This Slow Cooker fried Chicken with Panko was just what we were craving, and only had a few minutes of prep! We have to eat low carb most of the time, but now and then it’s nice to have a recipe that doesn’t break the bank and is still a treat. So, I thought I’d give this one a try.
Crock pot recipes are one of my favorite way to save time without sacrificing flavor. One of the easiest and tastiest you can make is this Crockpot Chicken With Rice recipe.
Panko Fried Chicken
Extra crispy and delicious, panko fried chicken is always a crowd favorite because of its flaky and crunchy texture.
- 2 pounds bone-in chicken drumsticks or thighs, with skin
- Kosher or sea salt, to taste
- Fresh cracked black pepper, to taste
- 2 large eggs
- 2 cups panko
- Vegetable oil, for frying
- Step 1Rinse the chicken and pat dry. Season with salt and pepper to taste and set aside.
- Step 2In a large bowl, beat the eggs and set aside. In another large bowl, add the panko and set aside.
- Step 3Coat the chicken in egg and dredge in panko, shaking off any excess. Set coated pieces aside and repeat with the remaining chicken.
- Step 4Heat 1 inch of oil to 375° in a large frying pan or Dutch oven.
- Step 5Working in small batches, gently place the chicken in the hot oil and fry on both sides until crispy and cooked through, 10 to 15 minutes on each side.
Crispy Panko Chicken Breasts
This panko chicken recipe uses pounded chicken breasts making it quick and easy to cook. Use crushed, crisp rice cereal squares instead of panko crumbs for a gluten-free version!
Original recipe yields 4 servingsIngredient Checklist
- 1 pound boneless skinless chicken breasts
- 1 egg
- 1 cup panko crumbs
- ½ teaspoon Spice Islands® Garlic Powder
- ½ teaspoon Spice Islands® Onion Powder
- ½ teaspoon Spice Islands® Fine Grind Sea Salt
- ¼ teaspoon Spice Islands® Fine Grind Black Pepper
- ¼ cup Mazola® Corn Oil
- Step 1Pound chicken breasts, one at a time, in a resealable plastic bag until about 1/2-inch thick.
- Step 2Lightly beat egg in a shallow bowl. Combine panko crumbs, garlic powder, onion powder, salt, and pepper in a separate shallow bowl.
- Step 3Dip chicken breasts in egg until coated, then dip in panko mixture, pressing chicken into the crumbs until fully coated. Arrange in a single layer on a plate.
- Step 4Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 2 to 3 minutes per side.
PAN FRIED PANKO CHICKEN BREAST
This Pan Fried Panko Chicken Breast is crispy on the outside and moist and tender on the inside. It’s made with thinly sliced chicken breast that’s been seasoned, gently coated in panko crumbs then pan fried until perfectly golden brown and crispy.
WHY THIS RECIPE WORKS
- This recipe calls for only 8 ingredients.
- Prepping the chicken breast is quick and easy.
- It takes less than 10 minutes to cook.
- Pan frying the chicken is a healthier option to deep frying.
- If you crave fried chicken, you can get the same texture and feel from this pan fried panko chicken without the added calories and fat.
WHAT GOES INTO THIS RECIPE
- Thinly sliced chicken breast is recommended for this recipe, it takes less time to cook and the panko coating will adhere better and does not become soggy compared to thicker cut slices.
- Panko crumbs are lighter and crispier compared to regular breadcrumbs.
- Use unseasoned panko crumbs instead, so you can use your favorite seasonings and ultimately get your desired taste.
HOW TO MAKE PAN FRIED PANKO CHICKEN BREAST
- Use a simple brine of just kosher salt and water to brine the chicken for at least 30 minutes up to 1 hour if time permits.
- Rinse chicken breast in cold water and pat dry thoroughly with paper towels.
- Get 3 shallow bowls or other dishes to set up your dredge station: Dish 1 (all purpose flour); Dish 2 (egg wash); Dish 3 (panko crumbs)
- Season then dredge each chicken breast in the all purpose flour, then into the egg wash, then into the panko crumbs.
- Place on a baking sheet lined with parchment paper for easy clean up.
- Place your cast iron skillet over medium-high heat, add the cooking oil, then pan fry the chicken for 4 minutes on one side flip then pan fry for an additional 2 to 4 minutes.
- Use a meat thermometer to check that the internal temperature reaches 165 degrees F this will ensure that each breast is moist (DO NOT OVERCOOK).
- Sprinkle with dried parsley which is optional.
How do you get panko to stick to chicken?
This requires that your chicken is dried completely and properly dredged. After pat drying your chicken with paper towels do the following: 1) Dredge your chicken in all purpose flour then gently shake to remove any excess flour. 2) Dredge through the egg wash then allow any remaining to drip off. 3) Finally, dredge your chicken in the panko crumbs and gently press to ensure that the panko sticks on both sides.
Why does the breading fall off my fried chicken?
There are a few things to keep in mind: 1) Use thinly sliced chicken breast instead of the thicker slices. Thicker slices will take longer to cook which can potentially release moisture causing the the chicken to become more soggy than crispy. 2) Your chicken isn’t completely dry before starting the dredging process. 3) Not shaking off the excess flour. 4) Not gently pressing the panko crumbs into the chicken. 5) Flipping your chicken over too soon.
Can you use regular bread crumbs in place of panko crumbs?
Technically yes; however, we recommend panko crumbs. Panko crumbs are drier and the flakes are larger which will result in a crispier and crunchier texture compared to regular bread crumbs.
- Brine the chicken breast in a simple salt water brine as this will add flavor and moisture as well as tenderize the meat. Brine at least 30 minutes up to 2 hours if time permits.
- Use thinly sliced boneless skinless chicken breast instead of the thicker slices. The thinly sliced chicken breast cooks faster and the crispy outer coating remains intact and doesn’t become soggy.
- If you cannot find thinly sliced breast, use a sharp knife and slice yourself if doing the latter make sure you cut them the same size and thickness.
- It’s IMPORTANT that the chicken is dried thoroughly before starting the dredging process.
- During the dredging process, shake off any remaining flour, allow any excess egg wash to drip off, and gently press the panko crumbs into the chicken making sure all sides are coated.
- Adding a little clarified butter or regular butter to the oil adds more flavor and allows for a crispy golden brown coating.
- The oil butter mixture should be hot before adding the prepared chicken to the skillet.
- This panko chicken recipe doesn’t require a lot of oil as long as there is enough oil to reach the sides of the chicken breast is fine.
- Before pan frying, prep all your chicken first and place on a baking sheet.
- Use a meat thermometer to check that the internal temperature reaches 165 degrees at which point the chicken is done… DO NOT OVERCOOK.
- You can also serve with your favorite dipping sauce with this panko chicken.