This easy panko crusted chicken recipe is perfect for any breaded chicken with its light crunchy texture and great taste.
If you're a fried chicken lover or have people in your family who love chicken tenders then you might really like this panko chicken recipe.
What are Panko Breadcrumbs?
Pando breadcrumbs are a Japanese style of breadcrumbs. They are slightly coarser than regular breadcrumbs making the breading crispy. And, they are said to absorb less oil when fried.
Making Panko Crusted Chicken
I use the typical, flour, eggs, and breadcrumb breading. You can add seasoning to the flour if you want.
You can also add seasoning to the panko bread crumbs but I usually just add a little salt and pepper to the flour and buy the bread crumbs that already have seasoning in them. If you buy plain bread crumbs consider adding Parmesan cheese, onion powder, and/or garlic powder for extra flavor.
The key to keeping the breading on is to start with very dry chicken. Dip the chicken into the flour coating it on both sides. Then into the eggs. Then into the panko mixture. Make sure to pat the breadcrumbs on with your hands to complete the breading.
Next, fry the breaded chicken tenders in olive oil or vegetable oil on both sides until they are golden brown. At this point, they may be cooked through.
However, I usually cut one and cut it open to see if it is still pink inside. If so I'll throw them into a hot oven for an extra 5-10 minutes. Alternatively, you can check them with a meat thermometer to see if the chicken has reached an internal temperature of 165 degrees.
Serve your crunchy panko chicken strips with your favorite dipping sauce and a side salad or use them to make another dish such as Parmesan chicken with a little pasta sauce and cheese.
- 1 pound boneless skinless chicken breast tenders
- 1/2 cup all-purpose flour
- salt and black pepper
- 2 large eggs slightly beaten
- 1 cup Panko seasoned breadcrumbs
- 3 tablespoons of olive oil or vegetable oil -enough to coat the pan
- Pat the chicken tenders dry. If using chicken breasts pound out slightly and cut into strips.
- Dredge each tender in flour followed by eggs and then into the Panko bread crumbs mixture.
- Fry the Panko breaded tenders in a large skillet in oil for 2-3 minutes on each side or until they turn golden brown.
- Remove to a baking pan and bake at 350 degree for 5 additional minutes to cook through. Or until the internal temperature reaches 165 degrees.
Use a couple of drops of water to test the oil to see if it's hot enough. You will know it's ready when the water sparks and sizzles in the oil.
The amount of time the chicken needs to bake depends on the thickness. This is typically only 5 minutes for standard chicken tenders. However, if you are using slices of chicken breast it may be shorter or longer. You can slice one open to see if they are done.
Serve with your favorite sauce such as ranch, ketchup, bbq sauce or honey mustard.
Add a little pasta sauce and mozzarella before placing in the oven to create chicken parmesan.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 514Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 194mgSodium: 740mgCarbohydrates: 35gFiber: 2gSugar: 2gProtein: 46g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.