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Crispy Panko Chicken Recipe

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4.1 from 9 reviews

This Panko Chicken recipe features tender, butterflied chicken breasts coated in a crispy panko breadcrumb crust and pan-fried to golden perfection. With a flavorful seasoning of kosher salt and freshly cracked black pepper, this easy-to-make dish delivers a crunchy exterior and juicy interior, perfect for a quick weeknight dinner or a satisfying meal anytime.

Ingredients

Chicken

  • 2 large boneless, skinless chicken breasts, butterflied
  • 1½ teaspoons kosher salt
  • Freshly cracked black pepper, to taste

Breading

  • 2 large eggs
  • ⅓ cup all-purpose flour
  • 1½ cups panko breadcrumbs

Cooking

  • ⅓ cup vegetable oil

Instructions

  1. Season the chicken: Pat the butterflied chicken breasts dry. Season both sides generously with kosher salt and freshly cracked black pepper to enhance the flavor.
  2. Pound the chicken: Working with one piece at a time, place the chicken between two sheets of parchment paper or plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken breasts to an even thickness of about ½ inch, which helps ensure even cooking.
  3. Prepare breading stations: In three separate shallow bowls, set up your breading ingredients: flour in one, beaten eggs in another, and panko breadcrumbs in the third.
  4. Dredge the chicken: Coat each chicken piece first in the flour, making sure to cover both sides thoroughly. Next, dip the floured chicken into the beaten eggs, allowing any excess egg to drip off. Finally, press the chicken into the panko breadcrumbs, ensuring an even and generous coating.
  5. Heat the oil: In a large skillet over medium heat, heat 2 tablespoons of vegetable oil until shimmering but not smoking, preparing the pan for frying.
  6. Cook the chicken: Place two pieces of chicken in the skillet without crowding. Cook undisturbed for 3 to 4 minutes on each side until the breading is golden brown and the chicken is cooked through. Add 2 more tablespoons of oil as needed when cooking the remaining chicken breasts.
  7. Rest and slice: Transfer the cooked chicken to a cutting board and let it rest briefly. Slice into strips or serve whole as desired.

Notes

  • Butterflying and pounding the chicken breasts ensures even cooking and a tender texture.
  • Using panko breadcrumbs results in an extra-crispy crust compared to regular breadcrumbs.
  • Make sure the oil is hot enough before frying to prevent the breading from becoming soggy.
  • Resting the chicken briefly after cooking helps retain juices and improves slicing.
  • Serve with your favorite dipping sauce or alongside a fresh salad for a complete meal.

Find it online: https://marthatasty.com/crispy-panko-chicken-recipe/