This Panko Chicken is DELICIOUS, CRUNCHY and EASY to make. In this recipe, chicken breast is dredged in a lightly flavoured panko bread crumb and then baked until crisp. The tricks used here mean you get chicken that is tender and juicy on the inside and crispy on the outside. If you love this recipe, why not try Easy Indian Chicken Pakoras or Easy Homemade Chicken Doner Kebab.
Panko Chicken
Everyone loves crispy Chicken and making it this way means it is a little healthier then the deep fried version.
This is a recipe that the whole family can enjoy. Simply make the Chicken and everyone can assemble their chosen way of eating it themselves.
These chicken strips/tenders are great in Tacos, Sandwiches and even with a Salad or some Pasta.
The recipe is ready to eat in 30 minutes and is the perfect quick and easy midweek dinner!
Made with a mayo, mustard and egg coating and a seasoned flour with added parmesan, this chicken is flavourful throughout.
What’s more? This is a super simple recipe to make.
INGREDIENTS AND SUBSTITUTIONS
Here are some notes to keep in mind about the ingredients:
Chicken
Boneless skinless chicken breast is what we use. You can also use chicken thighs. We use Chicken Tenders for super tender chicken.
Panko Breadcrumbs
Panko Breadcrumbs are super crispy but you can also use regular breadcrumbs.
Plain Flour
I add some Plain Flour because it adheres to the chicken easier but you can just use morepanko if you prefer.
Seasoning
I like to add seasoning into the crumb for the best flavour - garlic granules, smoked paprika, cayenne pepper, onion powder, salt and pepper.
Mayonnaise
Mayonnaise means flavour and I like to add a little here to coat the chicken. It also locks in the juices and makes for a really juicy piece of meat.
Egg
You can either add more mayo or use Egg like I do.
Mustard
You can use Dijon mustard or English Mustard. This adds so much flavour.
Parmesan Cheese
You can use pre grated parmesan or grate it yourself. Grana Padana can be used in place of Parmesan.
Olive Oil Spray
To spray the chicken before it goes in the oven.
How to make Panko Chicken
Line a tray with Baking/Parchment Paper. Add a wire rack on top.
Preheat oven to 220 C/425 F/Gas Mark 7.
Combine Egg, Mayonnaise and Mustard with a little salt and pepper in a bowl. Whisk to combine.
In a separate bowl, combine panko bread crumbs, plain flour, parmesan, garlic granules, smoked paprika, cayenne pepper, onion powder, salt and pepper.
Add the chicken strips to the mayo and egg mixture. Coat evenly all over.
Dredge the chicken in the panko bread crumbs.
Place the chicken on the wire rack. Spray with a cooking spray.
Bake for 15 -20 minutes or until the chicken is golden and cooked through.
TOP TIPS
Use a wire cooling rack to cook the chicken
Not only does this help the chicken to crisp up, it also helps it to cook evenly.
Or you can cook it on a large oven tray.
The tray needs to be large enough to leave enough space between pieces so that the chicken can become crispy and not soggy.
If you are frying the chicken (which is delicious by the way)
Make sure the oil is hot and cook in batches. This is so the chicken crumb gets crispy.
Cooking too many at the same time drops the temperature of the oil. This then results in soggy breadcrumbs.
How do I know the chicken is cooked through
For something as simple as chicken breast, I would suggest cutting one of the pieces in the centre to make sure there is no pink left.
Thickness of Chicken
You can either cut the Chicken into thinner slices or place between 2 sheets of clingfilm and pound to an even thickness. (Around 1/4 inch).
Thicker pieces of Chicken don't cook evenly but they also end up dried out because of the amount of moisture they release.
Bread crumbs
You can use regular breadcrumbs instead. Baking the Breadcrumbs means the Chicken crumbs remain crispy.
Cooking the Chicken
Keep an eye on it! Cooking it for too long means you will be left with dry rubbery Chicken.
Chicken should be cooked to an internal temperature of 75C/165 F. Use a thermometer to check it!
RECIPE VARIATIONS
This recipe is very easily adaptable. You can easily change up the flavours in the Panko by adding other spices and herbs such as:
- Dry Oregano
- Italian Seasoning
- Dry Thyme
- Dry Parsley
- Cumin Powder
- Chicken Seasoning
Flavour the Mayo - You can add some Hot Sauce or Harissa to the Mayo mixture for even more flavour!
Coconut Panko Chicken - Replace some of the Panko with Coconut. Add 1/4 cup Dessicated Coconut to the Panko.
Lemon Pepper Panko Chicken– Replace some of the Panko with Lemon Pepper. Add 2 tbsp Lemon Pepper to the Panko.
Sauces to serve with Panko Chicken
This crispy and juicy panko chicken can be served with most sauces. Try:
Mayonnaise
Peri Peri Sauce
Sour Cream
Honey Mustard SAuce
Hot Sauce
Franks Red Hot
Ranch dressing
What to eat with Panko Chicken
This Chicken is fill of flavour from the spiced breadcrumbs and it pairs well with a variety of sides such as:
SIDE DISH IDEAS
Roast Veg - Oven roasted Veg with crumbled Feta
Potatoes - Delicious Parmesan Potatoes.
Mash - The creamiest mash made by roasting Garlic to bring out its sweetness.
Cauliflower Cheese - A keto friendly but just as delicious version.
Corn - Pre roasted Corn combined with Cream equals YUM.
Salad - A simple side salad.
Garlic Bread - So good!
Peri Peri Rice - Spiced fragrant rice.
You can make one of the above or all of them!
MAKE AHEAD and STORAGE
Make Ahead
You can coat the chicken in the egg mayo mixture and place in the fridge for up to 24 hours before breading and cooking it.
Storage
Store leftovers in an airtight container in the fridge for up to a week.
How to Reheat
Reheat chicken on a baking tray in the oven at 180 C/GM 4/350 F until warmed through. About 10 - 15 minutes.
Or inthe air fryer and cook at the same temperature until warmed through. About 4 - 5 minutes.
How to freeze
You can freeze panko chicken for up to 3 months.
Place the cooked panko chicken pieces you want to freeze on a tray lined with baking/parchment paper and place into the freezer. Once they are frozen (1 hour later), transfer to a freezer bag.
To reheat
Reheat the chicken from frozen in your oven at 180C/350 F/GM 4 for 15 - 20 minutes if cooking straight from frozen. If you have defrosted them first, bake for 10 minutes. Don’t forget to spray with oil first.
2 Alternative Methods
Deep Fry
You can also deep fry the Chicken for 1 - 2 minutes per side.
Air Fry
Or Air Fry for 10 - 12 minutes at 180 C.
FAQS
Why use Panko breadcrumbs rather then regular breadcrumbs?
Panko Breadcrumbs are super crispy and it menus you get a super crispy exteiro.
Why is Panko so crispy?
According to an article on Martha Stewart, Panko breadcrumbs are made using a technique that creates light jagged flakes filled with tiny air pockets made from just the whites of the bread.
This also stops the crumbs from absorbing too much oil.
Can I make Panko Chicken without Egg?
Yes absolutely, just add extra Mayonnaise. I would suggest 3 tbsp more.
More Easy Chicken Recipes
Air fryer Boneless Chicken Breast
Crispy Almond Flour Chicken Strips
Roast Chicken with Crunchy Roast Potatoes Traybake
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Panko Chicken
This Panko Chicken is DELICIOUS, CRUNCHY and EASY to make. In this recipe, chicken breast is dredged in a lightly flavoured panko bread crumb and then baked until crisp. The tricks used here means you get chicken that is tender and juicy on the inside and remains crispy on the outside.
Ingredients
Breadcrumb
- 75 g Panko Breadcrumbs
- 30 g Plain Flour
- 25 g Parmesan Grated
- 1 tsp Onion Powder Optional
- 1 tsp Smoked Paprika Optional
- ½ tsp Cayenne Pepper
- 1 tsp Garlic Powder Optional
- 1 tsp Salt
- 1/4 tsp Black Pepper
Batter
- 1 Egg
- 60 g Mayonnaise
- 1 tsp Dijon Mustard
- Salt and Pepper
Other
- Oil Spray
- 1 lb Chicken Breast 1/4 inch thick, Cut into strips
Instructions
-
Line a tray with Baking/Parchment Paper. Add a wire rack on top.
-
Preheat oven to 220 C/425 F/Gas Mark 7.
-
In a bowl, combine panko bread crumbs, plain flour, parmesan, garlic granules, smoked paprika, cayenne pepper, onion powder, salt and pepper.
-
Combine Egg, Mayonnaise and Mustard with a little salt and pepper in a bowl. Whisk to combine.
-
Add the chicken strips to the mayo and egg mixture. Coat evenly all over.
-
Dredge the chicken in the panko bread crumbs.
-
Place the chicken on the wire rack.Spray with a cooking spray. Bake for 15 -20 minutes or until the chicken is golden and cooked through.
Recipe Notes
TOP TIPS
Use a wire cooling rack to cook the chicken - Not only does this help the chicken to crisp up, it also helps it to cook evenly. Or you can cook it on a large oven tray. The tray needs to be large enough to leave enough space between pieces so that the chicken can become crispy and not soggy.
If you are frying the chicken (which is delicious by the way) - Make sure the oil is hot and cook in batches. This is so the chicken crumb gets crispy. Cooking too many at the same time drops the temperature of the oil. This then results in soggy breadcrumbs.
How do I know the chicken is cooked through - For something as simple as chicken breast, I would suggest cutting one of the pieces in the centre to make sure there is no pink left.
Thickness of Chicken - You can either cut the Chicken into thinner slices or place between 2 sheets of clingfilm and pound to an even thickness. (Around 1/4 inch). Thicker pieces of Chicken don't cook evenly but they also end up dried out because of the amount of moisture they release.
Bread crumbs - You can use regular breadcrumbs instead. Baking the Breadcrumbs means the Chicken crumbs remain crispy.
Cooking the Chicken - Keep an eye on it! Cooking it for too long means you will be left with dry rubbery Chicken. Chicken should be cooked to an internal temperature of 75C/165 F. Use a thermometer to check it!
RECIPE VARIATIONS
This recipe is very easily adaptable. You can easily change up the flavours in the Panko by adding other spices and herbs such as:
- Dry Oregano
- Italian Seasoning
- Dry Thyme
- Dry Parsley
- Cumin Powder
- Chicken Seasoning
Flavour the Mayo - You can add some Hot Sauce or Harissa to the Mayo mixture for even more flavour!
Coconut Panko Chicken - Replace some of the Panko with Coconut. Add 1/4 cup Dessicated Coconut to the Panko.
Lemon Pepper Panko Chicken– Replace some of the Panko with Lemon Pepper. Add 2 tbsp Lemon Pepper to the Panko.
Sauces to serve with Panko Chicken
This crispy and juicy panko chicken can be served with most sauces. Try:
Mayonnaise
Peri Peri Sauce
Sour Cream
Honey Mustard SAuce
Hot Sauce
Franks Red Hot
Ranch dressing
What to eat with Panko Chicken
This Chicken is fill of flavour from the spiced breadcrumbs and it pairs well with a variety of sides such as:
SIDE DISH IDEAS
Roast Veg - Oven roasted Veg with crumbled Feta
Potatoes - Delicious Parmesan Potatoes.
Mash - The creamiest mash made by roasting Garlic to bring out its sweetness.
Cauliflower Cheese - A keto friendly but just as delicious version.
Corn - Pre roasted Corn combined with Cream equals YUM.
Salad - A simple side salad.
Garlic Bread - So good!
Peri Peri Rice - Spiced fragrant rice.
You can make one of the above or all of them!
MAKE-AHEAD and STORAGE
Make Ahead
You can coat the chicken in the egg mayo mixture and place in the fridge for up to 24 hours before breading and cooking it.
Storage
Store leftovers in an airtight container in the fridge for up to a week.
How to Reheat
Reheat chicken on a baking tray in the oven at 180 C/GM 4/350 F until warmed through. About 10 - 15 minutes.
Or inthe air fryer and cook at the same temperature until warmed through. About 4 - 5 minutes.
How to freeze
You can freeze panko chicken for up to 3 months.
Place the cooked panko chicken pieces you want to freeze on a tray lined with baking/parchment paper and place into the freezer. Once they are frozen (1 hour later), transfer to a freezer bag.
To reheat
Reheat the chicken from frozen in your oven at 180C/350 F/GM 4 for 15 - 20 minutes if cooking straight from frozen. If you have defrosted them first, bake for 10 minutes. Don’t forget to spray with oil first.
2 Alternative Methods
Deep Fry
You can also deep fry the Chicken for 1 - 2 minutes per side.
Air Fry
Or Air Fry for 10 - 12 minutes at 180 C.
FAQS
Why use Panko breadcrumbs rather then regular breadcrumbs?
Panko Breadcrumbs are super crispy and it menus you get a super crispy exteiro.
Why is Panko so crispy?
According to an article on Martha Stewart, Panko breadcrumbs are made using a technique that creates light jagged flakes filled with tiny air pockets made from just the whites of the bread.
This also stops the crumbs from absorbing too much oil.
Can I make Panko Chicken without Egg?
Yes absolutely, just add extra Mayonnaise. I would suggest 3 tbsp more.
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