Panko Fried Chicken
What Is Panko?
Panko breadcrumbs are Japanese style breadcrumbs that are really just made from bread without crust. That’s why they’re so light and airy – it’s all the inside goodness of bread, with none of the dry crust included in the crumb.
It’s popular to use in place of regular breadcrumbs when frying food because of the texture it gets when it hits the oil and has a chance to crisp up. Because panko is so light and airy, it gets a ridiculous amount of crunch which is the key to all good fried food.
Making Panko Fried Chicken
We happen to think that Panko Fried Chicken is one of the best variations of fried chicken out there. All it takes is a simple egg wash to coat the chicken and bind the breadcrumbs seasoned with garlic powder and paprika to it.
Once the oil in a large frying pan or pot is hot, add the chicken and you let it bubble until the panko is a deep golden color and the chicken is cooked through. Are you ready for this juicy, crispy, fried bite of heaven?
Serve with your favorite dipping sauce. Do you like ketchup, honey mustard, BBQ sauce, or something else?
More Fried Chicken Recipes
Podcast Episode About Making Panko Fried Chicken
Listen to me explain briefly about how to make this recipe, with some great tips along the way, by clicking the play button below:
Listen to more Recipe of the Day episodes here.
Print
Panko Breaded Fried Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Entrée
- Method: Stovetop
- Cuisine: American
DESCRIPTION
Panko bread crumbs are the perfect thing to coat chicken in for frying because they crisp up so beautifully without adding too much bready flavoring. A simple egg wash binds it all together for the crispiest fried chicken ever.
Ingredients
- 2 cups vegetable oil
- 1 lb. boneless skinless chicken breasts
- 1 cup unseasoned panko breadcrumbs
- 1 tsp. salt
- 1 tsp. garlic powder
- 1/2 tsp. paprika
- 1/4 tsp. pepper
- 1 egg
Instructions
- Heat the oil over medium heat in a large skillet or a stock pot to 300°F. Use a thermometer like this one to keep your oil at the right temperature.
- Meanwhile, butterfly the chicken breasts by slicing them in half lengthwise.
- In a medium-sized bowl, mix together the panko, salt, garlic powder, paprika and pepper.
- Crack the egg into a small bowl and beat it until it’s an even color.
- Dip each piece of chicken in the beaten egg and allow any excess to drain off back into the bowl. Then dip the chicken in the panko mixture, covering completely. Repeat until all the chicken is coated.
- When the oil is hot, add a few pieces of the chicken to the pan, being sure to not crowd them. They shouldn’t touch.
- Fry for about 4-5 minutes per side, or until the chicken is golden brown and the internal temperature reaches 165°F on an instant-read thermometer.
- Transfer the cooked chicken to a wire rack with a paper towel underneath to drain the oil. Serve while warm.
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This post originally appeared in April 2019 and was revised and republished in June 2022.
Excellent recipe. I used olive oil instead of canola oil. It was light breading and wasn’t oily. Definitely will use this recipe again! My family loved it ✨💫
I’m glad the family loved this one, Rosemary! If you have a moment, I’d really appreciate you adding a 5 star rating which helps others find this recipe too. Thanks!
GREAT recipe!!! I’ll be back!
Thank you so much, Bill! I’m glad you loved it.
Worked like a charm, ONLY, I used boneless thighs and made a large Sammie using Brioche bread..Mayo, SW Chipotle, Pickled Jalapenos and flat-leaf spinach. Mouth watering yet ?? Don`t lie !!!!
Wow! That sounds amazing! Thanks for sharing a great idea, and I’m so happy you liked the chicken too!
It’s so crispy. Love it
Thanks, Camilla! Glad you loved it.