Crispy Panko Breaded Chicken

Panko breaded chicken on platter topped with lemon and parsley.

5 from 1 vote

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, flavorful, and ready in just 30 minutes—perfect for weeknights or family dinners!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American, Italian

Servings:

Calories: 474kcal

Author: Jami Powell

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, then season them with salt, pepper, and garlic powder on both sides.
Make a dredging station. 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. 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

Storage Store any leftover panko chicken in an airtight container in the refrigerator for up to 3 days.

Freeze Flash freeze panko chicken for about 1-2 hours or until they are solid. Transfer the frozen chicken to a freezer-safe bag or container. It can be stored in the freezer for up to 3 months.

Reheat To reheat, place the chicken in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through and crispy.

Substitutions

Peanut Oil: Use canola oil if peanut oil is not available.
Garlic Powder: Replace with chicken seasoning.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition