Crispy, tender, and juicy, pan fried panko crusted chicken is a flavorful protein to pair with any vegetable or add to a salad. My simple to make mouthwatering panko chicken recipe has a satisfying crunch, perfect for an easy weeknight dinner. For another delicious recipe with panko breadcrumbs, try my baked panko cod next!
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I will show you step-by-step how I make the best panko chicken breasts on the stovetop using a handful of simple ingredients in under 20 minutes.
Panko breaded chicken is seasoned with my homemade Cajun seasoning and cooked until golden-brown and crispy. This recipe has been a family favorite in our house for years. I love to serve these easy chicken cutlets paired with roasted corn, jalapeno mac and cheese, jalapeno popper potato salad, or sliced on top of a salad.
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Why You'll Love this Recipe
- Versatile - Pan-fried Cajun chicken pairs wonderfully with a variety of sides and makes a great addition to any salad.
- Crunchy texture - The panko crust delivers a satisfying crunch, providing a delightful contrast to the tender and juicy chicken inside.
- Moist & juicy - Pan-frying chicken keeps it moist and juicy. The crispy exterior locks in the flavors, ensuring that your chicken isn't dry or overcooked.
- Quick & easy to prepare - With only a few simple steps and pantry ingredients, panko fried chicken is an ideal choice for a weeknight dinner. For another easy chicken dinner try my baked chicken and orzo next time!
Ingredients
- Chicken: For this recipe, use thinly sliced chicken cutlets to get a quick and even cook. You can buy thin chicken cutlets at the grocery store, butterfly a chicken breast, or use a meat mallet to pound chicken breasts to ½ inch thick.
- All purpose flour: Flour is used to seal in moisture and protect the chicken from the high heat of the skillet.
- Egg: The egg acts as a glue to make the panko stick to the chicken. Make a quick egg wash by whisking a cracked egg with a splash of water.
- Panko breadcrumbs: Panko are large flaky Japanese breadcrumbs that stay crispier longer than regular bread crumbs. Panko bread crumbs give this chicken recipe a light, crispy texture and crave-worthy crunch.
- Cajun seasoning: Cajun seasoning is a bold spice mixture of ground powders and herbs, such as: paprika, garlic, onion, cayenne, and thyme. Whip up our homemade blend or use store-bought.
- Oil: Use an oil with a high smoke point, like avocado oil, vegetable oil, canola oil, or grapeseed oil. These oils can handle the high heat required for pan-frying without burning.
- Butter: Combining both butter and oil while pan-frying increases flavor.
See the recipe card below for the full list of ingredients, exact measurements, and nutritional information.
Variations
Make a pan sauce. After removing the cooked panko breaded chicken breast, you can deglaze the pan with wine, broth, or other liquids to create a flavorful sauce.
Switch up the seasonings. Instead of using Cajun spices, try an Italian seasonings blend along with freshly grated parmesan, lemon pepper, or a simple seasoning of salt and black pepper. Or use a different breading like I do with my tortilla chip crusted tilapia.
For a more kid-friendly meal, slice chicken cutlets before breading to make crispy chicken tenders.
How to Make Panko Crusted Chicken
I'll lead you through the process of creating a delicious pan-fried chicken with panko bread crumbs using just a few basic ingredients, all in less than 20 minutes. This easy panko chicken recipe will become a fast favorite!
Step 1: Begin a standard breading procedure by preparing three shallow bowls, one each with flour, a whisked egg with a splash of water, and panko. Season the flour with Cajun seasoning, salt, and black pepper. Stir to combine. Next, season the panko with Cajun seasoning and mix.
Step 2: Using a fork or gloves for food handling, place thin chicken cutlet in the bowl with flour. Flip to coat with flour on all sides. Shake off excess flour.
Step 3: Dip chicken into egg and flip to coat on all sides. Shake off excess.
Step 4: Coat the chicken with panko by placing it in the breadcrumbs and gently pushing down. Flip and repeat on the other side. Make sure the chicken is completely covered in panko. Set breaded panko chicken aside and repeat steps 2-4 until all pieces of chicken are coated.
Step 5: Preheat a cast iron or stainless steel skillet to medium-high heat along with the oil and butter. Use enough oil to reach the sides of the chicken breast. Using tongs, place thinly sliced chicken in the hot pan and cook for 3-4 minutes.
Step 6: Flip panko fried chicken and repeat on the other side. Cook until golden-brown and a meat thermometer reads an internal temperature of 165°F.
Remove panko fried chicken from the skillet and place on a cooling rack or paper towels to rest for 5 minutes. Sprinkle with parsley and squeeze a lemon over the top before serving, if desired. Pan-fried panko breaded chicken is best when served immediately after cooking. As the chicken sits, the crispy crust can lose its crunch.
Expert Tips
- Cook panko crusted chicken in batches, leaving enough space between each piece in the skillet. This approach ensures that each piece cooks evenly, develops a crispy exterior, and retains its moist and tender interior.
- Use a heavy-bottomed skillet or frying pan. Cast iron or stainless steel pans are excellent choices because they distribute heat evenly and hold a consistent temperature.
- Resist the urge to flip the chicken constantly. Let it cook on one side until it develops a golden-brown crust. Ideally, you should only flip the chicken one time.
Recipe FAQs
While a non-stick pan can be used, it may not achieve the same level of browning as a cast iron or stainless steel pan. A heavier pan often provides better results.
Avoid overcooking by using a meat thermometer. Additionally, use enough oil in the pan while cooking and allow the chicken to rest a few minutes before cutting into it.
Use a meat thermometer to check that the internal temperature of the chicken has reached 165°F. Alternatively, you can make a small cut in the thickest part of the chicken; if the juices run clear and there is no pink, it's done.
Let chicken rest for about 5 minutes after cooking. This allows the juices to redistribute, resulting in juicier meat.
Storage
Store leftovers in the refrigerator for up to 5 days.
To reheat breaded chicken, warm it in the oven at 350°F loosely covered with foil for about 10 minutes or air fry at 375°F for 2-3 minutes. You can also microwave it for 30 seconds to 1 minute.
To freeze chicken, bring to room temperature, and place in an air tight container in the freezer for 2-3 months.
Easy Chicken Dinner Ideas
If you try this recipe or any recipe from Happy Honey Kitchen, please rate the recipe and leave a comment below! Enjoy!
Crispy Panko Chicken Recipe
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Equipment
- 3 Shallow bowls
Ingredients
- 4 chicken breasts ½ inch thick
- ½ cup flour
- 1 egg
- 1 cup panko breadcrumbs
- 1 Tablespoon Cajun seasoning divided
- 2 Tablespoons butter
- 2 Tablespoons oil
- 1 lemon optional
Instructions
- Set up three shallow bowls: one with flour seasoned with 1 teaspoon Cajun seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper, another bowl with a whisked egg and a splash of water, and the third bowl with panko breadcrumbs seasoned with 2 teaspoons Cajun seasoning.
- Coat one piece of chicken with flour by placing it in the flour bowl and flipping it to cover all sides. Shake off any excess flour.
- Dip the floured chicken into the egg mixture, ensuring it's evenly coated on all sides. Shake off excess.
- Transfer the chicken to the bowl with panko breadcrumbs. Gently press the chicken into the panko, ensuring it's fully covered. Flip it and repeat on the other side. Repeat steps 2-4 for all the chicken pieces.
- Heat a skillet over medium-high heat, adding oil and butter. Once hot, place chicken into the pan using tongs. Cook for 3-4 minutes. Flip chicken and cook an additional 3-4 minutes until its golden-brown and reaches an internal temperature of 165°F.
- Once done, remove the cooked chicken from the skillet and place it on a cooling rack or paper towels. Let it rest for about 5 minutes. Sprinkle with parsley and a squeeze of lemon before serving, if desired.
Notes
- Make a batch of our homemade Cajun seasoning to use in this recipe.
- Store-bought Cajun seasoning, may contain high amounts of sodium. Season accordingly - you may want to omit any added salt from the recipe.
- To ensure a crispy crust, don't overcrowd the pan while cooking.
JJ
This panko crusted chicken is delicious. Easy and fun to make.
DM
Hi! Looks delicious! Could this chicken be made in my air fryer?
Angela Lietzke
Yes! To make in the air fryer, lightly spray breaded chicken with olive oil and cook at 380°F for 5 minutes then flip and cook another 5 minutes or until internal temperature reaches 165°F. Enjoy!