Panko Chicken
Crispy and juicy chicken coated in panko breadcrumbs, baked to perfection for a quick and delicious meal.
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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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F).