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
Units
Scale
- 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