Crispy Panko Breaded Chicken is the perfect golden, crunchy dish for a quick and easy meal. Juicy chicken breasts are coated in light, airy panko breadcrumbs, then pan-fried for the ultimate crispiness. This panko chicken recipe is simple and ready in just 30 minutes—perfect for weeknights!
We like to serve this dish with an Arugula Side Salad with Balsamic Glaze and some Perfectly Seasoned Instant Pot Basmati Rice.
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Crispy panko breaded chicken is a crunchy, golden dish where juicy chicken breasts are coated in light, airy panko breadcrumbs, then pan-fried to perfection. This easy panko chicken recipe is perfect for a quick meal or a family-friendly dinner!
If you like this chicken recipe, be sure to try our Greek Style Lemon Chicken with Roasted Potatoes or our Parmesan-Crusted Chicken with Bacon.
Jump to:
- Why We Love This Recipe
- What You Need for this Chicken and Panko Recipe
- Substitutions and Variations
- How to Make Crispy Panko Breaded Chicken – Step by Step
- The Best Tips for Extra Crunchy Panko Chicken
- How Should I Store and Reheat this Recipe?
- Recipe FAQs
- More Panko Breading Recipes You'll Love ♥️
- 📖 Recipe
- 💬 Share Your Thoughts
Why We Love This Recipe
- Deliciously Crispy Coating: The combination of Italian breadcrumbs and panko creates the perfect crunch.
- Simple Ingredients: Uses basic pantry staples, fresh chicken breasts, and garlic powder.
- Quick Cooking Time: Ready in just 30 minutes, perfect for a fast meal.
- Kid-Friendly: Loved by both kids and adults, making it a family favorite.
What You Need for this Chicken and Panko Recipe
- Chicken Breasts: Fresh, boneless, and skinless chicken breasts are best for this recipe.
- Eggs: Used to help the breadcrumbs stick to the chicken.
- Seasoned Breadcrumbs: Adds flavor to the coating. We love Italian breadcrumbs on our Easy Fried Cheese Recipe, too!
- Panko: Provides extra crispiness to the chicken. For a crunchy panko side, try our Skillet Fried Zucchini.
- Garlic Powder: Adds flavor to the seasoning.
- Peanut Oil: Ideal for frying due to its high smoke point.
- Salt and Pepper: To season the chicken.
- Lemon: Fresh lemon juice squeezed over the top for a bright, finish.
- Fresh Parsley: For garnish (optional)
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions and Variations
- Peanut Oil: Use canola oil if peanut oil is not available.
- Garlic Powder: Replace with chicken seasoning.
- Diet: Use gluten-free flour and breadcrumbs for a gluten-free option.
- Flavor: Add grated Parmesan cheese to the breadcrumb mixture for extra flavor.
- Spice: Increase the garlic powder and add cayenne pepper or cajun seasoning for a spicier version.
How to Make Crispy Panko Breaded Chicken – Step by Step
STEP ONE: Prepare the Chicken
Pound the chicken breasts to an even thickness for uniform cooking.
STEP TWO: Season
Season the chicken breasts with salt, pepper, and garlic powder on both sides to improve the flavor.
STEP THREE: Set Up Dredging Station and Coat the Chicken
In one bowl, beat the eggs. In another bowl, mix the Italian breadcrumbs and panko.
Dip each chicken breast into the beaten eggs, then coat thoroughly with the breadcrumb mixture.
STEP FOUR: Fry the Chicken
In a large skillet, heat peanut oil over medium-high heat until shimmering. Place the coated chicken breasts in the hot oil. Fry for 4-5 minutes on each side or until golden brown and cooked through. If it browns too quickly, transfer it to a 375°F oven and bake until the internal temperature reaches 165°F.
Place the cooked chicken on a wire rack or paper towel-lined plate to drain any excess oil. Squeeze fresh lemon juice over the top before serving.
The Best Tips for Extra Crunchy Panko Chicken
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Make sure the oil is hot enough before adding the chicken to the skillet.
✔️ DO Firmly press the chicken into the breadcrumbs on both sides.
✔️ DO Transfer the chicken to the oven to finish cooking if it browns too quickly.
❌ DO NOT Overcrowd the skillet when frying; fry the chicken in batches if necessary to avoid steaming and ensure a crispy coating.
How Should I Store and Reheat this Recipe?
Store any leftover panko chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through and crispy.
Recipe FAQs
The best way to cook panko breaded chicken breast is to pan-fry it in hot oil for a crispy golden crust. If you prefer a healthier option, bake it at 400°F for 20-25 minutes.
For extra crispy panko chicken breast, double-coat the chicken by dipping it in the egg, then panko twice. Also, fry it in hot oil (350°F) to prevent sogginess.
Yes! To bake panko breaded chicken, preheat your oven to 400°F, place the coated chicken on a wire rack over a baking sheet, spray lightly with oil, and bake for 20-25 minutes, flipping halfway for even crispiness.
The best oil for frying panko chicken is a neutral oil with a high smoke point, such as peanut oil, canola oil, or vegetable oil. These oils ensure a golden, crispy crust without burning.
More Panko Breading Recipes You'll Love ♥️
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📖 Recipe
Crispy Panko Breaded Chicken
Equipment
- Skillet
- Mixing bowls
- Paper towels
- Meat Pounder
Ingredients
- 1½ to 2 pounds chicken breasts butterflied and pounded to ¼ inch thickness (makes 4 cutlets)
- 2 eggs
- 1 cup Italian breadcrumbs
- 1 cup panko
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- peanut oil for frying
Garnish
- 1 lemon for squeezing over the top
- fresh parsley optional garnish
Instructions
- Pound the chicken breasts to an even thickness.
- Season the chicken breasts with salt, pepper, and garlic powder on both sides.
- In one bowl, beat the eggs. In another bowl, mix the Italian breadcrumbs and panko.
- Dip each chicken breast into the beaten eggs, then coat thoroughly with the breadcrumb mixture.
- In a large skillet, heat peanut oil over medium-high heat until shimmering. Place the coated chicken breasts in the hot oil. Fry for 4-5 minutes on each side or until golden brown and cooked through.
- Fry for 4-5 minutes on each side or until golden brown and cooked through. If it browns too quickly, transfer it to a 375°F oven and bake until the internal temperature reaches 165°F.
- Place the cooked chicken on a wire rack or paper towel-lined plate to drain any excess oil. Squeeze fresh lemon juice over the top before serving.
Notes
- Peanut Oil: Use canola oil if peanut oil is not available.
- Garlic Powder: Replace with chicken seasoning.
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