Description
This Fried Panko Chicken recipe features tender boneless skinless chicken breasts coated in a flavorful mix of cornstarch and spices, dipped in egg, and then breaded with a crispy panko and parmesan crust. The chicken is first seared to golden perfection on the stovetop and finished in the oven for a juicy and crunchy result perfect for a satisfying 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 frying.
- Pound Chicken: Pound the chicken breasts to an even thickness of about ½-inch to ensure even cooking.
- Prepare Cornstarch Mixture: In a shallow dish, combine cornstarch, salt, garlic powder, paprika, onion powder, and black pepper, mixing well.
- Beat Eggs: In a separate shallow dish, beat the eggs until smooth.
- Mix Breadcrumbs: In a third shallow dish, combine panko breadcrumbs and grated parmesan cheese.
- Coat Chicken: Dredge each chicken breast in the cornstarch mixture, shaking off excess. Then dip into beaten eggs, and finally press into the panko and parmesan mixture ensuring an even coating.
- Sear Chicken: Heat 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 to a baking sheet and bake in the preheated oven for 10 to 12 minutes until the internal temperature reaches 165°F.
- Rest and Serve: Remove the chicken from the oven and let it rest for a few minutes before serving to allow juices to redistribute.
Notes
- For extra flavor, you can add a pinch of cayenne pepper to the cornstarch mixture for a mild heat.
- If parmesan cheese is not available, finely grated hard cheese like Asiago can be used as a substitute.
- Ensure chicken breasts are patted dry before coating to help the breading adhere better.
- Use a meat thermometer to verify chicken is fully cooked to avoid dryness or undercooking.
- Vegetable oil can be substituted with canola or peanut oil for frying if preferred.
- To make the dish gluten-free, substitute panko breadcrumbs with gluten-free breadcrumbs and ensure all seasonings are gluten-free.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 130 mg
