Description
This Fried Panko Chicken recipe features tender boneless skinless chicken breasts coated in a flavorful blend of cornstarch and spices, then dipped in beaten eggs and a crunchy mixture of panko breadcrumbs and parmesan cheese. The chicken is first seared to golden perfection in vegetable oil and then baked in the oven to juicy, crispy finish. Perfect for a delicious dinner that combines crispy texture and rich flavor.
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
- ¼ cup vegetable oil for frying
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the chicken after frying.
- Pound Chicken: Pound the chicken breasts to an even thickness of about ½-inch to ensure they cook evenly.
- Prepare Coating Mix: In a shallow dish, combine the cornstarch, salt, garlic powder, paprika, onion powder, and ground black pepper.
- Beat Eggs: In a separate shallow dish, beat the two large eggs thoroughly.
- Prepare Breadcrumb Mixture: In a third shallow dish, mix together the panko breadcrumbs and 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 with the panko-parmesan mixture, pressing the breadcrumbs firmly onto the chicken.
- Heat Oil and Fry: Heat the vegetable oil in a large skillet over medium-high heat. Add the coated chicken breasts and sear for 2 to 3 minutes on each side until they are golden brown and crispy. Fry in batches if necessary to avoid overcrowding.
- Bake Chicken: Transfer the seared chicken breasts to a baking sheet and bake in the preheated oven for 10 to 12 minutes or until the internal temperature reaches 165°F, ensuring the chicken is cooked through.
- Rest and Serve: Remove the chicken from the oven and let it rest for a few minutes before serving to retain juices and flavor.
Notes
- Make sure to pound the chicken evenly to avoid undercooked or overcooked spots.
- Use a meat thermometer to ensure the chicken reaches 165°F for safe consumption.
- For extra crispiness, press the panko mixture firmly onto the chicken and avoid shaking it off after coating.
- If you want a lower-fat version, bake the coated chicken directly without frying first, but the texture will differ.
- Substitute vegetable oil with olive oil or avocado oil for different flavor profiles.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 400 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 130 mg
