Step 1

Arrange 2 racks to divide the oven into thirds and heat the oven to 400ºF. Spread 1 1/2 cups panko bread crumbs into a thin, even layer on a rimmed baking sheet. Bake until golden-brown, about 4 minutes. Set aside to cool.

Step 2

Meanwhile, lightly beat 1 large egg. Place in a gallon-sized zip-top bag with 3/4 cup mayonnaise, 2 tablespoons all-purpose flour, and 1/2 teaspoon of the kosher salt. Seal the bag and massage until the ingredients become a mostly homogenous mixture.

Step 3

Cut 2 pounds chicken breasts crosswise into 1-inch strips. Season all over with the remaining 1/2 teaspoon kosher salt. Transfer the chicken to the bag with the mayonnaise mixture, seal the bag, and massage to coat each strip with the mixture.

Step 4

Place the cooled panko, 1 cup grated Parmesan cheese, and 2 teaspoons garlic powder in another gallon-sized zip-top bag.

Step 5

Using tongs, transfer the chicken to the panko bag. Seal the bag and shake until the chicken is evenly coated.

Step 6

Fit 2 baking sheets with wire racks, or line the baking sheets with parchment paper if you don’t have racks. Use tongs to transfer the chicken to the baking sheets, spacing them about 1 inch apart. Bake the chicken strips until golden-brown and cooked through, 15 to 20 minutes.