Easy and Crispy Panko Fried Chicken Strips


Ah, the wonder of Panko! This Japanese breadcrumb innovation revolutionized the culinary world, well the frying part of the culinary world hehehe bringing crispier and lighter fried foods to the table. Traditionally used for tonkatsu and chicken katsu, it’s now a pantry staple, elevating fried dishes worldwide with its delightful crunch.

Panko’s magic lies in its crisp, dry texture, soaking up less oil, resulting in crunchier, lighter fried delights. You can use these not just for breading but also as a topping for mac ‘n’ cheese, chicken parmesan, crispy coatings for baked veggie and fries, or as any kind of breadcrumb.

Comparing Panko to regular breadcrumbs? Well Panko is made from japanese crustless white bread, this is bit more dense and fluffier than normal white bread, also the crumbs are a bit diferent bigger and flatter, that gives a lighter and flakier finish. While regular breadcrumbs offer a thinner and therefore thicker, more doughy consistency.

Today’s treat? These delightful, crispy chicken strips! I opted for Japanese panko instead of the “basic” hehehe breadcrumbs, creating an irresistibly crunchy coating. Served with coriander mayonnaise, fried padrón peppers, and garlic rice, this dish is sure to make you go for seconds, thirds, hehehe

Easy and Crispy Panko Fried Chicken Strips

  • Servings: 2
  • Difficulty: Normal
  • Rating: ★★★★
  • Print

Nothing like super crispy panko coated chicken strips, its super easy to make and a delicious alternative to the common breadcrumbs.


  • Chicken – 250gr
  • Eggs – 2
  • Panko – 150gr (Or Breadcrumbs)
  • Lemon – 2 Tablespoons of Juice
  • Oil – As Needed (I used Sunflower Oil)
  • Shichimi Togarashi – A Teaspoon (Or Red Pepper Flakes)
  • Paprika – A Teaspoon
  • Oregano – A Teaspoon
  • Pepper – A Pinch
  • Salt – A Pinch


  1. Slice the chicken breast into pieces. Tenderize them slightly using a mallet, then season with salt, pepper, and lemon juice.
  2. In one dish, whisk the eggs, and in another, mix the panko, shichimi, paprika, oregano, salt, and pepper.
  3. Heat the oil for frying.
  4. Dip the chicken slices into the egg and coat them with the panko mixture. Press gently for a good coating. Fry both sides until golden brown, then drain on kitchen paper.
  5. Serve with rice, padrón peppers, garlic rice, and coriander mayonnaise. Bon appétit!
Notes: Ensure the oil is hot enough before frying the chicken for that perfect golden crust. Slightly pressing the chicken into the panko mixture helps the coating to stick better. If padrón peppers aren’t available, you can substitute with other sweet peppers.

This recipe for Easy and Crispy Panko Fried Chicken Strips was originally created on BakeAfter.com. Esta receita de Mini Panados de Frango com Pimentos foi publicada em português no Iguaria.com.


Per Serving: 1513 calories; 91 g fat; 86 g carbohydrates; 89 g protein.

Did you try this recipe?

Let me know how it turned out for you! Leave a comment below ;D


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