Panko-crusted chicken is the perfect balance of juicy, tender meat and crispy, golden crust. Whether baked or pan-fried, this recipe creates a satisfying dish that’s both simple and versatile. Pair it with your favorite sides for a delicious meal that’s sure to become a family favorite.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 tbsp water
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese (optional)
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil or melted butter (for baking)
- Optional: Lemon wedges, for serving
Equipment
- Three shallow bowls for dredging
- Baking sheet or skillet
- Parchment paper (if baking)
- Meat mallet (optional)
Instructions
1. Prep the chicken:
- Preheat the oven to 400°F (200°C) if baking.
- Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness using a meat mallet or rolling pin. This ensures even cooking.
2. Prepare the dredging stations:
- In the first shallow bowl, place the flour.
- In the second bowl, whisk together the eggs and water.
- In the third bowl, mix the panko breadcrumbs, Parmesan cheese (if using), garlic powder, paprika, salt, and black pepper.
3. Coat the chicken:
- Dredge each chicken breast in the flour, shaking off the excess.
- Dip it into the egg mixture, ensuring it’s fully coated.
- Finally, press it into the panko mixture, covering it evenly on all sides.
4. Cook the chicken:
- To bake: Place the coated chicken on a parchment-lined baking sheet. Drizzle olive oil or melted butter over the top to help it crisp up. Bake for 20–25 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- To pan-fry: Heat 2–3 tablespoons of oil in a skillet over medium heat. Cook the chicken for 4–5 minutes per side, or until golden and cooked through.
5. Serve:
- Let the chicken rest for 5 minutes before serving. Garnish with lemon wedges if desired.
Tips
- Use fresh breadcrumbs: For extra flavor, toast the panko breadcrumbs lightly before coating the chicken.
- Make it spicy: Add a pinch of cayenne pepper or chili powder to the breadcrumb mixture for a kick.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.
This panko-crusted chicken is a crispy, flavorful delight that’s easy to prepare and perfect for any occasion. Serve it alongside mashed potatoes, a crisp salad, or steamed veggies for a meal that will impress every time. Give this recipe a try and enjoy the crunch!
Panko Crusted Chicken Recipe
Crispy, golden panko-crusted chicken is the ultimate comfort food! Easy to make and packed with flavor, it’s perfect for weeknight dinners or special occasions.
Equipment
- Three shallow bowls for dredging
- Baking sheet or skillet
- Parchment paper (if baking)
- Meat mallet (optional)
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 tbsp water
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese optional
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil or melted butter for baking
- Optional: Lemon wedges for serving
Instructions
- Prep the chicken:
- Preheat the oven to 400°F (200°C) if baking.
- Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness using a meat mallet or rolling pin. This ensures even cooking.
- Prepare the dredging stations:
- In the first shallow bowl, place the flour.
- In the second bowl, whisk together the eggs and water.
- In the third bowl, mix the panko breadcrumbs, Parmesan cheese (if using), garlic powder, paprika, salt, and black pepper.
- Coat the chicken:
- Dredge each chicken breast in the flour, shaking off the excess.
- Dip it into the egg mixture, ensuring it’s fully coated.
- Finally, press it into the panko mixture, covering it evenly on all sides.
- Cook the chicken:
- To bake: Place the coated chicken on a parchment-lined baking sheet. Drizzle olive oil or melted butter over the top to help it crisp up. Bake for 20–25 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- To pan-fry: Heat 2–3 tablespoons of oil in a skillet over medium heat. Cook the chicken for 4–5 minutes per side, or until golden and cooked through.
- Serve:
- Let the chicken rest for 5 minutes before serving. Garnish with lemon wedges if desired.
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