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Panko Breaded Chicken
Crispy panko chicken ready in 20 minutes. No, this is not a dream! My recipe is incredibly easy to make and the taste is truly unforgettable.
Say goodbye to boring chicken and hello to this exceptionally tasty panko chicken recipe! Seriously, the taste is so good, and each piece of chicken is fried to perfection.
I really can’t think of anything juicer, the chicken breast is moist and tender whilst the panko coating is exceptionally golden and crispy. Plus, I’ve gone slightly rogue with this recipe. I’ve added seasonings such as garlic and onion powder to the flour and breadcrumbs to create extra flavour throughout.
I love to serve it with my homemade katsu curry sauce and trust me… this flavour combo is insane! I think these two recipes are made for each other (I always serve them together).
Why You’ll Like This Recipe
With only a 10-minute prep time and a 10-minute cook time, I find this dish is both quick and hassle-free to make. It also helps that it’s bursting with flavour and is a dish everyone loves.
I choose to use 100% panko breadcrumbs and not mix it with normal breadcrumbs (which are smaller), this is because when fried the coating is ultra-crispy and the colour is perfectly golden. Another reason is because they absorb less oil making them a lot lighter and crunchier.
Recipe Ingredients
Here I’ve listed the ingredients I used to make this recipe; I’ve also added a few notes too:
- Panko Breadcrumbs: I like to use JFC Japanese Style Panko Breadcrumbs, but any brand is fine to use.
- Chicken Breasts: I like to use boneless and skinless chicken breasts. Chicken cutlets or fillets is what will give you the iconic panko chicken shape. However, you can also use boneless chicken thighs or chicken tenders instead. Use a meat tenderiser to create a smooth and even layer.
- Egg: Chicken breast is dipped into whisked eggs, which helps bind the panko breadcrumbs to the chicken.
- Plain Flour: The pieces of chicken are coated in plain flour first before dipping it into the whisked egg mixture. This helps the egg stick to the chicken better.
- Seasonings: Salt, black pepper, garlic powder and onion powder are shared equally into the panko breadcrumbs and flour. This creates a deliciously seasoned chicken throughout.
Where Can I Find Panko Breadcrumbs?
Majority of supermarkets in the UK sell panko breadcrumbs, so it shouldn’t be too hard to find.
I usually find it in the “world foods” section.
You can also get it here on Amazon (they have everything!). Asian supermarkets also sell panko breadcrumbs, so if you have one near you, then you can find it there too.
How To Make Panko Chicken
Here’s a summary of how I make this panko chicken. You can get the full recipe instructions in the recipe card below:
Step One:
To flatten the chicken, I like to place it in-between two pieces of cling film or parchment paper and use a meat tenderiser to flatten the chicken breast. I start by pounding at the centre of the chicken breast and then work my way to the edges.
TIP: Before I had a meat tenderiser, I used to use a rolling pin to flatten the chicken to an even thickness.
I then get 3 large shallow bowls and line them side-by-side. One with flour, the second with a whisked egg and the third bowl has panko breadcrumbs inside.
I divide the seasonings equally between the flour and panko breadcrumbs then mix until evenly distributed.
Step Two
I take a piece of chicken breast and coat it with flour. Next, I dip it into the whisked egg and then coat it in the panko mixture.
Step Three:
Now it’s time to shallow-fry the chicken! I like to fill the pan I’m using 1/3 deep over a medium to high heat.
When the oil is hot, the breaded chicken is fried for 2 to 3 minutes on each side (the time depends on the thickness of your chicken). The pieces of chicken should be golden brown and crispy on both sides.
What To Serve With Panko Chicken
To make a filling meal, my usual go-to are rice dishes (like in my pictures within this post). I also serve a side of tenderstem broccoli, but you can also try it with oven roasted courgettes.
I also recommend serving it with Oxo roast potatoes or Marmite roast potatoes for an unusual twist. Occasionally instead of rice, I like having skin on fries or salt and pepper chips on the side.
For sauces, you can try my homemade Chinese curry sauce. For some spice, you can make my kebab shop chilli sauce, or for a creamier topping, you can serve it with my garlic sauce or peppercorn sauce recipes.
My Top Tips For The Perfect Panko Chicken
Make sure the oil is hot or the breadcrumbs will absorb the oil and turn soggy and oily. If the breadcrumbs are burning too quickly, then you should turn the heat down.
Pounding the chicken to an even thickness is important. This helps the chicken cook evenly, quickens the cook time and prevents some parts being tender and other parts being dry.
You can check if the chicken is cooked by using a meat thermometer. Cooked chicken should reach at least 75°C. You could also cut the chicken at the thickest part, if it’s red / pink and not white, then it needs to cook for longer.
Recipe Variations
Make a cheesy parmesan panko chicken: Sometimes I like to add a handful of parmesan cheese to the panko breadcrumbs.
Baked panko chicken breast: If you don’t want to fry the chicken, you can easily bake it in the oven, similar to my oven-baked chicken goujons recipe. Simply preheat your oven to 190°C, spray the chicken with cooking oil and bake for 15 to 20 minutes or until cooked throughout.
Make spicy chicken panko breadcrumbs: If you want to add some spice to this recipe add a teaspoon of hot chilli pepper, paprika or cayenne pepper.
How To Store, Freeze & Reheat
Simply keep the chicken in an airtight container and store in the fridge for up to 3 days. Reheat it in the microwave until it’s piping hot (though the breadcrumb coating will soften). You could also reheat it in the oven to maintain some level of crunch.
If you want to keep the chicken for more than 3 days, then I recommend that you freeze it. Make sure the chicken has cooled down and is placed in a freezer-safe airtight container and freeze for up to 3 months. You can cook it from frozen at 180°C for 30 to 40 minutes.
More Chicken Recipes
Love chicken recipes? Well, you’re in the right place! Check out these amazingly tasty dishes below:
- Chinese Chicken Balls
- Chicken Chow Mein
- Honey Chilli Chicken
- Chicken Vermicelli
- Salt And Pepper Chicken
- Chicken Shish Kebabs
Crispy Panko Chicken (The Best!)
Equipment
Ingredients
- 2 Chicken Breasts (cutlets or fillets)
- 1 Egg
- 120 g Panko Breadcrumbs (1 Cup)
- 120 g Plain Flour (1 Cup)
- ½ tsp Salt
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- Oil (For Frying
Instructions
- Place the chicken breast in-between two pieces of cling film, parchment paper or baking sheet and use a meat tenderiser to flatten the chicken breast.2 Chicken Breasts
- Start pounding at the centre of the chicken breast and work your way to the edges until you have reached an even thickness.
- Get 3 large shallow bowls and line them side-by-side. Pour flour in one bowl, whisk an egg in the second bowl and pour panko breadcrumbs into the third bowl.1 Egg, 120 g Panko Breadcrumbs, 120 g Plain Flour
- In a small mixing bowl mix together salt, black pepper, garlic powder and onion powder.½ tsp Salt, 1 tsp Black Pepper, 1 tsp Garlic Powder, 1 tsp Onion Powder
- Divide the seasonings equally between the flour and panko breadcrumbs then mix until evenly distributed.
- Take a piece of chicken breast and coat it with flour. Next, dip it into the whisked egg and then coat it in the panko mixture.
- Heat oil in a non-stick pan over a medium to high heat. Fill the pan with oil at least 1/3 deep.Oil
- When the oil is hot, fry the breaded chicken for 2 to 3 minutes on each side (the time depends on the thickness of your chicken). The pieces of chicken should be golden brown and crispy on both sides.
Video
Notes
Nutrition
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY
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