You’ll only need a few ingredients for this incredible panko chicken! Serve the family this quick and easy panko breaded chicken for a dinner that’s sure to thrill the whole crew.
Crispy on the outside and perfectly juicy on the inside, this is a flexible chicken entrée that serves beautifully with salads, pasta, potatoes and so much more!
We’ll show you just how easy it is to make, with only five simple ingredients + your chicken breasts (or tenders).
With the best crunch in every bite, panko chicken is a healthy, wholesome dish that is such a crowd-pleaser. If your kids love chicken tenders, you’ll know exactly what I’m talking about.
Serve this panko breaded chicken with a side of roasted veggies, or over your favorite green salad. It also goes perfectly with a variety of pasta dishes, or it makes a great protein addition to a baked potato.
With a touch of bright lemon flavor, it’s juicy and tender. The Parmesan cheese mixed with the panko crumbs creates the perfect salty crunch for balance – I think you’re going to love it!
My easy baked chicken is one of the most popular recipes around here – and I think that’s because it’s so incredibly simple. It’s one of those recipes that is so great to have in your back pocket for busy weeknights, and it’s so flexible.
This panko chicken is similar – it’s one you’ll want to pin and save for later! It’s like a lightened up version of your favorite old school fried chicken.
Use the drop down Table of Contents menu to navigate this post. I can’t wait to hear what you think!
Why You’ll Love this Panko Chicken
- So Easy to Make
- Packed with Protein
- Bake or Air Fry
- Perfect Family Meal
It’s similar to this incredible Spiedini recipe, but with a lighter, crispier panko coating and a simpler weeknight format.
What is Panko?
Panko breadcrumbs are actually Japanese! They are traditionally used to coat deep-fried foods. These coarse breadcrumbs are lightly toasted to give them more crunch.
With a light, drier and flakier touch than traditional breadcrumbs, they are made from crust-less white bread.
Panko Chicken: Ingredients and Substitutions
- Chicken Breasts – Or chicken tenders, boneless and skinless.
- Mayonnaise – We tend to use olive oil mayo because that’s what we have on hand. Use your favorite, or make Homemade Mayonnaise. You can also use a whisked egg or melted butter in place of the mayonnaise in this recipe!
- Panko – Panko is the key to creating the crispy and textural crust on this chicken.
- Italian Seasoning – Learn how to make your own homemade Italian Seasoning Blend.
- Lemon Juice – Fresh squeezed is perfect, but if you used bottled lemon juice, I’ll never tell.
- Parmesan – Fresh grated parmesan is the best bet! You can use pre-grated but it just doesn’t melt as well.
How to Make Panko Breaded Chicken
In the Oven:
- Preheat oven to 400. Line baking sheet with aluminum foil.
- Pound chicken tenders (or chicken breasts) to 1/2″ thickness.
- In a small bowl, combine panko crumbs, Italian seasoning and lemon juice.
- Coat chicken with mayo and dip into panko mixture, pressing until it thoroughly adheres.
- Bake 8-10 minutes, or until internal temperature reaches 165F and juices run clear. Serve with lemon wedges.
On the Stovetop:
- Heat vegetable oil in a large skillet over medium heat.
- When oil is hot (sizzling), carefully add a layer of chicken. Pan fry for approximately 3 minutes per side.
In the Air Fryer:
- Preheat air fryer to 400ºF
- Add the chicken in a single layer – don’t overcrowd your basket. Work in batches if necessary.
- Cook the chicken for approximately 6 minutes on each side. Turn at least once, cooking until the chicken is crispy and golden.
Tips
- Use a meat tenderizer to pound the chicken if one side of the chicken is a lot thicker than the other side. This will help it cook more evenly.
- Don’t crowd the chicken – it’s important to give it space whether you’re baking, pan frying or air frying, to allow it to crisp on the edges.
- For the juiciest chicken, allow it to rest 5-10 minutes before slicing and serving. It seals the juices in.
- Use the best quality ingredients you can so that each ingredient shines!
- Use this printable meat temperature chart to ensure doneness.
Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
Frequently Asked Questions
Breadcrumbs cover a broad spectrum, and Panko is one style of breadcrumb you can’t skip! Panko breadcrumbs are made from white bread (with no crust) that is crushed into flakes and toasted. Panko is drier and absorbs less oil, for more of a toasted texture to the final product.
When added to fried foods, they are lighter and delightfully textural. Traditional store brought breadcrumbs are more finely ground. Another difference is that while panko is generally not seasoned, traditional breadcrumbs are often found with seasonings and added flavoring – like Italian, cheese, etc.
You can use a more traditional breadcrumb, or consider digging deeper into your pantry and getting creative! Think about cracker crumbs, crushed melba toasts, crushed corn or potato chips, crushed cereal, and even crushed pretzels.
Serving Suggestions
Shortcuts
- Pre-shredded Parmesan.
- Use store bought lemon juice.
- Baking in the oven takes a little longer but is less hands-on.
What to do with Leftovers
Dietary Considerations
- Gluten Free (Be sure to choose a gluten free brand of panko, like Kikkoman)
- Nut Free
How to Store
- At Room Temperature – This chicken can sit out for up to two hours while serving.
- Refrigerate – You can refrigerate this panko chicken for up to five days.
- Freeze – Store panko chicken in an airtight container for up to three months in the freezer.
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Panko Chicken
You’ll only need a few ingredients for this incredible panko chicken! Serve the family this quick and easy panko breaded chicken for a dinner that’s sure to thrill the whole crew.
Prevent your screen from going dark
Instructions
-
In the Oven:
-
Preheat oven to 400. Line baking sheet with aluminum foil.
-
Pound chicken tenders (or chicken breasts) to 1/2″ thickness.
-
In a small bowl, combine panko crumbs, Italian seasoning and lemon juice.
-
Coat chicken with mayo and dip into panko mixture, pressing until it thoroughly adheres.
-
Bake 8-10 minutes, or until internal temperature reaches 165F and juices run clear. Serve with lemon wedges.
-
On the Stovetop:
-
Heat vegetable oil in a large skillet over medium heat.
-
When oil is hot (sizzling), carefully add a layer of chicken. Pan fry for approximately 3 minutes per side.
-
In the Air Fryer:
-
Preheat air fryer to 400ºF
-
Add the chicken in a single layer – don’t overcrowd your basket. Work in batches if necessary.
-
Cook the chicken for approximately 6 minutes on each side. Turn at least once, cooking until the chicken is crispy and golden.
Tips
- Use a meat tenderizer to pound the chicken if one side of the chicken is a lot thicker than the other side. This will help it cook more evenly.
- For the juiciest chicken, allow it to rest 5-10 minutes before slicing and serving. It seals the juices in.
- Use the best quality ingredients you can so that each ingredient shines!
- Fresh grated parmesan is everything here – don’t skip this step, as pre-shredded or grated just isn’t quite the same.
Nutrition Information
Calories: 206kcal (10%), Carbohydrates: 3g (1%), Protein: 26g (52%), Fat: 9g (14%), Saturated Fat: 2g (10%), Polyunsaturated Fat: 4g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 78mg (26%), Sodium: 261mg (11%), Potassium: 443mg (13%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 83IU (2%), Vitamin C: 3mg (4%), Calcium: 71mg (7%), Iron: 1mg (6%)
Estimated nutrition information is provided as a courtesy and is not guaranteed.
