When you need a quick and easy dinner, panko chicken is a fantastic go-to choice. The chicken breasts, coated with crunchy panko breading, create the perfect contrast between a crispy outside and a tender, juicy inside.
The breading, often enhanced with parmesan cheese and a blend of flavorful spices, ensures that every bite is packed with deliciousness. Whether you choose to pan-fry or bake in the oven, each method will give you a delightful result.
This recipe is perfect for busy weeknight meals, and you can serve it alongside sides like sauteed green beans or creamy mashed potatoes for a complete, satisfying dish. For a healthier twist, you could swap the traditional panko with crushed rice cereal squares to make a gluten-free version.
Step-By-Step Instructions
Step One: Preparing the Chicken
To start, slice the chicken breasts in half to create thinner pieces, which ensures an even cook. If you’re using cutlets, you can skip this step, but make sure the chicken breasts have an equal thickness. If you have thicker parts, use a meat pounder or rolling pin to gently pound them, making sure the chicken cooks consistently throughout.
Step Two: Preparing the Breading Stations
Start by arranging three shallow plates for the dipping and breading stations. In the first dish, combine flour, salt, pepper, onion powder, and garlic powder. Use a fork to mix everything together and set it aside. For the second plate, crack an egg, add a splash of water, and lightly beat it until smooth. In the third plate, mix panko breadcrumbs, parmesan cheese, Italian seasoning, Cajun seasoning, and paprika. Now you’re ready to bread your chicken!
Step Three: Coating the Chicken
Start by seasoning each chicken breast with a pinch of salt and pepper. First, dip the chicken into the flour mixture, making sure to shake off any excess flour. Next, place it into the egg mixture, allowing any excess egg to drip off. Finally, coat the chicken in the panko breadcrumbs, pressing the breading into both sides of the chicken until it is evenly coated. This step ensures that each piece of chicken is fully covered in the crispy breading for a perfect texture.
Step Four: Cooking the Chicken
To cook the chicken, pan fry the chicken breast in a bit of cooking oil and butter. Fry the chicken until it turns a rich golden brown and the internal temperature reaches 165°F. Once cooked, remove the chicken from the skillet and place it on a wire rack to let it rest. This allows the chicken to stay crispy while it cools down. After a few minutes, your delicious panko chicken is ready to enjoy!
Substitutions
Here are a few substitutions you can try:
- Gluten-free – Instead of panko, you can use corn flakes to make a cornflake crispy chicken.
- Eggless – For an egg-free version, use vegan mayonnaise as an alternative.
Variations
Spicy Chicken: For a spicy chicken twist, add a dash of your favorite hot sauce to the mayonnaise mixture for an extra kick. To enhance the heat, mix in some cayenne pepper with the panko and parmesan topping. This combination adds a flavorful spice that perfectly complements the crispy texture of the panko chicken.
Sweet and Spicy: For a sweet and spicy twist on your panko chicken, try replacing Dijon mustard with honey mustard. Add a touch of cayenne pepper to the bread crumb topping to bring in some heat. For an extra layer of sweetness, drizzle the finished chicken with honey or maple syrup. This combination of flavors gives the dish a perfect balance of spice and sweetness that’s sure to impress.
How To Bake Panko Crusted Chicken
To make baked panko crusted chicken, follow the same steps as you would for pan-frying, but instead, place your chicken breasts on a parchment lined baking sheet. Preheat your oven to 400°F, then bake the chicken for about 12-15 minutes or until the internal temperature reaches 165°F. Once done, remove the chicken from the oven and let it rest on a cooling rack for 2-3 minutes before cutting into it. While the crust may not be as crispy or as brown as when pan-frying, the chicken will still be just as delicious!
How To Know When Your Chicken Breasts Are Done
The most safe way to know when your chicken breasts are cooked properly is by using a meat thermometer. A digital one is an inexpensive and simple tool to help. Insert the thermometer into the thickest part of the chicken breast, making sure it reaches an internal temperature of 165°F. This ensures that the chicken is fully cooked and safe to eat.
It’s best to avoid cutting the chicken to check for doneness. If you cut into it prematurely, you might lose all the flavorful juices that help keep the chicken moist and tender. Invest in a meat thermometer to get accurate readings and avoid overcooking the chicken, keeping it as juicy as possible.
The Best Recipe Tips for Success
- Start with chicken breasts that have an even thickness to ensure they cook uniformly. If necessary, pound them with a meat pounder. The goal is to make sure they are not too thin or too thick so the breading process works perfectly.
- Always use fresh grated parmesan cheese. You can either buy a block and grate it yourself, or find finely grated parmesan cheese in the specialty cheese section of your grocery store for added flavor.
3. Panko breadcrumbs can burn quickly if the heat is too high, so it’s important to keep the temperature on medium to medium-low during the cooking process. Don’t be afraid to adjust the heat as needed to prevent burning.
4. When seasoning, I often switch between Italian seasoning or Cajun seasoning to season the breadcrumbs, depending on the flavor I want for the day. Both add a delicious taste, so feel free to use whichever one you prefer.
What To Serve With Panko Chicken Breasts
My favorite way to enjoy crispy chicken is with a side of baked potatoes or sweet potatoes. I also like to add a green vegetable like roasted broccoli or sauteed zucchini for a balanced meal. If you’re short on time, an easy 3-ingredient air fryer asparagus recipe is a perfect option. For an extra crispy touch, try serving it with crispy parmesan crusted potatoes to really double down on that delicious crispy breading.
Ingredients
- 2 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 1 large egg
- 1 ½ teaspoons fine sea salt, divided
- 1 teaspoon black pepper, divided
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 cup plain panko breadcrumbs
- ½ cup grated parmesan cheese
- 1 teaspoon Cajun seasoning or Italian seasoning
- 1 teaspoon paprika
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon butter
Instructions
- Fillet each chicken breast into thinner cutlets using a sharp knife. Cover the chicken with plastic wrap and pound the thicker parts with a rolling pin or meat pounder to ensure an even thickness. Season the chicken with ½ teaspoon salt and ½ teaspoon black pepper.
- Set up 3 plates or shallow dishes for the breading stations. In the first plate, add flour, salt, black pepper, onion powder, and garlic powder. Mix everything together using a fork and set it aside.
- In the second plate, add the egg and 1 teaspoon of water, then beat the mixture. Set the plate to the side for later use.
- In the third dish, combine panko breadcrumbs, parmesan cheese, salt, Cajun seasoning or Italian seasoning, and paprika. Mix them well and set aside.
- Using your hands or tongs, take each chicken breast and first coat it in the flour mixture, tossing it on both sides and shaking off any excess flour. Next, dip the chicken in the egg mixture, letting any excess egg run off. Finally, transfer the chicken to the panko breadcrumbs mixture and pat the breadcrumbs onto the chicken, making sure it is evenly coated on both sides.
- Heat a large skillet over medium heat and add olive oil and butter. Once the skillet gets hot, add the chicken breasts and pan fry them for about 3-4 minutes on each side. If the skillet gets too hot, turn down the heat to medium-low to ensure the chicken cooks all the way through without burning.
Once the chicken is golden brown on both sides and has reached an internal temperature of 165°F, remove the chicken from the skillet and let it rest on a wire rack to keep it crispy. Now, you can enjoy your perfectly crispy panko chicken!
Crispy Panko Chicken Breasts Video
FAQ
How to Get Panko to Stick to Chicken?
The trick to getting panko to stick to your chicken is simple. Use mayonnaise mixed with a little bit of Dijon mustard. Then, press the mayonnaise-coated chicken into the bread crumbs, which helps them stick without needing eggs or flour in the recipe.
How to Stop Chicken From Being Dry?
To prevent chicken cutlets from becoming dry, it’s important to keep them moist and juicy. Since chicken cutlets are lean, they don’t have enough fat to retain moisture. Adding mayonnaise helps because it adds the necessary fat to keep the chicken juicy. Additionally, cooking the chicken at a high temp for a short period of time helps avoid it drying out.
