Description
This crispy Panko Chicken recipe features tender, juicy chicken breasts coated in a flavorful mixture of toasted Panko breadcrumbs, Parmesan cheese, and Italian seasoning, then baked to golden perfection. It’s a simple yet delicious dish perfect for a quick weeknight dinner or a crowd-pleasing meal.
Ingredients
Scale
For the Breadcrumb Coating
- 3 tablespoons unsalted butter (⅜ stick)
- 1½ cups Panko breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- 1 tablespoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon ground paprika
For the Chicken
- 2 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- Kosher salt and freshly ground black pepper (to taste)
- 2 large eggs
- 2 teaspoons Dijon mustard
- 1-2 dashes hot sauce (optional)
Instructions
- Preheat Oven and Prepare Rack: Preheat your oven to 400°F (200°C). Place a wire rack over a baking sheet to allow air circulation under the chicken for even baking and crispiness. Set this aside.
- Toast the Panko: Melt the butter in a medium nonstick skillet over medium heat. Add the Panko breadcrumbs, stirring often, until they turn golden brown and fragrant. Remove from heat and transfer the toasted Panko to a large shallow bowl. Let it cool to room temperature.
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Slice each breast in half horizontally to create thinner cutlets for faster and more even cooking.
- Mix Flour and Season: In a second shallow bowl, combine the all-purpose flour with a generous pinch of kosher salt and freshly ground black pepper. Whisk well to blend the seasoning evenly.
- Prepare Egg Wash: In a third shallow bowl, whisk together the eggs, Dijon mustard, and optional hot sauce if you like a bit of heat. This mixture will help the breadcrumb coating adhere to the chicken.
- Combine Seasoned Breadcrumbs: To the cooled toasted Panko in the first bowl, add the grated Parmesan cheese, Italian seasoning, garlic powder, and paprika. Mix thoroughly to combine all the flavors.
- Coat the Chicken: Dredge each chicken cutlet first in the seasoned flour, shaking off excess. Then dip into the egg wash, followed by pressing into the seasoned Panko mixture, ensuring an even, thick coating. Place the coated chicken pieces on the wire rack set over the baking sheet.
- Bake Until Crisp and Cooked: Bake the chicken in the preheated oven for 15 to 20 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the coating is golden and crispy. Serve immediately and enjoy your crunchy, flavorful Panko chicken!
Notes
- Using a wire rack over the baking sheet helps the chicken bake evenly and keeps the coating crispy by allowing air to circulate around the chicken.
- To ensure the chicken cooks evenly, slice the breasts into thinner cutlets before coating.
- For added spice, add more hot sauce or sprinkle some cayenne pepper into the breadcrumb mixture.
- If you prefer, you can substitute chicken thighs for breasts, adjusting cooking time accordingly.
- Leftover Panko-coated chicken can be reheated in the oven to maintain crispiness, but may lose some texture in the microwave.
