4.7 from 27 votes
Crispy Panko Breaded Chicken
Crispy baked panko-breaded chicken: that’s all you need to make a happy dinner tonight.
Prep Time
30 mins
Cook Time
30 mins
Servings: 4
Calories: 467 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 chicken breasts about 4.5-5.5 oz/ 130-150 g each
- cooking spray
Panko mix:
- 1 ¾ cup panko 3.5 oz/ 100 g
- 1 tablespoon vegetable oil
- ¼ cup parmesan freshly grated, very packed, 25 g, Note 1
- 2 teaspoons oregano
- ½ teaspoon thyme
- 1 teaspoon sweet paprika
- ¾ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Flour mix:
- 3 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Dipping mix:
- ⅓ cup buttermilk 75 ml, Note 2
- 1 egg
Instructions
- Preheat the oven to 400°F/ 200°C. Place a wire rack on a baking sheet.
- Panko: Heat 1 tablespoon of oil in a large frying panko. Fry the panko for 2 minutes, stirring almost constantly, until golden. Immediately transfer it to a large baking dish or another large container. Let it cool while you prepare the rest.1 tablespoon vegetable oil + 1 ¾ cup panko
- Chicken: Slice the chicken to have two thinner slices from each breast. Set them aside.4 chicken breasts
- Flour mix: Mix flour, garlic powder, onion powder, salt, and pepper in a large bowl. Set aside.3 tablespoons all-purpose flour + ½ teaspoon garlic powder + ½ teaspoon onion powder +¼ teaspoon fine sea salt +¼ teaspoon ground black pepper
- Dipping mix: Lightly whisk buttermilk and egg with a fork in another large bowl. Set aside.⅓ cup buttermilk + 1 egg
- Panko mix: Add grated Parmesan, oregano, thyme, paprika, salt, and pepper to the panko. Mix well to combine. Set aside.¼ cup Parmesan + 2 teaspoons oregano + ½ teaspoon thyme + 1 teaspoon sweet paprika + ¾ teaspoon fine sea salt + ¼ teaspoon ground black pepper
Cup of Yum
Bread the chicken:
- Flour: Place the chicken breasts into the flour bowl. Turn the pieces around using tongs until they are nicely floured.
- Dip: Lift the pieces with tongs, shake them gently over the flour bowl to remove the excess, and place them into the buttermilk-egg bowl. Turn them around to coat all over.
- Breadcrumbs: Pick up each piece with tongs, shake it gently over the buttermilk bowl to remove the excess, and place it in the panko-mix bowl. Turn it around to coat it with the breadcrumbs and press down with your palms to adhere. Place the pieces on the prepared baking tray.
- Bake: Spray the pieces with cooking oil. Bake for 10 minutes in the preheated oven. Flip, spray with cooking oil again, and bake for another 8 minutes or until the internal temperature of the chicken reaches 165°F( 74°C (Note 3).
Notes
- Cheese: It’s preferable to use freshly grated Parmesan. If using pre-grated and measuring that in cups, you might need less than ¼ cup as it has less volume than freshly grated cheese.
- You can make buttermilk by mixing ⅓ cup/ 75 ml milk with 1 teaspoon of lemon juice or vinegar. Let stand for 5-10 minutes and use as required.
- Adjust the cooking time if the pieces are thicker or thinner or if using other chicken cuts. Chicken tenders will cook even faster, while chicken thigh pieces will need a bit longer.
Nutrition Information
Serving
2pieces
Calories
467kcal
(23%)
Carbohydrates
25g
(8%)
Protein
56g
(112%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
192mg
(64%)
Sodium
1172mg
(49%)
Potassium
974mg
(28%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
488IU
(10%)
Vitamin C
3mg
(3%)
Calcium
181mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 467
% Daily Value*
| Serving | 2pieces | |
| Calories | 467kcal | 23% |
| Carbohydrates | 25g | 8% |
| Protein | 56g | 112% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 192mg | 64% |
| Sodium | 1172mg | 49% |
| Potassium | 974mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 488IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 181mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.