Garlic Chicken Strips With Sweet Chilli Mayo

These Garlic Chicken Strips are everything you love about crispy fried chicken—just baked instead! Tender pieces of garlic-flavored chicken are coated in golden Panko crumbs for extra crunch, giving you all the flavor and texture of a classic chicken strips recipe without the extra oil. The secret? Mixing a little oil right into the egg wash keeps each piece juicy on the inside and perfectly crispy on the outside.

• What Makes This Recipe So Good
• What Goes Into Garlic Chicken Strips
• How To Make Garlic Chicken Strips
• Recipe FAQ’s
• Crispy Garlic Chicken Strips with Sweet Chilli Mayo Recipe

What Makes This Recipe So Good

These Garlic Chicken Strips come out irresistibly crispy on the outside and tender on the inside, all without needing a deep fryer. The mix of garlic, Panko, and just the right amount of seasoning creates layers of flavor that make every bite addictively good. It’s the kind of garlic chicken strips recipe that feels indulgent but stays light enough for an easy weeknight dinner.

What makes this recipe even better is how simple it is. With just a few pantry ingredients and a quick bake in the oven, you get perfectly golden chicken strips that rival any takeout version. Dip them in your favorite sauce, pile them into wraps, or enjoy them straight off the tray — they’re that good.

What Goes Into Garlic Chicken Strips

You’ll only need a handful of simple, flavorful ingredients to make these crispy Garlic Chicken Strips at home. Each one adds its own touch of texture and taste, coming together to create the perfect balance of crunch, juiciness, and garlic goodness.

• Chicken Breast Fillets: Lean and tender, they’re the perfect base for soaking up all that garlicky flavor. You can also use thighs if you prefer extra juiciness.
• Garlic: Freshly crushed garlic gives the chicken its signature aroma and depth, while garlic powder works just as well if you’re in a hurry.
• Panko Crumbs: These light, airy Japanese breadcrumbs make the coating extra crispy without needing deep frying.
• Parmesan Cheese: A touch of freshly grated Parmesan adds savory richness and helps the coating turn beautifully golden in the oven.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Garlic Chicken Strips

1. Preheat the Oven: Set oven to 200°C (390°F) and grease baking trays with oil. Wipe with a paper towel to remove excess.

1. Prepare the Egg Mixture: In a medium bowl, whisk together the egg, olive oil, garlic, paprika, and a pinch of salt until well combined.

1. Coat the Chicken: Add the chicken strips to the egg mixture and toss to coat each piece evenly in the garlicky seasoning.

1. Mix the Crumb Coating: On a large plate, combine the panko crumbs, multigrain breadcrumbs, and Parmesan cheese.

1. Bread the Chicken: Dip each strip into the mixture, pressing so the coating sticks. Arrange the strips onto the baking trays.

1. Add a Light Spray: Lightly mist the tops of the chicken strips with cooking oil spray to help them crisp up beautifully in the oven.

1. Bake Until Golden: Bake for 15–20 minutes, turning once halfway through, until the chicken is cooked through and golden brown all over.

1. Make the Sweet Chilli Mayo: While the chicken bakes, mix together mayonnaise, sweet chilli sauce, and a squeeze of lemon juice for a simple dipping sauce.

For a classic crispy-meets-creamy combo, pair these Garlic Chicken Strips with Crispy Garlic Butter Parmesan Smashed Potatoes . Add freshness on the side with a bright Caprese Salad with Avocado to cut through the richness and keep the plate balanced.

If you want a cozy, restaurant-style meal, serve the chicken with a warm bowl of Creamy Roasted Tomato Basil Soup for dunking. Don’t forget the Sweet Chilli Mayo from the recipe or a quick garlic yogurt dip for extra zing.

Yes! Cook them in a preheated air fryer at 190°C (375°F) for about 10–12 minutes, turning halfway through. They’ll turn out super crispy without the oven.

Use Panko breadcrumbs and don’t skip the light oil spray before baking—it helps them turn golden and crunchy.

You can use regular breadcrumbs, but Panko gives a lighter, crunchier texture. Combine both for a great balance.

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IngredientsUSMetric1x2x3x

Chicken Strips:

• ▢ 1 x-large egg
• ▢ 1 tablespoon olive oil
• ▢ 1 clove garlic crushed (or 1 teaspoon garlic powder)
• ▢ 1 teaspoon sweet paprika
• ▢ 1/4 cup fresh parsley , finely chopped
• ▢ 1 pinch Sea salt
• ▢ 1 lbs skinless chicken breast fillets or thighs if your prefer, cut into strips
• ▢ 3/4 cup panko crumbs
• ▢ 1/4 cup multigrain/whole wheat breadcrumbs
• ▢ 2 tablespoons fresh grated Parmesan cheese

Sweet Chilli Mayo:

• ▢ 3 tablespoons reduced-fat/light whole egg mayonnaise or Greek yogurt for a healthier version
• ▢ 3 tablespoons sweet chilli sauce
• ▢ 1/2 medium lemon squeezed of juice (optional)

Instructions

• Preheat oven 200℃ | 390℉. Lightly grease a baking tray with cooking oil; wipe over with paper towel and set aside. You may need 2 trays.
• Whisk eggs, oil, garlic, paprika and salt in a medium sized bowl. Add in chicken and mix to coat well until chicken strips are fully covered.
• Pour panko, breadcrumbs and Parmesan onto a separate plate, and dip chicken pieces one at a time into breadcrumbs. Coat well and place onto baking tray. Repeat with all chicken strips.
• Lightly spray the chicken strips evenly with cooking oil spray.
• Bake in the oven for 15-20 minutes, turning once halfway, until golden and cooked through.
• While the chicken strips are cooking, prepare the mayo by combining the mayonnaise (or Greek yogurt) and sweet chilli sauce together in bowl. Mix well and serve!

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Crispy Garlic Chicken Strips with Sweet Chilli Mayo

Ingredients

Chicken Strips:

• 1 x-large egg
• 1 tablespoon olive oil
• 1 clove garlic crushed (or 1 teaspoon garlic powder)
• 1 teaspoon sweet paprika
• 1/4 cup fresh parsley , finely chopped
• 1 pinch Sea salt
• 1 lbs skinless chicken breast fillets or thighs if your prefer, cut into strips
• 3/4 cup panko crumbs
• 1/4 cup multigrain/whole wheat breadcrumbs
• 2 tablespoons fresh grated Parmesan cheese

Sweet Chilli Mayo:

• 3 tablespoons reduced-fat/light whole egg mayonnaise or Greek yogurt for a healthier version
• 3 tablespoons sweet chilli sauce
• 1/2 medium lemon squeezed of juice (optional)

Instructions

• Preheat oven 200℃ | 390℉. Lightly grease a baking tray with cooking oil; wipe over with paper towel and set aside. You may need 2 trays.
• Whisk eggs, oil, garlic, paprika and salt in a medium sized bowl. Add in chicken and mix to coat well until chicken strips are fully covered.
• Pour panko, breadcrumbs and Parmesan onto a separate plate, and dip chicken pieces one at a time into breadcrumbs. Coat well and place onto baking tray. Repeat with all chicken strips.
• Lightly spray the chicken strips evenly with cooking oil spray.
• Bake in the oven for 15-20 minutes, turning once halfway, until golden and cooked through.
• While the chicken strips are cooking, prepare the mayo by combining the mayonnaise (or Greek yogurt) and sweet chilli sauce together in bowl. Mix well and serve!

Notes

Nutrition

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Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!

I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.

How to Make The Quickest Tacos

I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.

• Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
• Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
• Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.

What to stuff in a Perfect Taco?

Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.

• The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
• The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
• The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!

Our 10 Must-Make Taco Recipes

Now that you’re armed with all the pro tips, let’s get to the recipes!

Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.

Crispy Fish Tacos

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Oven-Baked Barbecue Chicken ‘Pizza’ Tacos

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Pico De Gallo

Best Creamy Guacamole