Crispy Panko Chicken Breasts Recipe

Chicken breasts: Boneless and skinless, these are the main protein component of the dish.

Panko breadcrumbs: Japanese-style breadcrumbs that give a lighter, crispier texture.

Parmesan cheese: Adds a rich, savory flavor to the coating.

Garlic powder: Provides a subtle garlic flavor without the moisture of fresh garlic.

Paprika: Adds a mild, sweet pepper flavor and a bit of color.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spiciness and depth.

Eggs: Helps the panko mixture adhere to the chicken.

All-purpose flour: Creates a base layer for the egg to stick to, ensuring the panko mixture stays on.

To achieve an extra crispy coating on your chicken breasts, try toasting the panko breadcrumbs in a dry skillet over medium heat for a few minutes before using them. This will give the breadcrumbs a head start on browning and add an extra layer of crunch to your dish.

• Chicken breasts - Substitute with turkey breasts: Turkey breasts are similar in texture and can be used as a lean protein alternative.

• Panko breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crispy texture and can be a gluten-free option.

• Grated parmesan cheese - Substitute with grated pecorino romano: Pecorino romano has a similar salty and nutty flavor profile.

• Garlic powder - Substitute with onion powder: Onion powder offers a different but complementary flavor to garlic.

• Paprika - Substitute with chili powder: Chili powder adds a bit more heat but provides a similar smoky flavor.

• Salt - Substitute with soy sauce: Soy sauce adds umami and saltiness, enhancing the overall flavor.

• Black pepper - Substitute with white pepper: White pepper has a milder flavor but still adds a peppery kick.

• Beaten eggs - Substitute with buttermilk: Buttermilk helps the coating adhere and adds a slight tanginess.

• All-purpose flour - Substitute with cornstarch: Cornstarch creates a lighter, crispier coating and is gluten-free.

• Allow the chicken breasts to cool completely after baking. This prevents condensation, which can make the coating soggy.
• Place the cooled chicken breasts in an airtight container. If stacking, separate each layer with parchment paper to maintain the crispy texture.
• Store the container in the refrigerator for up to 3-4 days. Reheat in a preheated oven at 375°F (190°C) for about 10-15 minutes to retain crispiness.
• For freezing, wrap each chicken breast individually in plastic wrap or aluminum foil. This helps to prevent freezer burn and maintain freshness.
• Place the wrapped chicken breasts in a freezer-safe bag or container. Label with the date for easy tracking.
• Freeze for up to 2 months. When ready to eat, thaw in the refrigerator overnight.
• Reheat in a preheated oven at 375°F (190°C) for 15-20 minutes, or until heated through and crispy. Avoid microwaving, as it can make the coating soggy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover chicken breasts on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent the panko coating from getting too dark. Bake for about 15-20 minutes, or until the chicken is heated through and the coating is crispy again.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken breasts in the air fryer basket in a single layer. Heat for about 5-7 minutes, flipping halfway through, until the chicken is hot and the panko coating is crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the chicken breasts in the skillet and cover with a lid. Cook for about 3-4 minutes on each side, or until the chicken is heated through and the panko coating is crispy.

• Microwave Method: While not ideal for maintaining crispiness, you can use the microwave for a quick reheat. Place the chicken breasts on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking. For better results, you can finish by crisping up the panko coating in a hot skillet for a minute or two.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the chicken breasts on the toaster oven tray. Heat for about 10-15 minutes, or until the chicken is warmed through and the panko coating is crispy.

• Oven: Used to bake the chicken breasts at 400°F (200°C) to achieve a crispy coating.

• Baking sheet: A flat sheet used to place the coated chicken breasts on for baking.

• Parchment paper: Lining for the baking sheet to prevent the chicken from sticking and to make cleanup easier.

• Shallow bowls: Used for holding the flour, beaten eggs, and panko mixture separately for the coating process.

• Measuring cups: Used to measure out the panko breadcrumbs, parmesan cheese, and flour accurately.

• Measuring spoons: Used to measure out the garlic powder, paprika, salt, and black pepper.

• Whisk: Used to beat the eggs until they are well combined.

• Tongs: Useful for handling the chicken breasts while coating them in flour, eggs, and panko mixture.

• Knife: Used to trim any excess fat or uneven parts from the chicken breasts.

• Cutting board: A surface for preparing the chicken breasts before coating.

• Mixing spoon: Used to mix the panko breadcrumbs, parmesan cheese, and seasonings together.

• Cooling rack: Optional, but can be used to let the chicken rest after baking to maintain its crispiness.

Prepare ingredients in advance: Measure and mix the panko breadcrumbs, parmesan cheese, and spices the night before to save time.

Use a baking rack: Place the chicken breasts on a baking rack over the baking sheet for even cooking and crispiness.

Double the recipe: Make extra crispy chicken breasts and freeze them for a quick meal later.

Line up bowls: Arrange the flour, eggs, and panko mixture in a row for an efficient coating process.

Preheat the oven early: Turn on the oven before you start prepping to ensure it's ready when you are.