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 ¼ 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 ¼ cup Dessicated Coconut to the Panko.

Lemon Pepper Panko Chicken– Replace some of the Panko with Lemon Pepper. Add 2 tablespoon 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.

Corn - Pre roasted Corn combined with Cream equals YUM.

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 tablespoon more.

More Easy Chicken Recipes

Air fryer Boneless Chicken Breast

Air Fryer Whole Chicken

Salt and Pepper Chicken

Crispy Almond Flour Chicken Strips

Roast Chicken with Crunchy Roast Potatoes Traybake

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