Crispy Panko Crusted Chicken
A quick and easy recipe for golden, crunchy panko crusted chicken that stays juicy and tender inside. Perfect for family dinners, potlucks, or a comforting weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes stovetop or 25 minutes oven
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 ½ cups panko breadcrumbs (about 150g)
- ½ cup all-purpose flour (about 60g)
- 1 cup buttermilk (240ml) or dairy-free yogurt thinned with water
- ¼ cup finely grated Parmesan cheese (optional, about 25g)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 3 tablespoons olive oil or vegetable oil
- Fresh herbs like parsley or thyme for garnish (optional)
Instructions
- Pat the chicken pieces dry with paper towels and cut into even strips or keep whole breasts if preferred.
- Pour buttermilk into a bowl, season lightly with salt and pepper, then add the chicken. Let soak for at least 20 minutes or up to 2 hours.
- In one shallow bowl, mix flour with a pinch of salt and pepper. In another bowl, combine panko breadcrumbs, Parmesan, garlic powder, paprika, and a little salt.
- Remove chicken from buttermilk, letting excess drip off. Dredge each piece in flour, shake off extra, dip quickly back into buttermilk, then coat thoroughly with the panko mixture, pressing crumbs gently to stick.
- Heat oil in a skillet over medium heat. Add chicken pieces without crowding and fry 4-5 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Alternatively, bake coated chicken on a parchment-lined baking sheet at 425°F (220°C) for 20-25 minutes, flipping halfway.
- Transfer chicken to a cooling rack for a few minutes to keep crust crispy and let juices redistribute. Garnish with fresh herbs if desired.
Notes
Pat chicken dry before dredging to ensure crispiness. Avoid flipping chicken too often to keep crust intact. Use medium heat to brown evenly without burning. Rest chicken on a rack after cooking to keep crust crispy. For gluten-free, substitute panko with gluten-free breadcrumbs. For dairy-free, use almond or coconut milk with lemon juice instead of buttermilk and omit Parmesan or use a dairy-free alternative.
Nutrition
- Serving Size: 1 serving (about 4 o
- Calories: 375
- Sugar: 1
- Sodium: 350
- Fat: 15
- Saturated Fat: 2.5
- Carbohydrates: 20
- Fiber: 1.5
- Protein: 35
Keywords: crispy chicken, panko crusted chicken, breaded chicken, easy chicken recipe, juicy chicken, weeknight dinner, family meal