Panko Chicken is crispy on the outside and juicy on the inside. The golden panko breadcrumb coating stays light and crunchy while keeping the chicken moist. Baked in the oven, it’s easy, flavorful, and perfect for a quick dinner.
Why We Love This Panko Chicken Recipe
You will find many chicken recipes online, but this one stands out because of the texture and ease of preparation. Unlike traditional breadcrumbs, panko creates a delicate, airy crunch that feels indulgent without being heavy. Baking the chicken rather than frying it keeps it healthier and reduces the mess, while still delivering all the satisfaction of a crunchy coating. You can also customize the seasoning to match your personal taste, making it a versatile dish for anyone in your household. The recipe is forgiving, quick, and produces consistent results every time, which is why it has become a favorite for home cooks.
Ingredients for Panko Chicken
- 2 ½ cups panko breadcrumbs (85 g / 3 oz)
- 2 tablespoons oil
- 600 g skinless boneless chicken breast (1 ⅓ lb)
- 2 large eggs
- 1 teaspoon plain flour (all-purpose)
- 1 ½ teaspoons salt
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- ⅓ cup finely shredded parmesan, optional (17 g / ~½ oz)
How to Make Panko Chicken
Start by preheating your oven to 220°C (425°F). Lining a baking sheet with baking paper makes cleanup easier and keeps the chicken from sticking. Spread the panko breadcrumbs in the center of the sheet and drizzle with oil. Mix the crumbs by hand so each piece is coated evenly, then bake for about 8-10 minutes, tossing halfway through, until golden and crisp. This step ensures maximum crunch in your final dish.
While the breadcrumbs are cooling, prepare the chicken. Slice each breast horizontally to create two thinner cutlets. Pat them dry with paper towels; moisture will prevent the crumbs from sticking properly. In a wide shallow bowl, whisk together eggs, flour, salt, onion powder, paprika, garlic powder, black pepper, and a splash of water. Coat each chicken cutlet thoroughly in this mixture. You can cook the chicken immediately or refrigerate for an hour or two to let the flavors develop further.
Once the crumbs are cooled, mix in the parmesan if using. Press the chicken into the crumbs firmly, ensuring every part is covered. Place the coated chicken on a wire rack over a baking sheet that’s still in the warm oven. This keeps the bottom crisp as it cooks. Bake for 15-16 minutes, depending on the thickness of your chicken. You can use a meat thermometer to check doneness—74°C (165°F) in the thickest part. Remove from oven and let it rest briefly before serving to lock in juices.
How to Serve Panko Chicken
Panko Chicken is best served hot and fresh from the oven, when the coating is at its crunchiest. Pair it with a crisp green salad, roasted vegetables, or a simple rice pilaf for a balanced meal. For added flavor, serve with a dipping sauce such as honey mustard, garlic aioli, or a light yogurt-based dressing. When plated, arrange the chicken neatly and garnish with a sprinkle of fresh herbs or a few lemon wedges for a fresh pop of color and zest.
You can also turn leftovers into sandwiches or wraps. Slice the cooled chicken and add it to a whole-grain bun with lettuce, tomato, and your favorite sauce. The crunch holds up well even when refrigerated, making it a versatile option for lunches or quick snacks.
Expert Tips for Panko Chicken
- Always dry the chicken before coating; excess moisture will make the crust soggy.
- Toasting the panko in the oven beforehand enhances its flavor and ensures a crisp coating.
- Use a wire rack over the baking sheet to allow air circulation for even cooking.
- Don’t overcrowd the pan; each piece needs space for heat to circulate.
- Adjust spices to taste—smoked paprika or a pinch of cayenne adds a different flavor profile.
- Let the chicken rest a few minutes after baking to retain moisture.
- If you like extra cheesy crust, mix parmesan with panko generously.
- For a lighter version, skip the parmesan and reduce the oil slightly in the crumbs.
How to Store Panko Chicken
Store leftover Panko Chicken in an airtight container in the refrigerator for up to three days. Reheat in the oven at 180°C (350°F) for 5-10 minutes to maintain crispiness, rather than using a microwave, which can make the coating soft. You can also freeze cooked chicken cutlets individually, wrapped in parchment paper and then stored in a freezer bag for up to two months. Thaw overnight in the refrigerator before reheating.
Variation of Panko Chicken
You can easily adapt this recipe for different flavors and occasions. For an Italian twist, add dried herbs such as oregano, basil, and thyme to the panko. For a spicy kick, mix in chili powder or cayenne. Swap chicken breasts for thighs for a juicier option or try turkey cutlets for a leaner alternative. You can also turn this into a finger food for parties by cutting the chicken into smaller strips and serving with dipping sauces. For a gluten-free version, use gluten-free panko breadcrumbs and ensure your flour substitute is also gluten-free.
Frequently Asked Questions
What makes Panko Chicken different from regular breaded chicken?
Panko crumbs are lighter and crispier than traditional breadcrumbs, giving the chicken a crunchy texture without becoming heavy or soggy.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well. They remain juicy and flavorful, though baking time may vary slightly.
How do I make sure the crust stays crispy?
Toast the panko in the oven before coating and bake the chicken on a wire rack. Avoid overcrowding the pan.
Can I prepare the chicken in advance?
Yes, you can coat the chicken and refrigerate for up to 2 hours or overnight. Bake just before serving for best results.
Is this recipe healthy?
Baking instead of frying reduces fat while keeping the chicken juicy. Using panko keeps the coating light, and you can pair it with vegetables for a balanced meal.
Can I freeze Panko Chicken?
Yes, cooked cutlets can be frozen individually and reheated in the oven to maintain crispiness.
What side dishes go well with Panko Chicken?
Salads, roasted vegetables, mashed potatoes, or rice pilaf all pair well, depending on your preference.
Panko Chicken
Equipment
- Baking Sheet
- Wire Rack
- Shallow Bowl
Ingredients
- 2½ cups panko breadcrumbs (85 g / 3 oz)
- 2 Tbsp. oil
- 600 g skinless boneless chicken breast (1 ⅓ lb)
- 2 large eggs
- 1 tsp. plain flour (all-purpose)
- 1½ tsp. salt
- 1 tsp. onion powder
- ½ tsp. paprika
- ¼ tsp. garlic powder
- ¼ tsp. freshly ground black pepper
- ⅓ cup finely shredded parmesan optional (17 g / ~½ oz)
Instructions
- Preheat your oven to 220°C (425°F) and line a baking sheet with baking paper.
- Spread panko breadcrumbs in the center of the sheet and drizzle with oil. Mix by hand and bake for 8-10 minutes, tossing halfway through.
- While breadcrumbs cool, slice each chicken breast horizontally into thinner cutlets and pat dry.
- In a shallow bowl, whisk together eggs, flour, salt, onion powder, paprika, garlic powder, black pepper, and a splash of water.
- Coat each chicken cutlet in the egg mixture. Refrigerate for 1-2 hours for better flavor if desired.
- Once the crumbs are cooled, mix in parmesan if using. Press chicken into the crumbs, covering all parts.
- Place coated chicken on a wire rack over a baking sheet and bake for 15-16 minutes until cooked through (74°C / 165°F).
- Remove from oven and let rest briefly before serving.
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