panko crust

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

Panko Chicken

chicken breasts ((Note 1))

flour

tsp smoked paprika

onion powder

garlic powder

mustard powder

¼ tsp white pepper

tsp salt

panko breadcrumbs ((Note 2))

vegetable or other neutral oil. (To fill

Lemon wedges (to serve)

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 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 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)

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

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.

A crispy crunchy crust seals the fish seasoned fish so that it tastes better than what you get at your favorite seafood restaurant. Never greasy or oily!! All you get is the nice crust with a mild seasoned fish.

Crispy Fried Catch of the Day

all purpose flour (or

buttermilk (or more if needed poured into a wide Pyrex dish.)

Panko Crumbs

salt and pepper

Blot the fish with paper towels -- you don't want them too moist.

Season them with salt and pepper and any other seasoning you like.

Put two fillets in the bag with the flour. . .shake and make sure the fillets are well covered. Shake off the excess flour.

Put the fillets in the buttermilk so that you can coat the fillets. Drain the excess buttermilk off of the fillets.

Dredge the fillets in the Panko crumbs and with your hands press the crumbs on to the fillets making sure the fillets are completely covered. Let the prepared fillets rest on another piece of wax paper. Continue until you have breaded all of the fillets.

Heat the oil, and once the oil reaches the desired temperature of 340 F  in the Dutch Oven or fryer, add two or three fillets at a time. You won't have to turn the fillets in a deep fryer but you may have to in the Dutch Oven. If you think that the fillets are browning too fast turn down the heat a little. The end result will be a beautiful golden brown.

Place the fried fillets in a 170 F oven to keep warm.

This is one of the best ways to fix fish! The coating stays on and the fish is crispy without tasting oily or greasy. I don’t fry any other way.

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Panko Chicken

Crispy Fried Catch of the Day

Top 2 panko crust recipes from across the web

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

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Panko Chicken

Crispy Fried Catch of the Day

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