Name: Fried Chicken with Panko
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (6–8 oz each); 1/2 cup cornstarch; 1 teaspoon salt; 1 teaspoon garlic powder; 1 teaspoon paprika; 1 teaspoon onion powder; 1/2 teaspoon ground black pepper; 2 large eggs, beaten; 1 cup panko breadcrumbs; 1/4 cup finely grated parmesan cheese; 1/4 cup vegetable oil, for frying

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This easy pan-fried Panko Chicken delivers a golden, crispy crust with juicy, tender chicken inside. It’s a no-fuss, flavorful dinner option that pairs well with just about any side dish, making it perfect for busy weeknights or casual weekend meals.

Why You’ll Love This Recipe

Fried Chicken with Panko is a classic comfort food with a lighter twist, thanks to pan-frying instead of deep-frying. The panko and parmesan crust delivers an irresistible crunch, while the seasoned coating adds a flavorful punch. Best of all, it’s ready in just 30 minutes, making it an ideal go-to recipe for when you need a fast and satisfying meal. Fried Chicken with Panko

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts (6–8 oz each)
1/2 cup cornstarch
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon ground black pepper
2 large eggs, beaten
1 cup panko breadcrumbs
1/4 cup finely grated parmesan cheese
1/4 cup vegetable oil, for frying

directions

Preheat the oven to 375°F.
Pound the chicken breasts to an even thickness, about 1/2-inch thick, for even cooking.
In a shallow dish, mix together cornstarch, salt, garlic powder, paprika, onion powder, and black pepper.
In a second shallow dish, beat the eggs.
In a third shallow dish, combine the panko breadcrumbs with the parmesan cheese.
Dredge each chicken breast in the cornstarch mixture, shaking off any excess.
Dip into the beaten eggs, then coat thoroughly with the panko mixture, pressing gently to adhere.
Heat vegetable oil in a large skillet over medium-high heat.
Sear the chicken for 2–3 minutes on each side until golden and crispy. Work in batches if necessary to avoid overcrowding.
Transfer the seared chicken to a baking sheet and bake for 10–12 minutes, or until the internal temperature reaches 165°F.
Let rest for a few minutes before serving for maximum juiciness.

Servings and timing

Servings: 4 people
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Spicy Version: Add cayenne pepper or hot sauce to the egg wash for a kick.
Herbed Crust: Mix Italian seasoning or fresh chopped herbs into the panko for added flavor.
Cheesy Twist: Use a mix of parmesan and pecorino romano for a sharper flavor.
Gluten-Free Option: Use gluten-free panko and cornstarch for a gluten-free meal.
Cutlet Style: Slice chicken breasts into cutlets for quicker cooking and more surface crunch.

storage/reheating

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat and maintain crispiness, place the chicken on a wire rack over a baking sheet in a 375°F oven for about 10–12 minutes. Avoid microwaving, as it will soften the crust. You can also freeze cooked chicken; reheat from frozen in the oven for best results.

FAQs

What makes panko different from regular breadcrumbs?

Panko is a Japanese-style breadcrumb that’s larger, lighter, and crispier, giving the chicken a crunchier texture.

Can I use chicken thighs instead?

Yes, boneless, skinless chicken thighs work well and offer more flavor and moisture.

Do I need to bake the chicken after frying?

Yes, baking ensures the chicken cooks through evenly and reaches a safe internal temperature of 165°F.

Can I make this ahead of time?

You can prep and bread the chicken ahead, storing it in the fridge for a few hours before cooking.

How do I keep the crust from falling off?

Press the coating firmly onto the chicken, and let it rest for a few minutes before frying to help it adhere better.

Can I use a different cheese?

Yes, try asiago or romano for a variation on the flavor profile.

Is this recipe kid-friendly?

Absolutely. It’s crispy, flavorful, and not too spicy—kids love it.

Can I air fry this instead?

Yes, cook at 375°F in an air fryer for about 15 minutes, flipping halfway through.

What sides go well with this?

Mashed potatoes, roasted vegetables, coleslaw, or a simple salad are great options.

How do I know when the chicken is done?

Use a meat thermometer to ensure the internal temperature is 165°F at the thickest part.

Conclusion

Fried Chicken with Panko is the perfect mix of crispiness, flavor, and ease. Whether you’re looking for a comforting family dinner or a versatile main course to dress up or down, this recipe delivers. Serve it with your favorite sides and enjoy a golden, satisfying bite every time.

Emma