Description
Easy pan-fried Panko Chicken is crispy and delicious, pairing well with a variety of sides for a simple and satisfying dinner ready in just 30 minutes.
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
Instructions
- Preheat oven to 375°F.
- Pound chicken breasts to an even thickness, about 1/2-inch thick.
- In a shallow dish, combine cornstarch, salt, garlic powder, paprika, onion powder, and black pepper.
- In another shallow dish, beat the eggs.
- In a third shallow dish, combine panko breadcrumbs and parmesan cheese.
- Dredge each chicken breast in the cornstarch mixture, shaking off excess.
- Dip the chicken into the beaten eggs.
- Coat the chicken with the breadcrumb mixture, pressing to adhere well.
- Heat vegetable oil in a large skillet over medium-high heat.
- Sear the chicken breasts for 2–3 minutes per side until golden and crispy. Work in batches if needed.
- Transfer the seared chicken to a baking sheet and bake for 10–12 minutes, or until the internal temperature reaches 165°F.
- Let the chicken rest for a few minutes before serving.
Notes
- Make sure to pound chicken evenly for uniform cooking.
- Don’t overcrowd the skillet when searing to maintain crispiness.
- Use an instant-read thermometer to ensure chicken is fully cooked.
- Serve with mashed potatoes, salad, or steamed vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-Fried, Baked
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 311
- Sugar: 1g
- Sodium: 956mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0.02g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 158mg
