Crispy, golden, and absolutely irresistible—this Panko-Crusted Chicken is about to become your new go-to dinner. Imagine biting into a crunchy, perfectly seasoned crust that gives way to juicy, tender chicken inside. It’s everything you love about fried chicken, but lighter, easier, and baked (or air-fried) for a healthier twist. Trust me, once you try this, you’ll never go back to plain old breaded chicken!
Why You’ll Love Panko-Crusted Chicken
Super Crispy Texture: Thanks to panko breadcrumbs, this chicken gets an ultra-light, crispy coating that beats traditional breading.
Quick and Easy: Simple ingredients, minimal prep, and fast cooking time make this a perfect weeknight dinner.
Healthier Than Fried Chicken: Get all the crunch without deep frying! This recipe uses baking or air-frying for a lighter version.
Versatile & Customizable: Change up the seasonings or pair it with your favorite dipping sauces—this dish goes with everything!
Kid-Friendly & Crowd-Pleasing: Even the pickiest eaters love it. Serve it with a side of veggies, salad, or mashed potatoes for a complete meal.
Ingredients in Panko-Crusted Chicken
This recipe keeps it simple but delivers big on flavor. Here’s what you’ll need:
Chicken Breasts or Tenders: Boneless, skinless chicken is the star of the show. Slice into strips for chicken tenders or keep whole for larger portions.
Panko Breadcrumbs: The key to that irresistible crunch! Panko is lighter and crispier than regular breadcrumbs.
Flour: Helps the egg mixture stick to the chicken for an even coating.
Eggs: Acts as the binder, ensuring the crispy panko sticks perfectly.
Parmesan Cheese (Optional): Adds a salty, umami-rich depth of flavor to the coating.
Garlic Powder & Onion Powder: Essential for adding a touch of savory goodness.
Paprika: Gives a subtle smoky kick and enhances the golden color.
Salt & Pepper: Simple but necessary to bring out the best flavors.
Olive Oil or Cooking Spray: Helps the panko turn golden and crisp up beautifully.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat Your Oven or Air Fryer: If baking, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. If air-frying, set your air fryer to 375°F (190°C).
Set Up Your Breading Station: Place flour in one bowl, whisk eggs in another, and mix panko with seasonings in a third bowl.
Coat the Chicken: Dredge each piece of chicken in flour, then dip into the eggs, and finally coat generously with the seasoned panko mixture. Press lightly to help the breadcrumbs stick.
Arrange on a Baking Sheet or Air Fryer Basket: Place the coated chicken pieces in a single layer, ensuring they don’t touch.
Bake or Air-Fry Until Golden: Bake for 20–25 minutes, flipping halfway, or air-fry for 12–15 minutes until crispy and cooked through.
Let It Rest: Allow the chicken to sit for a few minutes before serving—this helps keep it juicy!
Serve and Enjoy: Pair with your favorite dips like honey mustard, ranch, or spicy mayo.
How to Serve Panko-Crusted Chicken
Classic Style: Serve with mashed potatoes, roasted veggies, or a fresh salad.
As a Sandwich: Tuck it into a brioche bun with lettuce, tomato, and your favorite sauce.
With Pasta: Slice over a bowl of creamy Alfredo or marinara pasta for a comforting meal.
As a Snack: Cut into strips and serve with dipping sauces for a fun, kid-friendly option.
Additional Tips
Make It Gluten-Free: Use gluten-free panko and flour for a GF-friendly version.
Spice It Up: Add cayenne, chili powder, or hot sauce to the egg mixture for a kick.
Extra Crunch: For an even crispier crust, toast the panko in a dry pan before coating the chicken.
Storage Tips: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep them crispy.
Freezer-Friendly: Freeze breaded, uncooked chicken pieces on a tray, then transfer to a freezer bag. Cook straight from frozen, adding a few extra minutes.
FAQ Section
Q1: Can I use regular breadcrumbs instead of panko?
A1: You can, but panko gives a much crispier texture than regular breadcrumbs.
Q2: Can I make this ahead of time?
A2: Yes! Bread the chicken and store it in the fridge for up to 12 hours before baking.
Q3: How do I get the crispiest crust?
A3: Make sure to press the panko firmly onto the chicken and spray lightly with cooking spray before baking.
Q4: Can I fry this instead of baking?
A4: Yes! Shallow-fry in oil over medium heat for 3–4 minutes per side until golden and cooked through.
Q5: What’s the best dipping sauce for Panko-Crusted Chicken?
A5: Honey mustard, ranch, BBQ sauce, or sriracha mayo are all delicious choices.
Q6: Can I use chicken thighs instead of breasts?
A6: Definitely! Chicken thighs will be juicier and just as crispy.
Q7: How do I store and reheat leftovers?
A7: Store in the fridge for up to 3 days and reheat in an oven or air fryer to maintain crispiness.
Q8: Can I use dairy-free alternatives?
A8: Yes! Skip the parmesan or use a dairy-free cheese substitute.
Q9: Can I make this low-carb?
A9: Try crushed pork rinds instead of panko for a keto-friendly version.
Q10: What side dishes go best with this?
A10: Try roasted vegetables, coleslaw, sweet potato fries, or a simple side salad.
Final Thoughts
Panko-Crusted Chicken is the perfect balance of crunchy, juicy, and packed with flavor. It’s easy enough for a weeknight dinner but impressive enough for guests. Whether you bake, air-fry, or pan-fry, this dish is always a hit. Try it once, and I promise you’ll be making it again and again!
Print
Panko-Crusted Chicken
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Panko-Crusted Chicken is a crispy, golden-brown delight that’s perfect for a quick and healthy dinner. Made with juicy chicken breasts coated in light, crunchy panko breadcrumbs, this dish is baked or pan-fried for the ultimate crispy texture without deep frying. It’s an easy meal that’s high in protein and great for weeknight dinners or meal prep. Serve it with a side salad, roasted veggies, or over pasta for a satisfying meal!
Ingredients
- 2 chicken breasts, boneless & skinless
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 egg, beaten
- 2 tbsp milk
- 1/2 cup all-purpose flour
- 2 tbsp olive oil (for pan-frying)
Instructions
- Preheat oven to 400°F (200°C) if baking. Line a baking sheet with parchment paper.
- Prepare coating: In a bowl, mix panko breadcrumbs, Parmesan, garlic powder, onion powder, paprika, salt, and pepper.
- Set up dredging station:
- Bowl 1: Flour
- Bowl 2: Whisked egg + milk
- Bowl 3: Panko mixture
- Coat the chicken:
- Dredge chicken in flour (shake off excess).
- Dip into egg mixture.
- Press into the panko mixture, coating evenly.
- Cook the chicken:
- For Baking: Place on a baking sheet, spray lightly with oil, and bake for 18-20 minutes, flipping halfway.
- For Pan-Frying: Heat olive oil in a pan over medium heat. Cook chicken 4-5 minutes per side until golden brown and cooked through.
- Serve immediately with your favorite dipping sauce or side dish!
Notes
- Use chicken tenders instead of breasts for a kid-friendly version.
- Swap Parmesan for herbs like parsley or thyme for a lighter option.
- Air-fry at 375°F (190°C) for 12-15 minutes, flipping halfway.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420 kcal
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 105mg