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If you’ve been searching for a way to turn your favorite bagel topping into dinner, this is it. These Everything Bagel Chicken Strips take tender chicken tenders, coat them in a crunchy panko and everything bagel seasoning mixture, and bake them until golden and crispy, no deep fryer required. In just 30 minutes, you’ll have a batch of strips with that signature everything bagel flavor (poppy seeds, sesame, garlic, onion, and salt) in every crispy bite. They’re salty, savory, and endlessly dippable, whether you’re feeding picky kids or serving them up for a game-day snack.
Chicken Tenders, Meet Your Bagel Era
I’m mildly obsessed with everything bagels, and one day I decided chicken tenders deserved the same treatment. Just seasoning the outside wasn’t cutting it, so I got sneaky and packed the everything bagel flavor right into the breading itself. Every panko crumb gets loaded up before it ever hits the oven, so you’re not just tasting a sprinkle on top. You’re getting that full poppy seed, sesame, garlic, and onion punch in every single bite.
And the best part? No frying required. Just a light drizzle of olive oil over the top does all the work, turning that panko coating deep golden brown while your kitchen stays splatter-free. You’ll know they’re done when the coating looks toasty, and the seeds are lightly browned, basically the same way you’d check if your bagel came out of the toaster just right.
Tips for Beginners
- Press the panko mixture into the chicken. This is what keeps the coating on the tender instead of in the bottom of the pan. A quick dip leaves you with thin, patchy spots that fall off in the oven; pressing it in with a fork or your fingers gives you a thick, even crust that stays put and gets that full everything bagel crunch in every bite.
- Give the strips a little breathing room on the sheet pan. Crowding them together traps steam between the tenders, which makes the coating soggy instead of crisp. Leaving space around each strip lets the hot air circulate, so the panko actually crisps up and browns the way it’s supposed to.
- Check doneness with a meat thermometer. The panko will turn golden brown well before the thickest part of the chicken hits a safe temperature. Pull the thickest strip and check that it reads 165°F at the center before you serve, rather than guessing from how toasted it looks on the outside.
Everything Bagel Chicken Strips
Ingredients
- 1½- 2 lbs raw chicken tenders
- ¾ cup panko breadcrumbs
- 3 tbsp everything bagel seasoning
- ¼ tsp salt
- ¼ tsp pepper
- 1 egg
Instructions
- Preheat the oven to 375°F. In a shallow bowl, combine the panko breadcrumbs, everything bagel seasoning, salt, and pepper.¾ cup panko breadcrumbs, 3 tbsp everything bagel seasoning, ¼ tsp salt, ¼ tsp pepper
- Whisk the egg with a tablespoon of water.1 egg
- Dip the tenders into the egg mixture. Then, dip them into the bagel seasoning mixture, coating them completely. Use a fork or your fingers to press the mixture into the tenders.1½- 2 lbs raw chicken tenders
- Place the strips on a large sheet pan. Spray or drizzle olive oil over the strips.
- Bake for 12-15 minutes until golden brown and cooked through.
- Serve with your favorite dipping sauce.
Becky’s Tips
- Cook time varies by thickness, so thinner strips may finish closer to 12 minutes while thicker ones need the full 15. Start checking with a thermometer at that mark.
- No tenders on hand? Chicken breasts work too; just slice them into even strips first, so they cook at the same rate.
- Watching sodium? Look for a reduced-sodium everything bagel blend, or make your own and adjust the salt to taste.
- Leftovers keep well in the fridge for up to 3 days, and reheating in the oven or air fryer (not the microwave) is what keeps that crunch alive.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Everything Bagel Chicken Strips Step by Step
Gather the ingredients: Gather all the ingredients together and preheat the oven to 375°F.
Set up your breading station: In a shallow bowl, combine the ¾ cup panko breadcrumbs, 3 tbsp everything bagel seasoning, ¼ tsp salt, and ¼ tsp pepper. In a separate shallow bowl, whisk 1 egg with a tbsp of water until smooth and combined.
Bread the chicken: Dip each of the 1½-2 lbs. chicken tenders into the egg mixture, letting the excess drip off, then press it into the panko mixture. Use a fork or your fingers to press the coating firmly into the chicken so it’s completely covered. A good, thick coating is what gives you that everything bagel crunch in every bite.
Arrange and oil the strips: Place the breaded strips on a large sheet pan in a single layer, leaving a little space between each one. Spray or drizzle olive oil over the tops of the strips. This helps the panko turn golden and crispy instead of pale and soft.
Bake: Bake for 12-15 minutes, until the coating is golden brown and the chicken is cooked through.
Serve: Serve the strips hot, straight from the oven, with your favorite dipping sauce.
How to Store and Reheat
Store leftover chicken strips in an airtight container for up to 3 days.
Freezer
Freeze cooled strips in a single layer on a sheet pan until solid, then transfer to a freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
For the best crunch, reheat in a 375°F oven or air fryer for 8-10 minutes, until warmed through and crispy again. Microwaving works in a pinch but will soften the coating.
Make Ahead
You can bread the chicken strips up to a day ahead and store them, covered, in the refrigerator until you’re ready to bake.
Serving Suggestions
I love serving these strips the classic way: piled on a platter with a good dipping sauce on the side. Homemade honey mustard is my go-to since its tang balances the salty, savory bagel seasoning perfectly. If you want something with a little more richness, fry sauce is the perfect creamy, tangy match, especially if you’re serving these alongside fries.
For a full meal, pair the strips with a cucumber tomato salad since its bright, lemony dressing cuts through the richness of the panko coating. Easy roasted vegetables are another great option when you want an easy weeknight dinner the whole family will eat without complaint, and they roast in the oven at the same time as the chicken.
More Recipes for Your Chicken Tender Obsession
- Cheddar Bacon Ranch Oven Baked Chicken Tenders: Same panko-and-oven technique as these bagel strips, just swapped for a ranch, cheddar, and bacon coating. Great if your family wants a different flavor on the same easy weeknight formula.
- Air Fryer Panko Chicken Tenders: If you’d rather use your air fryer than the oven, this recipe shows you how to get the same crispy panko crunch in even less time.
- Copycat Raising Cane’s Chicken Fingers: Another dippable, crowd-pleasing chicken finger recipe, perfect for the same picky eaters and game-day crowds these bagel strips are made for.
