This Panko Crusted Chicken it’s an easy way to upgrade yours chicken recipes. Tender chicken breast is covered in a crunchy panko coating for a quick and delicious meal the whole family will love.
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It’s not your average chicken dish. The crunchy panko crust, combined with the richness of parmesan and an assortment of dried herbs and spices, creates a nostalgic flavor profile. With just 10 minutes of prep and 20 minutes in the oven, you’ll have a restaurant-worthy dish with no fuss, just like our favorite creamy Tuscan chicken. Perfect for busy days when you want something special but don’t want to spend forever in the kitchen.
What is Panko Crispy Chicken?
Forget about frying – this recipe lets you enjoy that crunchy goodness by baking it instead. It’s a healthier alternative without sacrificing crunchiness, just like ours Homemade chicken nuggets.
It’s a bit like ours Air Fryer Chicken Recipe, but made with different spices and uses chicken breasts instead of chicken tenders. You still get tender, juicy chicken but with larger pieces for those who are ready to chew.
Panko Parmesan Crusted Chicken Ingredients
- Chicken breasts (or thick breasts cut in half like chicken cutlets): We want these to be a uniform thickness throughout.
- Beaten eggs: This is for dredging our chicken.
- Panko breadcrumbs: The thick breadcrumbs make for a super crispy, crunchy crust. If you prefer you can also use normal breadcrumbs, but it won’t be as crunchy. If you’re keeping things keto, reach for pork panko breadcrumbs instead.
- Parmesan cheese: Use finely grated Parmesan or grate it yourself.
- Garlic powder
- Onion powder
- Paprika
- Dried parsley
- Dried oregano
- salt
- black pepper
How to make panko coated chicken
Expert Carnivore Recipe Tips for Girls
- Use boneless, skinless chicken breasts or thighs: This will ensure that the chicken remains juicy and tender while cooking. You can also beat the chicken with a meat tenderizer to thin it out.
- Make sure the chicken is dry before coating: If the chicken is wet, even the breadcrumbs won’t stick. Pat the chicken dry with paper towels before covering.
- It uses a three-step breading process: Dredge the chicken in the flour, then dip it in the beaten eggs and finally coat it in the Panko breadcrumbs. This will ensure that the breadcrumbs stick well to the chicken and create a crunchy crust.
- Use a non-stick baking tray: This will prevent the chicken from sticking to the pan and will also make cleanup easier. You could also use parchment paper.
- Preheat the oven: Allow the oven to preheat before adding the chicken to ensure even cooking.
- Cook, don’t fry: Baking chicken is a healthier alternative to frying and still creates a crispy crust.
- Season the chicken: Adding spices and seasonings to chicken will improve the flavor and create a more enjoyable eating experience.
- Let the chicken rest: Letting the chicken rest for a few minutes after cooking will help it retain its juiciness.
- Check the internal temperature: Make sure the chicken has reached an internal temperature of 165ºF before removing it from the oven. Use a meat thermometer for best results.
- Increase the heat: Add a pinch of cayenne pepper into the seasoning mixture for added heat.
- Add a sauce or drizzle of your choice Swedish mustard and dill sauce.
What to serve with panko breaded chicken
The best part about this recipe is that you can serve your favorite side dishes alongside! If you’re keeping low carb, you can serve this crispy chicken with some air fryer vegetables. If you’re not worried about carb content, pair your chicken crispy garlic and parmesan fries OR Dutch oven mac and cheese. And if you need a favorite dipping sauce to pair with your chicken, try ours Alabama White Sauce.
Leftovers and reheating
To keep chicken crispy, store it in an airtight container in the refrigerator. To reheat, bake in the oven at 350°F for 10 to 15 minutes or until heated through.
More easy 30 minute chicken recipes
This panko crusted chicken is the best way to make crispy chicken breast for a busy night. Deep frying is not necessary.
Have you tried this recipe? Do us a favor and rate the recipe card with ⭐ ⭐ ⭐ ⭐ ⭐ and leave a comment to help the next reader.
These Baked Japanese Panko Chicken Cutlets feature chicken dipped in egg and then coated in seasoned panko breadcrumbs for healthier crispy chicken with lots of flavor and crunch.
Prevent the screen from going to sleep
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Preheat oven to 425 degrees FF and spray a baking sheet with nonstick spray.
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In a small bowl, combine the panko, parmesan, and spices.
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Set up your dredge station by placing a shallow plate with the beaten egg, then the panko mixture in another shallow plate.
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Dip each chicken breast into the beaten eggs and then dip into the panko mixture. Press gently to make sure the chicken breast is evenly coated.
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Place the crumbled chicken breasts on the baking sheet and cover them with the remaining panko mixture.
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Lightly brush the chicken breasts with olive oil.
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Bake for 20 to 25 minutes, or until cooked to an internal temperature of 165 degrees F and golden brown.
Make sure the chicken has reached an internal temperature of 165 degrees F with an instant-read thermometer before serving.
Air Fryer Panko Crusted Chicken
To make this recipe in an air fryer, follow the same instructions for coating the chicken. Then place two chicken breasts at a time in the air fryer and fry them for 10 minutes at 375 degrees F, then turn them over and fry them for another 5 to 10 minutes until cooked through.
Serving: 1serving | Calories: 404kcal | Carbohydrates: 13G | Protein: 57G | Fat: 12G | Saturated fats: 4G | Polyunsaturated fats: 2G | Monounsaturated fat: 4G | Trans fats: 0.04G | Cholesterol: 235mg | Sodium: 1186mg | Potassium: 940mg | Fiber: 1G | Sugar: 1G | Vitamin A: 542UI | C vitamin: 3mg | Soccer: 212mg | Iron: 2mg
Recipe FAQs
You can do it 100%. To make this recipe in an air fryer, follow the same instructions for coating the chicken. Next, place two chicken breasts at a time in the air fryer and fry them for 10 minutes at 375, then turn them over and fry them for another 5 to 10 minutes.
