why make this recipe
Crispy Panko Crusted Chicken Breasts are a favorite for many people. This recipe gives you juicy chicken on the inside and a perfectly crunchy coating on the outside. It’s a wonderful meal that can make any weeknight dinner feel special. Plus, if you follow this simple recipe, you can impress your family or guests with very little effort.
how to make Crispy Panko Crusted Chicken Breasts
Making Crispy Panko Crusted Chicken Breasts is straightforward. You just need to prepare your chicken, set up a breading station, and fry them to golden perfection. Let’s break it down step by step.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 large egg
- 1 1/2 teaspoons fine sea salt, divided
- 1 teaspoon black pepper, divided
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 cup plain panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 teaspoon Cajun seasoning or Italian seasoning
- 1 teaspoon paprika
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon butter
Directions:
- Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets.
- Cover the chicken with plastic wrap and lightly pound the thicker parts of each breast with a rolling pin or meat pounder to give the chicken an even thickness.
- Season the chicken breasts with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- Arrange 3 plates or shallow dishes for the breading stations. In the first dish, add the flour, 1/2 teaspoon salt, black pepper, onion powder, and garlic powder. Mix together with a fork and set aside.
- In the second dish, add the egg and 1 teaspoon of water. Lightly beat the egg and set this dish aside.
- In the third dish, combine the panko breadcrumbs, parmesan cheese, 1/2 teaspoon salt, Cajun seasoning or Italian seasoning, and paprika. Mix together and set aside.
- Coat each chicken breast by first tossing them in the flour mixture on both sides, shaking off any excess. Then, dip the chicken into the egg mixture, allowing any excess egg to drip off. Finally, transfer to the panko breadcrumb mixture, pressing the breadcrumbs onto the chicken to coat evenly on both sides.
- Heat a large skillet over medium heat and add the olive oil and butter. Once hot, add the chicken breasts and pan fry for about 3-4 minutes on each side. If the skillet gets too hot, reduce the heat to medium-low.
- Cook until the chicken is golden brown on both sides and reaches an internal temperature of at least 165°F. Remove from the skillet and let the chicken rest on a wire rack to maintain crispiness. Enjoy!
how to serve Crispy Panko Crusted Chicken Breasts
You can serve Crispy Panko Crusted Chicken Breasts with a side of steamed vegetables, mashed potatoes, or a simple salad. A squeeze of lemon on top can also enhance the flavor. This dish pairs well with almost any side, making it flexible for your meal.
how to store Crispy Panko Crusted Chicken Breasts
If you have leftovers, store them in an airtight container in the refrigerator. They can last for about 3 days. If you want to reheat them, try using an oven or an air fryer to restore the crispiness instead of using a microwave.
tips to make Crispy Panko Crusted Chicken Breasts
- Make sure your chicken is not too thick in the center. This helps it cook evenly.
- Don’t rush the cooking process; take your time to achieve that golden-brown color.
- If you like extra crunch, you can double-coat the chicken by repeating the breading process.
variation
You can easily change this recipe by adding different seasonings to the breadcrumb mixture. For example, try using different herbs or spices, like Italian seasoning, to add your favorite flavors.
FAQs
Can I use chicken thighs instead of breasts?
Yes, you can use boneless, skinless chicken thighs for a juicier option. Just adjust the cooking time as needed.
Can I bake the chicken instead of frying?
Yes! For a healthier version, bake the coated chicken in a preheated oven at 400°F for about 20-25 minutes, flipping halfway through, until they are golden and cooked through.
What can I do if I don’t have panko breadcrumbs?
If you don’t have panko, regular breadcrumbs will work, but the texture won’t be as crispy. You can also make your own panko by processing stale bread in a food processor.
Crispy Panko Crusted Chicken Breasts
Ingredients
Method
- Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets.
- Cover the chicken with plastic wrap and lightly pound the thicker parts of each breast with a rolling pin or meat pounder to give the chicken an even thickness.
- Season the chicken breasts with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- Arrange 3 plates or shallow dishes for the breading stations. In the first dish, add the flour, 1/2 teaspoon salt, black pepper, onion powder, and garlic powder. Mix together with a fork and set aside.
- In the second dish, add the egg and 1 teaspoon of water. Lightly beat the egg and set this dish aside.
- In the third dish, combine the panko breadcrumbs, parmesan cheese, 1/2 teaspoon salt, Cajun seasoning or Italian seasoning, and paprika. Mix together and set aside.
- Coat each chicken breast by first tossing them in the flour mixture on both sides, shaking off any excess.
- Then, dip the chicken into the egg mixture, allowing any excess egg to drip off.
- Finally, transfer to the panko breadcrumb mixture, pressing the breadcrumbs onto the chicken to coat evenly on both sides.
- Heat a large skillet over medium heat and add the olive oil and butter.
- Once hot, add the chicken breasts and pan fry for about 3-4 minutes on each side.
- Cook until the chicken is golden brown on both sides and reaches an internal temperature of at least 165°F.
- Remove from the skillet and let the chicken rest on a wire rack to maintain crispiness.
- Serve with a side of steamed vegetables, mashed potatoes, or a simple salad. A squeeze of lemon on top can enhance the flavor.