Simple Panko Crusted Chicken
Introduction
Few dishes offer a better balance of crispiness and tenderness than Panko Crusted Chicken. This recipe delivers a golden, crunchy coating with juicy, flavorful chicken inside—all using minimal ingredients and fuss-free steps. Perfect for busy weeknights, meal prep, or impressing a crowd, this comforting classic is endlessly adaptable and irresistibly satisfying.
Why Make This Panko Crusted Chicken?
The secret to extra-crispy chicken lies in the unique texture of panko breadcrumbs, which stay light and crunchy after cooking. Whether layered on a sandwich, served alongside a crisp salad, or used as an appetizer with your favorite dipping sauce, this recipe never disappoints. Its simplicity ensures anyone can master it while its flavor makes it a universally loved dish.
How to Ensure a Crispy, Golden Crust
Start by using dry chicken cutlets for the ultimate crunch. Pat them dry and season well before dipping in a classic breading trio: flour, beaten egg, and panko. Let the coated chicken rest for a few minutes before cooking—this helps the crust adhere beautifully during frying or baking.
To achieve uniform thickness and even cooking, slice your chicken breasts in half or use chicken tenders. A sturdy bamboo cutting board makes prepping quick and safe.
Methods for Cooking Your Simple Panko Crusted Chicken
You can cook panko crusted chicken in a skillet, oven, or air fryer. The key is high heat and a bit of oil for delicious browning and crunch. For stovetop perfection, a SENSARTE Nonstick Frying Pan Skillet ensures even cooking and easy release. If you prefer a lighter option, the COSORI Air Fryer produces crispy results with less oil.
No matter your method, lay the chicken pieces out on a sheet of Reynolds Kitchens Brown Parchment Paper Roll for mess-free breading and to prevent sticking when baking.
Serving Simple Panko Crusted Chicken
Enjoy your panko chicken hot with a squeeze of lemon, or slice and top a salad. Pack cooled strips in the Bentgo Salad Container for a satisfying lunch on the go. Pair with steamed vegetables, roasted potatoes, or a tangy dipping sauce for extra appeal.
Nutritional Information and Servings
This recipe yields 4 servings. Each serving (one chicken breast) contains roughly 325 calories, depending on your choice of cooking oil and additional accompaniments. It’s a wholesome, high-protein option for lunch or dinner.
Simple Panko Crusted Chicken: The Recipe Recap
This dish showcases why sometimes the simplest recipes are the best. Panko breadcrumbs provide unmistakable crunch, while a straightforward seasoning allows the chicken’s flavor to shine. Serve it hot out of the pan or tucked into your favorite meal prep box—it’s guaranteed to please every time.
Ingredients
Instructions
- Preheat oven to 400°F (if baking), or set your COSORI Air Fryer to 400°F. For stovetop, heat the SENSARTE Nonstick Frying Pan Skillet over medium-high heat.
- Set out three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, paprika, salt, and pepper.
- Pound chicken breasts to even thickness. Use the bamboo cutting board for stable prep and safety.
- Coat chicken in flour, then dip into beaten eggs, finishing with the panko mixture. Press gently to adhere crumbs well.
- For skillet: Add vegetable oil; fry chicken 3–4 minutes per side until golden and cooked through. For oven: Place chicken on a sheet pan lined with parchment paper, spray lightly with oil, and bake 18–22 minutes, flipping halfway through. For air fryer: Arrange on a parchment liner in the basket and air fry 10–12 minutes, flipping once.
- Transfer cooked chicken to a plate. Let cool slightly before slicing. Garnish with parsley and serve with lemon wedges.
Cook and Prep Times
Prep Time: 15 minutes
Cook Time: 15–22 minutes (depending on method)
Total Time: 30–35 minutes