Crispy Panko Chicken Breasts Recipe

Chicken breasts: Boneless, skinless pieces of chicken that serve as the main protein in this dish.

Panko breadcrumbs: Japanese-style breadcrumbs that are lighter and crispier than regular breadcrumbs, providing a perfect crunchy coating.

Parmesan cheese: Grated cheese that adds a rich, savory flavor to the coating.

Olive oil: Used to drizzle over the coated chicken breasts before baking, helping to achieve a golden brown and crispy finish.

Garlic powder: Adds a subtle garlic flavor to the breadcrumb mixture.

Paprika: Provides a mild, smoky flavor and a hint of color to the coating.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the seasoning.

Eggs: Beaten eggs are used to help the breadcrumb mixture adhere to the chicken breasts.

To ensure your chicken breasts cook evenly and remain juicy, consider pounding them to an even thickness before starting the recipe. Place each chicken breast between two sheets of plastic wrap or parchment paper and use a meat mallet or rolling pin to gently flatten them to about ½ inch thickness. This not only helps in even cooking but also allows the panko coating to adhere better, resulting in a crispier finish.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and flavor profile, making them a good alternative.

• panko breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunch and can be a gluten-free option.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino romano has a similar salty and tangy flavor, making it a suitable replacement.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for cooking.

• garlic powder - Substitute with onion powder: Onion powder provides a different but complementary flavor to the dish.

• paprika - Substitute with smoked paprika: Smoked paprika adds a similar color with an additional smoky flavor.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a unique twist.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the chicken and adds a slight tangy flavor.

• Allow the chicken breasts to cool completely before storing. This prevents condensation, which can make the coating soggy.

• For short-term storage, place the chicken breasts in an airtight container. Store in the refrigerator for up to 3-4 days.

• To reheat, preheat your oven to 350°F (175°C). Place the chicken breasts on a baking sheet and heat for about 10-15 minutes, or until warmed through and crispy.

• For freezing, wrap each chicken breast individually in plastic wrap or aluminum foil. This helps to maintain their crispiness and prevents freezer burn.

• Place the wrapped chicken breasts in a freezer-safe bag or container. Label with the date and store in the freezer for up to 2 months.

• When ready to eat, thaw the chicken breasts in the refrigerator overnight. This ensures even thawing and helps maintain texture.

• Reheat in a preheated oven at 375°F (190°C) for about 20 minutes, or until the chicken breasts are heated through and the coating is crispy.

• Avoid microwaving the chicken breasts as it can make the coating soggy and unevenly heated.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken breasts on a baking sheet.
  3. Cover them loosely with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, or until the chicken is heated through and the coating is crispy again.

• Air Fryer Method:

  1. Preheat your air fryer to 375°F (190°C).
  2. Place the chicken breasts in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, flipping halfway through, until the chicken is hot and the coating is crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the pan.
  3. Place the chicken breasts in the skillet and cover with a lid.
  4. Cook for about 5 minutes on each side, or until the chicken is heated through and the coating is crispy.

• Microwave Method (least recommended for crispiness):

  1. Place the chicken breasts on a microwave-safe plate.
  2. Cover with a damp paper towel to keep them moist.
  3. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.
  4. For better results, you can finish by placing them under the broiler for a couple of minutes to regain some crispiness.

• Oven: Used to bake the chicken breasts at the specified temperature of 400°F (200°C).

• Baking sheet: A flat surface to place the coated chicken breasts for baking.

• Mixing bowl: Used to combine the panko breadcrumbs, parmesan cheese, garlic powder, paprika, salt, and black pepper.

• Small bowl: For beating the eggs before dipping the chicken breasts.

• Whisk: To beat the eggs until they are well combined.

• Tongs: Useful for dipping the chicken breasts into the beaten eggs and then into the panko mixture without making a mess.

• Measuring cups: To measure out the panko breadcrumbs and grated parmesan cheese.

• Measuring spoons: To measure the garlic powder, paprika, salt, and black pepper.

• Drizzle bottle: To evenly drizzle olive oil over the coated chicken breasts on the baking sheet.

• Knife: To trim any excess fat or uneven parts from the chicken breasts before coating.

• Cutting board: A surface to place the chicken breasts while trimming and preparing them.

• Oven mitts: To safely handle the hot baking sheet when removing it from the oven.

• Instant-read thermometer: To check if the chicken is cooked through by ensuring it reaches an internal temperature of 165°F (74°C).

Prepare ingredients ahead: Measure and mix panko breadcrumbs, parmesan cheese, and spices in advance to save time during cooking.

Use a baking rack: Place the chicken breasts on a baking rack over the sheet to ensure even cooking and crispiness.

Double the recipe: Make extra crispy chicken breasts and freeze them for a quick meal later.

Line the baking sheet: Use parchment paper or a silicone mat to reduce cleanup time.

Preheat the oven: Start preheating the oven before you begin prepping to ensure it’s ready when you are.