Panko-Crusted Chicken Fries with Dill and Lemon Zest

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken strips coated in a herb-infused panko mixture and baked until golden, offering a healthier alternative to fried nuggets with a refreshing citrus note. This American-inspired chicken recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, panko bread crumbs, crushed cornflakes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F and line a baking sheet with parchment paper.
  2. Step 2: In a shallow dish, combine 1/2 cup panko, 1/4 cup crushed cornflakes, 2 tbsp Parmesan, 1 tsp dried dill, and 1/2 tsp lemon zest.
  3. Step 3: In another shallow dish, whisk 1/4 cup all-purpose flour with 1/4 tsp salt and 1/4 tsp black pepper.
  4. Step 4: Dip each chicken strip in flour mixture, shaking off excess, then dip in beaten eggs, and finally coat thoroughly in panko mixture, pressing gently to adhere.
  5. Step 5: Place coated strips on baking sheet, drizzle with 2 tbsp olive oil, and arrange in single layer.
  6. Step 6: Bake 18-20 minutes, flipping halfway, until golden and internal temperature reaches 165°F.

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