Panko breaded juicy chicken breasts

Panko Breaded Chicken from OrWhateverYouDO.com

 

Welcome fellow Googlers to Or Whatever You Do! You have now landed on my most popular post on my blog, panko breaded juicy chicken breasts! I made this as a quick lunch for my kids one day, and had no idea it would turn out as well as it did. I’m so glad you found this recipe, and my site, and I think you will love it. It is quick, easy, and delicious. (The recipe for the cheesy scalloped potatoes you see pictured is here.)

Panko Breaded Chicken from OrWhateverYouDO.com

After you print, save, or jot down my panko chicken recipe, feel free to browse around a bit! Take a second and visit me on Facebook, leave a comment, or send me a note. I love hearing feedback, comments, or answering questions from my readers. When you’re done, feel free to click around a bit at my other recipes I have available.

Panko Breaded Chicken from OrWhateverYouDO.com

Panko Breaded Juicy Chicken Breasts
 
Ingredients
  • 3 chicken breasts
  • ¾ - 1 cup cooking oil
  • 1 cup flour, divided
  • ⅔ cup panko
  • ½ tsp salt
  • ½ tsp garlic powder
  • ¼ tsp seasoning salt, Lawry\'s
  • ⅛ tsp cayenne pepper
  • ⅛ tsp onion powder
  • 1 large egg, beaten
  • 3 Tbsp milk
  • Pinch salt & pepper
Instructions
  1. Place chicken breasts, one at a time, into a plastic bag. Flatten using a rolling pin or meat hammer until they are uniformly ½ - ¾ inch thick. Repeat until each breast is pounded out. Cut breasts into palm-sized pieces.
  2. Mix together ½ cup flour, panko, salt, garlic powder, seasoning salt, cayenne, and onion powder. Set aside. In separate bowl, mix egg and milk. In another bowl, place ½ cup flour with a few shakes of salt and pepper. Mix well.
  3. Using a fork, dunk each piece of chicken first in the flour, then into the egg wash, and finally coat with the panko mixture. Make sure in each step the breast is coated completely. Fry over medium to medium high heat in preheated oil until golden brown on both sides and inside is no longer pink, approximately 6-7 minutes depending on your stove.
  4. Remove from oil and let sit for 3-4 minutes on a wire rack before serving.
Panko Chicken
Want to see more? Please check out my recipe index in the tab at the top of the page, or click on any of the following photos to take you directly to the recipe you want to see.
Scratch Hostess Cupcakes from OrWhateverYouDo.com Chicken Parmigiana from OrWhateverYouDo.com Big Batch #Brownies from OrWhateverYouDo.com Caramelized Onion Cheddar Potato Pierogies from OrWhateverYouDo.com #Chocolate #Cream #Pie from OrWhateverYouDo.com Beefy Noodles from OrWhateverYouDo.com #Blueberry #Syrup from OrWhateverYouDo.com

As always

Thank You for looking! I LOVE comments. Use the comment form below to interact, or if you like what you see, and want to see more, please feel free to jump on over to my Facebook page and like me there. I post teasers for upcoming recipes, answer any and all of your questions, and every recipe from here gets linked to there as well.

facebook-like-me-button1

If you are a pinterest fanatic like I am, you could also drop by and follow me there, and pinning my images is always appreciated!

Follow Me on Pinterest

If you would rather have every recipe delivered to your inbox, the morning after they are posted, please sign up below to be on my email list!

Enter your email address:Delivered by FeedBurner

Thanks for dropping by! Hope to see you again soon!

~Nicole~

14 comments

  1. kitchen remodeling nyc says:

    Somehow, you've made chicken 100x juicier than the juiciest I've seen it go. How did you do it? I don't feel like eating at fast food restaurants anymore.

  2. nyc catering says:

    Very juicy indeed. Remember how McDonald's started small as a drive-in eatery? Maybe you can have your own fried chicken chain someday.

  3. irish restaurants says:

    What I like about your juicy chicken is that you don't need secret herbs and spices to make it. In fact, you just shared the recipe to everyone!

  4. M. Cook says:

    I try to make salmon which is marinated, i pat the panko on top, but when i try to pour the marinade on top so the panko isn’t just dry and crumbly, two things happen:
    1) b/c the marinade has sesame oil, it rolls off without affecting the panko
    2) some panko falls off with the pressure of pouring marinade on top.

    any suggestions on getting the panko wet before baking? thx!
    Mark

    • Nicole says:

      Often I will toss my panko in some melted butter if I’m going to be baking it as opposed to frying it. Also, the best way to coat almost anything with panko and make it stick it to first dredge in flour, then coat in an egg/milk wash, then roll in panko. If you are frying the panko breaded salmon in oil you don’t need any fats in the crumb. If you are baking it try tossing the panko in melted butter before you put it on the salmon. Hope that helps!

  5. pashusa says:

    i like to frie my chicken this same way except i like to frie it til it gets the perfect golden color and then i finish it in the oven until it is completely cooked. turns out beutiful and moist. my questin though is if the breading will stick to the chicken better if you only use the egg whites in the wash instead of the whole egg.

Leave a Reply

Rate this recipe:  

CommentLuv badge