Panko Chicken is a delicious and crispy dish that’s perfect for any night of the week. This recipe is easy to follow and the chicken turns out juicy with a satisfying crunch. Whether you’re cooking for your family or hosting friends, this meal is sure to be a hit!
Why Make This Recipe
This Panko Chicken recipe is not just tasty; it’s also quick to make. With simple ingredients that you probably already have at home, you’ll save time in the kitchen. Plus, it’s a great dish for busy weeknights when you want something comforting and satisfying.
How to Make Panko Chicken
Making Panko Chicken is straightforward. Follow these easy steps and you’ll have a mouth-watering meal in no time!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil for frying
Directions
- Preheat the oven to 400°F (200°C).
- Prepare three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, paprika, salt, and pepper.
- Dip each chicken breast into the flour, then the eggs, and finally coat with the panko mixture.
- Heat olive oil in a skillet over medium heat.
- Fry the chicken breasts for about 4-5 minutes on each side or until golden brown.
- Transfer the chicken to a baking sheet and finish cooking in the oven for 10-15 minutes, or until the internal temperature reaches 165°F (75°C).
- Serve hot and enjoy!
How to Serve Panko Chicken
Panko Chicken is best served hot and freshly made. Pair it with a simple salad or some steamed veggies for a complete meal. You can also add a side of your favorite dipping sauce to enhance the flavors.
How to Store Panko Chicken
If you have leftovers, let the chicken cool completely and then store it in an airtight container in the fridge. It will stay good for up to 3 days. You can also freeze it for up to 2 months, but it’s best to reheat it in the oven for that crispy texture.
Tips to Make Panko Chicken
- Ensure the oil is hot enough before frying to get that nice crispy texture.
- Don’t overcrowd the skillet; fry in batches if necessary.
- Experiment with spices in the panko mixture for more flavor!
Variation
Feel free to add some grated Parmesan cheese to the panko for a cheesy twist! You can also use different seasonings based on your taste preferences.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, you can use chicken thighs if you prefer dark meat. Just adjust the cooking time as needed.
2. How can I make this gluten-free?
You can swap the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs.
3. Can I bake Panko Chicken instead of frying?
Yes, you can bake it! Just place the coated chicken on a baking sheet and bake at 400°F (200°C) for about 20-25 minutes or until fully cooked.
