Crispy Panko Chicken Breasts Recipe

Name: Crispy Panko Chicken Breasts
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 1 pound boneless skinless chicken breasts; 1 egg; 1 cup panko crumbs; 0.5 teaspoon Spice Islands® Garlic Powder; 0.5 teaspoon Spice Islands® Onion Powder; 0.5 teaspoon Spice Islands® Fine Grind Sea Salt; 0.25 teaspoon Spice Islands® Fine Grind Black Pepper; 0.25 cup Mazola® Corn Oil

Cook Time: 5 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 4 servings

1 pound boneless skinless chicken breasts
1 egg
1 cup panko crumbs
teaspoon Spice Islands Garlic Powder
teaspoon Spice Islands Onion Powder
teaspoon Spice Islands Fine Grind Sea Salt
teaspoon Spice Islands Fine Grind Black Pepper
cup Mazola Corn Oil

Directions

Pound chicken breasts, one at a time, in a resealable plastic bag until about -inch thick.
Lightly beat egg in a shallow bowl.
In a separate shallow bowl, combine panko crumbs, garlic powder, onion powder, salt, and pepper.
Dip chicken breasts in the beaten egg until fully coated, then dip into the panko mixture, pressing the chicken into the crumbs until its completely covered.
Arrange the coated chicken breasts in a single layer on a plate.
Heat oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook until golden brown and cooked through, about 2 to 3 minutes per side.

Nutrition Facts (per serving)

Calories: 335
Total Fat: 18g (22% Daily Value)
Saturated Fat: 3g (15% Daily Value)
Cholesterol: 112mg (37% Daily Value)
Sodium: 546mg (24% Daily Value)
Total Carbohydrates: 20g (7% Daily Value)
Dietary Fiber: 0g (0% Daily Value)
Total Sugars: 0g
Protein: 31g (62% Daily Value)
Vitamin C: 1mg (2% Daily Value)
Calcium: 19mg (1% Daily Value)
Iron: 1mg (6% Daily Value)
Potassium: 306mg (7% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Origin and History

The crispy panko chicken breast, a popular dish in modern American kitchens, owes its roots to Japan. The key ingredient here is panko, a type of breadcrumb that is lighter, crispier, and airier than traditional breadcrumbs. Unlike Western breadcrumbs, panko is made from white bread without crusts, which results in a flakier texture. This distinctive breadcrumb originated in Japan and has become a staple in many dishes, especially those that require a crunchy coating, such as tonkatsu (breaded and fried pork cutlets) and tempura. Its usage in Western cuisine, particularly in dishes like chicken breasts, adds a satisfying crunch and delicate texture that has found favor in both home kitchens and restaurants worldwide.

Regional Features and Variations

While the panko crust is a defining feature of this dish, there are regional variations of how the crispy panko chicken is prepared. In some parts of the world, the chicken is first coated in flour, then egg, and finally panko breadcrumbs. Others prefer to add a variety of spices and herbs, such as garlic powder and onion powder, as seen in this recipe, to enhance the flavor profile. In Japan, panko is often used to coat other types of protein, including fish and shrimp, as well as vegetables. In the U.S., this dish is often served as a quick dinner, sometimes paired with mashed potatoes, rice, or a side salad, depending on regional preferences and available ingredients.

Difference from Similar Dishes

While many cultures feature breaded and fried chicken, what sets the crispy panko chicken breasts apart is the use of panko breadcrumbs. This distinguishes it from the classic Western breaded chicken, which often uses fine breadcrumbs or cornmeal. The panko crumbs create a noticeably lighter and crunchier crust, making the dish feel less greasy and providing a different texture when compared to the typical fried chicken or schnitzels. Additionally, many traditional breaded chicken recipes do not include a flavorful seasoning mix, whereas this panko recipe adds garlic and onion powder, ensuring the chicken is seasoned thoroughly. This makes it a unique variation in the world of breaded and fried chicken.

Where Its Typically Served

Crispy panko chicken breasts are commonly served in both casual and upscale dining establishments across the United States. The dish is particularly popular as a quick weeknight dinner due to its simplicity and speed. Its typically served with mashed potatoes, a side of vegetables, or a fresh salad. In some restaurants, especially those focusing on American or Japanese fusion cuisine, crispy panko chicken is often served over a bed of rice or alongside a tangy dipping sauce, such as a soy-based or honey mustard sauce. Its versatility allows it to be paired with a variety of sides, making it a popular choice in home kitchens and bistros alike.

Fun Facts

Panko is a Japanese word that means "bread crumbs," but unlike Western breadcrumbs, it has a lighter texture, thanks to the use of bread without crusts.
Unlike traditional breading, panko crumbs are made by baking bread using an electric current, producing a light, airy, and flake-like texture that is ideal for frying.
In Japan, panko-coated dishes like tonkatsu (breaded pork cutlet) are considered comfort food and are often enjoyed with a side of shredded cabbage.
While panko chicken is now widely popular in the U.S., it wasnt until the mid-20th century that panko breadcrumbs made their way to American kitchens, thanks to the growing popularity of Japanese cuisine.
This crispy chicken recipe has become a favorite due to its quick preparation time, taking just about 15 minutes to cook from start to finish!

FAQ about Crispy Panko Chicken Breasts Recipe

Yes, you can use regular breadcrumbs or even crushed crackers as a substitute for panko. Keep in mind that panko creates a lighter, crispier coating, so the texture may change slightly with other breadcrumbs.

To make this recipe gluten-free, simply substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free cereal. Ensure that your seasonings and oil are also free from gluten.

Yes, you can bake the breaded chicken at 400°F (200°C) for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). For a crispier result, you can lightly spray the chicken with oil before baking.

Store leftover crispy panko chicken breasts in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the chicken in the oven at 350°F (175°C) for about 10-15 minutes to help restore the crispiness.

Yes, you can freeze the cooked chicken. Allow it to cool completely, then place it in a freezer-safe container or bag. It can be stored in the freezer for up to 3 months. To reheat, bake from frozen at 375°F (190°C) for 20-25 minutes.

You can substitute corn oil with other neutral oils, such as vegetable oil, canola oil, or sunflower oil. These oils work similarly for frying and will not alter the flavor of the chicken.

This dish pairs well with a variety of sides such as roasted vegetables, mashed potatoes, steamed broccoli, a simple green salad, or rice. You can also serve it with a dipping sauce like ranch or honey mustard.

You can prepare the chicken by breading it ahead of time and storing it in the fridge for a few hours before frying. However, it is best to cook it fresh for optimal crispiness.

For a crispier result, ensure the oil is hot enough before frying and don’t overcrowd the pan. Fry the chicken in batches if necessary. Also, avoid flipping the chicken too early – let it cook long enough on each side to develop a golden crust.

Yes, you can use boneless, skinless chicken thighs as a substitute for breasts. They tend to be juicier, but the cooking time may need to be adjusted slightly depending on their thickness.

Comments

Melissa Conger

10/06/2025 01:52:54 PM

These are excellent, and rather quick to make! I flip them once I see the chicken turning white on the edges of the top side (about 3-4 minutes), then another 3-4 minutes. They come out crispy, juicy, and perfectly cooked. The reason this doesn't get 5* from me is that seasonings get lost when mixed with breadcrumbs. If you want truly delicious chicken, season it directly. I season both sides of the pounded breasts, rub with a sprinkle of flour, then dip in egg, and finally plain panko. Trust me, this method makes a difference.

Grandjoy

08/09/2017 11:35:43 PM

Turned out great heated olive oil in a skillet and brown the Panko coating a little bit and this made it very crispy and then I cooked at 400 degrees in the oven for 15 min. Delicious

Mary Quigley

06/27/2018 04:58:21 PM

Great receipe. I substituted Lawrys seasoned salt and applied all seasonings to the chicken breast before dredging in flour, egg and panko. I didn’t have corn oil so I substituted veg. oil. Turned out great.

Samantha Beh

12/30/2020 12:04:19 AM

Delicious and so easy. Pounding the chicken thin is an absolute must. The only thing I substituted was using garlic salt instead of garlic powder and omitting the regular salt. I used canola oil to fry them in. Make sure you have a plate with paper towels for when they are done or they will get soggy on your plate. So good!

Rob White

04/23/2020 03:08:51 PM

I dredged the chicken in flour before the egg wash. Also Iet the cooked chicken rest for at least 5 minutes before serving. Very crispy outside and moist and tender inside. My wife loved it.

Mama Cass

04/13/2016 09:51:10 AM

Great meal! I took the advice of the other poster(s) and seasoned the chicken with the spices & sprinkled with flour BEFORE dipping in egg and breading. I made twice the amount of spices as called for in recipe as I wanted to have a lot of spices for both sides. In hindsight, it ended up being a little too salty so next time I will cut the salt but still make double amount of other spices. It was very flavorful and every one of my family loved the dish, even my picky kids (which, literally, NEVER HAPPENS) I cooked on the skillet for a little longer as we liked the breading extra crispy. I paired this with the roasted potatoes & Rosemary (also on this site) and steamed broccoli. A easy weekday meal that made every one happy :) I will be saving this recipe for future use

Audrey B

09/24/2020 02:19:28 AM

Wow! This is a dish I could easily have once a week. Only changes were the suggestions on a reviewer to salt and pepper chicken directly, LIGHTLY flour both sides, dip in egg, then bread crumb mixture. I added about 1/2 c shredded Parmesan cheese. I baked it about 30 min at 350 after pan frying on both sides cause my pieces were bigger. EXCELLENT! Super tender.

Anne McCain

06/24/2015 04:58:06 PM

Very easy to cook and easy to pair with. I actually used smooshed rice chex, and the results were delicious! The tip I give will only be useful if you are a chex user, but after bathing the chicken in egg, do the smother technique with the breading. Don't just flip and flip again, sit the chicken in there, and pile on the breading while pressing it in. I did need to make a double batch of breading as a result, but it was worth it. Great spice combo, thanks!

keshiababyy

06/24/2015 05:54:16 PM

Very happy customers in my household! Like others said, I seasoned the chicken with a little salt and pepper before breaking and I did flour, then egg, then breadcrumbs and it came out amazing! :) I paired it with kidney beans and rice (I was craving kidney beans lol) I will definitely make again!

Kim Tally Kingsfield

09/27/2018 12:30:16 PM

This was really tasty even baked. I don't like to fry, so I baked it at 400 degrees for 25 minutes. Came out perfect. Pounding the chicken made it so tender too.

Mjj200

11/14/2018 06:55:55 PM

Excellent! I like the suggestion someone made about dusting the chicken in flour, then egg bath, then bread crumbs... made all the difference in the world. I was afraid I had over seasoned these, but quite the contrary. So much of it comes off in the frying. I look forward to trying this again.

SwiftAle7192

06/12/2025 12:47:02 AM

I used regular salt and will reduce it a bit next time. Other than that it was great!

SturdyCane4902

05/24/2025 02:34:40 AM

Used gluten-free panko style bread crumbs. From "Better Crumbs"

Catherine Diaz

04/04/2025 02:29:18 PM

My new go-to recipe when I’m short on time.

ElfinFlour6041

03/11/2025 10:58:40 PM

Tasty - family were very happy with the results! I added some finely chopped ginger with the egg, subtle but may have given it an extra zing 🙂

01/28/2025 02:36:07 AM

Tender and juicy. Needed more spices.

CurvyPecan4809

01/03/2025 02:49:02 PM

Great, thanks.

JollyDate3643

10/21/2024 12:06:04 AM

I've made this many times without a recipe, but still very good! Any one who says the vesting just falls off- your pan is not hot enough and/or you are flipping too soon. Cheers!

PerkyPho4086

09/09/2024 02:09:07 AM

I was out of eggs so I used mayo instead. I also added a second layer of mayo + breadcrumbs because I wanted to make sure the breading stuck as much as possible This turned out amazingly! Cooked perfectly and awesome flavor

Mary Crowley Gregoire

08/28/2024 09:28:25 PM

Quick, easy and delicious!

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