Crispy Breaded Baked Garlic Panko Chicken Strips
I like to serve these with sweet and sour sauce on the side for dipping
This will also work well using boneless chicken thighs, panko breadcrumbs may be found in the Asian/Japanese section of your grocery store, they are the “Cadillac” of dry breadcrumbs and will insure extra crispiness to whatever you are making
Servings 3-4
Ingredients:
1/3 cup butter
3 small garlic cloves, minced
3/4 cup panko breadcrumbs
1/4 cup fresh grated Parmesan cheese
2 teaspoons dried parsley
1-1/2 teaspoons garlic powder
1 teaspoon seasoned salt
1/2 teaspoon fresh ground black pepper, or to taste
pinch cayenne pepper, optional
1-1/2 pounds boneless chicken breast (sliced into about 1-1/4-inch stips lengthwise or can make wider if desired)
Instructions:————————————-
Preheat oven to 425 degrees F.
Set oven rack to bottom position.
Grease a medium baking sheet.
In a saucepan melt the butter with minced garlic; remove and transfer to a shallow bowl.
In another shallow bowl combine panko breadcrumbs with 6 dry ingredients.
Coat the strips firstly in the melted butter/garlic mixture, then roll into the breadcrumb mixture pressing down firmly to adhere the breadcrumb mixture to the chicken.
Place the coated strips onto baking sheet (if you have any leftover coating mixture after you are finished breading all the strips for extra crispy coating you can double-dip into the breading mixture a second time before baking).
Drizzle any leftover butter over the coated chicken.
Bake in a preheated oven for 15-20 minutes.
Related posts:
- Kitten’s Crispy Baked Garlic Chicken Breast
Spicy Breaded Garlic Chicken Cutlets
Juicy Extra Crispy Baked Chicken
Related posts brought to you by Yet Another Related Posts Plugin.
Tags: chicken breast
These have become my daughters favorite chicken strips…..we’ll make a garlic lover out of her yet!
Thanks for another great one!
These are super easy and delicious. Love the garlic and cayenne in these. Panko gives them a great crunchiness. I turned mine half-way through the baking time, so they wouldn’t get too brown on one side. I used fresh parsley.
Wow. I made these tonight – how fabulous! I used boneless skinless chicken tenderloins. The panko worked great, I substituted some grated robusto cheese I needed to use up for the parmesan, used a lot of garlic, and definitely added way more than a “pinch of cayenne”! Fantastic, so moist. I took Mikekey’s suggestion and turned them half-way through the baking time. DH is in heaven over this. Thanks!