Combine Dry Ingredients: In a large paper or ziploc bag, combine flour, Panko breadcrumbs, salt, seasoning salt, pepper, and paprika.
Step 4: Coat the Chicken
Shake to Coat: Add the chicken strips to the bag and shake well to coat evenly.
Step 5: Optional Double Coating
Double Coat for Extra Crispiness: For extra crispiness, dip the coated chicken in a bit of buttermilk, then coat again in the flour mixture. Note: You’ll need extra coating mixture for this step.
Step 6: Arrange on Baking Sheet
Place Chicken Strips: Place the coated chicken strips on the prepared baking sheet, ensuring space between each strip.
Step 7: Bake
Initial Baking: Bake for 10 minutes.
Flip and Continue Baking: Gently flip each strip using tongs, and bake for another 10 minutes.
Check Temperature: Ensure the chicken’s internal temperature is 165°F (74°C). If necessary, bake for an additional 4-5 minutes.
Step 8: Remove and Drain
Drain Excess Grease: Once cooked, remove the chicken to a plate lined with paper towels to absorb excess grease.
Step 9: Keep Warm
Keep Chicken Warm: To keep the chicken warm until serving, place it on a wire rack on a baking sheet in a 225°F (107°C) oven.
Storage and Reheating Tips
To enjoy your oven-fried chicken later, follow these storage and reheating tips:
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