Panko Fried Chicken

5 from 3 votes

Panko Fried Chicken is a delicious & easy pan fried chicken recipe. Our crispy & tender chicken cutlets are great for busy weeknight dinners. Goes great with all sorts of side like our House Salad or Crispy Potato Wedges!

Prep Time12

Cook Time12

Total Time24

Course: Main Course

Cuisine: American

Keyword: Panko Fried Chicken

Servings: servings

Author: Jen CIncyshopper

Ingredients

1 cup Flour
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Oregano
1 tsp Basil
1 1/3 cup Panko Breadcrumbs
1 Egg
1 lb Boneless Skinless Chicken Breasts (about 2 breasts)
1/2 tsp Salt
1/2 tsp Black Pepper
5 tbsp Butter
2 tbsp Olive Oil

Instructions

In a plate or shallow bowl, whisk together flour, onion powder, garlic powder, basil and oregano. Set aside.
Put breadcrumbs in another plate and set aside.
In another shallow bowl, beat egg with a little bit of water and set aside,
Butterfly and halve chicken breasts. Pound to about 1/4 inch thickness.
Salt and pepper each piece on both sides.
Dredge each breast in flour on both sides.
Then dip each breast in egg wash on both sides (allow excess egg mixture to drip off).
Then dip each breast in breadcrumbs on both sides (gently press breadcrumbs into each piece).
Melt butter and oil to a large skillet over medium high heat.
Cook chicken, 2 pieces at a time, until golden brown (about 2-3 minutes per side). Make sure internl temperature reaches 165.

Notes

Press the panko into the chicken as much as possible to make it stick!
Be sure your oil is up to temperature before adding the chicken. If you skip this step, you may have soggy chicken.
Do not peak at the chicken. Let it fry until you see golden brown edges. If you flip them to quickly, you will loose the Panko coating.

Nutrition