As a mother of three and someone who juggles a busy household, I’m always on the lookout for recipes that are not just quick and easy, but also kid-approved. One dish that has never failed to bring smiles to my dinner table is the Crispy Panko Crusted Chicken. It’s a recipe I stumbled upon a few years ago, and it’s been a weekend staple ever since. There’s something so satisfying about biting into that crunchy crust, and I’m sure you’ll find it just as delightful.
One of my favorite things about this dish is its simplicity. With all the hustle and bustle of family life, who has time for something overly complicated? This recipe is straightforward and requires just a handful of ingredients that you probably already have in your pantry.
Not only is it quick to make, but it’s also incredibly versatile. You can pair it with almost anything – from a simple leafy salad to a more indulgent pasta side dish. I’ve served it with roasted veggies or even just a pile of fluffy mashed potatoes, and it always gets rave reviews.
The secret to getting that perfect crunch lies in the panko breadcrumbs and parmesan cheese combination. It creates a texture that is so crispy and tasty, kids and adults alike find it hard to resist. And let’s not forget the seasonings! A hint of Cajun spice gives it a little kick, but if you’re not a fan of spicy, you can easily swap it for Italian seasoning. There’s room to experiment to suit your family’s taste buds.
This recipe is why weekends at our home are synonymous with delicious and comforting meals, creating lasting memories around the dinner table. It connects us as a family in the simplest way possible – through sharing food made with love.
How to Make Crispy Panko Crusted Chicken Breasts
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Ingredients
- 1 cup plain panko breadcrumbs
- 2 tablespoons extra virgin olive oil
- 1 egg (lightly beaten plus a splash of water)
- 1/2 cup grated parmesan cheese
- 1 teaspoon Cajun seasoning (or substitute with Italian seasoning)
- 1/2 teaspoon onion powder
- 1/2 teaspoon fine sea salt (divided)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon butter
- 2 boneless skinless chicken breasts (halved)
- 1/2 cup flour
Directions
- First, let’s prep the chicken. Slice the chicken breasts in half, making them thinner. If you have cutlets, you can skip this, but ensure they’re of even thickness. Lightly pounding the thicker parts can help.
- Next, set up your breading stations with three shallow dishes. In the first, combine the flour with 1/2 teaspoon each of salt, pepper, garlic powder, and onion powder. Stir and set it aside. The second dish will have the egg mixed with a splash of water, beaten lightly. The third dish is for the panko breadcrumbs, parmesan cheese, paprika, and Cajun seasoning. Mix these well.
- Now, season the chicken with some salt and pepper lightly. Dredge each piece in the flour first, shaking off the excess. Next, coat it with the egg mixture, letting any extra drip away. Finally, press it into the breadcrumb mixture, ensuring a good cover.
- Heat olive oil and butter in a large skillet over medium flame. Fry the chicken for about 3-4 minutes on each side, adjusting the heat for even cooking without burning.
- When both sides are beautifully golden and crispy, check the internal temperature is 165°F for safe consumption. Transfer to a wire rack and let it rest for a moment to keep that crunch intact. Serve it hot and enjoy!
Storing Suggestion
Store any leftovers in an airtight container in the refrigerator for up to three days. For optimum freshness and to maintain crispiness, consider reheating in an oven instead of a microwave.
Cooking Tips
If you want an extra kick, feel free to add a pinch of cayenne pepper to the breadcrumbs. For an Italian twist, swap the Cajun seasoning with Italian herbs. And to make it even healthier, bake the chicken in the oven instead.
Serving Suggestions
This delicious chicken pairs wonderfully with a simple salad or a side of roasted vegetables. You could also serve it with a comforting dish of mashed potatoes or pasta, accompanied by a chilled glass of white wine or lemonade for a refreshing balance.
Ingredient Substitutions
If you don’t have parmesan cheese, Romano or Asiago can add a similar flavor. Gluten-free breadcrumbs work just as well if you’re avoiding gluten, and a dairy-free cheese can be a good substitute for those lactose intolerant.
Seasonal Variations
During the summer, add some fresh herbs like basil or parsley from the garden. In the fall, a dash of nutmeg or cinnamon can provide a warm seasonal twist. Spring calls for light flavors, so incorporating lemon zest is perfect.
Allergen Information
This recipe contains dairy, eggs, and wheat. For those allergic, choose egg replacers, gluten-free flour and breadcrumbs, and dairy-free cheese to make it allergen-friendly while maintaining the taste.
Frequently Asked Questions
Can I prep the chicken ahead of time?
Sure! You can coat the chicken earlier in the day and refrigerate it. Just be sure to cover it tightly with plastic wrap to prevent it from getting soggy. This can make dinnertime quicker and more convenient.
What if I don’t have panko breadcrumbs?
No worries! You can use regular breadcrumbs, though they might not be as crispy. Alternatively, crushed cornflakes or cracker crumbs are great substitutes to maintain that signature crunch.
How can I ensure my chicken is juicy?
Using meat thermometers helps in avoiding overcooking, ensuring juiciness. Cook to about 165°F. Also, letting the chicken rest after cooking allows the juices to redistribute, keeping each bite juicy.
Is it possible to bake the chicken instead of frying?
Absolutely! To bake, preheat your oven to 400°F and place the chicken on a greased baking sheet. Bake for about 20-25 minutes, flipping halfway, until it’s crisp and cooked through.
How should I reheat leftovers?
For best results, reheat the chicken in an oven at 350°F for about 10-15 minutes. This ensures it stays crispy. Avoid the microwave since it can make the chicken soggy.
What sides go best with this chicken?
A light, leafy salad is a classic side that offers a refreshing complement. Roasted veggies or garlic-infused mashed potatoes also pair excellently. For a complete meal, serve with pasta tossed in olive oil and herbs.
Crispy Panko Crusted Chicken Breasts
Ingredients
- 1 cup plain panko breadcrumbs
- 2 tablespoons extra virgin olive oil
- 1 egg lightly beaten with a splash of water
- 1/2 cup grated parmesan cheese
- 1 teaspoon Cajun seasoning or Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon fine sea salt divided
- 1 1/2 teaspoons fine sea salt for coating
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon butter
- 2 boneless skinless chicken breasts cut in half
- 1/2 cup flour
Instructions
- Slice the chicken breasts in half for thinner pieces. If using cutlets, ensure they are evenly thick. Gently pound thicker parts if needed.
- Set up three shallow dishes: one with flour and seasonings, another with beaten egg and water, and the third with breadcrumbs, cheese, and spices.
- Lightly season the chicken with salt and pepper. Coat each piece in flour, egg mixture, and then the breadcrumb mixture.
- Heat olive oil and butter in a skillet over medium heat. Cook chicken for 3-4 minutes per side until golden and fully cooked.
- Check the internal temperature of the chicken to ensure it reaches 165°F. Let rest on a wire rack to maintain crispiness.
