Crispy Panko Crusted Chicken Recipe – Perfectly Delicious!

There’s something undeniably delightful about biting into a piece of panko crusted chicken. The crunch is like a joyful symphony, and the tender chicken inside dances with flavors that will make your taste buds sing. Imagine that golden crust glistening under the kitchen lights, promising crispy perfection with every bite. It’s the kind of meal that makes you feel like a culinary genius, even if you just followed a simple recipe.

This dish isn’t just food; it’s an experience! I remember the first time I made panko crusted chicken. My friends gathered around, and after one crunchy bite, they declared me the “Panko Princess.” It was a glorious moment filled with laughter and crumbs everywhere. Perfect for an easy weeknight dinner or an impressive dish to serve at gatherings, panko crusted chicken is always a crowd-pleaser.

The first time I served this dish, my family couldn’t stop raving about it for days.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Aim for 3-4 medium-sized breasts; they cook evenly and absorb flavors beautifully.

• Panko Breadcrumbs: These Japanese-style breadcrumbs give an unbeatable crunch; look for them in the Asian aisle of your grocery store.

• Eggs: Use large eggs to help bind the breadcrumbs to the chicken effectively.

• Flour: All-purpose flour works best for dusting the chicken before coating it in egg and breadcrumbs.

• Salt and Pepper: Essential for seasoning; make sure to use freshly ground pepper for extra flavor.

• Parmesan Cheese: Optional but recommended; it adds a savory richness that enhances the overall taste.

• Herbs and Spices: Consider using garlic powder, paprika, or Italian seasoning for an extra flavor kick.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Prep Your Ingredients: First things first, preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or spraying it with nonstick cooking spray.

Set Up Your Dredging Stations: In three separate bowls: place flour seasoned with salt and pepper in one bowl, whisk eggs in another, and mix panko breadcrumbs with Parmesan cheese in the third bowl. Keep everything organized so you can easily coat each piece of chicken.

Dredge the Chicken: Take each chicken breast and coat it in flour first—shake off any excess. Next, dip it into the beaten eggs until fully coated. Finally, roll it in the panko mixture, pressing gently to ensure good adherence.

Bake Until Golden Brown: Place the coated chicken on your prepared baking sheet. Bake in preheated oven for about 25-30 minutes or until golden brown and crispy. Use a meat thermometer to check that it’s cooked through (165°F or 75°C).

Serve With Style!: Once cooked, let the chicken rest for five minutes before serving. This helps keep all those delicious juices locked inside. Pair it with your favorite dipping sauce or serve alongside roasted veggies for a complete meal.

Enjoy every crunchy bite of your homemade panko crusted chicken!

Perfecting the Cooking Process

Sear the chicken in a hot pan to create a golden crust, then finish baking it in the oven for juicy perfection.

Add Your Touch

Feel free to swap panko for crushed cornflakes or add spices like paprika or garlic powder to elevate flavor.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for crispiness.

The first time I made panko crusted chicken, my friends devoured it so fast that I barely got a bite! Their laughter mixed with compliments made me feel like a culinary rock star.

FAQ

Can I use regular breadcrumbs instead of panko?

Yes, but panko provides a lighter, crunchier texture that’s hard to beat.

How do I know when the chicken is fully cooked?

Use a meat thermometer; it should read 165°F (75°C) at the thickest part.

Can this recipe be made gluten-free?

Absolutely! Just substitute gluten-free panko breadcrumbs or crushed gluten-free crackers.

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Panko Crusted Chicken

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Experience the joy of crispy panko crusted chicken, where each bite delivers a perfect crunch and tender, flavorful chicken inside. This easy recipe is a guaranteed crowd-pleaser for weeknight dinners or special gatherings. With its golden-brown exterior and savory seasoning, you’ll impress your family and friends without breaking a sweat in the kitchen.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves 4
• Category: Main
• Method: Baking
• Cuisine: Japanese

Ingredients

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• 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 cup panko breadcrumbs
• 2 large eggs
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup grated Parmesan cheese (optional)
• 1 tsp garlic powder (optional)

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Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Set up three bowls: one with flour seasoned with salt and pepper, another with whisked eggs, and the third with panko breadcrumbs mixed with Parmesan cheese.
3. Dredge each chicken breast in flour, shake off excess, dip in egg, then coat in the panko mixture, pressing gently to adhere.
4. Place the coated chicken on the prepared baking sheet and bake for 25-30 minutes until golden brown and cooked through (165°F or 75°C).
5. Let it rest for five minutes before serving with your favorite dipping sauce or side dishes.

Nutrition

• Serving Size: 1 chicken breast (approximately 6 oz)
• Calories: 290
• Sugar: 0 g
• Sodium: 650 mg
• Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 1 g
• Protein: 28 g
• Cholesterol: 85 mg