Panko Chicken

No one can resist my easy panko breaded chicken recipe. It's truly crispy on the outside while super juicy in the middle. Watch how I make it in the video below!

Course Main Course

Cuisine American

Prep Time 2

Cook Time 8

Total Time 10

Servings servings

Calories 245kcal

Author Arman Liew

Ingredients

4 chicken breasts 4-6 ounces each
2 large eggs beaten
1 1/2 cups panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
2 tablespoons olive oil

Instructions

In one dish, add the beaten eggs and in a second dish, whisk together the panic, garlic powder, smoked paprika, salt, and pepper.
Dip each piece of chicken in the egg wash, then dip in the panko mix, coating both sides.
Add the butter and oil in a large skillet and place over medium heat. Once the butter melts, add the chicken and cook for 3-4 minutes per side or until the chicken reaches an internal temperature of 165F.

Video

Notes

TO STORE: Let the leftovers cool completely, then store them in an airtight container in the fridge for 3-4 days.

TO FREEZE: Place the cooled chicken cutlets in a freezer bag and freeze for up to 3 months.

TO REHEAT: Reheat the chicken in the oven at 350F for 8-10 minutes or in the air fryer at 325F for 3-4 minutes or until warm. If reheating from frozen, add 2-3 minutes of baking time.

Variations

Make them gluten-free. Use gluten-free panko crumbs.
Add heat. Add ¼ teaspoon of cayenne pepper or ½ teaspoon of red pepper flakes.
Add cheese. Add ¼ cup of parmesan cheese for extra flavor.

Nutrition