The last day of 2023 and we’re all battling some form of illness. Fortunately, we stayed healthy through Christmas and have been taking advantage of the quiet days spent recovering by way of the new Nintendo Switch from Santa and mommy with her Kindle. We won’t have any problems ringing in the new year at home, even though the kids want to stay up until midnight. That will be interesting to see. To end the year, I can’t think of a better five-star meal that is great for kids and the whole family. This simple recipe is a tasty addition to your regular meals, and you can serve it with the side dishes your family loves. Enjoy!.
Panko chicken has become a beloved dish in households across America. With its irresistibly crunchy crust and juicy, tender chicken, it’s easy to see why this Japanese-inspired dish has gained such popularity. But what exactly is panko chicken and how do you make it? In this comprehensive guide, we’ll cover everything you need to know to master the art of cooking panko chicken.
What is Panko?
Panko is a flaky breadcrumb that originates from Japan It’s what gives panko chicken its signature crunch Unlike regular breadcrumbs, panko is made from bread without crusts that is baked using an electrical current. This unique process yields large, irregular breadcrumbs that don’t absorb as much oil.
So, the coating is light and crispy, and it stays crunchy longer than regular breadcrumbs. Panko’s airy structure leads to optimal crispiness. Regular breadcrumbs can be used, but panko is the best for getting that lovely crunch we love in panko chicken.
Why Choose Panko Chicken?
There are several reasons why panko chicken has become such a crowd-pleaser:
-
Satisfying crunch – The panko crust provides a wonderfully crispy texture that contrasts the moist, tender chicken. This crispiness stays intact, even with leftovers
-
Less greasy – Panko absorbs less oil than regular breadcrumbs, so panko chicken won’t be overly greasy.
-
Easy to make – Simple ingredients and preparation make panko chicken an accessible weeknight dinner.
-
Versatile – Panko chicken works as an appetizer, entree, topping, or snack. Adapt it to suit your needs.
-
Kid-friendly – With its fun crunchy coating, panko chicken is a hit with kids and adults alike.
Panko Chicken Ingredients
Panko chicken requires just a few simple ingredients:
- Chicken breasts or tenders
- All-purpose flour
- Eggs
- Panko breadcrumbs
- Seasonings of your choice (salt, pepper, paprika, garlic powder, etc.)
- Oil for frying
The key is quality ingredients. For the best results, choose fresh chicken without bones and real Japanese panko.
How to Make Panko Chicken – Step by Step
Making panko chicken is easy, but proper technique is key. Follow these steps for perfectly cooked panko chicken every time.
1. Pound the chicken
For even cooking and thickness, pound chicken breasts between plastic wrap with a mallet to about 1⁄2 inch thickness.
2. Bread the chicken
Set up a 3-bowl dredging station:
- Flour seasoned with salt, pepper, spices
- Beaten eggs
- Panko breadcrumbs
Coat chicken thoroughly in flour, egg wash, then panko crumbs.
3. Pan fry
In a skillet over medium heat, heat 1⁄4 to 1⁄2 inch oil. Fry chicken pieces for 4-5 minutes per side until golden brown. Drain on a paper towel-lined plate.
4. Bake
To make it healthier, coat the chicken and bake it at 425°F for 20 to 25 minutes, until it’s browned and done.
5. Air fry
For another healthy cooking method, spray coated chicken with oil and air fry at 375°F for 12-15 minutes, flipping halfway.
6. Allow to rest
Let chicken rest 5 minutes before cutting for juicier meat.
Panko Chicken Tips
-
For ultra crispy panko, refrigerate breaded chicken before cooking.
-
Use oil with high smoke point like vegetable, canola or peanut oil.
-
Monitor oil temperature when pan frying.
-
Mix flavors like lemon zest or herbs into panko coating.
-
Pair with dipping sauces like honey mustard or ranch.
-
Store leftovers in airtight container for up to 4 days.
-
Reheat in oven or air fryer to maintain crispiness.
Panko Chicken FAQs
Get answers to all your pressing panko chicken questions:
Can I use regular breadcrumbs instead of panko?
You can, but the texture won’t be as crispy. Panko is best for optimal crunch.
How do I get the panko to stick to the chicken?
Ensure chicken is dried thoroughly and coated well in flour before adding egg wash and panko. Press panko into chicken firmly.
Can I bake or air fry instead of pan frying?
Yes, baking or air frying are healthier cooking methods. Spray chicken with oil before baking or air frying.
How long does cooked panko chicken last?
Refrigerate for 3-4 days. For longer storage, freeze breaded raw chicken.
Is panko chicken gluten free?
Use gluten-free panko and flour to make gluten-free panko chicken.
Can I use pork, fish or veggies instead of chicken?
Absolutely! Follow same breading technique, adjusting cook times as needed.
Take Your Panko Chicken to the Next Level
With this comprehensive panko chicken guide, you have all the know-how to make this crispy classic at home. So grab some chicken and panko, and get cooking! Impress your family and friends with your own spin on this beloved Japanese dish. Just be prepared for requests for the recipe!
ROLL CALL FOR THIS RECIPE
- Fans of chicken: ultra-lean, boneless, skinless chicken breasts are thinly sliced so they cook quickly and keep the chicken juicy and tender inside crunchy panko breadcrumbs. If the crunch isn’t enough to win you over, serve the chicken with your favorite dipping sauce.
- This recipe is great for busy weeknights and makes great leftovers that you can heat up. Everyone in the family will love this panko chicken recipe!
- Simple Ingredients: Many of the things you need to make this simple meal are already in your pantry.
- Add cayenne pepper to make this recipe spicy. Use leftovers to make chicken parmesan by adding mozzarella and a little marinara sauce. Serve on a bun with a slice of your favorite cheese or sandwich spread.
VARIATIONS, STORAGE, and TIPS
- The cooking time will depend on how you cook the chicken and how thick it is. The temperature inside your chicken should reach 165 degrees F.
- Double, triple, or quadruple this chicken dinner!
- Put parchment paper on the bottom of your baking sheet to make it easy to clean up.
- Add butter or olive oil to a large skillet and heat it over medium-low heat. If you’d rather cook on the stove, Start by adding the breaded chicken. Cook for 5 to 7 minutes on each side, or until the chicken is golden brown, crispy, and fully cooked.
- I like this chicken with honey mustard sauce, but my husband likes it better with lemon wedges on top. The kids love BBQ sauce for dipping. This recipe is great because it makes one main dish that everyone loves.
- Leftovers can be kept in the fridge for up to 4 days in a container that doesn’t let air in. Store after cooling completely.
What is considered a ‘thin’ piece of chicken? What’s the best way to achieve the recommended thickness?
You want your chicken to be about 1/2-inch thick. Many grocery retailers sell thinly sliced chicken breasts, so that’s a nice option that may be available and the easiest. You can also slice a larger chicken breast in half width-wise to create two thinner breasts. The third option is to put the chicken between two pieces of plastic wrap on a stable surface and pound it to the thickness you want with a meat mallet.
Can this recipe be made in the air fryer?
Absolutely! The air fryer is a magical device to achieve that extra crunch! To convert recipes from a conventional oven to preparation in the air fryer, reduce the temperature by 25 degrees and the cooking time by about 25%. In other words, you should cook the chicken in the air fryer at 400 degrees F for 15 to 17 minutes. If you want to re-create the air fryer results in a conventional oven, place a wire rack over your prepared baking sheet and mist with cooking spray before placing your chicken cutlets in a single layer to baking, allowing hot air to access all of the panko mixture for that added crunch!.
What is the difference between regular breadcrumbs and panko breadcrumbs?
Panko breadcrumbs are made from bread that excludes the crust and is a larger crumb than traditional breadcrumbs. The two are largely interechangable, however.
- Easily made gluten-free, dairy-free, and/or egg-free (see above).
- This recipe is low in carbs and saturated fat and makes tasty, lean protein.
- Crispy chicken achieved without frying of added fat.
