Description
This Fried Panko Chicken recipe delivers crispy, flavorful chicken breasts coated in a seasoned cornstarch mix, dipped in egg, and crusted with panko breadcrumbs and parmesan cheese. The chicken is first seared in vegetable oil until golden and then finished in the oven for juicy, perfectly cooked results.
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
Frying
- ¼ cup vegetable oil for frying
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for finishing the chicken after searing.
- Pound Chicken: Pound the chicken breasts to an even thickness of about ½ inch to ensure uniform cooking.
- Prepare Seasoned Cornstarch: In a shallow dish, mix together cornstarch, salt, garlic powder, paprika, onion powder, and ground black pepper for the coating.
- Beat Eggs: In another shallow dish, beat the two large eggs thoroughly.
- Mix Breadcrumbs: In a separate shallow dish, combine panko breadcrumbs with finely grated parmesan cheese for the crispy crust.
- Dredge Chicken: Coat each chicken breast first in the seasoned cornstarch mixture, shaking off excess, then dip into the beaten eggs.
- Coat with Breadcrumbs: Press the chicken into the panko and parmesan mixture to ensure an even, adherent crust.
- Heat Oil and Sear: Heat vegetable oil in a large skillet over medium-high heat. Add chicken breasts and sear them for 2 to 3 minutes on each side until golden brown and crispy, doing batches if necessary.
- Bake Chicken: Transfer the seared chicken to 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 the chicken from the oven, let it rest a few minutes to retain juices, then serve.
Notes
- Ensure chicken breasts are pounded evenly for even cooking and a tender bite.
- Use a meat thermometer to check doneness; chicken should reach 165°F internally.
- For extra crispiness, press the panko and parmesan firmly onto the chicken before frying.
- Vegetable oil should be hot but not smoking to prevent burning the coating.
- You can substitute parmesan with nutritional yeast for a vegetarian version.
- Leftovers can be reheated in a skillet or oven to maintain crispiness rather than microwaving.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 125 mg
