Crispy Panko Crusted Chicken Breasts Recipe
Introduction
Crispy Panko Crusted Chicken Breasts are a flavorful twist on a classic favorite. This recipe delivers moist, tender chicken with a golden, crunchy coating that’s perfect for a quick weeknight dinner or a special meal. The combination of parmesan and seasonings in the panko adds extra savory depth.
Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 large egg
- 1 1/2 teaspoons fine sea salt, divided
- 1 teaspoon black pepper, divided
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 cup plain panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 teaspoon Cajun seasoning or Italian seasoning
- 1 teaspoon paprika
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
Instructions
- Step 1: Using a sharp knife, fillet each chicken breast into two thinner cutlets. Cover with plastic wrap and lightly pound uneven areas to an even thickness. Season both sides with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- Step 2: Prepare three shallow dishes: In the first, combine flour with 1/2 teaspoon salt, 1/2 teaspoon black pepper, onion powder, and garlic powder.
- Step 3: In the second dish, beat the egg with 1 teaspoon water.
- Step 4: In the third dish, mix panko breadcrumbs, parmesan cheese, 1/2 teaspoon salt, Cajun or Italian seasoning, and paprika.
- Step 5: Coat each chicken cutlet first in the flour mixture, shaking off excess, then in the egg mixture allowing excess to drip off, and finally press into the panko mixture to evenly coat both sides.
- Step 6: Heat olive oil and butter in a large skillet over medium heat. Fry the chicken for 3-4 minutes per side, adjusting heat as needed to avoid burning, until golden brown and cooked through to an internal temperature of 165°F.
- Step 7: Remove chicken from skillet and let rest on a wire rack to maintain crispiness before serving.
Tips & Variations
- For extra flavor, add a pinch of dried herbs like thyme or oregano to the breadcrumb mixture.
- Use a meat thermometer to ensure chicken is cooked through without drying out.
- Swap parmesan for Pecorino Romano for a sharper taste.
Storage
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, use an oven or toaster oven at 350°F for 10-15 minutes to keep the crust crispy. Avoid microwaving, as it can make the coating soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used and will provide a juicier result. Adjust cooking time slightly as thighs may take a bit longer to cook through.
Is it necessary to pound the chicken to even thickness?
Pounding the chicken ensures even cooking and prevents the thinner parts from drying out while the thicker parts finish cooking.
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Crispy Panko Crusted Chicken Breasts Recipe
- Total Time: 23 minutes
- Yield: 4 servings 1x
Description
Crispy Panko Crusted Chicken Breasts are tender, juicy chicken cutlets coated with a flavorful blend of panko breadcrumbs, parmesan cheese, and spices, then pan-fried to golden perfection. This easy-to-make recipe delivers a crunchy texture and a savory taste, perfect for a quick weeknight dinner or a satisfying meal.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts
Flour Mixture
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons fine sea salt, divided
- 1 teaspoon black pepper, divided
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Egg Wash
- 1 large egg
- 1 teaspoon water
Breading
- 1 cup plain panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 teaspoon Cajun seasoning or Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon salt
Cooking Fats
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
Instructions
- Prepare Chicken Cutlets: Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets. Cover with plastic wrap and gently pound the thicker parts with a rolling pin or meat pounder to achieve even thickness. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- Prepare Flour Mixture: In the first shallow dish, combine the flour with 1/2 teaspoon salt, 1/2 teaspoon black pepper, onion powder, and garlic powder. Mix well and set aside.
- Prepare Egg Wash: In the second dish, beat the egg with 1 teaspoon water until lightly combined. Set aside.
- Prepare Panko Mixture: In the third dish, mix panko breadcrumbs with parmesan cheese, 1/2 teaspoon salt, Cajun or Italian seasoning, and paprika. Combine thoroughly and set aside.
- Bread the Chicken: Coat each chicken cutlet by first dredging in the flour mixture, shaking off excess, then dipping into the egg wash allowing excess to drip off. Finally, press the chicken into the panko mixture to evenly coat both sides.
- Heat the Skillet: Warm a large skillet over medium heat and add olive oil and butter. Allow fats to melt and the skillet to become hot.
- Pan-Fry the Chicken: Place breaded chicken cutlets into the skillet and cook for 3-4 minutes per side. Adjust heat to medium-low if skillet heats too quickly, ensuring the chicken cooks through without burning.
- Check Doneness and Rest: Confirm the internal temperature reaches at least 165°F. Remove chicken from the skillet and rest on a wire rack to maintain crispiness before serving. Enjoy!
Notes
- For even cooking, ensure chicken cutlets are pounded to uniform thickness.
- Use a meat thermometer to precisely check the internal temperature of chicken.
- Resting the chicken on a wire rack after cooking prevents sogginess.
- Substitute Cajun seasoning with Italian seasoning for a different flavor profile.
- Use fresh grated parmesan for best flavor and texture.
- If you prefer, use canola oil instead of olive oil for a higher smoke point.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: crispy chicken, panko crusted chicken, pan-fried chicken breasts, parmesan chicken, easy chicken recipe
