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
