Description
This Fried Panko Chicken recipe features juicy, tender chicken breasts coated in a flavorful blend of seasoned cornstarch, eggs, and crispy panko breadcrumbs with parmesan cheese. The chicken is first pan-fried to a golden crisp and then finished in the oven for perfectly cooked, crunchy coated chicken that’s great for an easy 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 uniform cooking.
- Mix Dry Coating: In a shallow dish, combine cornstarch, salt, garlic powder, paprika, onion powder, and black pepper for the seasoned coating.
- Beat Eggs: In another shallow dish, beat the eggs thoroughly to create the egg wash.
- Combine Breadcrumbs: In a third shallow dish, mix together the panko breadcrumbs and finely grated parmesan cheese.
- Coat Chicken: Dredge each chicken breast in the cornstarch mixture, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with the panko and parmesan mixture, pressing to adhere.
- Heat Oil and Fry: Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces for 2 to 3 minutes on each side until they are golden brown and crispy. You may need to cook in batches.
- Bake for Doneness: Transfer the fried chicken breasts 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 and let it rest for a few minutes before serving to retain juiciness.
Notes
- For extra flavor, add some dried herbs like oregano or basil to the breadcrumb mixture.
- You can substitute vegetable oil with canola or sunflower oil for frying.
- Make sure the chicken breasts are pounded to even thickness to ensure even cooking.
- If you prefer a spicier coating, add cayenne pepper or chili powder to the cornstarch mixture.
- Ensure the oil is hot enough before frying to get a crispy crust and avoid greasy chicken.
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: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 140 mg
