panko breaded chicken recipe

Written ByJenny Smyth Posted on
panko breaded chicken recipe
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The Best panko breaded chicken recipe

I’ve been making panko breaded chicken for my family for years, and it’s always a hit. This recipe is a staple in our household, and I’m excited to share it with you.

The combination of crispy panko breadcrumbs and juicy chicken is a match made in heaven. My kids love helping me prepare the dish, and they’re always eager to get their hands dirty when it comes to coating the chicken with the breadcrumb mixture.

The best part? It’s incredibly easy to make and requires minimal ingredients.

I like to serve it with a side of roasted vegetables or a simple green salad for a well-rounded meal. My family devours this dish, and I’m sure yours will too.

The panko breadcrumbs add a nice crunch to the chicken that’s hard to resist. Plus, it’s a great way to get your kids involved in cooking without feeling overwhelmed.

Panko Breaded Chicken

Panko Breaded Chicken

4.7 from 888 votes

Crispy panko breaded chicken breasts baked to golden perfection. This easy recipe delivers a crunchy coating without deep frying, making it a lighter yet satisfying meal.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken

4 boneless skinless chicken breasts (about 1.5 lbs)
1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
1 tablespoon Dijon mustard
1 1/2 cups panko breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons olive oil

👨‍🍳Directions

1Preheat oven to 400°F.
2Place a wire rack on a baking sheet and set aside.
3Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even thickness of about 1/2 inch.
4In a shallow bowl, combine flour, garlic powder, paprika, salt, and pepper.
5In a second shallow bowl, whisk eggs with Dijon mustard until smooth.
6In a third shallow bowl, mix panko breadcrumbs with Parmesan cheese and drizzle with olive oil, stirring until crumbs are evenly moistened.
7Coat each chicken breast first in the flour mixture, shaking off excess.
8Then dip into the egg mixture, allowing excess to drip off.
9Finally press firmly into the panko mixture, ensuring an even coating on all sides.
10Place breaded chicken on the prepared wire rack.
11Bake for 15 to 18 minutes until the chicken is golden brown and crispy, and the internal temperature reaches 165°F.
12For extra browning, switch oven to broil for the last 1 to 2 minutes, watching carefully to avoid burning.
13Remove from oven and let rest 5 minutes before serving.

🔧Equipment

Shallow bowls (3)
Whisk
Baking sheet
Wire rack
Meat mallet or rolling pin
Plastic wrap

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 15g💛Saturated Fat: 4g❤️Cholesterol: 145mg🧂Sodium: 620mg🌾Total Carbs: 28g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 35g

📝Notes

For extra crunch, use fresh panko and do not skip the olive oil coating. Serve with lemon wedges or your favorite dipping sauce.

Watch Video Of How Panko Breaded Chicken Works

This recipe is perfect for any occasion – whether you’re hosting a party or just need a quick dinner solution.

My family loves it when I serve it with roasted vegetables or a side salad for added nutrition.

One of my favorite things about this recipe is how easily it can be adapted to suit different tastes – add some herbs and spices for extra flavor or try different types of cheese for a unique twist.

❓ Frequently Asked Questions About Panko Breaded Chicken

What is panko bread?

Panko bread is a type of Japanese breadcrumb made from white bread that has been crushed into fine crumbs.

How do I make panko breaded chicken?

To make panko breaded chicken, you’ll need chicken breasts or tenders, panko breadcrumbs, eggs, and any desired seasonings or herbs.

Can I use regular breadcrumbs instead of panko?

No, regular breadcrumbs won’t give you the same light and crunchy texture as panko.

What is the healthiest way to cook this dish?

The healthiest way to cook this dish would be baking the breaded chicken in the oven instead of frying it.

Can I store leftover breaded chicken in the fridge?

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