– **Title**: Crispy Panko Crusted Chicken Breasts
– **Ingredients**:
– 4 boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 2 large eggs
– 1 tablespoon Dijon mustard
– 1 cup panko breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup olive oil (for cooking)
– Lemon wedges (for serving, optional)
– Fresh parsley, chopped (for garnish, optional)
– **Instructions**:
1. Preheat your oven to 400°F (200°C).
2. Prepare a breading station: Set out three shallow bowls. In the first, place the flour. In the second, whisk together the eggs and Dijon mustard. In the third, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper.
3. Pat the chicken breasts dry with paper towels. This helps the breading stick better.
4. Dredge each chicken breast in the flour, shaking off the excess. Then dip it into the egg mixture, ensuring it’s fully coated. Finally, press the chicken breast into the panko mixture, making sure to coat it well and pressing down slightly to adhere.
5. In a large oven-safe skillet, heat olive oil over medium heat. Once the oil is hot, add the coated chicken breasts to the skillet.
6. Cook the chicken for about 4-5 minutes on each side, or until golden brown and crispy. You may need to cook in batches if your skillet is not large enough.
7. Once the chicken is browned, transfer the skillet to the preheated oven. Bake for 15-20 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
8. Remove the skillet from the oven and let the chicken rest for a few minutes. Garnish with chopped parsley and serve with lemon wedges if desired.
Enjoy your crispy, flavorful chicken!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this dish. If you prefer dark meat, try boneless thighs for a juicier option. However, keep in mind that cooking times may vary.
Panko Breadcrumbs: Panko gives a wonderful crunch. If you can’t find it, regular breadcrumbs can work, but won’t be as crispy. You can also crush some cornflakes for a unique coating!
Eggs: Eggs help the breadcrumbs stick, but if you’re looking for an egg-free option, try using milk or a plant-based milk as a substitute for dipping.
Spices: The garlic powder, onion powder, and paprika add great flavor. Feel free to experiment! Italian seasoning or cayenne pepper can add a twist, depending on your taste.
Cooking Oil: While any neutral oil will work, I prefer using vegetable or canola oil for frying. These oils have a high smoke point, which is great for frying at medium heat.
How Do I Ensure My Chicken Breasts Cook Evenly?
To make sure your chicken breasts are evenly cooked, it’s important to pound them to an even thickness of about 1/2 inch. This helps them fry uniformly without some parts being overcooked.
- Place the chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound them.
- Be gentle! You want to flatten them without tearing.
This simple step makes a huge difference in achieving perfectly cooked chicken that stays juicy inside and crispy outside.
How to Make Crispy Panko Crusted Chicken Breasts
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
For the Breading:
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- Cooking oil (for frying)
For Garnish (Optional):
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 15 minutes to cook. If you want to keep the chicken warm while frying, you’ll need to preheat your oven as well. So, in total, expect about 30 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 200°F (93°C). This will help you keep the chicken warm while you finish frying the rest. Next, take your chicken breasts and lightly pound them to an even thickness of about 1/2 inch. This helps them cook evenly, so don’t skip this step!
2. Set Up Your Breading Station:
Now, it’s time to create a breading station! Grab three shallow dishes. In the first dish, place the flour. In the second dish, beat the eggs until they’re well mixed. In the third dish, combine the panko breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper. Mix that well to ensure every crumb is flavored.
3. Bread the Chicken:
Now, let’s bread those chicken breasts! Start by dredging each breast in the flour—shake off any excess. Next, dip it into the beaten eggs, letting any extra drip off. Finally, coat the chicken in the panko mixture, pressing down to make sure it sticks well. Repeat this for all the chicken breasts.
4. Fry the Chicken:
Heat about 1/4 inch of cooking oil in a large skillet over medium heat. When the oil is hot and shimmering, carefully place the breaded chicken into the skillet. Fry each breast for about 4-5 minutes on each side, or until they are golden brown and have reached an internal temperature of 165°F (74°C). Keep an eye on them to avoid burning!
5. Keep Warm and Serve:
Once cooked, transfer the chicken breasts to a wire rack set over a baking sheet. This helps keep them crispy by preventing steam. If you’re making more chicken and want to keep everything warm, place the wire rack in your preheated oven. Serve immediately, garnished with some chopped fresh parsley if you’d like a pop of color and flavor. Enjoy your crispy panko crusted chicken breasts!
Can I Substitute Chicken Thighs for Chicken Breasts?
Absolutely! Chicken thighs will add a bit more moisture and flavor to your dish. Just keep in mind that they might take a minute longer to cook due to their thicker nature. Be sure to check that the internal temperature reaches 165°F (74°C) for safety.
How Can I Make This Recipe Gluten-Free?
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free 1:1 flour blend and use gluten-free panko breadcrumbs. These substitutes work well to achieve a similar texture and flavor!
How to Store Leftover Chicken?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 10-15 minutes to regain crispiness. You can also use the microwave, but the chicken may lose some of its texture.
Can I Bake the Chicken Instead of Frying?
Yes, you can bake the breaded chicken for a healthier option. Preheat your oven to 400°F (200°C) and place the chicken on a baking sheet lined with parchment paper. Spray lightly with cooking oil and bake for about 20-25 minutes, or until the internal temperature hits 165°F (74°C) and they are golden brown.
