Chicken Panko Recipes

BAKED CHICKEN PANKO

Steps:

• Preheat oven to 350 degrees F.
• In medium bowl, beat egg and milk together; add salt.
• Lightly dust chicken with the flour.
• Immerse chicken breasts into egg/milk mixture, coating thoroughly.
• Spread Panko onto large plate or into large bowl.
• Roll breasts in Panko, coating thoroughly.
• Spray 9x13 baking pan with cooking spray.
• Place chicken in the pan and then spray the chicken with cooking spray.
• Bake for 15-20 minutes until golden brown or internal temperature of 160 degrees F. (The time may be different depending on how thick your chicken breasts are).
• Optional: For cheese lovers, add 1/4 cup grated parmesan to panko.

PANKO CHICKEN NUGGETS

Steps:

• Whisk the egg and buttermilk in a medium bowl. Soak chicken pieces in egg mixture while you gather remaining ingredients. Meanwhile, in another shallow bowl combine panko with paprika, garlic powder, Italian seasoning, and salt and pepper, to taste. Set a rack on a cookie sheet lined with paper towels.
• Heat oil in a large skillet over medium heat. Lift chicken from buttermilk, letting excess liquid drain back into the bowl, then dip into panko and turn to coat on all sides.
• Carefully place chicken in oil and cook until they are golden and crispy and cooked through, about for 5 minutes per side. Transfer chicken to the rack to cool. Place in sealed container. Pack in a lunch box with their favorite veggies and ranch, honey mustard or barbecue sauce for dipping.

CRISPY PANKO CHICKEN CUTLETS

Steps:

• Using a mallet, gently beat the chicken breasts to a uniform thickness. (This prevents the chicken breasts from shrinking and promotes even cooking.).
• Combine the flour, onion powder, garlic powder, salt and pepper in one bowl. Place the egg and water mixture into another. Put the Panko bread crumbs into a third bowl. Dredge chicken with seasoned flour and pass through egg mixture. Shake off excess egg. For an even crispier crust, dredge with flour again and pass through egg mixture one more time.
• Now completely cover chicken breasts with Panko crumbs, pressing crumbs down gently if needed.
• Heat oil in frying pan on medium-high heat. Cook for 4 minutes on each side (or until no longer pink inside) and serve.

CHICKEN PANKO!

Steps:

• 1. Wash your chicken tenders with cool water, pat and dry a little with paper towel.
• 2. Add your salt, pepper, garlic powder.
• 3. Mix Well.
• 4. On a separate bowl beat the egg and pour on the chicken.
• 5. Pour your Panko Bread Crumbs on a plate or flat tray. Be ready to place the chicken on the bread crumbs. Place the chicken one at a time, make sure it is well covered with the bread crumbs, then set aside until you are done with the rest.
• 6. Prepare your pan with oil and allow it to heat up. When the oil is ready start frying the chicken, chicken breast cook really fast if the pan is hot so keep an eye. Turn the chicken and do the same with the rest.
• 7. Serve.

PANKO OVEN FRIED CHICKEN BREASTS RECIPE - (4.5/5)

Steps:

• Pre-heat oven to 375 degree. Lightly coat a baking dish or sheet with cooking spray. Combine first 5 ingredients in a shallow bowl. Dip each chicken breast in the beaten eggs and then coat both sides with the bread crumb mixture. Arrange the chicken breasts on a baking sheet. Bake for 35-40 minutes.

OVEN-FRIED PANKO CHICKEN

Steps:

• Preheat oven to 450°F with rack in middle.
• Stir together panko, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a pie plate.
• Stir together butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl, then brush all over chicken. Add chicken, 2 pieces at a time, to crumb mixture and coat evenly on both sides, pressing chicken into crumbs to help them adhere, then transfer, skin side up, to a shallow baking pan.
• Bake chicken until well browned and cooked through, 30 to 40 minutes. Let stand, uncovered, 5 to 10 minutes to crisp.

PANKO OVEN FRIED CHICKEN

Steps:

• Preheat your oven to 425 degrees, if you have a convection oven turn it on once the oven has preheated.
• In a small bowl add italian style bread crumbs and paprika. In a second bowl mix together flour garlic powder, and paprika. In a third and final bowl add milk and distilled vinegar and allow to set for 5 minutes.
• Salt and pepper chicken thighs. One thigh at a time, dredge into the seasoned flour mixture, shaking off any excess, followed by the milk mixture, and finally in the panko mixture. Press panko mixture on chicken with hands if needed.
• Once fully coated in the panko mixture, place onto a cooling rack that has been placed on a parchment covered baking sheet, skin-side-up, and repeat with the rest of the thighs.
• Bake at 425 degrees for 30 minutes or until juices run clear.

CRISPY PANKO CHICKEN THIGHS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil; coat with cooking spray.
• Combine mayonnaise and paprika in a bowl; mix well.
• Mix panko and garlic powder together in another bowl.
• Spread mayonnaise-paprika mixture on each chicken thigh; press into panko mixture to coat. Place in the prepared baking pan; spritz thighs with cooking spray.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

PANKO-CRUSTED CHICKEN

Steps:

• Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with foil and coat foil with cooking spray. Set aside. Pour buttermilk into a medium bowl. In another medium bowl combine panko, oregano, cumin, paprika, salt and pepper.
• Dip chicken pieces into buttermilk, allowing excess to drip off. Coat chicken pieces in panko mixture and place, bone-side down, in prepared pan. Coat tops of chicken pieces with cooking spray.
• Bake for 40 to 50 minutes or until chicken is tender and no longer pink (170 degrees F). Do not turn chicken pieces during baking.

PANKO BREADED BAKED CHICKEN

Steps:

• Chop garlic and add to olive oil - allow to sit for at least 15 minutes
• Season breadcrumbs with salt and pepper (and your choice of seasoning - we use Italian most of the time or add Parm)
• Dredge the chicken into the olive oil mixture and then roll into breadcrumbs (you can use tenders, cut your breast into strips or do them whole)
• Bake at 400 for 25 minutes (or until the internal temp is appropriate for chicken)

CRISPY PANKO CHICKEN BREASTS

Steps:

• Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
• Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.

CRISPY PARMESAN CRUSTED CHICKEN (BAKED)

Steps:

• Preheat oven to 375°F.
• Pound chicken breasts to ½ inch thickness.
• Beat egg and set aside. In a separate shallow dish, combine flour, salt and pepper.
• In a second dish combine Panko Bread Crumbs, cornflake crumbs, parmesan, parsley and garlic powder.
• Dip chicken in flour first and then egg and finally in the crumb mix pressing the crumbs to adhere.
• Place on a pan sprayed with cooking spray. Spray the top of the chicken with cooking spray.
• Bake at 375°F for 30-35 min or until juices run clear.

OVEN-FRIED CHICKEN WITH CRISPY PANKO COATING RECIPE

Steps:

• Serve with your choice of veggies and enjoy.