Super Crispy Panko Chicken (Fried or Baked)

4.88 from 8 votes

Enjoy tender chicken breasts coated in a tasty and crispy panko crust in just 20 minutes with this easy panko chicken recipe.

Prep Time15

Cook Time5

Course: Main Course

Cuisine: American

Servings:

Calories: 588kcal

Author: Helen

2 chicken breasts (Note 1)
¼ cup all-purpose flour
1 teaspoon smoked paprika
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon mustard powder
¼ teaspoon white pepper
1 teaspoon sea or kosher salt
1 egg
1 cup panko breadcrumbs (Note 2)
vegetable or other neutral oil. To fill a frying pan with ¼ inch (0.5cm).(Note 3)
Lemon wedges to serve

Prepare the chicken breasts. Remove any fat from the chicken breasts and cut them horizontally with a knife to form cutlets. Tenderize them by pounding them with a meat tenderizer until you get an even thickness of a quarter to one third of an inch. This makes the chicken thin enough for shallow frying as well as improving its texture. (Note 4)
Mix the flour, paprika, onion powder, garlic powder, mustard powder, white pepper and salt in a bowl.
Crack the egg into another bowl and beat.
Place the panko breadcrumbs in a third bowl.
Place each chicken breast into the flour until coated, then dunk them in the beaten egg and finally place them in the panko breadcrumbs until they are covered.

Place a frying pan on a high heat and fill with ¼ inch of oil. Add one breadcrumb to check the oil is hot. If it sizzles and quickly burns up you are good to go, but if it sinks you need to wait a little longer for the oil to become hot.
Place the panko-coated chicken breasts into the pan and fry for 1.5 to 2 minutes on each side. (Note 5)

Place the chicken breasts on a wire rack over a baking sheet. Bake in a preheated 400°F (200°C) oven for 12-15 minutes or until internal temperature reaches 165°F (74°C).
Place the chicken breasts onto a wire rack and allow them to rest for a few minutes. (Note 6)
Slice and serve immediately with lemon wedges and your desired sides.

Chicken: You can use breast or boneless skinless chicken thighs, but I always opt for breast. Frying adds fat, so I like to start with a lean cut of meat.
Panko breadcrumbs: These should be available in your local store. You can also use regular breadcrumbs, but the chicken won't be as crispy.
Oil: Use a neutral oil with a high burn point like vegetable or sunflower oil. Do not use olive oil.
Tenderizing the chicken: If you do not have a meat tenderizer you can use a rolling pin instead. Put the chicken into a plastic bag first to avoid contamination.
Frying the chicken: You might need to fry the chicken in batches depending on the size of your pan and you may also need to top up the oil as you go.
Checking doneness: Cut into one piece with a sharp knife to check the meat is white. If it is red it is not done and will need to go back into the pan. You can also use a meat thermometer to check the temperature. Cooked chicken should be 165F or 75C.