Description
This Fried Panko Chicken recipe features tender boneless, skinless chicken breasts coated in a flavorful seasoned cornstarch mix, dipped in egg, then coated with a crispy panko and parmesan breadcrumb crust. The chicken is first seared to golden perfection in vegetable oil and finished in the oven for a juicy, crispy main dish perfect for dinner.
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 finishing the chicken after searing.
- Pound Chicken: Pound the 4 boneless skinless chicken breasts to an even thickness of about ½-inch thick each to ensure they cook evenly.
- 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.
- Beat Eggs: In a separate shallow dish, beat the 2 large eggs until smooth.
- Prepare Breadcrumb Mixture: In a third shallow dish, mix 1 cup panko breadcrumbs with ¼ cup finely grated parmesan cheese.
- Coat Chicken: Dredge each chicken breast in the cornstarch mixture, shaking off any excess. Then dip into the beaten eggs, followed by coating thoroughly in the panko and parmesan mixture, pressing gently to adhere.
- Sear Chicken: Heat ¼ cup vegetable oil in a large skillet over medium-high heat. Add chicken breasts (in batches if necessary) and sear for 2 to 3 minutes on each side until golden brown and crispy.
- Bake Chicken: Transfer the seared chicken breasts onto a baking sheet and bake in the preheated oven for 10 to 12 minutes or until the internal temperature reaches 165°F.
- Rest and Serve: Remove from the oven and let the chicken rest for a few minutes before serving to allow juices to redistribute.
Notes
- To ensure even cooking, pound the chicken breasts to an even thickness.
- If desired, substitute vegetable oil with canola or peanut oil for frying.
- For extra crispiness, allow the coated chicken to rest in the refrigerator for 15 minutes before frying.
- Use a meat thermometer to confirm the internal temperature reaches a safe 165°F for chicken.
- Panko breadcrumbs can be substituted with regular breadcrumbs but will yield a less crispy texture.
Nutrition
- Serving Size: 1 chicken breast (approx. 6-8 oz)
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 130 mg
