January 31, 2024
Review RecipePanko Chicken
Enjoy our irresistible panko chicken, featuring a golden crust that'll leave you craving more with every bite.
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If you are looking for a simple yet mouthwatering dinner option, our panko chicken recipe is your answer! Its crisp exterior and juicy interior make it a hit for busy weeknights or special occasions.
Panko Chicken Ingredients
The chicken breasts are coated in a breading that consists of everyday pantry staples that you likely have on hand.
The panko bread crumbs add their signature crunch, while the parmesan cheese adds a tangy, nutty flavor to the chicken.
If you’re ready to dive into making our delectable panko crumbed chicken, here’s what you’ll need:
- ½ cup of all-purpose flour
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- 2 large eggs, room temperature
- 1¼ cups of plain panko breadcrumbs
- ½ cup of grated parmesan cheese
- 3 tablespoons of olive oil
- 4 boneless skinless chicken breast cutlets (approximately 1¼-1½ pounds with a ¾-inch thickness)
For The Optional Garnish:
- Fresh chopped parsley
- Fresh lemon wedges
PRO TIP:
If you have two thick, boneless skinless chicken breasts, you can cut them into thinner chicken cutlets. Be sure that your chicken cutlets are as evenly sized as possible to ensure that all the chicken bakes at the same rate.
Substitutions and Additions
FLOUR: You can experiment with different types of flour, such as whole wheat or almond flour, in a one-to-one ratio, for a unique twist on the breading.
PANKO BREADCRUMBS: Try seasoned panko crumbs or swap them with crushed cornflakes for an alternative texture.
PARMESAN CHEESE: Substitute with an equal amount of grated cheddar or pecorino for a different cheesy flavor.
OLIVE OIL: Consider using melted butter in an equal amount for a richer taste in the breading mixture.
CHICKEN: Swap chicken breast with boneless thighs or tenderloins for a slightly different flavor profile.
EGGS: If you’re vegan or out of eggs, you can use a flax or chia seed egg as a binding agent.
To make one, mix one tablespoon of ground flaxseeds or chia seeds with three tablespoons of water and let it sit for a few minutes until it thickens.
How To Make This Panko Chicken Recipe
Let’s walk through the process of making your own breaded panko chicken step by step:
OUR RECIPE DEVELOPER SAYS
You can pan-fry these panko chicken cutlets in a large skillet over medium-high heat for approximately five to seven minutes per side or until golden and an internal temperature reaches 165°F.
You will need to note a slight change to the recipe if you cook using this option. DO NOT add the olive oil to the panko breading.
Instead, add the olive oil to the hot skillet to pan-fry your panko chicken.
Depending on the size of your skillet and chicken cutlets, you may need to cook the chicken in two batches to avoid overcrowding the pan.
STEP ONE: Preheat the oven to 425°F. Line a rimmed baking tray with aluminum foil.
Set up your dredging station by setting out three shallow dishes that are slightly larger than your chicken cutlet sizes.
PRO TIP:
This panko chicken can also be cooked in a preheated air fryer at 400°F for 10-14 minutes, flipped halfway through the cooking process.
You may need to adjust the cooking time and temperature according to your air fryer. This will give you evenly cooked and browned panko chicken that is a little crispier than the baked version.
STEP TWO: Combine the all-purpose flour, garlic powder, onion powder, salt, and black pepper in the first dish.
In the second dish, whisk together the eggs until beaten well.
In the third dish, combine the plain panko breadcrumbs, grated parmesan cheese, and olive oil until all the panko is evenly coated in the olive oil.
STEP THREE: To dredge your chicken cutlets, start by coating both sides of a chicken cutlet with the flour mixture, then coating both sides with the beaten egg, then coating both sides with the panko mixture.
Be sure that you allow any excess flour, egg, and panko to fall back into the dish before moving on to the next dish. Place the panko-coated chicken cutlet onto the prepared baking tray.
Repeat with the remaining chicken cutlets.
STEP FOUR: Bake the panko chicken for 18-22 minutes or until lightly golden and the internal temperature reaches 165°F at the thickest part of the chicken cutlets.
PRO TIP:
You can broil your chicken cutlets for two to three minutes. This will give you a beautiful golden crust without overcooking your chicken.
STEP FIVE: Allow the panko chicken to rest for three to five minutes before plating and serving to allow the juices to settle before slicing.
Garnish with the optional chopped fresh parsley and lemon wedges when plating your panko chicken for serving.
How To Serve
SERVE WITH SIDES: Serve with creamy mashed potatoes and roasted vegetables for a traditional, comforting meal.
TURN IT INTO A SANDWICH: Make a chicken sandwich with lettuce, tomato, and your favorite sauce on a fresh bun.
ADD IT TO SALAD: Slice panko chicken and lay it atop a crisp garden salad for an easy lunch.
SERVE IT ON PASTA: Toss it with cooked pasta and marinara sauce for a unique twist on chicken parmesan.
If you are looking for more ways to add new chicken recipes to your meal rotation, check out our smothered chicken and paprika chicken.
MORE CHICKEN RECIPES
When To Serve
WEEKNIGHT DINNER: Make it for a quick meal that the whole family will love.
DATE NIGHT: Impress your significant other with this restaurant-quality dish for a romantic evening at home.
GAME DAY GATHERING: Serve as finger food while you cheer on your favorite team and watch it disappear in no time.
POTLUCK: Bring a batch to a get-together, and you’ll be the star of the party.
PICNIC: Pack panko chicken for a meal outdoors and enjoy its crispy goodness.
Storage
If you have any of this chicken with panko crumbs left over, we have some handy storage tips to help you out.
MAKE AHEAD: You can prepare the chicken cutlets in advance and keep them in the fridge for up to four hours before baking.
IN THE FRIDGE: Store any leftovers in an airtight container in the fridge for up to three days. Keep in mind that the breadcrumbs will lose some of their crunch the longer they are stored.
IN THE FREEZER: For longer storage, freeze the cooked panko chicken in a single layer on a baking sheet. Once frozen, transfer them to an airtight container for up to two months.
REHEATING: Reheat in the oven at 350°F for about 10-15 minutes or until crisp. Alternatively, use an air fryer for three to five minutes or microwave in short bursts until heated.
Why We Love This Recipe
CRISPY PERFECTION: We adore this recipe for the irresistible crispiness that the panko breadcrumbs provide. It’s a satisfying texture that elevates every bite.
VERSATILITY: You can serve the chicken in various ways, from sandwiches to salads, making it suitable for any occasion.
EASY AND QUICK: The simplicity and speed of this recipe make it perfect for busy weeknights. In just over 30 minutes, you’ll have a delicious meal.
FAMILY FAVORITE: It’s a dish that appeals to all ages. Kids and adults alike can’t resist the allure of tender chicken.
Our panko chicken recipe is a gem that offers a crispy, flavorful experience. Its versatility makes it suitable for various occasions, from weeknight dinners to special gatherings. Give it a try, and enjoy the perfection of homemade panko chicken.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Boneless, skinless chicken thighs work wonderfully in this recipe.
Can I make panko chicken ahead and reheat it?
You can make it ahead and reheat it in the oven or air fryer for a crispy finish.
Can I use gluten-free breadcrumbs for a gluten-free version?
Feel free to use gluten-free panko breadcrumbs for a gluten-free option.
How do I prevent the breading from getting soggy?
To maintain the crispiness, place the baked chicken on a wire rack after cooking to allow air circulation.
Can I use different seasonings for the flour mixture?
Absolutely, you can customize the seasonings to your taste.
Can I freeze the uncooked breaded chicken for later use?
It’s not recommended to freeze the uncooked breaded chicken as it may become soggy when thawed.
What can I do if I don’t have panko breadcrumbs?
You can substitute with regular breadcrumbs, but you’ll miss out on the signature crispiness.
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Panko Chicken
Enjoy our irresistible panko chicken, featuring a golden crust that'll leave you craving more with every bite.
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 4
Ingredients
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs, room temperature
- 1¼ cups plain panko breadcrumbs
- ½ cup grated parmesan cheese
- 3 tablespoons olive oil
- 4 boneless skinless chicken breast cutlets, approximately 1¼-1½ pounds to ¾-inch thickness
- Fresh chopped parsley, optional garnish
- Fresh lemon wedges, optional garnish
Instructions
- Preheat oven to 425°F. Line a rimmed baking tray with aluminum foil. Set up your dredging station by setting out three shallow dishes that are slightly larger than your chicken cutlet sizes.
- Combine the all-purpose flour, garlic powder, onion powder, salt, and black pepper in the first dish. In the second dish, whisk together the eggs until beaten well. In the third dish, combine the plain panko breadcrumbs, grated parmesan cheese, and olive oil until all the panko is evenly coated in the olive oil.
- To dredge your chicken cutlets, start by coating both sides of a chicken cutlet with the flour mixture, then coating both sides with the beaten egg, then coating both sides with the panko mixture. Be sure that you allow any excess flour, egg, and panko to fall back into the dish before moving on to the next dish. Place the panko-coated chicken cutlet onto the prepared baking tray. Repeat with the remaining chicken cutlets.
- Bake the panko chicken for 18-22 minutes or until lightly golden and the internal temperature reaches 165°F at the thickest part of the chicken cutlets.
- Allow the panko chicken to rest for 3-5 minutes before plating and serving to allow the juices to settle before slicing. Garnish with the optional chopped fresh parsley and lemon wedges when plating your panko chicken for serving.
Notes
- If you have two thick, boneless skinless chicken breasts, you can cut them into thinner chicken cutlets. Be sure that your chicken cutlets are as evenly sized as possible to ensure that all the chicken bakes at the same rate.
- You can pan-fry these panko chicken cutlets in a large skillet over medium-high heat for approximately five to seven minutes per side or until golden and an internal temperature reaches 165°F. You will need to note a slight change to the recipe if you cook using this option. DO NOT add the olive oil to the panko breading. Instead, add the olive oil to the hot skillet to pan-fry your panko chicken. Depending on the size of your skillet and chicken cutlets, you may need to cook the chicken in two batches to avoid overcrowding the pan.
- This panko chicken can also be cooked in a preheated air fryer at 400°F for 10-14 minutes, flipped halfway through the cooking process. You may need to adjust the cooking time and temperature according to your air fryer. This will give you evenly cooked and browned panko chicken that is a little crispier than the baked version.
- You can broil your chicken cutlets for two to three minutes. This will give you a beautiful golden crust without overcooking your chicken.
Nutrition
Calories: 505kcal | Carbohydrates: 39g | Protein: 37g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 176mg | Sodium: 1215mg | Potassium: 576mg | Fiber: 2g | Sugar: 2g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 198mg | Iron: 3mg
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Comments
Debra says
I love to try this recipe. Can I use seasoned panko bread crumbs. Thank you
Layne Kangas says
Hi, Debra – that should be fine, enjoy!