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Crispy Panko Crusted Chicken Breasts
Maisie Rowan

Crispy Panko Crusted Chicken Breasts

Crispy Panko Chicken Breasts are golden, crunchy, and juicy inside. Coated with seasoned panko and Parmesan, this easy chicken dinner is ready in about 30 minutes and perfect for busy nights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 People
Course: Main Course
Cuisine: American, Japanese
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1 large egg
  • 1 tablespoon water
  • 1 cup plain panko breadcrumbs
  • 1/3 cup finely grated Parmesan cheese
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt divided
  • 3/4 teaspoon black pepper divided
  • 2 tablespoons olive oil
  • 1 tablespoon butter

Method
 

  1. Slice the chicken breasts horizontally into thinner, evenly sized cutlets.
  2. Gently pound any thick areas until the chicken has a relatively even thickness.
  3. Season the chicken with part of the salt and black pepper.
  4. Mix flour, garlic powder, onion powder, salt, and pepper in a shallow dish.
  5. Whisk the egg with water in a second dish.
  6. Combine panko, Parmesan, paprika, Italian seasoning, garlic powder, salt, and pepper in a third dish.
  7. Coat each chicken cutlet in flour, shaking off excess.
  8. Dip the chicken into the egg wash and allow excess egg to drip away.
  9. Press the chicken firmly into the panko mixture on both sides.
  10. Heat olive oil and butter in a skillet over medium heat.
  11. Cook the chicken until golden brown on both sides and the thickest part reaches 165°F (74°C).
  12. Transfer the chicken to a wire rack and let it rest briefly.
  13. Serve immediately with your favorite sides and sauce.

Notes

Final Tips for Perfect Crispy Chicken

The difference between regular breaded chicken and panko-breaded chicken is simple. It comes down to a few key details.
First, make the chicken a reasonably even thickness. Second, take your time building the coating. Don’t rush through the flour, egg, and panko steps. Third, season the coating generously enough that every bite has flavour.
When pan-frying, keep the heat under control. Panko can go from beautifully golden to burnt surprisingly quickly. And once the chicken is cooked, move it to a wire rack instead of letting steam collect underneath the crust.
Use an instant-read thermometer. Cook the chicken until the thickest part hits 165°F (74°C).
Serve the chicken hot. Add roasted vegetables, potatoes, pasta, rice, or your favourite dipping sauce. It’s a simple dinner. Yet it feels special with little effort.