Description
Crispy Panko Breaded Chicken provides a satisfying crunch that makes busy families happy any day of the week. This dish serves as an excellent option for home cooks seeking a balanced meal that balances golden, airy texture with tender, juicy poultry. When coated in specialized Japanese breadcrumbs, the meat develops an impressive crust that rivals deep-fried versions while requiring much less oil. This preparation delivers a restaurant-level sensory experience right in your home kitchen.
Ingredients
4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs, lightly beaten
2 cups panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Pound the chicken breasts to an even thickness of about 1/2 inch.
Set up three shallow bowls: one with flour mixed with salt and pepper, one with lightly beaten eggs, and one with panko mixed with garlic and onion powder.
Dredge each piece of chicken in flour, dip into egg, then press firmly into panko crumbs.
Place the coated chicken on the baking sheet and drizzle lightly with olive oil.
Bake for 20 minutes, flipping halfway through, until the crust is golden and the chicken is cooked through.
Notes
Ensure chicken is patted dry before breading to help the flour adhere better. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a toaster oven to maintain crispiness.
- Prep Time: 10
- Cook Time: 20
- Category: Meals
- Method: Baking
- Cuisine: Fusion