Description
This crispy Panko Chicken recipe features tender, butterflied chicken breasts coated in a crunchy panko breadcrumb crust and pan-fried to golden perfection. Ready in just 30 minutes, it’s a simple and delicious dish perfect for weeknight dinners or casual meals with family and friends.
Ingredients
Chicken
- 2 large boneless, skinless chicken breasts, butterflied
- 1½ teaspoons kosher salt
- Freshly cracked black pepper, to taste
Breading
- 2 large eggs
- ⅓ cup all-purpose flour
- 1½ cups panko breadcrumbs
Cooking
- ⅓ cup vegetable oil
Instructions
- Prepare the chicken: Working with one piece of chicken at a time, place it between two sheets of parchment paper or plastic wrap. Gently pound the chicken using a meat mallet or rolling pin until it is uniformly about ½-inch thick. This ensures even cooking and a tender texture. Season both sides generously with kosher salt and freshly cracked black pepper.
- Dredge the chicken: Set up a dredging station with three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs. First, dip each chicken breast into the flour, coating it thoroughly on both sides. Next, dunk it into the beaten eggs, allowing the excess egg to drip off. Finally, press the chicken into the panko breadcrumbs, making sure it is evenly coated for maximum crunchiness.
- Cook the chicken: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once the oil shimmers, add two pieces of the breaded chicken. Cook undisturbed for 3 to 4 minutes per side, or until each side is golden brown and the chicken is cooked through. Remove and set aside on a plate lined with paper towels to absorb excess oil. Repeat the process with the remaining chicken, adding more oil as necessary.
- Slice and serve: Transfer the cooked chicken breasts to a cutting board and let them rest for a few minutes. Slice each breast into strips or desired portions and serve warm. This crunchy Panko Chicken pairs well with your favorite dipping sauces or a fresh salad.
Notes
- Be sure to pound the chicken evenly to ensure quick and uniform cooking.
- Use fresh panko breadcrumbs for maximum crispiness.
- Do not overcrowd the skillet when frying; cook in batches if needed.
- Resting the chicken before slicing helps lock in juices for a tender bite.
- You can substitute vegetable oil with canola or peanut oil for frying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
