Panko chicken is an easy and tasty week day meal. The texture of the crumb along with the spices, create a chicken dinner the whole family will love.
We love how versatile this recipe is! Let us show you how to whip up this quick and easy panko crusted chicken.
What are panko crumbs?
Japanese breadcrumbs, originally used in dishes like katsu curry. These breadcrumbs are made using crustless white bread. The process creates larger, more airy flakes than standard breadcrumbs. Panko crumbs create a more crisp coating and don't go soggy as they cool.
To make panko chicken you will need:
- Chicken breasts - You could substitute with boneless chicken thigh that is butchered to a flat piece, just adjust cooking time for thickness.
- Plain flour (all purpose)
- Panko crumbs - these can be found in most supermarkets but if not check your nearest Asian store.
- Parmesan - optional but adds delicious flavour and a nice texture when baked.
- An egg.
- For the spice mix: Smoked paprika, dried oregano, garlic powder, salt and pepper.
See recipe card below for quantities.
Step by step instructions
To crumb the chicken first prepare three bowls. One containing flour, one containing the egg, make sure it is well beaten. In the third bowl, add the panko crumbs, spice mix, parmesan and mix well.
Carefully, cut the chicken breast horizontally to create four portions of chicken. Make sure your knife is sharp and try to create equal thickness. (Optional: You can choose at this stage to place your chicken between baking paper or in a sandwich bag and beat with a rolling pin to thin the chicken out a little.)
Once portioned, it's time to crumb the chicken. Start by lightly dusting in flour, turn to cover all sides of the chicken. Lightly shake as you lift the piece out of the bowl, to remove any excess flour.
Next, place the chicken into the egg turn to fully coat the chicken. As you lift the chicken out, allow some of the egg to run off back into the bowl.
Then place the chicken in the panko crumb mix. On both sides, lightly press the crumbs into the chicken. You want to create a really good coating of panko crumbs.
Repeat the process until all four pieces of chicken are crumbed.
Bake in a 220 °C / 428 °F preheated fan oven for 10 -15 minutes or until cooked. Cooking time will vary depending on the thickness of your chicken.
Note: To check if your chicken is cooked through, use an instant read food thermometer. Chicken should measure 74 °C / 165 °F at the thickest part of the meat when cooked.
- When crumbing the chicken keep one hand for the dry ingredients and one for wet. This will help you to work cleaner and not end up with both hands covered in flour, egg and panko crumbs.
- To bake in the oven, place the chicken directly on an oven rack, with a tray underneath to catch any crumbs. This will create an air flow around the chicken while its cooking, making all sides of the panko crust crispy.
You can prepare the chicken earlier in the day by crumbing each piece then placing on a tray and cover in the fridge until ready to bake. Just remove the chicken from the fridge for 5 minutes prior to placing in the oven.
Once cooked leftovers can be placed in an air tight container, in the fridge, to be used the next day. I love having it sliced over a salad for lunch.
Dinner ideas using panko chicken
One of the great thing about this recipe is that it's super versatile. You can slice the baked chicken and serve with a salad. Added to simple wraps or used to make Mexican fajitas. You can even top it with chopped tomatoes and cheese and pop under the grill to melt a little, for a dinner the kids will love.
Frequent asked questions
Panko is made using crustless white bread and ground to large, airy flakes creating a lighter and more crisp crumb. Breadcrumbs are ground down to a more fine texture.
During the cooking process panko is believed to absorb 40% less oil than breadcrumbs, especially when deep frying! Panko is also lower in calories and higher in fibre than standard breadcrumbs.
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Our goal is to share simple, tasty dishes created by Chef Shane and partner, Sara. Using Shane's understanding of flavours and knowledge of food, to teach and inspire you to create delicious food everyday and gain a new level of confidence in the kitchen. Sara understands what it's like preparing weekly dinners for a busy family of five and likes to create dishes that are easy, full of flavour, that the whole family will enjoy.
- 2 large Chicken breasts
- 1 Egg
- ½ cup Plain flour
- 1 cup Panko crumbs
- ⅓ cup Parmesan Optional
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- ½ teaspoon Garlic Powder
- ½ teaspoon Salt
- ¼ teaspoon Ground black pepper
- Preheat oven to 220 °C / 428 °F (Fan)
Prepare the chicken
- Place the chicken breast on a secure chopping board. Carefully using a sharp knife, cut horizontally through the chicken, to create 4 pieces. Try to cut them to equal thickness. (See note 1)
For the panko crust
- Add all the spice mix ingredients into a medium sized bowl. Mix well.
- Add the panko crumbs and parmesan (if using) to the spices and mix.
- Place the flour in a separate bowl, season with a pinch of salt and pepper and mix.
- Crack the egg into a third bowl and whisk with a fork.
Panko crusted chicken
- Take a portion of chicken place in the flour bowl, lightly dusting both sides with flour.
- Then dip the chicken into the egg bowl, covering the whole chicken. As lifting out of the bowl allow an excess egg to drip off the chicken for a moment.
- Place the chicken into the panko crumb and coat well. Turn and lightly press the crumbs into the chicken. Repeat until all chicken pieces are crumbed.
Oven bake the chicken
- Place the chicken directly onto a rack in the preheated, with a tray underneath.
- Cook for 10-15 minutes or until cooked (this will vary depending on the thickness of your chicken). Using an instant read food thermometer cooked chicken will measure 74 °C / 165 °F at the thickest part of the meat.