Description
This Fried Panko Chicken recipe offers a crispy, golden crust with juicy and tender chicken breasts inside. Coated in a flavorful blend of cornstarch, spices, eggs, and a crunchy panko-parmesan crust, then pan-fried and finished in the oven, it’s perfect for a delicious dinner that’s easy to prepare.
Ingredients
Scale
Chicken and Coating
- 4 boneless skinless chicken breasts (6-8 oz each)
- ½ cup cornstarch
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- ¼ cup finely grated parmesan cheese
For Frying
- ¼ cup vegetable oil
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the chicken after searing.
- Prepare Chicken: Pound the 4 boneless skinless chicken breasts to an even thickness of about ½-inch to ensure even cooking.
- Mix Dry Coating: In a shallow dish, combine ½ cup cornstarch, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon onion powder, and ½ teaspoon ground black pepper.
- Prepare Egg Wash: In a separate shallow dish, beat the 2 large eggs until well blended.
- Mix Breadcrumbs: In a third shallow dish, mix together 1 cup panko breadcrumbs and ¼ cup finely grated parmesan cheese.
- Coat Chicken: Dredge each chicken breast first in the cornstarch mixture, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with the panko-parmesan mixture, pressing to adhere.
- Sear Chicken: Heat ¼ cup vegetable oil in a large skillet over medium-high heat. Add the chicken breasts and sear each side for 2 to 3 minutes until golden brown and crispy. Cook in batches if necessary to avoid overcrowding the pan.
- Bake Chicken: Transfer the seared chicken breasts to a baking sheet and bake in the preheated oven for 10 to 12 minutes, or until they reach an internal temperature of 165°F.
- Rest and Serve: Remove the chicken from the oven and let it rest for a few minutes before serving to allow juices to redistribute.
Notes
- To ensure even cooking, pounding the chicken breasts to an even thickness is essential.
- You can substitute vegetable oil with canola or sunflower oil for frying.
- Use a meat thermometer to check the internal temperature for perfectly cooked chicken.
- If you prefer extra crispiness, broil the chicken for 1-2 minutes after baking, watching carefully to avoid burning.
- This recipe can be doubled to serve more people; just fry in batches.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 130 mg
