fried chicken panko recipe

Written ByJenny Smyth Posted on
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The Best fried chicken panko recipe

I’m so excited to share with you my favorite fried chicken panko recipe. This dish is a staple in our household, and I just can’t get enough of it.

The combination of crispy panko breadcrumbs and juicy chicken is absolute perfection. It’s a recipe that has been passed down through generations, and I’ve tweaked it to perfection over the years.

My kids love it when I make this for dinner, and it’s always a hit at family gatherings. The best part?

It’s incredibly easy to make, even on a busy weeknight. Just marinate the chicken in your favorite seasonings, coat it in panko breadcrumbs, and bake until crispy.

That’s it! The result is a deliciously crunchy exterior giving way to tender, juicy chicken inside.

It’s the perfect comfort food to warm up on a chilly evening or to serve at a special occasion.

Crispy Panko Fried Chicken

4.8 from 1562 votes

Juicy chicken thighs are coated in a light and crunchy panko breadcrumb crust. This recipe delivers a satisfying crunch without deep frying, making it a family favorite.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

4 boneless skinless chicken thighs (about 1.5 lbs)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

For the Coating

1 cup all-purpose flour
2 large eggs
2 tablespoons milk
1 1/2 cups panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon paprika
1/2 teaspoon onion powder
Vegetable oil for frying

👨‍🍳Directions

1Season the chicken thighs on both sides with salt, pepper, and garlic powder.
2Let them rest at room temperature for 10 minutes to absorb the flavors.
3Set up a breading station with three shallow bowls: one with flour, one with eggs beaten with milk, and one with panko, Parmesan, paprika, and onion powder mixed together.
4Coat each thigh first in flour, shaking off excess, then dip into the egg mixture, and finally press firmly into the panko mixture until evenly covered.
5Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat until it shimmers (around 350°F).
6Carefully place the breaded chicken thighs in the skillet without overcrowding.
7Cook for 4 to 5 minutes per side, until the crust is deep golden brown and the internal temperature of the chicken reaches 165°F.
8Adjust the heat if the crust browns too quickly.
9Transfer the fried chicken to a plate lined with paper towels to drain excess oil.
10Let it rest for 2 minutes before serving to keep the crust crisp.

🔧Equipment

Large skillet
Three shallow bowls
Tongs
Paper towels
Plate

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 6g❤️Cholesterol: 145mg🧂Sodium: 720mg🌾Total Carbs: 30g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 32g

📝Notes

For extra crunch, use fresh panko and press the coating firmly onto the chicken. Serve with lemon wedges or your favorite dipping sauce.

Watch Video Of How Crispy Panko Fried Chicken Works

This fried chicken panko recipe is a game-changer for any occasion – whether it’s a quick weeknight dinner or a special event like a birthday party or holiday gathering. The best part?

It’s incredibly easy to make and can be customized with your favorite seasonings and toppings. My family loves it when I serve this with their favorite sides, like mashed potatoes or roasted vegetables.

Plus, leftovers reheat beautifully in the oven or microwave for a convenient meal on-the-go.

❓ Frequently Asked Questions About Crispy Panko Fried Chicken

Q: What is the secret to getting the panko breadcrumbs to stick to the chicken?

A: To ensure the panko breadcrumbs adhere properly, make sure to pat the chicken dry with paper towels before dredging it in the breadcrumbs. This helps the coating stick better.

Q: Can I use regular breadcrumbs instead of panko?

A: While you can use regular breadcrumbs, they won’t provide the same crunch as panko. Panko breadcrumbs are specifically designed to stay crispy even after baking, making them perfect for this recipe.

Q: How do I prevent the chicken from drying out?

A: To avoid overcooking and drying out the chicken, make sure to not overcrowd the baking sheet. Also, keep an eye on the internal temperature of the chicken – it should be cooked through but still juicy.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare the marinade and coat the chicken ahead of time. However, bake the chicken just before serving for optimal crispiness.

Q: Is this recipe suitable for a gluten-free diet?

A: Yes, this recipe is naturally gluten-free as long as you use gluten-free seasonings and store-bought panko breadcrumbs that are processed in a gluten-free facility.

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