panko chicken

A family favorite, this recipe is as easy as it is delicious! Savory chicken is baked topped with a smokey flavorful panko coating until it is tender and juicy on the inside and perfectly crisp and flavor filled on the outside.

Baked Panko Crusted Chicken with Honey Drizzle

lbs chicken breast cutlets ((about 6 thin chicken breast pieces))

salt and pepper (to taste)

mayonnaise

panko bread crumbs (unseasoned)

butter

tsp smoked paprika

garlic powder

tsp salt

onion powder

tbsp honey

tsp red pepper flakes ((optional))

Prepare the panko mixture by combining the panko with the paprika, garlic powder, salt, and onion powder. Pour the butter over the seasoned crumbs and mix until combined. Set aside.

Season each side of the chicken with salt and pepper to taste. Then lay them flat on a large baking sheet and spread a very thin coat of mayonnaise over the top of each chicken breast.

Turn each chicken breast mayo side down into the crumb mixture to coat the top, then return it to the baking sheet. Spoon any remaining crumbs over the top of each chicken breast and pat to secure to the chicken.

Bake at 425˚F for 10-15 minutes, until cooked through to an internal temp of 165˚F. The time w vary based on the thickness of your chicken.

While the chicken cooks mix the honey with the red pepper flakes. Drizzle the honey over the chicken right before serving. Enjoy!

Easy chicken katsu recipe with chicken breast coated with flour, egg, and panko, deep-fried until golden brown, and drizzled with tonkatsu sauce. 

Chicken Katsu

1.5 lb boneless, skinless chicken breasts ((you can also use chicken thighs

Tbsp sake ((for marinating chicken))

salt

black pepper

Tbsp all-purpose flour (plain flour)

eggs (50 g each w/o shell)

Panko (Japanese breadcrumbs)

neutral-flavored oil (vegetable, rice bran, canola, etc) ((for deep frying))

Tonkatsu Sauce ((or make my homemade tonkatsu sauce recipe))

Gather all the ingredients.

Slice the chicken diagonally. This cutting technique is called Sogigiri in Japanese. Each piece will have more surface area so it will cook faster. Tip: The Japanese use chopsticks to eat Chicken Katsu, so the chicken is cut into bite-sized pieces. It&#039;s easier to deep fry individual small pieces of chicken katsu than 3 big chicken breasts then slice into pieces after deep frying. You also want to consider the chicken katsu texture. If you want to deep fry a big chicken breast, you have to pound the chicken to even thickness. By doing this, it loses some texture. Therefore, I like to pre-slice (diagonally) and deep fry.

Put the chicken in a bowl and add sake, salt, and pepper. Set aside for 15 minutes.

Coat the chicken with flour and shake off any excess.

Dredge each chicken piece in the beaten egg.

Coat the chicken with Panko and remove any excess. If you have time, let the chicken sit in the refrigerator for 15 minutes.

Heat 1-2 inch of oil in the cast iron skillet or a heavy-bottomed Dutch oven. Drop a piece of panko to see if the oil is ready. If you are new to deep-frying, use a thermometer to check the temperature of oil (Read How To Deep Fry Food). The oil should be 350 ºF (180 ºC).

Put 2-3 pieces of chicken in at a time. If you put too many chicken pieces, the temperature of the oil will drop too quickly and the chicken will end up absorbing too much oil.

Deep fry until both sides are golden brown, about 5-6 minutes. Then transfer to a wire rack or paper towel-lined tray to remove excess oil.

Between batches, make sure to pick up breadcrumbs. When you don’t pick them up, the breadcrumbs will get burnt and the oil will get darker. Make sure to keep the oil clean throughout deep frying.

Serve immediately with tonkatsu sauce and salad.

You can store in an airtight container in the refrigerator for up to 2 days and in the freezer for up to a month. To reheat, bake at 350 ºF (180 ºC) for 15-20 minutes for defrosted ones or 45 minutes for frozen ones. Check if the inside is warm before serving.

To Store

The next time you&#x27;re looking for a quick dinner idea, try making this healthy baked chicken recipe! Juicy and crispy baked panko chicken.

BEST Crispy Baked Panko Chicken Recipe

chicken breasts (about 3 large chicken breasts)

panko crumbs

freshly grated parmesan cheese*

Tablespoon butter

Italian seasoning

paprika

fine sea salt

Marinara sauce (optional, for serving)

Preheat the oven to 425 F (218 C)....

Preheat the oven to 425 F (218 C). Line a rimmed baking sheet with aluminum foil.

Butterfly the chicken breasts all the way through...

Butterfly the chicken breasts all the way through so that you have 6 even chicken fillets. Place the chicken on the baking sheet.

In a medium sized bowl, mix together the...

In a medium sized bowl, mix together the panko crumbs, parmesan cheese, Italian seasoning, paprika, fine sea salt, ground black pepper, garlic powder, and melted butter.

Evenly spread the mayonnaise over top of the...

Evenly spread the mayonnaise over top of the chicken breasts. Turn the chicken breasts mayonnaise side down into the panko mixture. Press down on the chicken breast to help make the crumbs stick, then put chicken back onto the baking sheet panko side up.

Bake chicken for about 8 - 12 minutes,...

Bake chicken for about 8 - 12 minutes, or until the thickest part reaches an internal temperature of 165 F on an instant read thermometer.

Perfectly crispy and insanely tasty panko chicken in just 20 minutes.

Panko Chicken

chicken breasts

tsp onion powder

tsp garlic powder

tsp mustard powder

¼ tsp white pepper

tsp sea

1 egg

120 grams (or 1 cup) of panko breadcrumbs

milliliters

Lemon wedges (to serve)

Prepare the chicken breasts. Remove any fat and tenderise them by pounding them with a meat tenderiser. (Note 1)

Mix the flour, paprika, onion powder, garlic powder, mustard powder, white pepper and salt in a bowl.

Crack the egg into another bowl and beat. 

Place the panko breadcrumbs in a third bowl.

Place each chicken breast into the flour until coated, then dunk them in the beaten egg and finally place them in the panko breadcrumbs until they are covered.

Place a frying pan on a high heat and fill with 0.5cm or ¼ inch of vegetable oil. Add one breadcrumb to check the oil is hot. If it sizzles and quickly burns up you are good to go, but it sinks you need to wait a little longer for the oil to become hot.

Place the panko-coated chicken breasts into the pan and fry for 1.5 to 2 minutes on each side. (note 2)

Place the chicken breasts onto a board and allow them to rest for a few minutes. (note 3)

Slice and serve immediately with lemon wedges and your desired sides.

Chicken Katsu Curry is a hearty curry dish featuring crispy, tender chicken katsu, Japanese curry, and steamed sticky rice. The savory chicken katsu balances the sweet curry and creates a mouthwatering combination of flavors. Japanese Katsu Curry is a cozy dish that is great for a weeknight!

Chicken Katsu Curry (Japanese Chicken Cutlet Curry)

rice

water

olive oil oil

potatoes

onion

carrots

bell pepper (diced)

Golden Curry Sauce Mix (or a half a pack)

½ lbs Boneless skinless chicken thighs tenderized

panko

Flour

Eggs beaten

Milk

vegetable oil

tsp kosher salt divided

tsp black pepper divided

½ tsp togarashi

First, make the rice so it cooks while you cook the curry and chicken katsu.

Rice

Place the uncooked rice in the rice cooker cooking bowl and rinse with water until the water is clear. Drain the washing water completely. Add the fresh water and place the cooking bowl inside the rice cooker. Follow the rice cooker instructions.

Fluff the rice inside the cooker and leave on the &quot;warm&quot; setting until ready to serve.

Rice Cooker Instructions

Place the uncooked rice in a cast iron pot or a pot with a thick bottom and rinse with water until the water is clear. Drain the washing water completely. Add the fresh water and place the lid on the pot.

Cook the rice on high heat at first.  Once it begins to boil, lower the heat to low-medium. Cook for 15-20 minutes without removing the lid. Turn off the heat and allow the rice to steam for an additional 10 minutes. Set the cooked rice aside.

Stovetop Rice Instructions

Next, while the rice cooks, make the curry.

Stir-fry the vegetables - Add the oil to a large pot or dutch oven over medium heat. Once the oil heats, add the onions, carrots, bell peppers, and potatoes. Fry in the oil for 5-7 minutes, or until the onions soften.

Cook in water - Add water to the to the pot and bring to a boil. Reduce the heat and cover the pot with the lid.  Allow vegetables to simmer until the potatoes are tender, about 15-18 minutes.

Add the curry blocks - Turn off the medium heat and add the Golden Curry blocks to the pot. Stir the mixture until the blocks are melted and completely incorporated. Turn the heat back on low heat and simmer for an additional 5 minutes to incorporate all of the flavors.

Japanese Curry Recipe

Prepare chicken - Trim the fat off of the meat. Then, arrange a couple of chicken thighs in a flat layer inside of a gallon zip-top bag and remove as much air as possible. Use a meat tenderizer to gently pound until it is an even half-inch thickness. Remove the flattened chicken and set aside. Repeat until all of the chicken thighs are tenderized. Tenderizing the meat allows the pieces to cook evenly.

Season chicken - Place the chicken in a large bowl and season the meat with ½ tsp kosher salt and ½ tsp black pepper.

Create flour mixture - Place the flour in a shallow dish. Gently whisk in ½ tsp kosher salt, ½ tsp black pepper, garlic powder, and togarashi.

Create egg mixture - In a mixing bowl, add eggs and milk. Beat the eggs and milk mixture until homogeneous. You can also omit the milk and just use eggs.

Prepare panko - Place the panko in a shallow dish.

Dredge chicken - Coat each piece of chicken with flour mixture and shake off excess flour. Then dip each piece in the egg mixture. Finally, coat both sides of each chicken piece in panko by pressing the chicken into the panko crumbs.

Fry chicken - Heat 1 inch of oil in a large heavy skillet or dutch oven over medium-high heat. Place 2 or 3 pieces of chicken in the hot oil and cook for 3-4 minutes per side, or until the chicken is golden brown. Carefully remove crumbs from the oil with a mesh skimmer or spoon so they do not burn the oil after each batch is fried.

Transfer the fried chicken to a wire cooling rack or a paper towel-lined plate.

Chicken Katsu (Japanese Chicken Cutlet)

Once you have made curry, chicken cutlet, and rice, assemble the ingredients. Place the rice in bowls, then top with the Japanese curry, and add the chicken katsu last.

Chicken Katsu Curry Assembly

Easy homemade crispy panko chicken recipe made with juicy tender chicken cutlets and Japanese panko-coated crispy coating outside. Serve with your favourite dipping sauce. Made with simple ingredients and both kids and adults will love. Super tasty and budget-friendly too!

Chicken breast (Boneless skinless chicken breasts

Plain flour (All-purpose flour)

Egg (whisked)

Panko breadcrumbs (Japanese breadcrumbs)

(or salt

tsp Black pepper powder

Garlic powder

Oil spray (or cooking oil to brush/spray the chicken)

First, trim off excess fat from the chicken breast and flatten it by using a meat tenderiser or rolling pin. If the chicken breast is too big, you can butterfly it by using a sharp knife.

Season the chicken with salt and ground black pepper to taste. Whisk two eggs in one bowl. In another bowl combine plain flour, cornstarch, and garlic powder. Place panko breadcrumbs in a separate bowl.

First, dredge the chicken in the flour mix. Then dip in the whisked egg. Next, coat them with panko breadcrumbs by gently pressing them in your hands.

Prepare chicken and panko coating

Pre-heat the air-fryer to 190&#39;C for 2-3 minutes. Place the panko-breaded chicken breasts over the rack and leave enough space between each piece. Fry for 10-20 minutes or until the chicken is crispy. Spray a generous amount of cooking oil halfway through. Remove from heat and let it sit for 3-4 minutes then cut it into medium slices.Serve with ketchup, mayonnaise, sweet chilli sauce, hot chilli sauce, gravy, or a Japanese curry sauce and rice. You can check out our Prawn Katsu with Curry and Rice for the Easy Japanese Curry Sauce Recipe.

panko chicken air fryer

Enjoy tender chicken breasts coated in a tasty and crispy panko crust in just 20 minutes with this easy panko chicken recipe.

chicken breasts ((Note 1))

flour

mustard powder

¼ tsp white pepper

panko breadcrumbs ((Note 2))

vegetable or other neutral oil. (To fill

Prepare the chicken breasts. Remove any fat from the chicken breasts and cut them horizontally with a knife to form cutlets. Tenderize them by pounding them with a meat tenderizer until you get an even thickness of a quarter to one third of an inch. This makes the chicken thin enough for shallow frying as well as improving its texture. (Note 4)

Mix the flour, paprika, onion powder, garlic powder, mustard powder, white pepper and salt in a bowl.

Crack the egg into another bowl and beat.

Place the panko breadcrumbs in a third bowl.

Place a frying pan on a high heat and fill with ¼ inch of oil. Add one breadcrumb to check the oil is hot. If it sizzles and quickly burns up you are good to go, but if it sinks you need to wait a little longer for the oil to become hot.

Place the panko-coated chicken breasts into the pan and fry for 1.5 to 2 minutes on each side. (Note 5)

Place the chicken breasts onto a board and allow them to rest for a few minutes. (Note 6)

https://mediavine-res.cloudinary.com/video/upload/t_original/v1703005920/vmjj8rbzojwvpt9t1twz.mp4

Make tender, crispy, and seriously tasty panko chicken in just 20 minutes. It's all about seasoning the flour to get a superbly flavorful crust and nailing the cooking process to get perfectly crispy chicken every time.

This super quick, easy, crispy panko chicken recipe is like if they made chicken nuggets for grown ups.

boneless, skinless chicken breasts, butterflied

eggs

all-purpose flour

panko breadcrumbs

Holly Erickson and Natalie Mortimer became friends over a shared love for food and hosting. The Modern Proper exists to empower people to cherish their loved ones and feed them well by providing a large library of beautiful and delicious recipes.

The Modern Proper

Season the chicken

Working with 1 piece of chicken at a time, place the meat between 2 sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, pound each chicken breast to ½ -inch thickness. Season the chicken on both sides with the salt and pepper.

Dredge the chicken

In a shallow bowl, beat the eggs. Place the flour in a separate shallow bowl and the panko in a third shallow bowl. Dip each piece of chicken into the flour and coat on both sides. Then dip into the egg, allowing the excess to drip off. Press the chicken into the panko to coat evenly.

Cook the chicken

Heat 2 tablespoons of the vegetable oil in a large skillet over medium heat. Once the oil is glistening, add 2 pieces of chicken and cook, undisturbed, until golden brown, 3 to 4 minutes, each side. Repeat with the remaining chicken, adding 2 tablespoons of oil each time.

Slice and Serve

Transfer the chicken to a cutting board to cool, then slice.

This chicken recipe was quick and delicious!  Very moist!  It could also be served in different ways.  I'll be making this again!!

This is my go-to crusty chicken recipe! It is so good. Love it on a Cobb salad!

So, SO good! My kids loved it - the crunchy breading was a big hit. This one will stay in our rotation - super easy to make and the breading could be used on so many protein choices!

Super delicious! It is def grown up chicken fingers, we will be making again and again. Thank you!

This was a big hit with the whole family! Crispy and delicious without being overkill on the breading.

This easy chicken schnitzel recipe uses thinly pounded chicken breasts coated in seasoned flour, egg and panko breadcrumbs, then pan-fried for a crisp, golden crust.

Chicken Schnitzel

chicken breasts (about 1½ lbs)

tsp garlic salt

tsp black pepper

olive oil or vegetable oil (for frying)

parsley (for serving)

lemon wedges (for serving)

Line a cutting board with plastic wrap. Cut each chicken breast in half lengthwise to make 4 thin cutlets. Place the chicken in a single layer on the cutting board and cover with a second sheet of plastic wrap. Use a meat mallet, rolling pin or the bottom of a heavy saucepan to pound the chicken thin, about ¼ inch thick. Cut each cutlet in half for 8 cutlets total.

Set up three medium bowls: In the first, whisk together the flour, garlic salt, paprika and pepper. In the second, add the eggs and thoroughly beat with a fork. In the third, add the panko.

Dredge both sides of 1 cutlet in the flour to coat well, then in the egg, letting any excess drip back into the bowl before breading the chicken in the panko. It helps to use a fork or tongs for this process to keep your hands clean. Transfer the breaded cutlet to a platter or baking sheet. Repeat with the remaining cutlets, keeping them in a single layer on the platter. If you have time, let the breaded chicken rest for 10 minutes, which will help the coating stick better.

Heat a large nonstick pan over medium heat and add just enough oil to coat the bottom, about 3 tbsp. When the oil shimmers, add a few cutlets to the pan, being careful not to crowd them. Cook for 3 to 4 minutes per side, until crispy and golden and an instant-read thermometer registers 165°F. (You can also slice one open; the juices should run clear and the meat should no longer be pink.) Reduce the heat if the cutlets are browning too quickly. Transfer the cutlets to a paper towel-lined plate and immediately sprinkle the cutlets with the salt. Repeat with the remaining cutlets, adding more oil to the pan as needed.

Serve immediately with a sprinkle of parsley and the lemon wedges.

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Top Tags

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