If you are craving something crispy yet tender, easy to make but impressive enough for any meal, this Panko Chicken Recipe will quickly become your favorite go-to. Featuring juicy chicken breasts perfectly coated in light, golden panko breadcrumbs, it offers an irresistible crunch that elevates simple ingredients into a mouthwatering dish. Whether you’re cooking for family, friends, or just treating yourself, this recipe brings together straightforward techniques and kitchen staples to deliver an unforgettable comfort food experience.
Ingredients You’ll Need
The magic of this Panko Chicken Recipe lies in its simplicity. Each ingredient plays an essential role, from creating the perfect coating to ensuring juicy, flavorful chicken with a gorgeous golden crust.
- 2 large boneless, skinless chicken breasts, butterflied: Pounding them thin lets the chicken cook evenly and stay tender.
- 1½ teaspoons kosher salt: Seasoning that brings out the natural flavor of the chicken.
- Freshly cracked black pepper: Adds a subtle kick and depth to the seasoning.
- 2 large eggs: The perfect binding agent to help the panko breadcrumbs stick firmly.
- ⅓ cup all-purpose flour: Creates a dry base layer for the egg and breadcrumbs to cling to.
- 1½ cups panko breadcrumbs: These airy, crunchy breadcrumbs are the star of the show, giving the chicken that coveted crisp texture.
- ⅓ cup vegetable oil: For pan-frying to a flawless golden finish without greasiness.
How to Make Panko Chicken Recipe
Step 1: Prepare and Pound the Chicken
Begin by placing each butterflied chicken breast between two sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken until it is about half an inch thick. This step is essential because it ensures even cooking and keeps the chicken juicy. Season both sides generously with kosher salt and freshly cracked black pepper, giving you that foundational burst of flavor.
Step 2: Set Up the Breading Station
Next, create a three-part breading station with shallow bowls: one with flour, one with beaten eggs, and one filled with panko breadcrumbs. Dredge each chicken breast first in the flour, ensuring an even coat. Then dip it into the beaten eggs, letting the excess drip off before pressing it firmly into the panko breadcrumbs. This layering of flour, egg, and panko is what creates such a satisfying crunch once fried.
Step 3: Pan-Fry to Perfection
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat until it shimmers gently. Add two chicken pieces at a time, cooking undisturbed for 3 to 4 minutes per side until they develop a gorgeous golden-brown crust. This method locks in moisture while creating that crispy exterior. Repeat the frying with any remaining chicken, adding additional oil as needed to keep the chicken from sticking and to maintain even cooking.
Step 4: Rest and Slice
Once cooked, transfer the chicken to a cutting board and let it rest briefly. Resting is a small but important step because it allows the juices to redistribute throughout the meat, keeping each slice tender and juicy. After a few minutes, slice into strips or bite-sized pieces, ready for your preferred serving style.
How to Serve Panko Chicken Recipe
Garnishes
Brighten up your Panko Chicken Recipe with fresh garnishes like chopped parsley, a squeeze of lemon, or a sprinkle of grated Parmesan. These little additions add freshness and a pop of color, making the dish look as good as it tastes.
Side Dishes
This crispy chicken pairs beautifully with a variety of sides. Consider serving it alongside a crisp green salad for lightness, buttery mashed potatoes for comfort, or steamed vegetables for a healthy balance. The golden crunch of the panko chicken complements a wide range of textures and flavors effortlessly.
Creative Ways to Present
Get creative by using the Panko Chicken as the star in salads, wraps, or sandwiches. Toss strips into an Asian-inspired noodle bowl or stack them for a crispy chicken sandwich with spicy mayo and pickles. The versatility of this recipe means it can easily adapt to whatever meal mood you’re in.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. This helps maintain the chicken’s moisture while keeping the crunchy coating intact as much as possible.
Freezing
You can freeze cooked Panko Chicken by placing cooled pieces on a baking sheet lined with parchment paper and freezing them individually before transferring to a freezer-safe bag. This prevents clumping and lets you take out just what you need for up to 2 months.
Reheating
To reheat and revive that delightful crunch, warm the chicken in a preheated oven at 375°F (190°C) for about 10 minutes, flipping halfway through. Avoid microwaving if possible as it tends to soften the crispy crust.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs can be used and offer a slightly juicier and more flavorful alternative. Just be sure to adjust cooking times slightly since thighs may be a bit thicker and cook a bit differently than breasts.
What makes panko breadcrumbs different from regular breadcrumbs?
Panko breadcrumbs are lighter and flakier than traditional breadcrumbs, resulting in a crispier texture when fried or baked. Their larger, airier flakes create that irresistible crunch this recipe relies on.
Is it necessary to pound the chicken?
Pounding the chicken ensures even thickness, which helps the chicken cook uniformly and stay tender. It also makes for a more delicate, crispier crust from the panko coating.
Can I bake the Panko Chicken instead of frying?
Yes! For a healthier version, bake the breaded chicken on a wire rack at 400°F (205°C) for about 20-25 minutes until golden and crispy. Flipping halfway ensures an even crust without deep frying.
What oil is best for frying Panko Chicken Recipe?
Vegetable oil is ideal due to its neutral flavor and suitable smoke point. Other good options include canola or peanut oil, which also handle frying well without imparting strong flavors.
Final Thoughts
I genuinely hope you give this wonderful Panko Chicken Recipe a try soon! It’s one of those dishes that feels like a warm hug—crispy, comforting, and wonderfully juicy inside. Perfect for busy weeknights or impressing guests, it’s simple enough to master but special enough to savor time and time again.
Print
Panko Chicken Recipe
- Total Time: 27 minutes
- Yield: 2 servings
- Diet: Low Fat
Description
This crispy and flavorful Panko Chicken recipe features tender, butterflied chicken breasts coated in crunchy panko breadcrumbs and pan-fried to golden perfection. A simple yet delicious dish that pairs perfectly with a variety of sides and is quick enough for weeknight dinners.
Ingredients
Chicken Preparation
- 2 large boneless, skinless chicken breasts, butterflied
- 1½ teaspoons kosher salt
- Freshly cracked black pepper, to taste
Breading
- 2 large eggs
- ⅓ cup all-purpose flour
- 1½ cups panko breadcrumbs
Cooking
- ⅓ cup vegetable oil (divided for frying)
Instructions
- Pound the Chicken: Working with one piece at a time, place the butterflied chicken breast between two sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about ½ inch. This ensures even cooking. Season both sides generously with kosher salt and freshly cracked black pepper.
- Prepare the Breading Stations: In three separate shallow bowls, place the flour in the first, beaten eggs in the second, and panko breadcrumbs in the third. These will help create a crispy coating on the chicken.
- Coat the Chicken: Dredge each chicken breast first in the all-purpose flour, coating both sides evenly. Next, dip the floured chicken into the beaten eggs, allowing any excess to drip off. Finally, press the chicken firmly into the panko breadcrumbs, ensuring an even, thorough coating on all sides.
- Heat the Oil: In a large skillet, heat 2 tablespoons of vegetable oil over medium heat until it shimmers but does not smoke. This ensures the chicken cooks evenly and crisps up beautifully.
- Cook the Chicken: Carefully place two pieces of breaded chicken into the hot oil. Fry them undisturbed for 3 to 4 minutes per side until they develop a golden-brown crust and are cooked through. Remove and transfer to a cutting board. Repeat with the remaining chicken pieces, adding 2 more tablespoons of oil before frying the next batch.
- Rest and Slice: Let the cooked chicken rest briefly on a cutting board to retain its juices. Then slice into your preferred size and serve immediately for the best texture and flavor.
Notes
- For extra flavor, add garlic powder or paprika to the flour mixture.
- You can bake the breaded chicken at 400°F (200°C) for 20 minutes as a healthier alternative.
- Be sure not to overcrowd the pan to maintain the oil temperature and crispiness.
- Use fresh panko breadcrumbs for maximum crunch.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or oven to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 120 mg
