Sometimes you just want simple chicken… but better.
Not dry. Not boring. Not another heavy gravy recipe.
This crispy panko chicken turns basic chicken breasts into a golden, crunchy, juicy dinner in just 15 minutes — yes, really. The secret is pounding the chicken thin so it cooks fast and stays tender, while the panko coating creates that restaurant-style crisp crust.
It’s the kind of recipe you’ll end up making every week because it’s:
- fast
- budget friendly
- kid approved
- perfect with rice, salad, wraps, or sandwiches
Let’s cook.
Why This Recipe Works
- Thin chicken cooks in minutes
- Panko crumbs give extra crunch
- Simple spices keep flavor clean
- Pan-frying keeps it juicy
- No marinating needed
Ingredients Explained
Chicken
Boneless skinless chicken breasts (1 lb)
Pounded to ½-inch thickness so they cook quickly and evenly.
Coating
Egg – Helps crumbs stick
Panko crumbs (1 cup) – Lighter and crispier than regular breadcrumbs
Seasoning
- Garlic powder – warm savory flavor
- Onion powder – depth
- Salt – enhances flavor
- Black pepper – mild heat
Cooking Fat
Corn oil (¼ cup) – neutral oil that fries clean and crisp
(You can also use vegetable or canola oil)
Step-by-Step Method
1. Pound the Chicken
Place chicken in a zip bag and pound to about ½-inch thickness.
This step is important — it keeps the chicken tender and ensures fast cooking.
2. Prepare the Coating
In one bowl: beat the egg
In another bowl: mix
- panko
- garlic powder
- onion powder
- salt
- pepper
3. Bread the Chicken
Dip chicken in egg → then press firmly into panko mixture
Coat well on both sides.
Place on a plate in a single layer.
4. Fry the Chicken
Heat oil in a large skillet over medium-high heat.
Cook chicken 2–3 minutes per side until:
- golden brown
- crispy
- cooked through
Do not overcrowd the pan.
Tips for Best Results
- Always pound the chicken (most important step)
- Don’t move chicken too early or coating falls off
- Hot oil = crispy crust
- Rest 2 minutes after cooking to keep juices inside
Variations
Gluten-Free Version
Replace panko with:
crushed crisp rice cereal squares
Parmesan Crusted
Add 3 tbsp grated parmesan to crumbs
Spicy
Add ½ tsp chili flakes or cayenne
Lemon Pepper
Add lemon zest + extra pepper
Sandwich Style
Serve inside burger buns with mayo & lettuce
What to Serve With
- Mashed potatoes
- Garlic rice
- Pasta
- Fresh salad
- Wraps
- Fries
Storage & Reheating
Refrigerate
Store in airtight container up to 3 days
Freeze
Freeze cooked chicken up to 2 months
Reheat (Best Way)
Air fryer: 180°C / 350°F for 4–5 minutes
OR skillet for 2 minutes
Avoid microwave — it softens the crust.
Crispy Panko Chicken
Ingredients
Method
- Pound chicken breasts to about 1/2-inch thickness.
- Beat egg in a shallow bowl.
- In another bowl mix panko, garlic powder, onion powder, salt, and pepper.
- Dip chicken in egg, then press into panko mixture until coated.
- Heat oil in skillet over medium-high heat.
- Cook chicken 2–3 minutes per side until golden brown and cooked through.
- Rest 2 minutes before serving.
Notes
- For gluten-free use crushed rice cereal instead of panko
- Do not overcrowd the pan
- Reheat in air fryer for best crispiness
FAQs
Why pound the chicken?
It cooks evenly and stays juicy.
Can I bake it instead?
Yes, 220°C / 425°F for 12–15 minutes (spray oil on top).
Why did my coating fall off?
Oil wasn’t hot enough or chicken was moved too early.
Can I use thighs?
Yes — cook slightly longer.
