This easy panko chicken recipe is full of flavour yet so simple to make. Baked in the oven, you'll have juicy crusted chicken ready in under 30 minutes.
Ingredients
- 2 ½ cups panko breadcrumbs (85g/3oz)
- 2 tablespoons oil
- 600 g skinless boneless chicken breast (1 ⅓ lb)
- 2 large eggs
- 1 teaspoon plain flour (all purpose flour)
- 1 ½ teaspoons salt
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- ⅓ cup not packed finely shredded parmesan , optional (17g / ~½oz)
For best results, always weigh ingredients where a weight is provided
Equipment
- mixing bowl
- Shallow plate
- baking sheet with wire rack
Instructions
- Preheat the oven to 220C (200C fan forced) / 425F.
- Line a large baking sheet with baking paper and add the panko crumbs in the middle. Drizzle over the oil, then use your hands to mix well so all the crumbs get coated. Bake in the preheated oven for about 8-10 minutes until golden brown tossing them around after 4-5 minutes.
- Transfer the crumbs, using the paper to lift and pour them, into a wide shallow dish to cool and place a wire rack over the baking sheet and place it back into the oven to stay hot.
- Cut the chicken breasts horizontally, through the thickness, to create two thinner chicken breasts (chicken cutlets) for each. Dry them thoroughly with paper towel.
- In a wide shallow bowl or baking pan, whisk together the flour, eggs, salt, onion powder, paprika, garlic powder, pepper and 2 tablespoons of water.
- Add the chicken and mix well to fully coat it all over. At this point, the chicken can be used immediately or refrigerated for 1-2 hours or even overnight.
- If using, add the parmesan to the cooled breadcrumbs and mix.
- Place one piece of chicken into the crumb mixture and coat all over, pressing the crumbs in firmly. Repeat with the remaining chicken breasts then transfer them to the hot baking sheet.
- Bake for 15-16 minutes until golden and cooked through. Baking time will depend on the thickness of your chicken breasts and they’re done when they reach 74C/165F on a meat thermometer poked into the thickest part.
- Serve immediately.
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Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Make sure to get the panko crumbs a nice rich golden brown colour for the crunchiest coating.
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
