In Absolute Best Tests, Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She has boiled a lot of eggs, mashed a lot of potatoes, and seared more Porterhouse steaks than she can remember. Today, she tackles chicken cutlets.
Most chicken cutlets one encounters in the wild are pretty good. The average one wears an armor of crunch that’s seasoned heartily enough to play smokescreen for any dryness inside. No matter what, breaded chicken is the most likely type of cooked chicken to be fine. It can be smothered in sauce, pressed between two Italian rolls, or covered in melted American cheese.
I can count on one hand the number of cutlets I would betray a close family member for, cutlets I fall asleep thinking about, cutlets I would board planes to pursue. This new episode of Absolute Best Tests is a tribute to that—to finding the recipe for a cutlet that is so good it’s not even close to being amazing. ” It’s an exercise in small tweaks, in hot pursuit of perfection. Ready those forks:
For each test, I used boneless, skinless chicken breasts, sliced and pounded into cutlets. I seasoned with Diamond Crystal kosher salt and freshly ground black pepper.
I let each piece of breaded chicken rest at room temperature for 15 to 30 minutes before frying for two reasons. Primarily, it helps the breading adhere, probably because the crumbs have more time to absorb the egg from the dredging process. And it also allows the chicken to come to a less frigid temperature, which means it won’t have as crazy an effect on the oil when you drop it in.
Cast-Iron Skillet: Fabulous for ensuring maximum crunch on a breaded cutlet (or on a breaded anything, really).
Do you get tired of greasy, disappointing fried chicken? I did too, until I found panko breadcrumbs! These Japanese-style breadcrumbs have changed the way I cook chicken forever, and I can’t wait to share all my secrets with you today!
Panko fried chicken is really hard to stop eating. It’s crispy on the outside and juicy on the inside, and it’s ready in less than 30 minutes. It’s even better because you don’t have to deep fry it! Let’s learn how to make great panko chicken at home.
What Makes Panko So Special?
Before we jump into the recipe, let’s talk about what makes panko different from regular breadcrumbs. Panko breadcrumbs are made from crustless white bread that’s baked using an electric current This unique process creates airy, larger flakes that result in an exceptionally crispy coating when fried
The texture difference is huge – panko creates that restaurant-quality crunch that regular breadcrumbs just can’t match. Trust me, once you go panko, you’ll never go back!
Ingredients You’ll Need
For perfect panko fried chicken, you’ll need
For the chicken:
- 1 pound boneless, skinless chicken breasts
- Vegetable oil for frying (about 1/4 to 1/2 cup)
For the breading stations:
Station 1: Flour mixture
- 3 tablespoons all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
Station 2: Egg mixture
- 1 egg
- 1 tablespoon mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Station 3: Panko mixture
- 1 cup panko breadcrumbs
- 1/2 teaspoon sweet paprika
The Secret to Making Panko Stick to Chicken
Here’s where most people go wrong – they can’t get the panko to stick properly to the chicken! After lots of trial and error, I’ve found the perfect technique.
The key is understanding this simple principle: Panko won’t stick to chicken directly, but it will stick to egg. Egg won’t stick to chicken directly, but it will stick to flour. Flour will stick to chicken.
So you need all three components in the right order:
- Flour first (sticks to the chicken)
- Egg mixture second (sticks to the flour)
- Panko last (sticks to the egg)
Professional chefs call this three-step breading process the “standard breading procedure.” It is essential for a coating that stays put while cooking.
Step-by-Step Instructions
1. Prepare Your Chicken
Start by cutting each chicken breast horizontally to create two thinner pieces. This is super important because:
- Thinner pieces cook faster and more evenly
- The breading won’t burn before the chicken is cooked
- You’ll get more servings from the same amount of chicken
Tip: You don’t have to cut your chicken breasts if they are thick. You can pound them until they are about 1/2-inch thick instead.
2. Set Up Your Breading Stations
Organization is key for efficient breading:
Station 1: In a shallow bowl, mix the flour with garlic powder, onion powder, salt, and pepper.
Station 2: In another bowl, whisk together the egg, mayonnaise, mustard, salt, and pepper until combined.
Station 3: In a third dish (a baking dish works great), mix the panko with paprika.
3. Bread the Chicken
Now for the fun part:
- Dry the chicken pieces thoroughly with paper towels (this helps the flour stick better).
- Dip each piece of chicken into the flour mixture, coating completely.
- Shake off excess flour, then dip into the egg mixture, ensuring it’s fully coated.
- Finally, place in the panko mixture, pressing down gently to help the breadcrumbs adhere.
Pro tip: Use tongs to move the chicken between stations – this keeps your fingers clean and prevents the dreaded “breadcrumb fingers” that can make a mess of everything!
4. Let the Breaded Chicken Rest
This step is often skipped, but letting the breaded chicken rest for about 5-10 minutes helps the coating set up and stick better during cooking.
5. Fry the Chicken
Now we’re ready to cook:
- Heat about 1/4 cup of vegetable oil in a large skillet over medium-high heat (about 375°F/190°C).
- When the oil is hot but not smoking, add the chicken pieces (don’t overcrowd the pan).
- Cook for 3-5 minutes per side until golden brown and crispy.
- The internal temperature should reach 165°F (74°C) – use a meat thermometer if you have one.
Common Problems & Solutions
Problem: The breading falls off during cooking
Solution: This usually happens for a few reasons:
- You skipped the flour step
- The chicken was too wet before breading
- You added oil to the egg mixture (big mistake!)
- You didn’t press the panko firmly onto the chicken
- The oil wasn’t hot enough when you added the chicken
Problem: The coating is soggy, not crispy
Solution:
- Make sure your oil is hot enough before adding the chicken
- Don’t overcrowd the pan (this lowers the temperature)
- Place fried pieces on paper towels to absorb excess oil
- Serve immediately for maximum crispiness
Problem: The coating burns before the chicken is cooked
Solution:
- Make sure your chicken pieces are thin enough
- Keep the heat at medium-high, not high
- If the coating is browning too quickly, lower the heat slightly
Variations to Try
Once you’ve mastered the basic technique, try these tasty variations:
Parmesan Panko Chicken
Add 2-3 tablespoons of freshly grated Parmesan cheese to your panko mixture for an extra flavor boost.
Spicy Panko Chicken
Add 1/4 teaspoon of cayenne pepper or red pepper flakes to your panko mixture for a kick.
Herb-Crusted Panko Chicken
Add 1 teaspoon of dried herbs (like Italian seasoning, oregano, or thyme) to your panko mixture.
Gluten-Free Version
Substitute the panko with crushed rice cereal squares and use gluten-free flour.
Alternative Cooking Methods
Don’t want to pan-fry? No problem! Here are other ways to cook your panko-crusted chicken:
Air Fryer Method
- Spray the breaded chicken pieces with cooking oil
- Cook at 375°F for 5-6 minutes per side
- Check that internal temperature reaches 165°F
Oven-Baked Method
- Preheat oven to 425°F
- Place breaded chicken on a wire rack over a baking sheet
- Spray lightly with cooking oil
- Bake for 15-20 minutes until golden and cooked through
Serving Suggestions
Panko fried chicken is versatile and pairs well with so many sides! Here are some of my faves:
- Potato wedges or fries with sweet chili dip
- Simple buttered rice or spicy rice
- Fresh green salad with balsamic vinaigrette
- Coleslaw for a classic combo
- Roasted vegetables
For dipping sauces, try:
- Marinara sauce
- Honey mustard
- Sweet chili sauce
- BBQ sauce
- Yogurt mint sauce
Storing & Reheating Leftovers
If you somehow have leftovers (which rarely happens in my house!), here’s how to store and reheat them:
Storage:
- Refrigerate in an airtight container for 3-4 days
Reheating options:
- Oven: 350°F for 10 minutes until heated through
- Air fryer: 350°F for 3-4 minutes
- Skillet: Low heat with a bit of oil
A cool thing about panko chicken – it’s also delicious cold! Slice it up for sandwiches or wraps the next day.
Why This Recipe Works
I’ve been making this panko fried chicken for years, and I’ve fine-tuned it to perfection. Here’s why it works so well:
- The three-step breading process ensures the coating stays put
- Mayonnaise and mustard in the egg mixture add flavor and help keep the chicken moist
- Thin chicken pieces cook quickly and evenly
- Shallow frying gives you all the crispiness with less oil than deep frying
- The right seasonings in each layer build flavor throughout
Final Tips for Panko Perfection
- Use tongs throughout the breading process to keep your hands clean
- Press the panko firmly onto the chicken for maximum adhesion
- Make sure the oil is hot before adding the chicken (but not smoking)
- Don’t add oil to your egg mixture – it will prevent proper adhesion
- If you’re cooking multiple batches, keep finished pieces warm in a 200°F oven
Panko fried chicken is one of those dishes that looks and tastes impressive but is actually super easy to make once you know the tricks. The crispy, crunchy exterior combined with juicy, tender chicken inside makes this a guaranteed crowd-pleaser.
I hope you give this recipe a try! Once you master the basic technique, you’ll find yourself making it again and again with different variations. It’s seriously the best fried chicken I’ve ever made at home, and I’m betting it’ll become a favorite in your house too!
Happy cooking!
So, What’s the Best Way to Bread Chicken?
Marinate your chicken in lemon juice and crushed garlic for maximum flavor and the most tender meat.
For the biggest (and most consistent) crunch, dredge in flour, then dip in egg, then coat in crumbs. If you’re into a battered cutlet but don’t want to commit all the way, combine the flour and egg, then coat in crumbs.
When it comes to breading, it’s tough to go wrong. If you’re a big fan of the flavor of any specific cracker or chip (like Ritz or Saltine or Cheez-Its), use those. For a classic, extra-crunchy boy, use panko or panko-Parm. For something nuttier, try fresh bread crumbs made from whole wheat or multigrain. What should Ella test in a future column? Share requests in the comments!.
The Dynamite Chicken cookbook is here! Get ready for 60 brand-new ways to love your favorite bird. Inside this clever collection by Food52 and chef Tyler Kord, youll find everything from lightning-quick weeknight dinners to the coziest of comfort foods.
Panko Fried Chicken: Fried Chicken Breast Recipe With Panko Bread Crumbs
FAQ
How do I get panko to stick to chicken?
The most reliable method for getting any sort of breading, including panko, to adhere to meat is dust-dunk-dredge. Dust: dust the meat lightly with flour. Dunk: Dip the meat in beaten egg (or egg white if you want something lighter) to help the breading stick.
Can I use panko instead of flour for fried chicken?
Combine panko crumbs, garlic powder, onion powder, salt, and pepper in a separate shallow bowl. Dip chicken breasts in egg until coated, then dip in panko mixture, pressing chicken into the crumbs until fully coated. Arrange in a single layer on a plate. Heat oil in a large skillet over medium-high heat.
How to make crispy chicken in panko?
Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere. In each of 2 large skillets, heat 1/4 cup of canola oil. Turn the chicken over once and cook over moderately high heat for about three minutes on each side, until golden and crispy.
Do you put flour or egg first in panko?
Dredge chicken with seasoned flour and pass through egg mixture. Shake off excess egg. For an even crispier crust, dredge with flour again and pass through egg mixture one more time. Now completely cover chicken breasts with Panko crumbs, pressing crumbs down gently if needed.
What is pan fried Panko chicken?
This Pan Fried Panko Chicken Breast is crispy on the outside and moist and tender on the inside. It’s made with thinly sliced chicken breast that’s been seasoned, gently coated in panko crumbs then pan fried until perfectly golden brown and crispy. Did you make this recipe? This recipe calls for only 8 ingredients.
How do I make Panko fried chicken crispy?
Panko breadcrumbs – these should be available in your local store. You can also use regular breadcrumbs but the chicken won’t be as crispy. Seasoning – I go to town when it comes to seasoning the flour. This results in a panko coating that’s popping with flavor as well as perfectly crispy.
How do you cook panko chicken?
This Pan Fried Panko Chicken Breast is crispy on the outside and moist and tender on the inside. Thinly sliced chicken breast seasoned, coated then pan fried until golden brown. ▢ 3 lbs chicken breast (thinly sliced boneless skinless chicken breast. ) In a large pot, add kosher salt and luke warm water and stir until salt dissolves.
Does Panko fried chicken need to be deep fried?
An easy meal made with pantry staples. And you will not even have to deep fry the pieces; shallow frying is sufficient for perfectly crispy and delicious panko-fried chicken. If you would like to use the oven, check out the Crispy Panko Breaded Chicken or the Baked Panko Chicken without Eggs.
How do you eat Panko fried chicken?
Take the panko-fried chicken out of the pan and set it on a cooling rack or paper towels to rest for 5 minutes. Sprinkle with parsley and squeeze a lemon over the top before serving, if desired. Pan-fried panko breaded chicken is best when served immediately after cooking. As the chicken sits, the crispy crust can lose its crunch.
Are Panko bread crumbs good for fried chicken?
Fried chicken is a beloved dish across the globe, known for its crunchy coating and juicy interior. While traditional recipes call for flour or breadcrumbs, the use of panko bread crumbs elevates this classic dish with a remarkable crunch and a light texture.