Crispy Panko Chicken
These crispy panko chicken breasts are an easy, kid-friendly dinner that’s perfect for busy weeknights. They’re juicy on the inside, coated in a crunchy golden crust, and made with simple pantry ingredients. Ready in under 30 minutes, this recipe is a go-to meal the whole family will love.
Servings: 4 chicken breasts
Ingredients
- 4 thin sliced chicken breast about 1 lb in total weight
- 1½ cups panko breadcrumbs
- ¾ cup grated Parmesan cheese
- ⅓ cup all purpose flour
- 1 tsp salt plus more for seasoning chicken
- ½ tsp pepper plus more for seasoning chicken
- 3 eggs
- ¼ cup oil
Instructions
- Pat the chicken breasts dry and season both sides with salt and pepper. Set aside.
- Add the breadcrumbs, parmesan, flour, salt, and pepper to a shallow bowl and mix until combined.
- In a separate shallow bowl, whisk the eggs.
- Start the drenching process. Dip each chicken breast first into the breadcrumb mixture until fully coated on both sides, then into the egg mixture, then back into the breadcrumb mixture. Not much will adhere to the chicken on the first pass, and that is okay! Once you dip it into the breadcrumb mixture for the second time, use your hands to firmly press the breadcrumb mixture into the chicken so that it sticks.
- Repeat for the remaining chicken breasts, remembering the order: breadcrumbs mixture, egg mixture, breadcrumbs mixture. Set the coated chicken breasts aside and let them rest for 10 minutes. Doing this ensures that the breadcrumb mixture sticks well to the chicken when cooked.
- Add oil to a large frying pan over medium heat. Once heated, place the chicken breast in batches in the pan to cook. Cook the chicken on both sides until golden and crispy, about 3 to 4 minutes per side, or until the internal temperature reaches at least 165 degrees F. Transfer the cooked chicken breasts to a paper-towel-lined pan to cool.
Notes
- See post above for step-by-step photos.
- I highly recommend using thin-sliced chicken breast for that perfect crispy texture. You can buy them thin-sliced from the grocery store, or pound down normal-sized chicken breasts yourself.
- Make sure to firmly press the breadcrumb mixture into the chicken with your hands to ensure that it sticks. Let the chicken rest for a few minutes before frying.
- Don't overcrowd the pan when pan-frying the chicken breasts. I like to cook 2 breasts per batch to ensure that they crisp up nicely.
Nutrition
Calories: 442kcal | Carbohydrates: 27g | Protein: 26g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 175mg | Sodium: 1187mg | Potassium: 348mg | Fiber: 1g | Sugar: 2g | Vitamin A: 359IU | Vitamin C: 1mg | Calcium: 231mg | Iron: 2mg
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