Panko Chicken
Crunchy on the outside and juicy on the inside this Panko Chicken recipe brings all of that fried chicken flavor we know and love. If you love the taste and crunch of fried chicken then give this panko chicken recipe a try.
For this recipe I use boneless skinless chicken breasts covered in panko breadcrumbs and lots of delicious spices. Because who doesn’t love delicious spices? The outcome is a light panko chicken that is the perfect compliment to any meal.
Why Should You Use Panko To Bread Chicken
We all love the taste of fried chicken and this Panko Chicken recipe takes that fried chicken taste and gives it an extra crunchy texture.
This quick dinner idea developed from my love of panko bread crumbs on casserole dishes. A tip I highly recommend if you have never tried it.
For this recipe I added parmesan cheese to the panko bread crumbs and it gives the outside a crispy chicken parmesan flavor.
How To Check If The Chicken Is Cooked Through
My favorite way and the most reliable one to check and see if chicken is cooked completely is to use a Digital Meat Thermometer.
By sight the juices of the chicken should be running clear with no blood or discoloration in it. Chicken that is completely cooked is white in color, and chicken that is pink is not cooked all the way through.
Suggested Equipment
We all have our favorite cooking tools and here are some of mine that can be used to help make this dish. I have included the link for these items so that they are easier for you to locate.
- 1 Large Non-Stick Skillet
- 1 Meat Tenderizer or Rolling pin
- 3 Mixing Bowls
Panko Chicken Ingredients
- 3 Chicken Breasts Cut chicken Breast in half length wise making 6 thin cutlets.
- 2 Large Eggs
- 1/2 Cup Cooking Oil
Flour Mix
- 1/2 Cup All Purpose Flour
- 1/2 tsp Smoked Paprika
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt
- 1/4 tsp Ground Black Pepper
Panko Mix
The crispy outer layer of this Panko Chicken is credited specifically to the panko bread crumbs. I know that there are other types of breadcrumbs out there. However, I do not recommend it if you want that outer crispy layer.
- 3/4 Cup Panko Bread Crumbs
- 1/4 Cup Finely Grated Parmesan Cheese
- 1/2 tsp Garlic Salt
- 1 tsp Italian Seasoning
How To Make Panko Chicken
Tenderize the chicken breasts
It is important to make sure that the meat is not tough and chewy. Therefore, when it comes to this Panko Chicken recipe I like to use a Meat Tenderizer . As a result, the meat is oh so tender.
It serves the dual purpose of releasing frustrations and making the chicken melt in your mouth tender.
It is easy to use and very effective. I prefer to use the spiked end of the meat tenderizer and will spend about 15 seconds pounding the chicken until it is about 1/2 inch in thickness.
Preparing The Flour, Egg, And Panko Bread Crumb Mixture
In a large bowl or pan combine the ingredients for the flour mix: All purpose flour, Smoked Paprika, Onion Powder, Garlic Powder, Salt, and Pepper.
My preference is to use 8×8 inch Pyrex Baking Dish for the mixtures. The high sides of the baking dish help to limit the amount of mess that I make.
First I like to use a whisk to mix the flour mixture completely. However, if you do not have one on hand than a fork will work just fine. Just make sure to mix all of the ingredients together.
Next I will crack the eggs and mix them completely and place them into a shallow dish.
Finally, I will place all of the ingredients for the Panko Mixture in another container. And using a fork mix all of the ingredients together.
How To Bread The Chicken
First take the chicken and lay it in the flour mix covering both sides completely.
Next move the floured chicken and gently lay one side at a time in the egg mixture. I like to use a fork to move the chicken from one mix to another and to turn it over.
Next, after the chicken has been lightly covered in the egg mix lay it in the panko mix. I gently press down and turn it over and lightly press down again.
Finally, repeat the process until all of the chicken is covered. I like to set my chicken on a cookie sheet while it waits to be fried.
Cooking The Panko Chicken
Next in a large nonstick skillet with deep sides add the oil and heat to medium high heat. Here is a trick to know when the pan is hot enough to place the chicken into it. The oil will sizzle when a small amount of the panko breadcrumbs are dripped into it.
When the oil is heated I use tongs to gently lay the chicken into the skillet. I will cook the chicken until it is golden brown on the bottom, this typically takes about 2 minutes.
Next using the tongs I gently lift the chicken and see if it is lightly brown, if so I turn the chicken. Letting the chicken cook on the other side until completely done.
And then I will continue the process with all of the chicken until they are all cooked. Being sure to use a Digital Meat thermometer I check that the chicken is cooked all the way through.
Variations Of Panko Chicken
Spicy Panko Chicken: I love Cajun Spice and Seasonings. And when added to this chicken it brings all the heat and flavor of Louisiana to your dinner plate. If you are a lover of spicy food then this is a must try.
Sweet Panko Chicken: Cook the Panko Chicken according to the directions. Just before serving drizzle the chicken with honey. It is delicious and reminiscent of chicken and waffles.
Italian Panko Chicken: After cooking the chicken I will add some mozzarella cheese and broil the chicken in the oven until the cheese is melted. Pour some spaghetti sauce over the top after the cheese has melted and serve with your favorite pasta.
Frequently Asked Questions
Can I bake Panko Chicken?
It is absolutely possible to bake Panko Chicken if that is your cooking method of choice. I believe that we are only limited by our imagination. So I say give baking the panko chicken a try if you want a less fattening option.
I recommend using a cooking sheet that has been sprayed with a cooking spray like Pam or covering it in aluminum foil.
In an oven that has been pre-heated to 400 degrees Fairenheight bake the chicken for 15 minutes. Then turn it over and bake the chicken another 15 minutes or until the outside is golden brown and the internal temperature has reached 165 F.
How Do You Get Panko To Stick To Chicken?
I love crispy Panko Chicken and getting the breading to stick to the chicken is key to this. Here are a few tips to help you have the results you are looking for.
- I make sure to pat the chicken dry with a paper towel prior to coating it in flour.
- Next I suggest generously dredging the chicken in the flour mixture ensuring that it is completely coated.
- Also dip the chicken into the egg mixture but do not let it sit in the egg mixture too long. Because this will result in the flour mix coming off of it.
Making Panko Chicken In The Air Fryer?
I love cooking in the air fryer and this recipe can absolutely be made in one. First preheat the air fryer to 400 degrees Fairenheight.
Next place the chicken into the air fryer and cook for 5 minutes, then turn it over and cook for another 5 minutes. I will use the digital thermometer to check that the meat is cooked through.
How To Make Panko Chicken Without Eggs?
If you are not a fan of eggs or do not have any on hand then using heavy cream, buttermilk or whole milk will work as a substitute. My preference of the three is heavy cream because it is less runny and has a higher fat content. This will help the panko bread crumbs to stick better to the chicken.
What to serve with panko chicken
Panko Chicken
Equipment
- 1 Large Non-Stick Skillet
- 1 Meat Tenderizer or Rolling pin
- 3 Mixing Bowls
Ingredients
- 3 Chicken Breasts Cut chicken Breast in half length wise making 6 thin cutlets.
- 2 Large Eggs
- 1/2 Cup Cooking Oil
Flour Mix
- 1/2 Cup All Purpose Flour
- 1/2 tsp Smoked Paprika
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt
- 1/4 tsp Ground Black Pepper
Panko Mix
- 3/4 Cup Panko Bread Crumbs
- 1/4 Cup Finely Grated Parmesan Cheese
- 1/2 tsp Garlic Salt
- 1 tsp Italian Seasoning
Instructions
- In a large bowl or pan combine the ingredients for the flour mix: All purpose flour, Smoked Paprika, Onion Powder, Garlic Powder, Salt, and Pepper.
- In a separate bowl or dish whisk the eggs together.
- In another bowl or dish add the panko bread crumbs, garlic salt, Italian seasoning, and the parmesan cheese.
- Take the chicken and cut it in half lengthwise. Using a meat tenderizer or a rolling pin gently pound onto the chicken flattening it to 1/2 inch thickness.
- In a large nonstick skillet with deep sides add the oil and heat to medium heat.The pan is hot enough to place the chicken in when it sizzles when a small amount of the panko breadcrumbs are dripped into it.
- Take the chicken and lay it in the flour mix covering both sides completely.Take the floured chicken and gently lay one side at a time in the egg mixture. I like to use a fork to move the chicken from one mix to another and to turn it over.After the chicken has been lightly covered in the egg mix lay it in the panko mix, gently press down and turn it over and lightly press down.Repeat until all of the chicken is covered. I like to set my chicken on a cookie sheet while it waits to be fried.
- When the skillet with oil is heated use tongs to gently lay the chicken into the skillet.Cook the chicken until it is golden brown on the bottom, this typically takes about 2 minutes. Use the tongs to gently lift the chicken and see if it is lightly brown, if so turn the chicken and cook on the other side until completely done.Continue with all of the chicken until they are all cooked.Serve with your favorite sides and enjoy!
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