What is panko chicken?

Panko chicken refers to chicken coated in panko breadcrumbs before cooking. Panko is a Japanese-style breadcrumb known for its light, airy, and crisp texture.

What’s the difference between panko breadcrumbs, regular breadcrumbs, and croutons?

Panko breadcrumbs are coarser, lighter, and have a neutral flavor. Regular breadcrumbs are finer-grained and may have a slightly sweet or savory taste. On the other hand, croutons are small, crunchy pieces of bread (usually around 1/2 to 3/4-inch square) that are typically used as a topping.

What's the best way to get panko to stick to chicken?

To get breadcrumbs to stick, dip the chicken pieces first in beaten egg, then dredge them firmly in the breadcrumbs, 2 to 3 times on each side, and push down on the crumbs to ensure they adhere. Second, refrigerate them for at least 15 minutes to allow the coating to set.

Will panko brown in the oven?

Yes, panko coating will brown when baked, especially in this recipe since you have dredged it in melted butter.

Should you bake chicken covered or uncovered?

Baking breaded chicken uncovered is best, to allow it to crisp up on the outside. Covering it will result in a soggy crust.

Crispy Baked Panko Chicken - A Well-Seasoned Kitchen®

Ingredients

Scale

4 large eggs
1 1/2 cups Tomatillo-Green Chile Salsa (recipe on page 124 in my cookbook Fresh Tastes) or purchased salsa verde – see Note below
1/4 teaspoon kosher salt
1 1/4 cups panko breadcrumbs
2 teaspoons chili powder
2 teaspoons ground cumin
1 1/2 teaspoons garlic salt
1/2 teaspoon dried oregano
3 large boneless, skinless chicken breast halves
3 tablespoons butter, cut into 3 to 4 pieces
6 cups shredded lettuce
6 tablespoons sour cream
6 tablespoons chopped green onion
36 grape or small cherry tomatoes, cut in half
3 ripe avocados, peeled, seeded and sliced
Kosher salt, to taste
Freshly ground black pepper, to taste
6 tablespoons grated sharp Cheddar cheese
6 lime wedges

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Instructions

In a shallow bowl, whisk together the eggs, 3 tablespoons of the salsa and salt. In another shallow bowl, stir together the breadcrumbs, chili powder, cumin, garlic salt and oregano.
Butterfly larger breasts and cut into two pieces; pound smaller breasts to roughly an even thickness. Dip each breast in the egg mixture, allowing the excess to drip off. Then, dredge in the breadcrumb mixture, coating all sides evenly. Press down on the breadcrumbs to ensure they adhere.
Place coated chicken pieces in a single layer on a baking sheet and refrigerate for at least 15 minutes (up to 8 hours )to allow the coating to set.
Preheat oven to 350 degrees.
Once oven is preheated, place the butter in a large shallow baking dish (not glass) large enough to hold the chicken breasts in one layer, and place in the oven. As soon as the butter melts (just takes a few minutes), remove the pan from the oven (watch closely as the butter burns easily).
Carefully place the chicken pieces in the hot pan, turning to coat both sides with the melted butter. Bake, uncovered, for 25 to 30 minutes or until chicken is golden brown and an instant-read thermometer inserted into the thickest portions registers 165 degrees.
Let cooked panko chicken rest for 5 minutes before serving.
To serve, place 1 cup of shredded lettuce on each serving plate. Top with a chicken breast. Place a dollop of sour cream and salsa on top of each chicken breast. Sprinkle about 1 tablespoon of green onion over chicken. Arrange 12 tomato halves and slices from 1/2 avocado equally on each plate, placing them decoratively on the lettuce around the chicken breast. Season to taste with salt and freshly ground pepper. Sprinkle Cheddar cheese over each serving. Place a lime wedge on each plate. Pass additional salsa and sour cream on the side.

Notes

Make ahead: The chicken breasts can be coated with the breadcrumbs, covered with plastic wrap, and refrigerated earlier in the day. You may need to increase cooking time by 5 to 10 minutes, depending on how long they are refrigerated.

Note on salsa: I like Trader Joe’s brand salsa verde. La Victoria brand also works well.

Author: From "Fresh Tastes" by Lee Clayton Roper
Category: Quick and Easy
Method: Bake
Cuisine: Southwestern

Nutrition

Serving Size:
Calories: 748
Sugar: 27.1 g
Sodium: 798.6 mg
Fat: 36.9 g
Saturated Fat: 10.6 g
Carbohydrates: 63.8 g
Fiber: 21.4 g
Protein: 49.4 g
Cholesterol: 189.7 mg