Welcome to the crispy, mouth-watering world of panko crusted chicken! If you’ve been searching for the perfect balance of tender chicken with a crunchy, golden crust, your culinary journey ends here. This easy-to-make dish is the star at family dinners and cozy date nights alike. The secret lies in the Panko—a Japanese-style breadcrumb that’s super light and creates an unbeatable texture. Let’s dive into this flavorful experience!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups Panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Olive oil for frying
Equipments
- Mixing bowls
- Whisk
- Plate or shallow dish
- Large skillet
- Meat thermometer
How to Make Panko Crusted Chicken Recipe – Step By Step
Step 1: Prepare the Ingredients
Begin by organizing your workspace. Ensure all ingredients are within reach. In a bowl, mix 1 cup flour, 1 teaspoon each of garlic powder, onion powder, and paprika. Season the mixture with salt and pepper. This dry mix will be your first coating. In another bowl, beat 2 eggs until smooth. Finally, combine 2 cups of Panko breadcrumbs and 1/2 cup of grated Parmesan cheese on a plate or shallow dish. This will form the crispy outer layer of the chicken.
Step 2: Coat the Chicken
Lightly pound the chicken breasts to ensure even thickness, about half an inch thick. This guarantees even cooking. Dredge each chicken piece first in the flour mixture, shaking off excess. Next, dip it into the beaten egg, and finally press it into the Panko mixture, ensuring an even, full coating. The moisture from the egg binds the Panko firmly, creating a perfect crust.
Step 3: Heat the Skillet
In a large skillet, heat a generous amount of olive oil over medium-high heat. The oil should be hot but not smoking, around 350°F is ideal. You can test this by dropping a breadcrumb into the oil; if it sizzles, you’re ready. The goal is to achieve a nice balance where the chicken crisps without the Panko burning.
Step 4: Fry the Chicken
Place the coated chicken breasts carefully into the oil, laying them away from you to avoid splashes. Fry each side for 4-5 minutes, turning once, until the crust is golden brown and the chicken reaches an internal temperature of 165°F. Adjust heat as necessary to maintain consistency in frying.
Step 5: Rest and Serve
Once cooked, place the chicken on a paper towel-lined plate to absorb excess oil. Let them rest for a few minutes to seal in the juices. This also ensures the crust remains crispy. Slice and serve immediately with your preferred sides like a fresh salad or roasted vegetables.
How to Serve Panko Crusted Chicken Recipe
Slice the chicken before serving for a refined presentation. Drizzle with fresh lemon juice or pair with a creamy dipping sauce like aioli or ranch. For a complete meal, accompany with a side of mashed potatoes or a light quinoa salad.
Recipe Success Tips & Suggestions
Achieving that signature crunch is all about using the right technique. Make sure your chicken is evenly coated and avoid overcrowding the pan. Experiment with spices in your Panko mix for unique flavors, such as adding crushed red pepper for heat.
Bump Up the Protein: Panko Crusted Delight
For those tracking their macro intake, consider adding an egg white to your coating or mixing some protein powder with the flour for an extra protein boost. This transforms the chicken into a muscle-building favorite.
Low Carb Twist: Keto-Friendly Panko Crusted Chicken
For a low-carb version, replace traditional Panko with crushed pork rinds or a low-carb bread crumb alternative. These swaps keep the carbs low while still offering that beloved crunch.
Storage Instructions
Leftovers? No problem! Store the cooked chicken in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the fried chicken for up to 3 months. Reheat in the oven to retain crispiness.
FAQs
- Can I bake this instead of frying? Yes, bake at 400°F for 20-25 minutes on a wire rack for even crispiness.
- What oil is best for frying? Olive oil and avocado oil are great choices, providing flavorful results.
- Can I freeze the uncooked coated chicken? Absolutely, freeze on a tray first, then transfer to a bag to avoid sticking.
- How can I make this recipe gluten-free? Use a gluten-free flour blend along with gluten-free Panko.
Your Mouthwatering Panko Crusted Chicken Awaits
This Panko crusted chicken recipe is a sure hit for any meal. It’s quick, affordable, and customizable to your taste or dietary preferences. Don’t forget to share your own twist, or ask questions in the comments. Bon appétit! Now grab your ingredients, try out the recipe, and spread the joy of delicious crusted chicken by sharing with friends and family!
Crispy Panko Crusted Chicken
Ingredients
Main Ingredients
- boneless skinless chicken breasts
- all-purpose flour
- large eggs
- Panko breadcrumbs
- garlic powder
- onion powder
- paprika
- salt and pepper
- grated Parmesan cheese
- olive oil
Instructions
Steps
- Prepare the ingredients by mixing flour with spices, beating eggs, and combining Panko with Parmesan.
- Coat chicken by dredging in flour, dipping in egg, and pressing into the Panko mixture.
- Heat oil in a skillet over medium-high heat, testing with a breadcrumb.
- Fry chicken until golden brown, 4-5 minutes per side, checking with a thermometer.
- Let the chicken rest on paper towels to absorb oil before serving.