Panko Crusted Chicken Breasts Recipe
Tender chicken breasts are coated in a golden, crunchy panko breadcrumb crust that adds a delightful texture to every bite. Whether you’re preparing a quick weeknight meal or impressing guests at a dinner party, these panko crusted chicken breasts are sure to satisfy even the pickiest eaters. Learn the secret to juicy panko chicken with 2 steps of tenderizing boneless chicken breasts.
Author: Sheeba
Equipment
Ingredients
To tenderize
- 4 chicken breasts (100 to 150 grams/3.5 to 5.3 oz each)
- 2½ teaspoons baking soda
To marinate
- ¾ teaspoon chili powder
- ¾ teaspoon salt
- 1 tablespoon lemon juice
For egg wash
- 1 egg
- a pinch salt
- a pinch chili flakes
- a pinch pepper
For breadcrumb mix
- ¾ cup panko breadcrumbs
- ¼ cup grated parmesan
- ¼ cup parsley finely chopped
- 1½ tablespoons olive oil
- 1 tablespoon lemon zest
- ½ teaspoon chili flakes
- ¾ teaspoon onion powder
- ¾ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
Slice the chicken breasts
- Slice each chicken breast horizontally into thin cutlets. (Refer to the step by step photos in the post above)
Tenderize the chicken cutlets
- Add 2½ teaspoons baking soda to the chicken cutlets. Mix well and allow them to soak. After 20 minutes, rinse the chicken a couple of times.
- Cover the chicken cutlets with plastic wrap. Using a meat tenderizer, pound the chicken.
- If you don’t have a tenderizer, use a heavy saucepan or skillet. This step not only helps tenderize the meat further but also ensures uniform thickness so they cook evenly.
Season the chicken
- Pat the chicken dry with kitchen towels to remove excess moisture.
- Season the chicken cutlets with ¾ teaspoon chili powder, ¾ teaspoon salt 1 tablespoon lemon juice.
- Pierce the chicken slices with a fork. This helps the seasoning penetrate better.
- Let them marinate for 15 minutes while you prepare the rest of the ingredients. If you’re marinating longer, keep them in the fridge.
Prepare egg wash
- Beat 1 egg with a large pinch each of chili flakes, pepper and salt.
Prepare breadcrumb mix
- In a large bowl, take ¾ cup panko breadcrumbs, ¼ cup grated parmesan, ¼ cup parsley, 1½ tablespoons olive oil, 1 tablespoon lemon zest, ½ teaspoon chili flakes, ¾ teaspoon onion powder, ¾ teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon pepper.
- Mix all the ingredients to get a uniform mixture.
Bake panko crusted chicken
- Preheat the oven to 230°C/ 446°F.
- Dip each marinated chicken cutlet in egg wash and coat with the panko crumb mix.
- Place the thin chicken slices on a baking tray or sheet pan. Ensure that they don’t touch each other.
- Place the tray in the middle rack of the oven and bake for 10 minutes.
- After 10 minutes, flip the chicken pieces and bake for another 10 minutes. Let them rest on a cooling rack for 5 minutes. Serve with a simple salad.
Video
Notes
- Breadcrumbs: I recommend panko breadcrumbs since they turn out crisper than regular ones. I’ve used them in recipes like golden fried prawns and Italian potato croquettes, too.
- Oil for baking: You don’t have to spray oil before baking since we add olive oil to the breadcrumbs. This is the secret to uniform browning of the chicken cutlets.
- Parmesan: Buy a block of Parmigiano Reggiano and grate it. The packaged grated parmesan is not as flavorful.
- Line the baking tray with parchment paper. (In my experience, panko chicken turns out crisper on baking paper rather than reusable silicone mat which I’ve used above.)
- Use a grill: You can also use a grill pan for baking (as shown below).
- Variation: In addition to or as a substitution to fresh parsley, you can use dried parsley or any dried herb of your choice. (Replace fresh herbs with dried ones in the ratio of 3:1.) Rosemary, thyme, basil, parsley, or mixed Italian herbs: anything works here.
- You can also use this recipe to make panko crusted chicken tenders. Follow the same instructions, reduce the cooking time by 5 minutes.
- Storing: Panko chicken breasts can be stored in the refrigerator in an airtight box or ziplock bag. They keep well for 2 to 3 days. You can freeze them (upto a month) if you want to store them longer. However, the texture may change slightly.
- Meal-prep: If you’re planning to make ahead, bake the panko crusted chicken for less time. Take them out of the oven 5 minutes earlier. This way, you can ensure that the chicken does not get overcooked when reheated.
- Freezing uncooked panko chicken: If you want them to be as crisp as the fresh ones, freeze the panko coated chicken before baking.
- Reheating: Reheat the panko chicken in the same way as you baked them, on a baking tray or grill pan. Heat at 230°C/ 446°F for 5 to 10 minutes. If reheating from the freezer, thaw them overnight in the fridge.
- Scaling: This recipe can be easily multiplied to serve more people.
