Why You’ll Love This Recipe
This Panko-Crusted Chicken recipe is loved for its crispy crunch and tender meat. The panko breadcrumbs create a light, airy crust that makes the chicken feel indulgent without being too heavy. Plus, the recipe is straightforward, requiring only a few ingredients that you likely already have in your kitchen. Whether you’re feeding your family or impressing dinner guests, this dish is sure to be a crowd-pleaser!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 boneless, skinless chicken breasts
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1/2 cup all-purpose flour
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1 large egg, beaten
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1 cup panko breadcrumbs
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/2 teaspoon paprika
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Salt and freshly ground black pepper to taste
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2 tablespoons grated Parmesan cheese (optional)
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2 tablespoons olive oil or vegetable oil for frying
Directions
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Prepare the Chicken:
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Place the chicken breasts between two sheets of plastic wrap or parchment paper and gently pound them to an even thickness of about 1/2 inch. This helps the chicken cook evenly.
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Set Up Breading Stations:
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In three shallow dishes:
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Put the flour in the first dish and season with a pinch of salt and pepper.
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Beat the egg in the second dish.
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Combine the panko breadcrumbs, garlic powder, onion powder, paprika, and Parmesan cheese (if using) in the third dish.
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Bread the Chicken:
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Dredge each chicken breast in the flour, shaking off any excess. Then dip it in the beaten egg, followed by pressing it into the panko mixture to coat evenly.
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Cook the Chicken:
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Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the breaded chicken breasts.
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Cook for about 3-4 minutes per side, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
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Serve:
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Remove the chicken from the skillet and place it on a paper towel-lined plate to drain any excess oil.
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Let it rest for a few minutes before slicing and serving.
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Servings and Timing
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Servings: 2
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Prep Time: 10 minutes
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Cook Time: 10 minutes
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Total Time: 20 minutes
Variations
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Baked Panko-Crusted Chicken: For a healthier alternative, bake the breaded chicken. Preheat your oven to 425°F (220°C), and bake the chicken on a wire rack over a baking sheet for about 20-25 minutes, flipping halfway through.
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Add Spice: For a kick of heat, you can add a pinch of cayenne pepper or chili flakes to the panko mixture.
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Gluten-Free: Use gluten-free panko breadcrumbs and flour to make this dish suitable for those with gluten sensitivities.
Storage/Reheating
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Storage: Store any leftover panko-crusted chicken in an airtight container in the refrigerator for up to 3 days.
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Reheating: To keep the crust crispy, reheat the chicken in a preheated oven at 375°F (190°C) for 10-15 minutes or until heated through. You can also reheat it in a skillet over medium heat for a few minutes on each side.
FAQs
How do I make the crust extra crispy?
To achieve an extra crispy crust, you can lightly toast the panko breadcrumbs in a dry skillet before using them. This adds even more crunch to the coating.
Can I bake the chicken instead of frying it?
Yes! Preheat the oven to 425°F (220°C), place the breaded chicken on a wire rack set over a baking sheet, and bake for 20-25 minutes, flipping halfway through.
How do I know when the chicken is fully cooked?
The best way to check is with a meat thermometer. The internal temperature should reach 165°F (74°C) when inserted into the thickest part of the chicken breast.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well with this recipe. You may need to adjust the cooking time, as thighs tend to be thicker than breasts.
What can I serve with Panko-Crusted Chicken?
You can pair this dish with mashed potatoes, a fresh salad, roasted vegetables, or a creamy dipping sauce like honey mustard or garlic aioli.
Can I freeze this dish?
Yes, you can freeze the breaded and uncooked chicken. Place the breaded chicken on a baking sheet and freeze it until solid. Then transfer the chicken to a freezer-safe bag and store it for up to 3 months. When ready to cook, bake from frozen or fry it directly.
How do I keep the crust from falling off?
Ensure that the chicken is properly coated in each of the breading layers. Press the panko mixture firmly onto the chicken to help it adhere better during frying.
Is it okay to use store-bought panko breadcrumbs?
Yes, store-bought panko breadcrumbs work perfectly for this recipe. However, for an extra homemade touch, you can toast fresh panko breadcrumbs in a skillet until golden.
Can I make the panko-crusted chicken ahead of time?
Yes, you can bread the chicken ahead of time and refrigerate it for a few hours before frying or baking it. Just make sure it’s covered to prevent the breadcrumbs from getting soggy.
What dipping sauces go well with this chicken?
Some great options for dipping sauces include honey mustard, ranch dressing, garlic aioli, or a simple squeeze of lemon juice.
Conclusion
Panko-Crusted Chicken is a fantastic dish that’s easy to make, packed with flavor, and sure to satisfy. The crispy coating adds texture, while the juicy chicken inside is always tender. Whether you bake or fry it, this recipe is perfect for any occasion and can be customized with different seasonings or served with a variety of sides. Try it out for a quick and delicious meal your whole family will love!
