Crispy Panko Crusted Chicken Breasts
A delightful dish featuring juicy chicken breasts coated in a crispy panko breadcrumb crust, perfect for any occasion.
Ingredients
Main ingredients
- 4 pieces Chicken Breasts Boneless and skinless are best for this recipe.
- 1 cup Panko Bread Crumbs Light and crispy; substitutes may alter texture.
- 1/2 cup All-Purpose Flour Can use whole wheat flour as a healthier option.
- 2 pieces Eggs Acts as a binder; flax egg for vegetarian option.
- 1 tsp Garlic Powder Fresh minced garlic can be used.
- Salt & Pepper To taste.
- 1/4 cup Olive Oil For frying.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Prepare a dredging station with three shallow bowls: one with flour seasoned with salt, pepper, and garlic powder, one with beaten eggs, and one with panko bread crumbs.
Cooking
- Dredge each chicken breast in the flour, shaking off excess, then dip in the egg to coat, and finally cover with panko crumbs.
- Heat olive oil in a large skillet over medium heat until hot.
- Fry the coated chicken breasts for 4-5 minutes on each side until golden brown, ensuring the internal temperature reaches 165°F (75°C).
- Transfer browned chicken to a baking sheet and bake in the preheated oven for an additional 10 minutes.
- Serve hot and enjoy your crispy chicken.
Notes
Don’t rush the sear. Ensure oil temperature is adequate to avoid soggy breadcrumbs. A meat thermometer is helpful for perfect cooking every time.