a third bowl. Press out large clumps so each breadcrumb is light and airy.
- One at a time, dredge strips in the flour blend, shaking off excess, then dip into yogurt mixture, and finally press into panko until evenly coated.
- Arrange coated strips on the rack, leaving a little space between them. Give them a quick mist of cooking spray to jump-start browning.
- Bake 12 minutes, flip each strip, spray again, then bake 8–10 more minutes until the crust is golden and an instant-read thermometer reads 165°F.
- Let the strips rest for 3–5 minutes on the rack—this brief pause locks in juices and ensures perfect tenderness.
Servings & Timing
Makes 4 generous servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Rest Time: 5 minutes
Total Time: 35 minutes—a speedy solution for busy evenings!
Variations
- Barbecue Style: Swap smoked paprika and garlic powder for 1½ tbsp BBQ seasoning.
- Cheesy Herb Crunch: Stir ¼ cup grated Parmesan and 1 tsp Italian seasoning into the panko.
- Gluten-Free: Use almond flour instead of wheat flour and gluten-free panko.
- Nashville Hot Twist: Add 2 tsp cayenne and ½ tsp ground mustard to the flour mix.
- Buttermilk Marinated: Soak strips in buttermilk for 30 minutes before coating for extra juiciness.
- Asian Sesame: Drizzle baked strips with a mix of soy sauce, honey, and sesame oil, then sprinkle toasted sesame seeds.
Storage & Reheating
Store cooled strips in an airtight container in the fridge for up to 4 days. For longer keeping, freeze in a single layer on a baking sheet, then transfer to a zip-top bag; they’ll stay great for up to 2 months. To reheat, pop them on a baking rack at 375°F for 5–8 minutes from fridge, or about 10–12 minutes if frozen, until hot and crisp. An air fryer works beautifully too—3 minutes at 350°F revives that crunch in no time. Make-ahead tip: prep and bread the strips, then cover and refrigerate for up to 8 hours before baking.
Notes
I learned the hard way that moist chicken means soggy breading—patting strips completely dry is step one. Using a wire rack makes a world of difference; if you bake right on the pan, you’ll need to flip more often. Greek yogurt lends a subtle tang and helps the panko cling, but if you’re out, a beaten egg alone does the trick. For extra crunch, give them a minute under the broiler at the end—just watch closely so they don’t burn. And feel free to tweak the seasonings; I often swirl in a pinch of dried rosemary or thyme for a cozy, herbaceous twist.
FAQs
Q: Can I use chicken tenders instead of breasts?
A: Absolutely—you can swap in tenders or thighs, just adjust baking time by a few minutes if pieces are thicker.
Q: Why aren’t my strips crispy?
A: Check that your oven really hit 425°F and don’t overcrowd the rack; crowded strips steam instead of crisping.
Q: Can I freeze these raw?
A: Yes—flash-freeze in a single layer, then store in a bag. Bake straight from frozen, adding 3–4 extra minutes.
Q: How do I know they’re cooked through?
A: An internal temp of 165°F is your best guide, plus juices should run clear when you slice into the thickest part.
Q: What dipping sauces work best?
A: Honey mustard, ranch, barbecue, or a spicy sriracha mayo are all perfect partners.
Q: Is there a vegetarian version?
A: Try cauliflower “strips”—toss florets in egg substitute, then coat and bake at the same temp for crisp veggie bites.
Conclusion
These Oven Fried Chicken Strips bring together that crave-worthy crunch and juicy chicken in a light, baked package you can feel good about. They’re simple enough for weeknight dinners and festive enough for game-day gatherings. Give them a try, leave a comment about your favorite dip (or variation!), and explore more easy comfort-food recipes like my Baked Zucchini Fries and Homemade Ranch Dressing. Happy baking!
Oven Fried Chicken Strips
Ingredients
- 1½ pounds boneless, skinless chicken breasts (or thighs), cut into 1″ strips
- ½ cup plain Greek yogurt (whole-milk yogurt for extra creaminess)
- 1 large egg (or 2 egg whites for a lighter coating)
- ½ cup all-purpose flour (or whole wheat flour for added fiber)
- 1 cup panko breadcrumbs (regular breadcrumbs will work too)
- 1 tsp smoked paprika (or sweet paprika)
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt (Kosher salt if you prefer)
- ½ tsp freshly ground black pepper
- ¼ tsp cayenne pepper (optional, for a little kick)
- Cooking spray or olive-oil spray (avocado-oil spray is another great option)
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper and set a wire rack on top for air circulation.
- Pat chicken strips dry with paper towels.
- In a shallow bowl, whisk together Greek yogurt and egg until smooth.
- In separate bowls, combine flour and spices, and panko breadcrumbs.
- Dredge strips in flour, yogurt mixture, and panko breadcrumbs, ensuring even coating.
- Arrange coated strips on the rack, spray with cooking oil, and bake until golden and crispy.
- Let the strips rest before serving for best texture and flavor.
