panko breaded chicken

With simple ingredients and straightforward steps, Panko Breaded Chicken is a hassle-free, easy recipe that can be prepared in under 30 minutes,

Panko Breaded Chicken

chicken cutlets ((or 2 breasts, sliced in half horizontally))

mayonnaise

salt

garlic powder

paprika

onion powder

black pepper

panko breadbrumbs

Preheat the oven to 425°F (220°C).

Place the chicken in a Ziploc bag or between two pieces of plastic wrap and pound to an even thickness.

Mix the mayonaisse and seasonings in a small bowl.

Spread about 1 tablespoon of the mayonnaise mixture on each chicken cutlet, coating the meat completely.

Pour the panko crumbs into a shallow dish, then press the chicken into the crumbs. Turn the chicken over and coat the rest of the chicken.

Place a wire rick onto a parchment-lined baking sheet, then set the chicken pieces on top of the rack, with a little bit of space between each one.

Bake for 15-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Panko Chicken is a quick and easy dinner recipe, featuring chicken breasts flavored with Parmesan and baked until tender and juicy on the inside and crispy on the outside...everyone loves this Panko crusted chicken!

Easy Baked Panko Chicken

chicken breasts

sour cream (OR plain yogurt)

Parmesan cheese

bread crumbs

garlic salt

black pepper (to taste)

Garlic salt is a seasoned salt used as food seasoning made of a mixture of dried ground garlic and table salt with an anti-caking agent (e.g. calcium silicate). In its most basic form it is made by combining 3 parts salt and 1 part garlic powder by volume, or 6 parts salt and 1 part...

Preheat oven to 425°F. Line a baking sheet with foil or parchment paper for easy clean-up.

In a small bowl, mix together mayonnaise and sour cream. In another small bowl, combine Parmesan, bread crumbs, garlic salt, and pepper.

Lay chicken breasts on baking sheet. Season with garlic salt and pepper. Spread one-fourth of the mayonnaise/sour cream mixture on top and down sides of each chicken breast. Sprinkle one-fourth of the Parmesan/Panko mixture over the top of each chicken breast, covering the mayonnaise mixture and lightly pressing the crumbs into it.

Bake for 20 minutes or until the chicken is cooked through and topping is golden brown , taking care not to overcook.

This recipe was a home run! My whole family absolutely loved it, which is RARE! Adding this to our recipe rotation!

Love this panko chicken! The crunch is fantastic! It goes well with so many things and we make it often!!

I made this for dinner yesterday and the hubby asked me to hold on to the recipe because he wants to have it again!  Thank you for a "hit" recipe!

This was SO GOOD! It reminded me of something my mom used to make a lot, and being in college and therefore totally sick of cafeteria food, it satisfied my need for some homemade food! Give me some of this chicken and I'll be a happy camper!

Simple, delicious and healthy -- exactly the type of recipes I'm looking for for this new semester!  College tends to have a magical ability to absorb all your time so I appreciate recipes like this one. Thanks for sharing! :)

This was fabulous!  I have a couple picky eaters too and this satisfied them.

https://content.jwplatform.com/videos/goGHqZuy.mp4

Panko Chicken is a winner of a dinner recipe, flavored with Parmesan and baked until tender and juicy on the inside and crispy on the outside!

Panko Chicken

This ultra-crispy chicken katsu is quick to make yet so delightfully tender on the inside, it will soon become your weeknight favorite. Served over white rice and topped with a sweet and savory tonkatsu sauce, this Japanese chicken cutlet makes for the ultimate comfort meal for any occasion.

Easy Chicken Katsu (Japanese Chicken Cutlet)

boneless skinless chicken breast

garlic powder (to season the chicken)

all-purpose flour

panko breadcrumbs

tonkatsu sauce (to serve)

Butterfly your chicken by slicing the meat horizontally from one side, leaving the other end intact.

Open the chicken and cover with plastic wrap, and use the back of your knife or a meat tenderizer to pound the chicken until it is about 1/2&quot; in thickness.

Season both sides of the chicken with salt, pepper, and garlic powder. Prepare flour, egg, and panko breadcrumbs in 3 separate shallow bowls.

Coat each piece of chicken with flour, egg, and bread crumbs in order, ensuring each side is evenly coated while shaking off any excess. Set aside.

Prepare at least 1 1/2&quot; of oil in a large skillet over medium heat. Once the oil reaches 340°F (or 170°C), cook 3 or 4 minutes per side, or until golden brown. Serve with tonkatsu sauce and enjoy!

Simple and delicious recipe, thank you! Wish I could post a photo.

Made this for dinner tonight and it was delicious! Thank you for sharing your recipe and providing the video.  Video and article were easy to follow and nicely done!

In the oven right now and it smells amazing. Can’t wait to try this!! So easy to put together too. Thank you and I’m sure my family will love it

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Easy Baked Panko Chicken

Easy Chicken Katsu (Japanese Chicke...

Easy Baked Panko Chicken

Top 4 panko breaded chicken recipes from across the web

The most viewed panko breaded chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Panko Breaded Chicken

Easy Baked Panko Chicken

Easy Chicken Katsu (Japanese Chicke...

Easy Baked Panko Chicken

The most viewed panko breaded chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine