72 Reviews of Garlic Panko Chicken Strips

From: Heather Sullivan

On Jan 13, 2005

I liked how these came out and I'm going to use this again! I used less parmesan since I was using freshly grated and left out the parsley because I didn't have any on hand. They still turned out really well and I suggest to others to butter your baking sheet and then flip the chicken halfway through to get a nice golden brown crust.

From: bratty

On Nov 9, 2004

Really simple recipe here, that tasted great too. My first experience with Panko and I was very pleased. I doubled the garlic, because I typically do. And I also took another reviews advice and turned the heat up to 425, and I had no problems with browning. I will definately make this one again.

From: Marie

On Mar 31, 2004

This was very good. The only problem I had was that the chicken didn't brown well enough. When I make it again, I will turn up the oven temperature to at least 425°. I ran out of breading mixture and butter and had to make more (my tenders weighed 1 1/4 lbs). I would definitely use more melted butter to drizzle over the top which probably would also help in browning. Thanks Lennie.

From: riffraff

On May 6, 2004

Somehow magically I had exactly enough of the dry and wet ingredients. That truely is a rare and beautiful thing. I too wish it had browned up a little more but it was a delicious easy to prepare dish none the less. I increased the garlic to 6 cloves, pulverized in the mortar and pestle.

From: Michelle S.

On Feb 25, 2004

MAKE THIS!!!! This is so good and a breeze to make. I cannot get over the flavor this has for being so easy to put together! I've been dying to use my Panko and when I saw this recipe I knew it was it! You don't even need a dipping sauce! My neighbor came over and tried one and demanded the recipe! I will dream of these tonight they were so good! Thanks Lennie!

From: JT'sMom

On Nov 16, 2006

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!

From: Valerie in Florida

On Jan 21, 2005

I can't believe I never reviewed this recipe ! I will never fry chicken strips again. I mixed the panko with some italian bread crumbs just to get some additional flavor. Absolutely delicious ! I had honey mustard and hot wing sauce on the side to dip them in. I make these often.

From: Evie*

On May 9, 2005

I saw panko on the supermrket shelf for the first time a week ago and decided to try some, this was a great recipe to use it. We really like chicken flavoured with garlic and the panko was much nicer than other breadcrumbs. I turned the strips after half the cooking time. Delicious.

From: Malriah

On Apr 25, 2004

My kind of recipe! Very easy to make and the flavors are not overwhelming. The panko is a interesting touch. It creates a little more crispiness than regular breadcrumbs. This recipe is great for a quick weeknight dinner.

From: *MessyPessy*

On Sep 6, 2005

Very light and tender, I finally tried this recipe after having it in my cookbook for months! I think this would also make a good appy with a dipping sauce. The texture of the panko gives the chicken a good crispiness and it is so much lighter then dipping the chicken in egg. Great recipe, we enjoyed it!