Baked Panko Chicken

I was afraid these baked panko chicken breasts might not turn out as crispy as I like them. That's because I baked them in the oven instead of frying them as I used to.

I promise you, they were AMAZING and super crispy! I was surprised by how crispy they were. I LOVED THEM! And I will never go back to frying them.

My panko breaded chicken breasts are a super easy oven-baked dish! They're golden brown, crisp on the outside, and super moist and juicy inside.

Baked Panko Chicken

I promise you, this is an easy and quick chicken breast recipe to prepare, and it comes together very quickly. 

Plus, It has an interesting combination of textures. Every bite of this meal allows you to enjoy the crispiness of the crust and the tenderness of the chicken inside it.

However, the best thing I LOVE about this recipe is that it is healthier and uses less oil than if I fried the chicken.

I like to serve these panko chicken cutlets warm with a variety of sides including Pan Fried Green Beans, Cabbage Salsa or Zucchini Patties.

What Is In This Recipe?

Complete information on ingredients and quantities is in the recipe card at the end of the post.

Chicken breast: I use boneless skinless chicken breast.

Panko breadcrumbs: They are light and airy. They give the chicken its coarse and crispy texture. You can use regular breadcrumbs instead, even though the outcome will not be as crispy.

Mayonnaise: It keeps the chicken tender and juicy on the inside and prevents the panko from becoming soggy. It also ensures that the panko sticks to the chicken. You may use sour cream or Greek yogurt instead.

Dijon mustard: It adds flavor to the chicken.

Paprika: I use sweet paprika.

Cooking spray: It allows the chicken breast to cook and maintain a crisp texture when baked.

How To Make Baked Panko Chicken

One: Preheat the oven to 230 C / 450 F and spray a baking sheet with vegetable oil or cooking spray.

Two: With a sharp knife, cut each chicken breast in half lengthwise to create two thinner cutlets of chicken, season both sides with salt and black pepper, and set aside.

Three: In a medium bowl, mix mayonnaise, water, and mustard until combined. In another shallow bowl, mix panko, salt, and paprika.

Four: Now, dip chicken cutlets (one at a time) in the mayonnaise mixture (make sure it is evenly coated with the mixture), then into the panko mixture (press lightly on each slice).

Five: Place the breaded chicken slices in a single layer onto the prepared baking sheet. Spray with the cooking spray and bake for 20 - 22 minutes until golden brown, or until you enter a meat thermometer in the center of a chicken slice and the internal temperature reach 165 degrees F.

Helpful Tips!

• Cut the chicken breasts into uniformly thin pieces to reduce cooking time and ensure that the chicken cooks at the same rate throughout. I noticed that thick and large chicken pieces release a lot of moisture and cause the panko breadcrumbs to be soggy.
• Ensure that the panko crumbs are adequately seasoned to enable you to achieve a flavorful crust.
• Ensure that you use a large oven tray to allow space between the chicken pieces as they bake and prevent them from getting soggy.
• Tenderize the chicken. Tenderness can be achieved by pounding the meat with meat mallet or rolling pin. This step reduces cooking time significantly and it also helps to lock in moisture.
• Leave the chicken to cool off completely and store it in an airtight container in the fridge. The chicken can be served cold straight from the fridge, but you could also reheat it before serving.

More Chicken Recipes

• Bon Bon Chicken
• Chicken Katsu Curry
• Easy Lime Coconut Chicken
• Devilled Chicken

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