Crispy, golden, and perfectly seasoned, Panko Breaded Chicken offers a satisfying crunch and a tender interior that makes every bite a delight. This recipe brings together simple ingredients with professional technique, giving you a restaurant-worthy dish that’s easy to prepare at home.
This chicken tastes fantastic and pairs perfectly with Twice Baked Potatoes and Boston Market Mac and Cheese, creating a comforting, indulgent meal that’s perfect for family dinners or casual gatherings.
The crispy crust and juicy chicken are complemented by the creamy sides, balancing flavors in every bite. Whether you’re cooking for yourself or a crowd, Panko Breaded Chicken is a surefire way to bring a little international flair to your table. It tastes good and fits seamlessly into any meal.
What’s So Great About This Dish?
- The crispy texture from the panko breading makes every bite feel indulgent, but it’s surprisingly light.
- It’s versatile—pairing perfectly with hearty sides like Twice Baked Potatoes and Boston Market Mac and Cheese.
- It’s an easy weeknight dinner that feels fancy, thanks to the crunchy, golden crust.
- I love how simple it is to prepare yet feels like a special treat every time I make it.
- It’s a great dish for meal prep, keeping well throughout the week and still tasting great.
Panko Breaded Chicken Recipe
Equipment
- Meat mallet or rolling pin
- Resealable plastic bag
- 2 Shallow bowls
- Large skilletTongs
- Tongs
- Paper towels
- Plate
- Knife and cutting board
Ingredients
- ½ tsp Spice Islands® Fine Grind Sea Salt
- ½ tsp Spice Islands® Onion Powder
- ½ tsp Spice Islands® Garlic Powder
- 1 boneless skinless chicken breasts
- ¼ cup Mazola® Corn Oil
- ¼ tsp Spice Islands® Fine Grind Black Pepper
Instructions
- Place each chicken breast in a resealable plastic bag and pound to about 1/2-inch thickness.
- Lightly beat an egg in a shallow bowl, and in another bowl, mix panko, garlic powder, onion powder, salt, and pepper.
- Dip the chicken in the egg, ensuring full coverage, then press into the seasoned panko mixture until fully coated.
- Lay the breaded chicken in a single layer on a plate.
- Heat oil in a large skillet over medium-high heat, add the chicken, and cook for about 2-3 minutes per side until golden brown and fully cooked.
Notes
- For a thicker, crunchier crust, dip the chicken in the egg and panko mixture twice.
- Marinating the chicken in buttermilk for an hour before breading adds tenderness and an extra boost of flavor.
- After breading, place the chicken on a wire rack instead of a plate to prevent sogginess and maintain the crunch.
| Nutrition | Value |
| Calories | 335kcal |
| Carbohydrates | 20g |
| Fat | 18g |
| Protein | 31g |
| Cholesterol | 112g |
Variations To Help You Customise This Dish!
- Spicy Kick – Add cayenne pepper or smoked paprika to the panko mixture for a subtle heat. Serve with a drizzle of sriracha or spicy mayo for extra fire.
- Herb-Infused – Mix in dried herbs like oregano, thyme, or Italian seasoning to enhance the flavor. Freshly chopped parsley or basil also makes a great finishing touch.
- Cheesy Delight – Stir shredded Parmesan, Pecorino Romano, or even a touch of cheddar into the panko mixture for a richer, more indulgent crust.
- Asian-Inspired – Swap garlic and onion powder for five-spice powder or sesame seeds. Serve with a side of teriyaki sauce or a soy-ginger dipping sauce.
- Gluten-Free Option – Use crushed gluten-free crackers, rice cereal, or almond flour instead of panko for a crispy, wheat-free alternative.
