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Crispy Panko Crusted Chicken Breasts ready to serve on a plate

Crispy Panko Crusted Chicken Breasts

These chicken breasts coated with a crunchy panko and parmesan crust are quick to make and deliver a satisfying, crispy texture while keeping the meat tender inside.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the chicken
  • 4 pieces chicken breasts Choose similarly sized pieces for even cooking.
  • 2 eggs eggs
  • 1/4 cup flour For dredging the chicken.
  • 1 cup panko breadcrumbs For a crunchy coating.
  • 1/2 cup grated parmesan cheese Adds flavor and helps crust brown.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • to taste Salt and pepper
  • Cooking oil Cooking oil (for frying) For pan-frying.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) if you plan to finish the cooking in the oven.
  2. In a shallow dish, combine panko, parmesan, garlic powder, onion powder, paprika, salt, and pepper. Stir well.
  3. Set up a breading station with flour in one dish, beaten eggs in a second dish, and the panko mixture in a third.
Breading
  1. Dredge a chicken breast in flour, shake off excess, dip in egg, and then press firmly into the panko mixture until fully coated.
Cooking
  1. Heat cooking oil in a frying pan over medium heat. Cook each chicken breast for 4-5 minutes on each side until the crust is golden brown.
  2. If the crust is browned but the chicken needs more cooking time, transfer to the baking sheet and bake for an additional 10-15 minutes at 400°F (200°C).
Serving
  1. Serve hot for the best crunch.

Notes

Use the oven to finish cooking if the chicken is thick. Store leftovers in an airtight container and reheat in the air fryer for best results. Avoid crowding the air fryer basket.