4.9 from 30 votes
Crispy Panko Fried Chicken
Incredibly crispy panko fried chicken ready in less than 30 minutes, this panko chicken recipe is genuinely addictive.
Prep Time
20 mins
Cook Time
20 mins
Servings: 4
Calories: 527 kcal
Course:
Main Course
Cuisine:
American
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.
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 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
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
% 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.