- Prep
- 20 min
- Cook
- 25 min
- Total time
- 45 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 330 kcal
Quick summary
“Juicy chicken breast strips wrapped in a crispy crust of panko breadcrumbs seasoned with Parmesan cheese and smoked paprika, baked at high heat. A light and crispy alternative to deep-fried breaded foods, ready in less than half an hour.”
What you need to know
- Japanese panko breadcrumbs absorb less moisture and ensure a considerably crunchier crust than regular breadcrumbs.
- Grated parmesan cheese on the crust browns and melts during baking at 200°C, adding umami flavor.
- Drying the fillets with paper towels ensures perfect adhesion of the flour and beaten egg without peeling the crust.
Ingredients
Main
- g Chicken breast fillets
- units Large eggs
- tablespoons Milk (whole or semi-skimmed)
- cup All-purpose flour
- cup Panko (Japanese breadcrumbs)
- cup Grated Parmesan cheese
- teaspoon Garlic powder
- teaspoon Cebola em pó
- teaspoon Smoked paprika
- teaspoon Salt
- teaspoon Freshly ground black pepper
- for greasing Olive oil or cooking spray
Instructions
Principal
- Prepare the chicken: Pat the chicken strips dry with paper towels. The secret of this recipe is the dry surface, ensuring that the breading adheres perfectly and gets very crispy. Season the chicken with a pinch of salt and pepper.
- Set up the breading station: In three separate shallow plates, prepare the ingredients. In the first one, place the wheat flour. In the second, beat the eggs with the milk. In the third, mix the remaining panko, parmesan cheese (if using), garlic powder, onion powder, paprika, salt, and pepper.
- Breading the chicken: Dredge each chicken strip first in wheat flour, coating well and shaking off the excess. Then, dip into the beaten egg, letting the excess drip off. Finish by coating in the panko mixture, pressing gently so the breading adheres completely.
- Bake the tenders: Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper and lightly grease with olive oil or cooking spray. Distribute the tenders in a single layer, without crowding. Spray or brush a little olive oil over each tender.
- Cook: Bake for 12-15 minutes on each side, or until the tenders are golden and the chicken is cooked through. The internal temperature should reach 74°C (165°F). Turn halfway through to ensure an even, crispy crust. Serve immediately.
Chef's tips
- Position the chicken strips on a wire rack inside the baking sheet so that the hot air circulates underneath.
- Drizzle a thin stream of olive oil over the breaded items before baking to speed up the formation of a golden color.
- Cut the chicken into strips of homogeneous thickness of about 2 cm to ensure uniform cooking in all pieces.
Variations
- Add fine lemon zest and dried oregano to the panko mixture for a Mediterranean crust.
- Incorporate half a teaspoon of cayenne pepper into the wheat flour to make spicy chicken strips.
- Dredge the chicken in toasted sesame seeds mixed with panko to introduce a crispy texture and nutty aroma.
Substitutions
- Panko breadcrumbs can be substituted with unsweetened corn flakes coarsely crushed by hand.
- Parmesan cheese can be replaced by finely grated pecorino cheese or dry artisanal semi-cured cheese.
- Chicken breast can be replaced by strips of boneless thigh fillet or lean pork loin fillet.
How to store
Keep leftovers in an airtight container lined with paper towels in the refrigerator for up to 3 days. To reheat while maintaining the external crunchiness, use the airfryer or oven at 180°C for 5 minutes; do not use the microwave.
Can it be frozen?
Raw breaded chicken strips freeze perfectly on a baking sheet for 2 hours, then in freezer bags for up to 3 months. Bake the snacks directly from the freezer at 200°C for 20 to 25 minutes, turning halfway through.
What to serve with
Serve with honey mustard sauce, seasoned garlic and herb mayonnaise, or artisanal smoked barbecue sauce. Rustic roasted potatoes with rosemary and a crispy leaf salad complete the casual meal.
Frequently asked questions
Why use milk mixed with beaten egg?
The milk thins the egg white, creating a thinner and more adherent liquid layer that does not clump the flour.
How do I ensure the crust doesn't separate when cutting or biting?
Press the panko mixture firmly with your hands onto the meat after dipping it in the beaten egg with milk.
Can I prepare the appetizers in the air fryer?
Yes, bake in the airfryer basket at 190°C for 12 to 14 minutes, turning the pieces halfway through.
Doesn't the chicken dry out from being roasted?
No, the very hot oven at 200°C browns the crust in 20 minutes while maintaining the natural moisture of the meat's interior.
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