Crispy Panko Fried Chicken
User Reviews
4.9
30 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Servings
4
-
Calories
527 kcal
-
Course
Main Course
-
Cuisine
American
Crispy Panko Fried Chicken
Report
Incredibly crispy panko fried chicken ready in less than 30 minutes, this panko chicken recipe is genuinely addictive.
Share:
Ingredients
- 4 chicken breasts about 130-150 g each/ 4.5-5.5 oz
- 100 ml vegetable oil about ½ cup, Note 1
Panko mix:
- 100 g panko about 1 ¾ cup/ 3.5 oz
- 1 teaspoon sweet paprika
Flour mix:
- 3 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon fine sea salt or Kosher
- ¼ teaspoon ground black pepper
Dipping mix:
- 1 tablespoon mayonnaise
- 1 ½ tablespoon Dijon mustard or similar
- 1 egg
- ½ teaspoon fine sea salt or Kosher
- ¼ teaspoon ground black pepper
Instructions
- Chicken: Cut the chicken to have two thinner slices from each breast. Set them aside.
- Flour mix: Mix flour, garlic powder, onion powder, salt, and pepper in a large bowl. Set aside.
- Dipping mix: Lightly whisk mayonnaise, mustard, egg, salt, and pepper with a fork in another large bowl. Set aside.
- Panko mix: Mix panko and paprika in a baking dish or another large shallow container.
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 mayo-egg bowl. Turn them around to coat all over.
- Breadcrumbs: Pick up each piece with tongs, shake it gently over the mayo-egg bowl to remove the excess, and place it in the panko-mix container. Turn it around to coat it with the breadcrumbs and press down with your palms to adhere.
Fry panko chicken:
- Heat the oil in a large, slightly deeper frying pan or cast-iron skillet. The oil should be hot but not smoking (Note 2).
- Fry the panko chicken breast pieces in two batches for about 3 to 5 minutes on each side until golden brown and cooked through (Note 3).
Notes
- How much oil you need depends on the size of the pan. The pan should be large enough for you to cook at least 4 pieces of chicken in one batch, and its bottom should be covered with about ½ cm/ ¼ inch of oil. In my case, I needed about 100 ml/ ½ cup.
- About 190°C/ 375°F.
- The best way to check is with a meat thermometer; the internal temperature should be 74°C/165°F. Otherwise, cut one piece in the middle; the meat should be white; no pink allowed.
Nutrition Information
Show Details
Serving
2pieces
Calories
527kcal
(26%)
Carbohydrates
24g
(8%)
Protein
54g
(108%)
Fat
23g
(35%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
10g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
187mg
(62%)
Sodium
989mg
(41%)
Potassium
938mg
(27%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
385IU
(8%)
Vitamin C
3mg
(3%)
Calcium
72mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 527 kcal
% Daily Value*
| Serving | 2pieces | |
| Calories | 527kcal | 26% |
| Carbohydrates | 24g | 8% |
| Protein | 54g | 108% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 187mg | 62% |
| Sodium | 989mg | 41% |
| Potassium | 938mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 385IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 72mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
Other Recipes
You'll Also Love
