Panko Chicken

Name: Panko Chicken
Total time: 45 min
Yield: 4 serving
Ingredients: 4 boneless skinless chicken thighs; 1¾ cups panko breadcrumbs; 1 egg; 2 tablespoon plain (all-purpose) flour; 1 tablespoon mayonnaise; 1 tablespoon Dijon mustard; ½ teaspoon garlic powder; ½ teaspoon fine (cooking) salt

User Reviews

5.0

9 reviews

Excellent

Total Time
45 mins
Servings
4
Calories
366 kcal
Course
Main Course
Cuisine
Australian

Panko Chicken

Zara Shaw

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Crispy Panko Chicken is oven-baked not fried, and is the chicken of your dreams. Moist and tender chicken on the inside, crunchy golden crumb on the outside.

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Ingredients

Servings

4 boneless skinless chicken thighs
1¾ cups panko breadcrumbs
1 egg
2 tablespoon plain (all-purpose) flour
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon fine (cooking) salt

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Instructions

Preheat oven to 180c.
Spread panko crumbs on a rimmed baking sheet/tray in an even layer.
Bake for 7-10 minutes, stirring/shaking halfway through to redistribute.
When the panko is browned, tip most of the crumbs into a large dish ready for crumbing, transferring about ¾ cup into a separate bowl (for sprinkling).
Meanwhile, to make the dredging batter, mix together egg and plain flour in a dish, until no lumps remain.
Add mayonnaise, dijon mustard, garlic powder and salt then mix well to combine.
Dip one chicken thigh into the batter, turning with tongs to coat it (scraping off any excess).
Then using the tongs, transfer the chicken to the large dish with the crumbs.
Shake over some of the crumbs from the "sprinkle" bowl to start the crumbing.
Using a spoon, pick up extra crumbs from around the chicken and sprinkle over chicken, pressing down to help them stick.
Transfer the chicken thigh to a baking tray fitted with a wire rack and then repeat with the remaining thighs.
Bake for 25-30 minutes or until chicken is cooked through.

Notes

I reuse the same baking tray I browned the panko crumbs in, to then put the crumbed chicken in the oven to bake.
I put the panko into the oven to brown as it's heating up to save time and energy.
I find the panko browns up fine without the need for any kind of cooking spray/oil.
Watch the crumbs carefully, especially the last few minutes of cooking time - they can brown up really fast! Also, some brands of panko have sugar included which means they brown faster (I use a brand without sugar).
The "sprinkle" bowl is just to get some initial crumbing on the chicken, which makes it easier to pick up/move around without scraping off any batter.
You might think there won't be enough batter, but a little goes a long way.
If you use my technique of using tongs along with dividing your crumbs into two bowls, the whole process should be relatively clean.
*Please note that nutritional information is provided as a guide only, as ingredients and cooking methods can vary greatly*