Extra Crispy Panko Crusted Chicken

This panko crusted chicken recipe makes perfect breaded chicken that is golden brown and crispy on the outside and tender and juicy on the inside. It's so delicious, and you can have the chicken ready and on the table for dinner in under 30 minutes! Breaded chicken is a classic for a reason, and this crispy panko chicken recipe just took it to a whole new level!

The Best Panko Breaded Chicken Recipe

Panko breadcrumbs have a way of making homemade breaded chicken breasts even better. For this recipe, I combine the panko breadcrumbs with some garlic powder and onion powder to make a mouth-watering breading you won't be able to get enough of.

The panko crusted chicken is lightly pan-fried to make the breading extra crispy and crunchy while keeping the chicken juicy on the inside. It's so good you can just serve it alone for dinner, or dip the chicken in BBQ sauce or ketchup. Complete your dinner with a classic house salad on the side, and you'll have a healthy meal you'll want to make every night! 

Ingredients 

• 2 boneless skinless chicken breasts- cut in half by length to make fillets.
• Salt and pepper- a pinch of each to taste.
• 1 egg- for coating the chicken to help the breading stick and keep it nice and juicy.
• ½ teaspoon garlic powder and onion powder- for a savory flavor that's so good.
• 1 cup panko bread crumbs- to make extra crispy breaded chicken.

How To Make Panko Chicken

Step 1: Prep the chicken

 Before you get into the recipe, place a wire rack on top of a baking sheet. Then if you haven't done so already, fillet the chicken breasts and season them with salt and pepper.

Step 2: Make The Breading

Next, add the panko breadcrumbs to a bowl with the garlic and onion powder and mix. In a separate bowl, whisk the eggs with salt and pepper to combine.

Step 3: Bread The Chicken

Now coat the chicken with the egg wash, then cover it with the panko mixture on both sides, lightly pressing the chicken into the bread crumbs so they stick.

Step 4: Cook The Chicken

Heat 1 inch of oil in a skillet over medium-high heat. Add the chicken to the hot oil and cook for about 4-5 minutes on each side until golden on both sides. Once cooked, place the chicken onto the wire rack to drain the excess oil. Serve the chicken warm with a side salad, and enjoy!

Can I bake the chicken instead of frying it?

Yes! If you don't want to fry the chicken, you can definitely bake it in the oven. Follow this recipe as directed up until frying, then instead, put the chicken on a parchment-lined baking sheet. Bake it in a preheated oven set to 425°F for about 10-12 minutes or until crispy and the internal temperature reaches 165°F. 

Expert Tips

• Use a meat mallet to thin the chicken breasts to the same width to ensure an even cooking process.
• Add some grated parmesan cheese to the breading mixture for a little extra flavor. About a teaspoon is the perfect amount.
• Serve this panko chicken with lemon wedges on the side. A fresh squeeze of lemon juice adds a delicious additional flavor.

How To Store Panko Crusted Chicken

This recipe for panko chicken makes two servings, and they're so delicious that I doubt you'll have leftovers. But if you're cooking for one or meal prepping, this chicken stores really well. Place the chicken in an airtight container and store it in the fridge for 3-4 days. I love making a big batch of this recipe and freezing the leftovers. It tastes so good reheated and makes such a convenient meal. To freeze, put the chicken in a freezer-safe bag, and it'll keep best for up to 3 months in the freezer.

How To Reheat Panko Chicken

To reheat the chicken, my favorite way is using the oven. Put the chicken on a wire rack on top of a baking sheet and warm it in the oven at 350°F for about 10 minutes or until hot. Thaw the frozen chicken in the fridge overnight before reheating, or reheat it for about 30 minutes.

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• Breaded Chicken Without Eggs
• Crispy Baked Chicken Cutlets
• Mustard Fried Chicken
• BBQ Boneless Wings
• Mall Bourbon Chicken