Panko Crusted Chicken Breasts are one of those meals that offer the perfect combination of crunchy outside and juicy inside. This crispy breading, made with panko and a blend of spices like parmesan cheese, brings an amazing flavor that will have you coming back for more. Whether you choose to bake them in the oven or pan-fry for a golden, crispy crust, this recipe is an easy and quick solution for a delicious weeknight dinner.
You can even try a gluten-free version with rice cereal squares for a healthier option. Personally, I’ve found this method to be my absolute favorite because it’s a simple yet flavorful way to enjoy chicken—perfect for busy nights when I’m looking for something satisfying without the mess of egg and flour coatings. For the perfect dinner idea, serve it alongside some sauteed green beans or creamy mashed potatoes for a complete meal. I highly recommend trying this easy, homemade version of panko crusted chicken!
Essential Ingredients for Panko Crusted Chicken Breasts:
Here is the complete list of easily available ingredients that are needed for this recipe:
- Boneless, Skinless Chicken Breasts
- Plain Panko Breadcrumbs
- Grated Parmesan Cheese
- Seasoning Blend (including garlic powder, onion powder, paprika, salt, pepper)
- Italian or Cajun seasoning (for extra flavor)
- Egg (for chicken sticking)
- All-Purpose Flour
- Melted Butter or Mazola Corn Oil for baking
How to Make Panko Crusted Chicken Breasts Extra Crispy and Juicy (Step-By-Step Instructions):
Here is a complete step by step guide to make crispy crusted chicken breasts, that will definitely make everyone fall in love with your cooking ideas.
Step 1: Prepare the Chicken
Start by butterflying the chicken breasts to create thinner cutlets of equal thickness. If necessary, use a meat pounder or a rolling pin to pound them gently. This ensures the chicken cooks evenly and quickly.
Step 2: Set Up Breading Stations
Set up breeding stations with three shallow plates. In the first plate, combine flour with ½ teaspoon salt, pepper, onion powder, and garlic powder. In the second, beat the egg with a splash of water. On the third plate, mix panko crumbs, parmesan cheese, and your choice of Italian or Cajun seasoning along with paprika.
Step 3: Coat the Chicken
Dip each piece of chicken into the flour mixture, then into the egg wash, and finally into the panko coating, making sure each breast is fully coated. Press the crumbs down to ensure a good, even coating.
Step 4: Cook the Chicken
Heat cooking oil or butter in a large skillet over medium-high heat. Cook the chicken breasts one at a time, 2-3 minutes per side, until they are golden brown. Check the internal temperature; it should reach 165°F to ensure they are cooked through.
Step 5: Serve and Enjoy
Once the chicken is cooked, place it on a wire rack to keep it crispy. Serve it with your favorite side dishes and enjoy the delicious crispy, juicy chicken breasts.
How Do You Get Panko To Stick To Chicken?
To get panko to stick to your chicken properly, it’s important to use a good combination of ingredients for your coating. Start by lightly dusting the chicken with flour, which helps the egg wash adhere. Then, dip the chicken into a thin layer of buttermilk or mayonnaise to ensure the panko sticks better.
You can also use a smear of sour cream or plain Greek yogurt to keep the bread in place. Once coated, press the chicken firmly into the seasoned breadcrumb mixture to make sure it’s evenly covered. This simple method gives you a perfect crispy coating every time, just like the traditional route. I personally recommend this method because it always helps the panko stick without any mess!
How to make Panko Crusted Chicken Breasts:
Here is the visual detail that will help you to make these Panko Crusted Chicken Breasts:
How To Bake Panko Crusted Chicken
To bake Panko Crusted Chicken, start by preheating your oven to 400°F. Follow these easy steps: First, place the chicken breasts on a parchment-lined baking sheet to prevent sticking. Then, make sure the breadcrumbs are evenly coated on the chicken. Bake in the preheated oven for about 12-15 minutes, or until the chicken reaches an internal temperature of 165°F. After baking, remove the chicken and let it rest on a cooling rack for about 2-3 minutes to maintain the crispy texture of the crust. This method is a great option for those who prefer baked chicken instead of pan-frying, offering a light yet delicious meal with a perfect golden-brown crust.
How To Know When Your Chicken Breasts Are Done
To know when your Panko Crusted Chicken Breasts are done, the best way is to use a digital meat thermometer. This is an inexpensive and simple tool that you can trust to check the internal temperature. Insert the thermometer into the thickest part of the chicken breasts and ensure it reads 165°F. This guarantees that the chicken is safe to eat and fully cooked. Checking the doneness in this way also helps you avoid cutting into the meat and losing juices, keeping the chicken moist and tender. If you’re cooking chicken often, it’s worth the investment to help you get perfectly cooked chicken every time.
The Best Recipe Tips For Success!
- Ensure even thickness by pounding the chicken breasts using a meat pounder to achieve consistent cooking.
- Use fresh, grated parmesan cheese for better flavor, preferably grating it from a block bought at the specialty cheese section of the grocery store.
- Opt for high-quality panko breadcrumbs for a crispy texture and delicious crunch in your breading process.
- Season with Italian seasoning or Cajun seasoning for added flavor, and adjust the heat to medium-low to avoid burning the bread while cooking.
What To Serve With Panko Chicken Breasts
When it comes to serving Panko Crusted Chicken Breasts, there are plenty of delicious options to complement the crispy chicken. A classic side like baked potatoes or sweet potatoes is always a favorite, adding a comforting and filling element to the meal. For a lighter option, consider a green vegetable like roasted broccoli or sauteed zucchini.
If you want to really double down on the crispy breading theme, serve with Crispy Parmesan Crusted Potatoes for an extra crunch. For dipping, a honey Dijon mustard sauce or spicy ranch is a perfect option. If you have an Air Fryer or Instant Pot, you can also make sides like Asparagus or a 3-ingredient dip for a super easy and quick addition. A homemade Cilantro Garlic Sauce or Copycat Raising Cane’s Sauce is a super popular choice for dipping your chicken into, adding a unique flavor twist to the meal.
Panko Crusted Chicken Video Tutorial:
Notes
- Fully coated chicken with breadcrumbs ensures even coverage.
- Use an egg wash to help the breadcrumbs adhere to the chicken.
- Be careful with heat; too high heat can cause the breadcrumbs to burn. Set the heat to medium-low for even cooking.
- Thin chicken fillets cook quickly, locking in juices and preventing the chicken from drying out.
- Check doneness around the 8-10 minute mark to avoid overcooking.
- For a better coating, use freshly grated parmesan cheese as it melts and stays on the chicken better than pre-grated cheese.
Nutrition Information
Each serving of Panko Crusted Chicken Breasts contains approximately 341 kcal. This serving provides 26g of carbohydrates, 21 g of protein, and 17g of fat, with 3g being saturated fat, which makes up about 22% of your daily value based on a 2,000 calorie diet. The chicken also contains 95 mg of cholesterol, and 1,306 mg of sodium. For fiber, you get 2g, and 1g of sugar. Vitamin C is about 2% of your daily value, with 19% of calcium, 6% of iron, and 7% of potassium.
If you’re on a medically restrictive diet, or have specific calorie needs, it’s important to consult with your doctor or a registered dietitian. The nutrition data does not include optional sides like marinara sauce, which can alter the values.
- Calories per serving: 341 kcal
- Carbohydrates: 26g
- Protein: 21g
- Total Fat: 17g
- Saturated Fat: 3g (22% of daily value)
- Cholesterol: 95mg
- Sodium: 1306mg
- Fiber: 2g
- Sugar: 1g
- Vitamin C: 1% of daily value
- Calcium: 19% of daily value
- Iron: 6% of daily value
- Potassium: 306mg (7% of daily value)
Additional notes:
- Serving size: 1 serving
- Servings per recipe: 4
- The nutrition information provided does not include optional sides like marinara sauce.
Some other chicken recipes you should also try:
FAQs about Crispy Panko Crusted Chicken Breasts:
How do you make chicken crispy with panko?
To make chicken breasts crispy with panko, start by dipping the chicken into egg, then pressing it into the panko mixture until it’s fully coated. Heat oil in a large skillet over medium-high heat, then cook the chicken for 2 to 3 minutes per side until it’s golden brown and cooked through. Arrange the chicken in a single layer on a plate to keep the crumbs crispy.
How do you get panko crumbs to stick to chicken?
To make panko stick to chicken, you can use the traditional flour-egg-panko method or a simpler mayonnaise-based method. For the traditional method, dip the chicken in flour, then coat it with an egg wash before pressing it into the panko. Alternatively, spread a thin layer of mayo on the chicken and press it into the panko for a sticky, crispy coating.
What is panko chicken?
Panko chicken is chicken that is coated with panko breadcrumbs, which give it a crispy and golden brown texture. Made from Japanese breadcrumbs, panko is known for its light, airy, and flaky texture, which creates a crispier coating than regular breadcrumbs. It can be either fried or baked for a delicious result.
What is the best binder for breaded chicken?
The best binder for breaded chicken is eggs, as they help the breadcrumbs stick to the chicken during pan-frying, air-frying, or baking. However, you can also use mayonnaise or heavy cream as alternative binding ingredients to achieve a crispy and flavorful coating.
How to make your own crispy chicken?
To make your own crispy chicken, heat oil in a skillet over high heat and brown the chicken on both sides. Then, reduce the heat, cover the skillet, and cook for about 30 minutes. Once done, remove the cover, return the heat to high, and fry the chicken until it’s extra crispy. Finally, drain the chicken on paper towels to remove excess oil.
