Panko Crusted Chicken
Introducing Panko Crusted Chicken – a culinary delight that combines the succulence of tender chicken with the irresistible crunch of Japanese panko breadcrumbs.
Servings: 4 people
Ingredients
- 4 boneless (skinless chicken breasts)
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups Panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 cup grated Parmesan cheese (optional)
- Cooking oil
Instructions
Preheat Oven:
- Preheat your oven to 200°F (95°C) to keep the cooked chicken warm while you finish cooking the rest.
Prepare Chicken:
- If the chicken breasts are uneven in thickness, you may want to pound them to an even thickness for even cooking.
- Season the chicken breasts with salt and pepper on both sides.
Set Up Dredging Station:
- In one shallow dish, place the flour.
- In another dish, beat the eggs.
- In a third dish, combine the Panko breadcrumbs, garlic powder, paprika, onion powder, dried oregano, and Parmesan cheese (if using).
Dredge the Chicken:
- Dredge each chicken breast in the flour, shaking off excess.
- Dip it into the beaten eggs.
- Press the chicken into the seasoned Panko mixture, ensuring an even coating.
Cook the Chicken:
- Heat a skillet over medium heat and add enough oil to coat the bottom of the pan.
- Cook the chicken for about 4-5 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C).
Keep Warm:
- Transfer the cooked chicken to a baking sheet and keep it warm in the preheated oven.
Serve:
- Once all the chicken is cooked, serve it hot with your favorite dipping sauce or sides.