Sheet Pan Crispy Chicken Strips

3 boneless, skinless chicken breasts
(about 1½ pounds total)
3 tablespoons Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 cup all-purpose flour
1/2 teaspoon baking soda
3 cups panko breadcrumbs
Olive oil cooking spray
1 tablespoon chopped fresh thyme
leaves
1/4 teaspoon cayenne pepper
3 large egg whites

Preheat the oven to 450°F with a rack in the center position.

Trim the chicken breasts of fat, then slice them on a diagonal into 1-inch-thick strips. Place the chicken strips in a large zip-top bag, and add the Worcestershire, 1/2 teaspoon
of the salt, and the garlic powder.

Seal the bag, shake to coat, and allow the chicken to marinate in the refrigerator for 30 minutes.

Meanwhile, whisk together the remaining ½ teaspoon salt with the flour and baking soda in a small bowl. Set aside.

Toast the breadcrumbs: Spread the crumbs in an even layer on a sheet pan and mist them evenly with cooking spray. Bake, stirring occasionally, until golden brown, 5 to 8 minutes. Remove from the oven and set them aside to cool. Leave the oven on.

Transfer the toasted panko to a medium-size bowl, add the thyme and cayenne, and stir to combine. Set a wire rack on the now-empty sheet pan and place it to one side; place the bowl of panko next to it. Whisk the egg whites until frothy in a second medium?size bowl; place this next to the panko. Place the reserved flour mixture next to the egg whites.

Remove the chicken strips from the marinade (discard the marinade) and pat them dry with paper towels. One by one, coat each chicken strip first in the flour mixture, then in the
egg whites, shaking off any excess, and finally in the panko mixture, until totally coated. Place the breaded chicken strips on the wire rack, spacing them closely together to fit. Mist the strips lightly with cooking spray.

Bake the chicken strips until deeply browned and cooked through, 10 to 14 minutes.

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