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This image shows a serving of panko-breaded chicken, cut into pieces to reveal a crispy, golden-brown crumb coating on the outside and juicy, tender chicken on the inside.

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.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American
Servings 4 people
Calories 335 kcal

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.
    This image shows a chicken breast being pounded to an even thickness using a mallet, ensuring it cooks evenly and achieves the perfect crispy texture.
  • Lightly beat an egg in a shallow bowl, and in another bowl, mix panko, garlic powder, onion powder, salt, and pepper.
    This image shows a setup of three bowls containing flour, beaten eggs, and crispy panko breadcrumbs, ready for breading the chicken.
  • Dip the chicken in the egg, ensuring full coverage, then press into the seasoned panko mixture until fully coated.
    This image shows a chicken breast being dredged in flour, dipped in egg wash, and finally coated in crispy panko breadcrumbs for an ultra-crunchy texture.
  • Lay the breaded chicken in a single layer on a plate.
    This image shows breaded chicken resting on a wire rack before cooking, allowing the coating to set for an extra crispy and even fry.
  • 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.
    This image shows breaded chicken sizzling in a pan, turning golden brown and crispy as it cooks to perfection.

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.