Claire Thompson
Panko chicken is a popular dish that can be made in a variety of ways, from baking to frying, and even grilling. The common factor is the use of panko breadcrumbs, which gives the chicken a crunchy texture. While the chicken is cooking, some recipes suggest creating a sauce by whisking together melted butter and lemon juice, which can then be drizzled over the chicken. This extra step adds a tangy, buttery flavour to the dish.
| Characteristics | Values |
|---|---|
| Panko Chicken Colour | Golden Brown |
| Chicken Type | Boneless, Skinless Chicken Breasts |
| Chicken Texture | Tender, Juicy |
| Coating Texture | Crunchy |
| Coating Ingredients | Panko Breadcrumbs, Regular Breadcrumbs, Parmesan Cheese, Egg Wash, Mayonnaise, Sour Cream, Greek Yogurt, Italian Seasoning, Paprika, Salt, Pepper, Garlic Powder |
| Cooking Method | Pan-fried, Baked, Air Fryer, Grilled |
| Sauce | Lemon Butter Sauce, Brown Butter Sauce |
| Serving Suggestions | Salad, Chicken Parmesan, Sandwich, Chicken Skewers |
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What You'll Learn
Panko chicken recipes
Panko chicken is a versatile dish that can be made in several ways, including baking, pan-frying, and air frying. The key to a good panko chicken recipe is a crispy, crunchy coating, which can be achieved through different methods of preparation.
One popular method is to use a combination of flour, egg wash, or buttermilk. The chicken is dredged in flour, dipped in egg, and then coated with panko crumbs. This classic method creates a golden brown, crunchy exterior. Seasoned panko crumbs can also be used, with additions such as garlic powder, onion powder, salt, and pepper.
Another unique approach is to use mayonnaise instead of eggs to make the panko crumbs stick to the chicken. This method eliminates the need for eggs and creates a crispy texture. The chicken is coated with a thin layer of mayonnaise, which is then pressed into the panko crumbs. Some recipes also suggest using sour cream or plain Greek yogurt as alternatives to mayonnaise.
For a more indulgent option, butter can be added to the panko mixture. This creates a rich, crispy coating. Additionally, baking or frying the chicken with a layer of butter can enhance browning and add a nutty flavor. Chef Thomas Keller, renowned for his panko-breaded chicken schnitzel, takes this a step further by creating a brown butter sauce. He cooks the butter until the water evaporates and the milk solids turn golden, then adds lemon juice, capers, and parsley. This sauce is then spooned over the chicken, adding a fresh flavor dimension.
Panko chicken can be served with various sauces and sides to enhance its flavor. Popular sauces include honey mustard, dijon mustard, marinara sauce, and spicy ranch. It can also be sliced and served on sandwiches or used in chicken parmesan with vodka sauce.
Ingredients:
- Boneless, skinless chicken breasts
- Mayonnaise
- Panko breadcrumbs
- Parmesan cheese
- Melted butter
- Italian seasoning
- Paprika
- Salt
- Pepper
- Garlic powder
Instructions:
- Preheat the oven to 425°F (218°C). Line a rimmed baking sheet with aluminum foil.
- Butterfly the chicken breasts to create even fillets.
- Spread mayonnaise over the chicken breasts.
- In a separate bowl, mix panko crumbs, parmesan cheese, Italian seasoning, paprika, salt, pepper, garlic powder, and melted butter.
- Dip the mayonnaise-coated chicken into the panko mixture, pressing down to help the crumbs stick.
- Place the chicken on the baking sheet, panko side up.
- Bake for about 8-12 minutes, or until the thickest part reaches an internal temperature of 165°F.
This recipe results in juicy, crispy baked panko chicken with a golden brown exterior and a flavorful, crunchy coating.
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Breading and frying chicken
Ingredients
You will need boneless, skinless chicken breasts, butter, flour, eggs, panko breadcrumbs, and seasonings like salt, pepper, paprika, and garlic powder. You can also add Parmesan cheese for extra flavour.
Preparation
Start by butterflying the chicken breasts to create even fillets. Place the chicken breasts between sheets of parchment or plastic and use a meat mallet to pound them to a uniform thickness of about a quarter-inch. This step ensures even cooking and reduces cooking time.
Next, set up three wide, shallow bowls. In the first bowl, place the flour, and you can add seasonings like paprika here as well. In the second bowl, beat the eggs, and in the third bowl, mix the panko breadcrumbs, Parmesan cheese, and seasonings. You can also add grated garlic or garlic powder, Italian seasoning, and a pinch of salt and pepper to the panko mixture for extra flavour.
Breading
Now it's time to bread the chicken. First, season the chicken cutlets with salt and pepper. Then, dredge the chicken in the flour, shaking off any excess. Next, dip the floured chicken into the egg, ensuring it's completely coated. Finally, transfer the chicken to the bowl of breadcrumbs, using your dry hand to pile the breadcrumbs on top and gently pressing to help the crumbs stick.
Frying
For frying, vegetable oil is a good choice due to its high smoke point. Heat the oil in a cast-iron skillet or Dutch oven over medium-high heat until it reaches a temperature of about 350-375°F (177-191°C). You can test the oil's readiness by dropping in a pinch of breadcrumbs; if they sizzle and brown quickly, the oil is ready.
Carefully place the breaded chicken into the hot oil, ensuring not to crowd the pan (you may need to fry in batches). Fry the chicken for about 3-4 minutes on each side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
Once cooked, transfer the chicken to a paper towel-lined plate to absorb any excess oil and sprinkle with flaky sea salt. Serve immediately with your favourite sides, or slice and use in sandwiches or salads.
Tips
- For an extra crispy coating, use a combination of panko and regular breadcrumbs.
- Allow the flour coating to become paste-like before frying for a crisp exterior and juicy interior.
- For even browning, gently swirl the pan during cooking to redistribute the hot oil.
- You can also bake breaded chicken in the oven at 400°F for about 8-12 minutes or until cooked through.
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Browning chicken
Preparing the Chicken
Start by preparing your chicken breasts. Butterfly the chicken breasts to create even fillets, ideally about a quarter of an inch thick. You can use a meat mallet to pound the chicken to your desired thickness, which helps ensure even cooking and reduces cooking time.
Breading the Chicken
The breading process is key to achieving a crispy, golden-brown crust on your chicken. There are a few different methods you can use:
- Traditional breading: This involves coating the chicken in flour, followed by an egg wash or buttermilk, and finally, breadcrumbs. You can use regular breadcrumbs or Panko breadcrumbs for an extra crispy texture.
- Mayonnaise coating: Instead of using eggs, smear a thin layer of mayonnaise on the chicken and then press it into the breadcrumbs. Sour cream or plain Greek yogurt can also be used in place of mayonnaise.
- Starch method: Dip the chicken into a starch like potato starch or flour, then into eggs, and finally into the Panko breadcrumbs. This method adds extra crispness to the crust.
It's important to season each layer of the breading generously with salt, pepper, and any other desired spices or herbs. You can also add grated Parmesan cheese to the breadcrumb mixture for a salty, cheesy flavour.
Cooking the Chicken
Once your chicken is breaded, it's time to cook it. You can fry, bake, or grill your chicken:
- Frying: Heat oil in a cast-iron skillet or Dutch oven over medium-high heat until it bubbles when you drop in a piece of breading. Add the breaded chicken, being careful not to crowd the pan. Cook for about 3-4 minutes on each side, or until deep golden brown and cooked through. The internal temperature should reach 165°F (75°C).
- Baking: Place the breaded chicken on a baking sheet, with the Panko-coated side facing up. Bake at 400°F for around 12 minutes or 8-12 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F.
- Grilling: If you're making chicken skewers, oil the grates well before grilling to prevent the breading from sticking. Cook the skewers until the first side is golden brown, then turn them over and cook the other side. Only turn the skewers once to avoid the coating from sticking to the grates.
Drizzling Butter
Drizzling butter on top of your Panko-crusted chicken will indeed help to brown it, adding a rich, golden colour and a delicious flavour. Chef Thomas Keller of the three-Michelin-starred restaurant The French Laundry makes a quick brown butter sauce to spoon over his Panko-breaded chicken schnitzel. To make a simple lemon butter sauce, whisk together melted butter and lemon juice, and drizzle it over the chicken before serving.
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Chicken breading techniques
Breading chicken is a simple technique that can elevate a regular meal into something special. There are many ways to bread chicken, and the method you choose will depend on the desired texture and flavour profile. Here are some of the most popular chicken breading techniques:
Panko Breadcrumbs
Panko breadcrumbs are a popular choice for breading chicken due to their ability to create an extra crispy texture. Panko is a type of Japanese breadcrumb that is light and airy, resulting in a super crunchy coating. When using panko, it is best to butterfly the chicken breasts into even fillets. You can then coat the chicken with a thin layer of mayonnaise, which will help the breadcrumbs stick. Next, press the chicken, mayonnaise-side down, into the panko mixture. The chicken can then be baked or fried until golden brown and cooked through.
Traditional Breading
A traditional breading technique involves a simple three-step process. First, coat the chicken with flour, which acts as a barrier between the fat in the pan and the moisture in the chicken. Second, dip the chicken in beaten eggs, which will help the breading stick. Finally, dredge the chicken in breadcrumbs, such as panko or traditional breadcrumbs. This method creates a crispy exterior and a tender interior.
Alternative Breading Options
There are numerous other options for breading chicken, including cornflakes for a sweet and crunchy coating, flour for a softer crust, or even crushed potato chips for a hearty bite. You can also add seasonings to the breading, such as garlic powder, Italian seasoning, paprika, salt, and pepper, to enhance the flavour.
Drizzling Butter
Drizzling butter on top of breaded chicken is a matter of preference. While it may not significantly impact the browning of the chicken, it can add flavour and moisture to the dish.
By following these chicken breading techniques and experimenting with different ingredients, you can create delicious and crispy chicken dishes that are perfect for any occasion.
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Chicken cutlets
Preparing the Chicken
Start by slicing boneless, skinless chicken breasts in half horizontally to create thin cutlets. For even thickness, use a meat mallet to gently pound the chicken. This step is crucial, as it ensures even cooking and reduces cooking time. Butterfly the chicken breasts all the way through to get even fillets.
Breading Options
The breading is what gives chicken cutlets their signature crispy texture. There are several ways to achieve this:
- Traditional breading: This involves dipping the chicken in flour, then egg wash, and finally, breadcrumbs. For an extra crispy texture, use Japanese-style panko breadcrumbs. You can also mix panko with regular breadcrumbs for better adherence.
- Mayo method: Spread a thin layer of mayonnaise on the chicken and press it into the seasoned breadcrumb mixture. This trick helps the breadcrumbs stick without using eggs. You can also use sour cream or plain Greek yogurt instead of mayo.
- Buttermilk marinade: Marinate the chicken in buttermilk and Tabasco Sauce overnight, then coat it in breadcrumbs without using eggs or flour.
Seasonings
Seasonings are essential to enhancing the flavor of your chicken cutlets. Here are some options:
- Parmesan cheese: Adding grated Parmesan cheese to the breadcrumb mixture gives a salty, cheesy depth to the dish.
- Italian seasoning: A blend of herbs such as basil, oregano, and thyme adds a savory flavor to the cutlets.
- Garlic powder: This simple ingredient goes a long way in boosting the flavor of the dish.
- Paprika, salt, and pepper: These seasonings add color and balance to the overall taste.
Cooking Methods
You can cook chicken cutlets using various methods:
- Pan-frying: Heat oil in a cast-iron skillet or Dutch oven over medium-high heat. Fry the breaded chicken for about 3-4 minutes on each side until golden brown and cooked through.
- Baking: Preheat your oven and bake the chicken for about 8-12 minutes or until the thickest part reaches an internal temperature of 165°F.
- Air-frying: Cook at 400°F for around 12 minutes or until the desired temperature is reached.
Sauces
To take your chicken cutlets to the next level, drizzle them with a delicious sauce:
- Lemon butter sauce: Whisk together melted butter and lemon juice, and drizzle it over the hot chicken.
- Brown butter sauce: Cook butter until the water evaporates and the milk solids turn nutty and golden. Add lemon juice, capers, and parsley, then spoon over the chicken.
- Honey Dijon mustard: Slice the chicken cutlets and serve them with a swipe of honey Dijon mustard for a tangy kick.
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Frequently asked questions
Panko chicken can be cooked in a variety of ways, including frying, baking, grilling, and air frying.
Panko chicken should be cooked to an internal temperature of 165°Fahrenheit (75°Celsius).
Depending on the cooking method, panko chicken can take anywhere from 8 to 12 minutes in the oven, 3 to 4 minutes per side in a skillet, or around 12 minutes in an air fryer.
