- 1 pound boneless halal chicken thighs, cut into 1-inch strips, pat dry
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder (optional)
- 1 cup flour
- 2 eggs
- 2 cups panko bread crumbs
Preheat oven to 425°F.
Combine the seasonings in a small bowl and liberally season both sides of the chicken.
In three separate, large bowls, lay out the flour, egg, and panko from left to right.
Dredge the chicken pieces in flour, thoroughly coat in egg, and coat with the panko. Set aside.
Grease a cooling rack with cooking spray and place over a baking tray. This is optional, but it allows circulation and prevents sogginess. Place the coated chicken on the rack. If you do not have a rack, just place directly on a pan and flip once during cooking.
Bake for 20-30 minutes, or until the chicken is cooked through.