Crunchy, golden panko chicken strips are one of those easy wins you can make any night of the week. Whether you're feeding picky kids, hosting a game-day platter, or meal-prepping flavorful dinners, these panko chicken strips deliver that irresistible crunch and tender interior every time. You’ll find classic pan-fried versions, oven-baked crowd-pleasers, air-fryer shortcuts, and flavor-forward twists like coconut-lime, buffalo, and Parmesan-herb.
I like prepping the dredge in a set of nesting stainless mixing bowls and finishing on a cooling rack so the coating stays crunchy. Each recipe below includes exact measurements, clear timings, and small tool tips—like checking doneness with an instant-read thermometer so you never overcook. Bookmark or pin this roundup of 21 simple panko chicken strips and try one tonight.
1. Classic Extra-Crispy Panko Chicken Strips
This version is the baseline for extra-crunchy panko chicken strips—simple, salty, and perfectly golden. The triple-dredge (flour, egg wash, panko) creates a thick, crunchy shell while keeping the chicken juicy inside. Weekend cooks and busy weeknighters will love how hands-off the oven finish is.
Ingredients
- 2 lbs boneless skinless chicken breasts, cut into 3/4–1-inch strips
- 1 cup all-purpose flour
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 tsp smoked paprika
- 2 large eggs, beaten
- 2 tbsp milk (room temperature)
- 2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese (optional, finely grated)
- 1 tsp garlic powder
- Cooking spray or 2 tbsp olive oil for brushing
- Lemon wedges and parsley for garnish
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with a silicone baking mat or parchment. Place a wire rack on top.
- In a shallow bowl combine flour, salt, pepper, and smoked paprika. In another bowl whisk eggs and milk. In a third bowl mix panko, Parmesan, and garlic powder.
- Pat chicken dry with paper towels. Dredge each strip in flour, shake off excess.
- Dip into the egg wash, then press into the panko mixture to coat thoroughly.
- Arrange strips on the wire rack. Lightly spray or brush with olive oil.
- Bake 12–15 minutes, then flip and bake an additional 6–8 minutes until golden and internal temp reads 165°F on an instant-read thermometer.
- Let rest 3 minutes before serving so juices redistribute.
How to Serve It
Serve on a platter with lemon wedges and a ramekin of honey mustard. Garnish with chopped parsley. These reheat well—store in glass meal prep containers for up to 4 days and crisp under a 400°F broiler for 2–3 minutes. Great with coleslaw, sweet potato fries, or a simple green salad.
2. Buttermilk-Brined Panko Chicken Strips
Brining strips in buttermilk adds tang and tenderness—the acid breaks down proteins for juicy chicken beneath a crisp panko shell. The result is slightly tangy and ultra-moist meat under a shattering crust.
Ingredients
- 2 lbs chicken tenders or chicken breasts cut into strips
- 2 cups buttermilk
- 1 tsp hot sauce (optional)
- 1 cup all-purpose flour
- 1 tsp kosher salt
- 1 tsp onion powder
- 2 large eggs
- 1 1/2 cups panko breadcrumbs
- 1/2 cup cornstarch
- 1 tsp black pepper
- Vegetable oil for frying (approx. 3 cups)
Instructions
- Combine buttermilk and hot sauce in a bowl and submerge chicken. Refrigerate at least 2 hours or overnight.
- Heat oil in a deep skillet or Dutch oven to 350°F (175°C)—use a digital thermometer to monitor.
- In bowls: whisk flour, salt, and onion powder; beat eggs; mix panko, cornstarch, and pepper.
- Remove chicken from brine, letting excess drip. Dredge in flour, dip in egg, press into panko.
- Fry in batches for 3–4 minutes per side until golden and internal temp 165°F. Don’t crowd the pan.
- Transfer to a cooling rack set over a baking sheet to drain.
How to Serve It
Serve hot with ranch or spicy mayo. These keep crisp for a few hours at room temp, or refrigerate in airtight containers for up to 3 days. Reheat in a 375°F oven for 8–10 minutes. Pair with iced tea or beer for a casual meal.
3. Oven-Baked Garlic-Parmesan Panko Chicken Strips
If you want that crunch without deep-frying, oven-baked garlic-Parmesan panko chicken strips are a go-to. Grated Parmesan mixed into the panko browns beautifully and adds savory depth.
Ingredients
- 2 lbs chicken breasts, cut into strips
- 1 cup plain Greek yogurt (or mayonnaise)
- 2 cloves garlic, minced
- 1 tsp lemon zest
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup Italian-style breadcrumbs (optional for extra crisp)
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- Cooking spray or 2 tbsp olive oil
Instructions
- Preheat oven to 425°F and line sheet with parchment or a silicone baking mat. Place a wire rack on the sheet.
- Whisk Greek yogurt with garlic and lemon zest. In another bowl mix panko, Parmesan, oregano, salt, and pepper.
- Pat chicken dry. Coat strips in yogurt mixture, then press into panko mix.
- Place on rack and lightly spray with cooking oil.
- Bake 12–15 minutes, flip, then bake 6–8 minutes more until golden and 165°F internal temp. Use an instant-read thermometer.
- Rest 2–3 minutes before serving.
How to Serve It
Serve with garlic aioli and lemon wedges. Store leftover strips in airtight food containers in the fridge up to 4 days. Reheat under a broiler for 2–3 minutes to re-crisp.
4. Air-Fryer Lemon-Pepper Panko Chicken Strips (30-Minute)
Air fryer fans: these lemon-pepper panko chicken strips get crispy fast with minimal oil. The air fryer keeps the crust light and the inside tender—great for weeknight dinners.
Ingredients
- 1.5 lbs chicken tenders
- 1/2 cup all-purpose flour
- 1 tsp lemon zest
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 large eggs, beaten
- 1 1/4 cups panko breadcrumbs
- 1 tbsp lemon pepper seasoning
- 2 tbsp olive oil (to toss with panko)
Instructions
- Preheat your air fryer to 400°F for 5 minutes.
- Mix flour, lemon zest, salt, and pepper in a bowl. Beat eggs in a second bowl. Toss panko with lemon pepper and olive oil in a third bowl.
- Dredge chicken in flour, dip in eggs, press into panko.
- Place strips in a single layer in the air-fryer basket—don’t overcrowd. Cook 8–10 minutes, flip, then cook 4–6 minutes more until 165°F.
- Transfer to a plate lined with a cooling rack to keep crisp.
How to Serve It
Serve with tartar sauce or a lemon-garlic yogurt dip. Store in airtight containers and re-crisp in the air fryer at 375°F for 3–4 minutes.
5. Panko Chicken Strips with Honey-Sriracha Glaze
Sweet, spicy, and sticky—these panko chicken strips get a final toss in a honey-sriracha glaze. The panko stays crunchy beneath the glossy coating for contrast.
Ingredients
- 2 lbs chicken breasts, sliced into strips
- 1 cup all-purpose flour
- 1 tsp kosher salt
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 cup cornstarch
- Vegetable oil for frying (about 3 cups)
- For the glaze: 1/3 cup honey, 3 tbsp sriracha, 2 tbsp soy sauce, 1 tsp rice vinegar
- Sesame seeds and sliced scallions for garnish
Instructions
- Whisk honey, sriracha, soy sauce, and rice vinegar in a small saucepan and warm gently until combined; set aside.
- Heat oil to 350°F in a deep pot, monitored with a digital kitchen thermometer.
- Mix flour, salt, and cornstarch. Beat eggs. Place panko in third bowl.
- Dredge chicken in flour, egg, then panko. Fry in batches 3–4 minutes per side until golden and 165°F. Drain on paper-lined cooling rack.
- Toss hot strips in the warm glaze to coat lightly. Sprinkle sesame and scallions.
How to Serve It
Serve over steamed rice or atop a crunchy slaw. Keep leftovers in airtight containers; reheat under the broiler briefly to revive crispiness.
6. Coconut-Panko Lime Chicken Strips
Coconut and panko combine for a light, crunchy tropical crust with a tangy lime finish. These strips deliver mild sweetness and a crisp, flaky bite.
Ingredients
- 2 lbs chicken breasts, thinly sliced into strips
- 1 cup shredded unsweetened coconut, finely chopped
- 1 cup panko breadcrumbs
- 1 tsp kosher salt
- 1 tsp ground coriander
- 2 large eggs
- 1/2 cup buttermilk
- 1 cup all-purpose flour
- Zest of 1 lime and juice of half a lime for finishing
- Vegetable oil for shallow frying
Instructions
- In shallow bowls place flour; whisk eggs into buttermilk; combine coconut, panko, salt, and coriander.
- Pat chicken dry. Dredge in flour, dip in buttermilk mix, press into coconut-panko.
- Heat 1/4 inch oil in a skillet over medium-high heat. Fry strips 3–4 minutes per side until golden and 165°F.
- Drain on a cooling rack and squeeze lime juice over the hot strips.
How to Serve It
Top with fresh cilantro and serve with mango salsa or a yogurt-lime dip. Store in airtight containers; reheat in a 375°F oven for 6–8 minutes.
7. Gluten-Free Almond-Panko Hybrid Chicken Strips
For those avoiding gluten, a mix of ground blanched almonds and gluten-free panko keeps the crunch without wheat. The almond adds nutty flavor and a crisp finish.
Ingredients
- 2 lbs chicken tenders
- 3/4 cup gluten-free panko breadcrumbs
- 3/4 cup finely ground blanched almonds (almond meal)
- 1 cup rice flour or GF all-purpose flour
- 2 large eggs
- 1 tsp salt
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Olive oil for brushing
Instructions
- Preheat oven to 425°F and line a baking sheet with a silicone baking mat.
- Mix GF panko with almond meal, paprika, garlic powder, and salt. Set flour and beaten eggs in separate bowls.
- Dredge strips in flour, dip in eggs, press into almond-panko. Place on the rack and lightly brush with olive oil.
- Bake 12–14 minutes, flip, then bake 6–8 minutes more until 165°F.
How to Serve It
Pair with a lemon-herb dipping sauce. Store in airtight containers up to 3 days; reheat in an air fryer at 375°F for 4–5 minutes.
8. Spicy Chipotle Panko Chicken Strips with Avocado Crema
Smoky chipotle and panko make a crunchy, slightly spicy chicken strip that pairs brilliantly with a cooling avocado crema—smoky, creamy, and crunchy in every bite.
Ingredients
- 2 lbs chicken breasts cut into strips
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups panko breadcrumbs
- 1 tbsp chipotle chili powder or 1 tbsp adobo paste mixed with 1 tsp water
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil for frying
- For crema: 1 ripe avocado, 1/2 cup Greek yogurt, 1 tbsp lime juice, salt to taste
Instructions
- Make avocado crema by blending avocado, Greek yogurt, lime juice, and salt—chill.
- Heat oil to 350°F. In bowls combine flour; beat eggs; mix panko, chipotle, paprika, salt, and pepper.
- Dredge strips in flour, egg, then panko. Fry 3–4 minutes per side until 165°F. Drain on a cooling rack.
- Serve with avocado crema.
How to Serve It
Garnish with cilantro and lime wedges. Store crema separately in mason jars to avoid browning; strips keep 3 days refrigerated.
9. Buttermilk Ranch Panko Chicken Strips
Ranch seasoning folded into the panko makes these chicken strips taste like everyone's favorite dip. The mild tang from buttermilk keeps the interior juicy.
Ingredients
- 2 lbs chicken tenders
- 1 1/2 cups buttermilk
- 1 tsp hot sauce (optional)
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups panko breadcrumbs
- 2 tbsp dry ranch seasoning mix
- 1 tsp kosher salt
- Vegetable oil for frying
Instructions
- Marinate chicken in buttermilk and hot sauce for 1–2 hours.
- Heat oil to 350°F. Prepare bowls: flour; beaten eggs; panko mixed with ranch mix and salt.
- Dredge marinated chicken through flour, egg, and panko. Fry 3–4 minutes per side until 165°F. Drain on a rack.
How to Serve It
Serve with extra ranch and carrot sticks. Leftovers keep in airtight containers for 3 days; reheat in the oven for 8–10 minutes.
10. Korean-Style Gochujang Panko Chicken Strips
Korean flavors meet panko crunch in these strips glazed with a sweet-spicy gochujang sauce. The panko keeps a satisfying texture under the sticky glaze.
Ingredients
- 2 lbs chicken breasts cut into strips
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups panko breadcrumbs
- Oil for frying
- For glaze: 3 tbsp gochujang, 2 tbsp honey, 1 tbsp soy sauce, 1 tsp sesame oil, 1 clove grated garlic
- Sesame seeds and scallions for garnish
Instructions
- Mix glaze ingredients and warm gently; set aside.
- Heat oil to 350°F. In bowls: flour; beaten eggs; panko.
- Dredge chicken through flour, egg, panko and fry 3–4 minutes per side until 165°F.
- Toss hot strips in gochujang glaze and sprinkle with sesame seeds and scallions.
How to Serve It
Serve with steamed rice and kimchi. Store glaze separately in a jar and strips in airtight containers.
11. Honey-Mustard Baked Panko Chicken Strips
A sweet-tangy honey-mustard glaze brushed during baking gives these panko chicken strips a glossy finish while keeping the coating crunchy.
Ingredients
- 2 lbs chicken breasts, sliced into strips
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups panko breadcrumbs
- 1/4 cup Dijon mustard
- 2 tbsp honey
- 1 tsp salt
- 1/2 tsp black pepper
- Olive oil or spray
Instructions
- Preheat oven to 425°F and prepare a sheet with a rack.
- Whisk mustard and honey together and reserve 2 tbsp for brushing after the first bake. In bowls: flour; eggs; panko with salt and pepper.
- Dredge chicken through flour, egg, panko. Place on rack and lightly spray.
- Bake 12–15 minutes, flip and brush with reserved honey-mustard, then bake another 6–8 minutes until 165°F.
How to Serve It
Serve with extra honey-mustard for dipping. Store in glass meal prep containers and reheat in a 375°F oven for 6–8 minutes.
12. Panko Chicken Strips with Herbed Dijon Crust
Dijon and fresh herbs folded into the panko add aromatic brightness to the crunchy coating—an easy way to add depth to simple strips.
Ingredients
- 2 lbs chicken breasts, cut into strips
- 1/2 cup Dijon mustard
- 1 cup panko breadcrumbs
- 1/2 cup finely chopped fresh parsley and thyme mix
- 1 cup all-purpose flour
- 2 large eggs
- 1 tsp salt
- 1/2 tsp black pepper
- Olive oil for brushing
Instructions
- Preheat oven to 425°F with a rack set over a sheet.
- Whisk Dijon in a bowl. Mix panko with herbs, salt, and pepper. Set flour and eggs in separate bowls.
- Pat chicken dry, brush each strip with Dijon, then dredge in flour, egg, and press into herb-panko.
- Place on rack, brush with oil, and bake 12–15 minutes, flipping once, until 165°F.
How to Serve It
Serve with a lemony green salad. Store in airtight containers for up to 3 days.
13. Nashville-Style Hot Panko Chicken Strips
If you love Nashville hot chicken, these panko strips bring that fiery, savory heat in handheld form—spicy oil brushed over extra-crispy panko.
Ingredients
- 2 lbs chicken tenders
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups panko breadcrumbs
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- For hot oil: 3 tbsp cayenne, 1/4 cup melted butter, 2 tbsp brown sugar, pinch of salt
- Vegetable oil for frying
Instructions
- Heat oil to 350°F. Prepare bowls: flour; eggs; panko mixed with paprika and garlic.
- Dredge and fry strips 3–4 minutes per side until 165°F. Drain on a rack.
- Whisk hot oil ingredients until combined and brush generously over hot strips.
How to Serve It
Serve with pickles and white bread for balance. Store separately in airtight containers; reapply hot oil when reheating.
14. Parmesan-Chive Panko Chicken Strips with Lemon Aioli
Parmesan and chives add a savory, herbaceous kick to panko strips—paired with lemon aioli, they feel a bit elevated but are easy to make.
Ingredients
- 2 lbs chicken breasts, cut into strips
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan
- 2 tbsp chopped fresh chives
- 1 cup all-purpose flour
- 2 large eggs
- 1 tsp salt
- 1/2 tsp black pepper
- For aioli: 1/2 cup mayo, 1 tbsp lemon juice, 1 clove minced garlic
Instructions
- Preheat oven to 425°F and set a rack.
- Mix panko with Parmesan and chives. Set flour and beaten eggs in bowls.
- Dredge strips in flour, egg, panko; place on rack and spray with oil.
- Bake 12–15 minutes, flip, then bake 6–8 minutes more until 165°F. Mix aioli ingredients and chill.
How to Serve It
Serve with lemon wedges and aioli in a small bowl. Store strips and aioli separately; aioli keeps in mason jars.
15. Sesame-Ginger Panko Chicken Strips with Soy Dipping Sauce
Asian-inspired flavors—ginger and sesame—are tucked into panko for a crispy exterior that pairs perfectly with a tangy soy dipping sauce.
Ingredients
- 2 lbs chicken tenders
- 1 cup panko breadcrumbs
- 2 tbsp toasted sesame seeds
- 1 tsp ground ginger or 1 tbsp fresh grated ginger
- 1 cup all-purpose flour
- 2 large eggs
- 1 tsp salt
- Vegetable oil for frying
- For sauce: 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tsp sesame oil, sliced scallions
Instructions
- Combine panko, sesame seeds, and ginger. Set flour and eggs in separate bowls.
- Heat oil to 350°F. Dredge chicken through flour, egg, and panko. Fry 3–4 minutes per side to 165°F.
- Whisk sauce ingredients and serve alongside strips.
How to Serve It
Garnish with extra sesame seeds and scallions. Store sauce in mason jars and chicken in airtight containers.
16. Beer-Battered Panko-Topped Chicken Strips
This two-texture approach uses a light beer batter under a panko finish for an extra-flaky crust that’s crisp and airy.
Ingredients
- 2 lbs chicken strips
- 1 cup all-purpose flour
- 1 cup cold beer (lager)
- 1 tsp baking powder
- 1 tsp salt
- 1 1/2 cups panko breadcrumbs
- 2 large eggs
- Vegetable oil for frying
Instructions
- Whisk flour, baking powder, and salt; slowly whisk in cold beer to make a smooth batter. Chill 10 minutes.
- Heat oil to 350°F. Dip chicken in batter, then press into panko. Fry 3–5 minutes until golden and 165°F. Drain on rack.
How to Serve It
Serve with tangy tartar or malt vinegar. Store leftovers in airtight containers and reheat to crisp.
17. Mediterranean Herb & Lemon Panko Chicken Strips
Bright Mediterranean herbs, lemon zest, and a hint of feta in the panko deliver Mediterranean vibes in a crunchy strip.
Ingredients
- 2 lbs chicken breasts, strips
- 1 cup panko breadcrumbs
- 1/2 cup finely crumbled feta (optional)
- 2 tbsp chopped fresh oregano and parsley
- 1 tsp lemon zest
- 1 cup all-purpose flour
- 2 large eggs
- 1 tsp salt
- Olive oil for brushing
Instructions
- Preheat oven to 425°F. Mix panko with feta, herbs, and lemon zest; set flour and eggs in bowls.
- Dredge, egg, panko and place on rack. Brush with olive oil.
- Bake 12–15 minutes, flip, finish 6–8 minutes to 165°F.
How to Serve It
Serve with tzatziki and olives. Store in airtight containers and reheat under broiler.
18. Thai Coconut-Panko Chicken Strips with Sweet Chili Dip
Thai-inspired coconut and panko meet sweet chili dipping sauce—crunchy with sweet heat and coconut fragrance.
Ingredients
- 2 lbs chicken tenders
- 3/4 cup shredded unsweetened coconut, finely chopped
- 1 cup panko breadcrumbs
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 tsp salt
- 1 tsp ground lemongrass powder or 1 tbsp fresh minced lemongrass
- Vegetable oil for frying
- 1/2 cup sweet chili sauce for dipping
Instructions
- Mix coconut and panko; set flour and eggs in bowls.
- Dredge chicken and fry at 350°F for 3–4 minutes per side until 165°F. Drain on rack.
- Serve with sweet chili sauce and lime wedges.
How to Serve It
Add cilantro and sliced cucumber. Keep sauce separate in mason jars.
19. Truffle-Parmesan Panko Chicken Strips (Fancy Weeknight)
A light drizzle of truffle oil and extra Parmesan add a gourmet twist without fuss—perfect for a date night at home.
Ingredients
- 2 lbs chicken breasts, strips
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan
- 1 tsp salt
- 2 large eggs
- 1 cup all-purpose flour
- 1–2 tsp truffle oil (to finish)
- Olive oil for baking or frying
Instructions
- Preheat oven to 425°F for baked version or heat oil for frying. Mix panko and Parmesan.
- Dredge, egg, panko and bake on a rack 12–15 minutes, flip and finish 6–8 minutes. For frying, fry 3–4 minutes per side.
- Drizzle lightly with truffle oil and serve immediately.
How to Serve It
Garnish with microgreens and lemon zest. Store in airtight containers and reheat in oven.
20. Smoky Barbecue Panko Chicken Strips
A smoky BBQ rub in the panko and a brush of barbecue sauce create a finger-licking, crunchy strip ideal for summer cookouts.
Ingredients
- 2 lbs chicken breasts, cut into strips
- 1 cup panko breadcrumbs
- 2 tbsp smoked paprika
- 1 tsp brown sugar
- 1 tsp garlic powder
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup barbecue sauce for brushing
- Olive oil or cooking spray
Instructions
- Preheat oven to 425°F and arrange racks. Mix panko with smoked paprika, brown sugar, and garlic powder.
- Dredge chicken through flour, egg, and panko. Place on rack and spray with oil.
- Bake 12–15 minutes, brush with barbecue sauce, then bake another 4–6 minutes until 165°F.
How to Serve It
Serve with coleslaw and pickles. Store in glass meal prep containers and reheat to crisp.
21. Maple-Dijon Panko Chicken Strips with Apple Slaw
Sweet maple and tangy Dijon in the glaze make these strips perfect for fall flavors. Paired with a crisp apple slaw, they’re bright and balanced.
Ingredients
- 2 lbs chicken breasts, strips
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups panko breadcrumbs
- 1 tsp salt
- For glaze: 3 tbsp maple syrup, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar
- For slaw: 2 apples julienned, 2 cups shredded cabbage, 2 tbsp mayo, 1 tbsp apple cider vinegar, salt & pepper
Instructions
- Preheat oven to 425°F and prepare a rack. Whisk glaze ingredients and reserve.
- Dredge strips in flour, egg, panko, place on rack and spray with oil.
- Bake 12–15 minutes, flip and brush with maple-Dijon, then bake 4–6 minutes more until 165°F.
- Toss slaw ingredients and chill until serving.
How to Serve It
Serve strips over apple slaw for a bright plate. Store slaw in airtight containers and strips separately; reheat strips in oven.
Warm up the oven, preheat your air fryer, or grab a skillet—there’s a crunchy panko chicken strips recipe here for every mood and method. Try one tonight, save a few favorites to your recipe board, and share them with friends—someone will ask for the recipe, guaranteed. If you want a single tool that helps across most of these recipes, a reliable instant-read thermometer will stop guesswork and ensure juicy, safe chicken every time. Which flavor are you making first?
