Panko Breaded Chicken Recipe
Panko-breaded chicken is a crispy, golden delight with a flavorful crunch in every bite. Juicy chicken breasts are coated in a seasoned panko mixture, pan-fried to perfection, and served hot. It’s simple, quick, and incredibly satisfying—a go-to meal for busy nights or special occasions.
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.