Garlic Panko Chicken Strips

"I needed something quick for dinner last night, and so created this on-the-spot -- inspired by a garlic chicken recipe I read in a cookbook, which used whole chicken pieces, skin and bone. Plus I wanted to finish off my bag of panko so I could go buy a new one. I was so pleased with how this turned out that I intend to make it regularly. Panko are japanese bread crumbs and they are highly superior to any other type; please try to source them out for this dish rather than use regular dry bread crumbs. The "international" or "ethnic" aisle in your grocery store should sell panko; if not, complain to the manager!"
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by Storm Serpent photo by Storm Serpent
photo by Legwarmers photo by Legwarmers
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
Ready In:
35mins
Ingredients:
7
Serves:
3
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ingredients

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directions

  • In a small saucepan, melt butter over medium-low heat; as butter starts to melt, add minced garlic into the saucepan.
  • Once butter has melted, remove from heat and pour garlic butter mixture into a low flat dish, like a soup plate or pie pan.
  • In another low, flat dish, combine panko, parmesan, and parsley if using (some kids don't like green bits in their food, so feel free to leave out); add salt and pepper to suit your tastes.
  • Preheat oven to 400F; have ready a baking pan that's been lightly sprayed with nonstick cooking spray.
  • Remove chicken tenderloin from breasts and leave whole, then cut breasts crosswise into strips.
  • Roll chicken pieces into garlic butter, then completely dredge in panko mixture; place on prepared baking pan.
  • Should you have any panko mixture left over when you are done, sprinkle over chicken strips; should you have any melted butter left over, pour over chicken.
  • Bake in preheated oven for 15 to 20 minutes, or until chicken is just cooked through.

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Reviews

  1. Loved this! I pounded my boneless chicken strips to tune out the kids' fighting, then sliced into strips. Melted the butter in the microwave to save some time and it turned out fine. I had just a touch of crumbs left over and enough butter to barely drizzle over each piece before baking. These were perfectly crisped up at about 23 minutes in my convection oven at 350'. This has been requested again by my husband, so winner!
     
  2. Very flavorful and easy to make. The only problem I had was I couldn't get them to brown. I used chicken tenders and baked them at 425 F. I knew after almost 20 mins. in the oven they had to be cooked through. I was worried they would be dry if I left them in much longer so I ran them under the broiler for a few minuets but, I just couldn't get them crisp and they did end up a little dry. I followed the recipe to a T, except the change in oven temperatures. It's also a good idea to take the chill off the chicken before dipping them in the garlic butter. The cold chicken hardend the butter quickly making it hard to coat the last few pieces. I will defintaly make these again but I will bake at the specified temp of 400 F to see if that makes a difference in the way they brown. All in all this is a great recipe especially for garlic lovers. Thanks Lennie!
     
  3. Very good flavor. They don't brown up though. I just pulled them out of the oven and browned them in a pan for a few seconds! Will make these again.
     
  4. Delicious and so easy! I added some ground chipotle pepper powder to the butter mix and to the panko mix but otherwise followed to a T with wonderful results. I will use full chicken breasts next time...can't wait to try that!
     
  5. We really enjoyed these chicken strips. I didn't have all the ingredients to make the meal I had planned, so I was looking for something I had all the ingredients for in the pantry. This recipe fit the bill and was well liked by all. We especially liked the crunchy panko crust. If I make any changes next time, it will be to add some spices to the panko mixture- maybe some cayenne or something to heat it up. We dont always eat our chicken strips with a dipping sauce, but this one was too plain to eat alone. Nonetheless, we all enjoyed it with various sauces and will definitely make again.
     
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Tweaks

  1. Fabulous! Ialso added more of the garlic,as we LOVE it! I also used a little butter and more of a yogurt butter by Brummel and Brown,to save some fat/calories.The kids and my husband gave this recipe 5 stars too :) I just love this website! Oh! I also used Parchment paper instead of the cooking spray. This way the bottoms of chicken didn't get too soft.I did use the extra garlic butter to drizzle lightly over the chicken.
     
  2. I tried it once exactly as the recipe said and I didn't like the way it came out so I ended up modifying it a bit the next time. Instead of butter, I used an egg wash and flour to coat the chicken before the panko part and I pan fried the strips instead. It turned out marvelously -- crispy and flavorful. I ended up eating it with honey mustard and it was a wonderful meal.
     
  3. I used breadcrumbs instead of panko,3Tbspoons dried parsley & dried parmesan as these were what I had on hand,chopped whole chicken into quarters and coated with this mix,hit with my whole family.
     

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I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
 
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