This crispy panko chicken recipe has a golden, crunchy coating that’s also juicy inside, it’s perfect for picky eaters and a great base for everything from sandwiches to salads. Plus, it’s freezer-friendly and easy to reheat — win-win for busy families!
Why You’ll Love This Recipe
- Crispy and Crunchy: Panko breadcrumbs create the ultimate crispy texture on this tender chicken cutlet.
- Easy to Make: No complicated steps, just simple pantry ingredients to make this juicy chicken recipe.
- Versatile: Serve it as is, or serve it on a bed of pasta or on a brioche bun for a hearty sandwich.
Ingredients
Here’s what you’ll need to make this panko chicken recipe. See the recipe card below with the full list of ingredient amounts and instructions.
- Chicken – boneless, skinless chicken breasts are best for this recipe. Or, you can purchase chicken cutlets to save time.
- Flour – all-purpose flour is recommended
- Seasonings – Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper are used to give this breaded chicken even more flavor.
- Eggs – the eggs are used to help the bread stick to the chicken
- Milk – combining the milk with eggs will create a batter for the panko crumbs to stick to the chicken.
How to Make Panko Chicken
- Place a chicken breast flat on a cutting board. Hold it steady with one hand and carefully slice it in half horizontally using a sharp knife to create two thin cutlets. Repeat with the second breast to make 4 pieces total.
- Place the sliced chicken pieces in a large Ziploc bag. Pound each piece to an even ¼-inch thickness using a meat mallet or heavy skillet.
How to Bread Panko Chicken
- Set up a breading station with three shallow dishes. In the first, add the flour. In the second, beat the eggs with the milk. In the third, combine panko, Parmesan, Italian seasoning, garlic powder, salt, and pepper.
- Dredge each chicken breast in the flour, shaking off excess. Dip into the egg mixture, then press into the breadcrumb mixture to coat evenly.
- Heat vegetable oil in a large skillet over medium-high heat until hot.
- Cook chicken until golden brown and cooked through, about 3–4 minutes per side. Work in batches if needed.
- Transfer to a paper towel-lined plate to drain. Serve hot with lemon wedges, if desired.
Panko Chicken Tips:
Pat the chicken dry and press the panko crumbs firmly into the surface.
Vegetable oil or any neutral oil with a high smoke point works well.
Yes, bake on a wire rack at 425°F for 15–20 minutes, flipping halfway for even crispness.
How to Store, Heat, and Freeze:
Stored: Panko chicken should be stored in an airtight container in the refrigerator for up to 3 days.
To Reheat: Warm in a skillet over medium heat until crisp and heated through, or bake in a 350°F oven for 10–12 minutes. Avoid microwaving to maintain crispness.
To Freeze: Freeze cooked cutlets in a single layer, then transfer to a freezer-safe bag for up to 2 months. Reheat in the oven until hot and crispy.
What to Serve With Crispy Panko Chicken
More Easy Chicken Recipes
No matter how you enjoy it, this crispy panko chicken is a must-try. It’s crunchy, juicy, and perfect for busy nights or meal prep. Plus, it’s picky-eater approved — always a bonus!
Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
Recipe
Crispy Panko Chicken Recipe
Equipment
- 1 knife
- 1 Cutting board
- 1 Large Ziploc bag
- 1 Meat mallet or heavy skillet
- 1 Large Skillet
- 3 Shallow dishes
- Measuring cups and spoons
Ingredients
- 2 large boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 2 large eggs
- 1 tablespoon milk
- 1½ cups panko crumbs
- ¼ cup Parmesan cheese
- 1 teaspoon dried Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup vegetable oil for frying
- lemon wedges, for serving, optional
Instructions
- Place a chicken breast flat on a cutting board. Hold it steady with one hand and carefully slice it in half horizontally using a sharp knife to create two thin cutlets. Repeat with the second breast to make 4 pieces total.
- Place the sliced chicken pieces in a large Ziploc bag. Pound each piece to an even ¼-inch thickness using a meat mallet or heavy skillet.
- Set up a breading station with three shallow dishes. In the first, add the flour. In the second, beat the eggs with the milk. In the third, combine panko, Parmesan, Italian seasoning, garlic powder, salt, and pepper.
- Dredge each chicken breast in the flour, shaking off excess. Dip into the egg mixture, then press into the breadcrumb mixture to coat evenly.
- Heat vegetable oil in a large skillet over medium-high heat until hot.
- Cook chicken until golden brown and cooked through, about 3–4 minutes per side. Work in batches if needed.
- Transfer to a paper towel-lined plate to drain. Serve hot.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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