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Crispy Panko Chicken Strips with Polynesian Dipping Sauce

Crispy Panko Chicken


Every once in while I make a dinner just for my son – something I know he’ll love. Last night I made one of his favorites, crispy chicken strips. To make the chicken a little healthier I baked it in the oven, instead of frying them. To make it as crispy as possible, I used Panko bread crumbs. Panko is a Japanese bread crumb that is perfect for baking. It cooks up crispier than anything I’ve breaded with. For the sauce, I made an interpretation of his favorite dipping sauce, a Polynesian sauce from Chick-fil-A. This sauce tastes alot like a sweet Russian dressing, but with less tang. The main two ingredients in the sauce are ketchup and honey, so it is definitely kiddie friendly.

I made another two of his favorites for side dishes, roasted broccoli with salt and olive oil and mashed potatoes. To make the mashed potatoes extra special I added a large handful of mild cheddar shredded cheese.

Crispy Panko Chicken Strips with Polynesian Dipping Sauce



2 lbs boneless skinless chicken breasts cut into strips
2 eggs, whisked
1/2 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
salt and pepper


2 cups Panko Crumbs
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
salt and pepper

olive oil spray, or PAM


1/3 cup ketchup
1/4 cup honey
2 tablespoons vinegar
1 tablespoon oil
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika


1. Preheat oven to 400 degrees. Add chicken strips, along with the first group of ingredients (egg and spices to a large bowl). Mix well.

2. Add all ingredients for Polynesian sauce to a bowl, and whisk well. Refrigerate until ready to use.

3. Add all ingredients for breading to a large bowl. Bread chicken strips and place on wire rack on a baking sheet. Bread all chicken strips and then spray lightly with olive oil spray or PAM.

4. Bake chicken for 30-45 minutes, or until chicken is firm, golden brown, and has an internal temperature of 165 degrees.

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