Panko Chicken fries up golden brown with a crispy coating and juicy chicken that always hits the spot. It’s simple, tasty, and the kind of easy recipe that’ll have your family asking for it again and again.
It’s the kind of chicken that never makes it to leftovers.
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The original Panko Chicken recipe started in Japan as chicken katsu, a simple cutlet coated in panko breadcrumbs that gave it that unbeatable crunch.
I remember the first time I tried it, and what stuck with me wasn’t just the flavor; it was that light, crispy coating that regular breadcrumbs can never match. Panko is made from crustless bread that’s baked in a way that creates big flakes, and that’s the secret to the texture we all love.
Over the years, I’ve tested this recipe every which way, and I keep coming back to this version because it’s easy, quick, and full of flavor.
It’s one of those dishes that reminds me why I started cooking in the first place, to make simple food taste like something special.
Made with simple ingredients you’ve probably got on hand, our crispy Chicken with panko breading might just save you a trip to the store.
And it’s ready in under 30 minutes, making it the perfect choice for busy weeknights.
Serve it with our roasted zucchini for a colorful veggie side that’s fresh, fast, and just plain tasty.
Or try our Roasted Potato Wedges if you’re after something crispy, hearty, and always a crowd-pleaser.
Ingredients
Gather the ingredients to prepare our Panko Chicken recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Can I Make Adjustments to the Recipe?
Absolutely. We make our Panko crusted Chicken with boneless skinless chicken breasts, but you can also use chicken thighs or thin-sliced chicken breasts. If you’re working with larger pieces, try slicing them in half or pounding them to an even thickness for quicker, more even cooking.
If you want to make chicken nuggets, just cut the chicken into smaller chunks before breading and frying.
We use panko breadcrumbs for that crunchy coating, but traditional breadcrumbs can stand in if needed. The texture won’t be quite as crispy, but it’ll still taste great.
Feel free to play with the seasoning blends. For more heat, add cayenne pepper or chili powder to the flour. For a herby kick, mix Italian seasoning into the panko mixture. And for a pop of brightness, lemon zest always works.
Recipe Variations
- Parmesan Panko Chicken: Mix grated Parmesan into the panko for a cheesy crust.
- Spicy Panko Chicken: Add cayenne, smoked paprika, or chili flakes to the breading.
- Herbed Panko Chicken: Stir in Italian herbs, fresh parsley, or dill for extra flavor.
- Panko Chicken Tenders or Nuggets: Cut chicken into strips or chunks for a family-friendly version.
- Tex-Mex: Add cumin, chili powder, and cilantro to the bread crumbs.
- Asian-Inspired: Season with soy sauce, sesame seeds, or serve with a teriyaki glaze
How to Make Chicken with Panko Breading
Follow along with my simple step-by-step instructions to learn how to make Chicken with panko breading in your home kitchen.
- Remove the chicken from the refrigerator for 30 minutes before cooking to allow it to come to room temperature.
- Pat the chicken dry with a paper towel, removing any excess moisture.
- Place the chicken on a cutting board and cover with cling wrap.
- Using a meat tenderizer, pound the chicken into an even thickness
- Add the all-purpose flour, sea salt, black pepper, garlic powder, onion powder, sweet paprika, and cayenne pepper (optional) to a shallow bowl or dish.
- Mix to combine the dry ingredients so all the seasonings are well blended.
If the chicken breasts are thick, slice them in half with a sharp knife.
Set up the breading station with the seasoned flour, egg wash, and bread crumbs.
- Place the chicken in the seasoned flour, getting a good coating on both sides.
- Shake off any excess flour and dip the cutlet into the eggwash, coating the entire piece.
- Let the excess egg wash drip off, then place the cutlet in the bread crumbs. Lightly press the cutlet into the bread crumbs to get a good coating on both sides.
- Heat a large skillet over medium heat. Once hot, add the olive oil to the bottom of the pan. Then, carefully place the breaded cutlets into the pan and cook for 4-5 minutes.
- Then turn the cutlet over and continue cooking for an additional 3-4 minutes until golden brown and an internal temperature of 165 degrees F. has been reached.
What Sauces go well with Panko Chicken?
Our panko chicken is a blank canvas and will go with many different sauces. You can serve it with honey mustard, spicy mayo, marinara, buttermilk ranch, or even tonkatsu sauce for a Japanese-inspired twist.
Serve up our Panko Chicken for a quick weeknight dinner, a laid-back weekend lunch, or a casual get-together with friends.
Nobody’s checking their phones when this hits the table!
How to Store and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Let the Panko Chicken cool completely before storing, because if it’s still warm, the steam will take the crunch right out of that coating.
To reheat, pop it in the oven or toaster oven at 350°F for 10 to 15 minutes until warmed through. The air fryer works great too, or toss it in a small skillet with a little oil to bring that crispy texture back to life. Microwaving’s fine if you’re short on time, but you might lose a bit of the crunch.
To freeze, let the chicken cool down completely, then wrap it tightly and freeze for up to 2 months. Thaw it in the fridge overnight and reheat when you’re ready.
Recipe FAQs
Panko chicken is chicken coated in Japanese-style breadcrumbs called panko, which are larger and flakier than traditional breadcrumbs. This creates a light, crispy crust that stays crunchy whether the chicken is baked or fried, while keeping the inside juicy and tender.
That panko coating browns fast, especially in hot oil, so it can look done before it actually is. If the inside’s still undercooked, just pop the chicken in a 350-degree oven for 5 to 10 minutes to finish cooking through. Always check with a meat thermometer to make sure the center hits 165 degrees before serving.
That usually means the chicken was too wet or the breading steps got rushed. Make sure to pat the chicken dry, coat it in flour first, then dip it in the egg mixture before pressing it into the panko. If the coating still won’t stick, try letting the breaded chicken rest in the fridge for 15 to 30 minutes before cooking. Another option that adds extra flavor is to brush the top of the chicken cutlet with a thin layer of Dijon mustard or mayonnaise before coating.
Yes, both work great. For oven-baked Panko Chicken, preheat to 350°F and cook for 30 to 45 minutes, depending on the thickness. In an air fryer, it usually takes less time, so keep an eye on it. To help the coating crisp up, give it a light spray of cooking spray or brush on a little olive oil before baking. However you cook it, make sure the thickest part hits 165°F before serving.
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Panko Chicken Recipe
Ingredients
- 10 oz boneless skinless chicken breasts or boneless skinless thighs
- 1 cup all-purpose flour
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sweet paprika
- ½ teaspoon cayenne pepper optional
- 1 ½ cup panko breadcrumbs
- ¼ cup Parmesan cheese
- 2 large eggs whisked with ¼ cup of cold water
- 1 cup vegetable oil for frying
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Instructions
Chicken Prep
- Remove the chicken from the refrigerator for 30 minutes before cooking
- Pat the chicken dry with a paper towel, removing any excess moisture
- If the chicken breasts are thick, slice them in half with a sharp knife.
- Place the chicken on a cutting board and cover with cling wrap.
- Using a meat tenderizer, pound the chicken into an even thickness
Breading Station
- Add the all-purpose flour, sea salt, black pepper, garlic powder, onion powder, sweet paprika, and cayenne pepper (optional) to a shallow bowl or dish. Whisk to combine.
- Add the eggs and cold water to another bowl and whisk to combine.
- Add the panko breadcrumbs and parmesan cheese to another shallow bowl or dish. Mix to combine.*For a little color add chopped Italian parsley to the bread crumbs.
- Place the chicken in the seasoned flour, getting a good coating on both sides.
- Shake off any excess flour and dip the cutlet into the eggwash, coating the entire piece.
- Let the excess egg wash drip off, then place the cutlet in the bread crumbs. Lightly press the cutlet into the bread crumbs to get a good coating on both sides.
- Place the finished pieces on a wire rack or clean dish until all the chicken has been breaded.
Cooking
- Heat a large skillet over medium heat. Once hot, add the oil to the bottom of the pan. Then, carefully place the breaded cutlets into the pan and cook for 4-5 minutes.
- Turn the cutlet over and continue cooking for an additional 3-4 minutes until golden brown and an internal temperature of 165 degrees F. has been reached.
Notes
- Serve with a fresh green salad with a light vinaigrette for a healthier meal.
- Pair with mashed potatoes and roasted veggies for comfort food vibes.
- Slice panko chicken and layer it on a sandwich with lettuce, tomato, and mayo.
- Make it Italian-style with marinara and mozzarella for a simple chicken parm.
- Serve with rice and steamed broccoli for an easy weeknight dinner.
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