Panko Chicken Recipes

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CRISPY PANKO CHICKEN BREASTS

Use crushed, crisp rice cereal squares instead of panko crumbs for a gluten-free version!

Provided by Mazola

Categories     Trusted Brands: Recipes and Tips     Mazola®

Time 14m

Yield 4

Number Of Ingredients 8



Crispy Panko Chicken Breasts image

Steps:

  • Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
  • Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.

Nutrition Facts : Calories 334.8 calories, Carbohydrate 19.6 g, Cholesterol 112.4 mg, Fat 17.5 g, Fiber 0.1 g, Protein 30.8 g, SaturatedFat 3 g, Sodium 546.4 mg, Sugar 0.3 g

1 pound boneless skinless chicken breasts
1 egg
1 cup panko crumbs
½ teaspoon Spice Islands® Fine Grind Sea Salt
¼ teaspoon Spice Islands® Fine Grind Black Pepper
½ teaspoon Spice Islands® Garlic Powder
½ teaspoon Spice Islands® Onion Powder
¼ cup Mazola® Corn Oil

BAKED CHICKEN PANKO

Make and share this Baked Chicken Panko recipe from Food.com.

Provided by CookingONTheSide

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8



Baked Chicken Panko image

Steps:

  • Preheat oven to 350 degrees F.
  • In medium bowl, beat egg and milk together; add salt.
  • Lightly dust chicken with the flour.
  • Immerse chicken breasts into egg/milk mixture, coating thoroughly.
  • Spread Panko onto large plate or into large bowl.
  • Roll breasts in Panko, coating thoroughly.
  • Spray 9x13 baking pan with cooking spray.
  • Place chicken in the pan and then spray the chicken with cooking spray.
  • Bake for 15-20 minutes until golden brown or internal temperature of 160 degrees F. (The time may be different depending on how thick your chicken breasts are).
  • Optional: For cheese lovers, add 1/4 cup grated parmesan to panko.

1 1/2 lbs boneless skinless chicken breasts
1 egg
3/4 cup milk
salt, dash
1 1/2 cups all-purpose flour
1 1/2 cups italian seasoned panko breadcrumbs (I use Emeril's)
cooking spray
1/4 cup parmesan cheese, grated (optional)

CRISPY PANKO CHICKEN CUTLETS

This is a fast and easy recipe to make on a busy night. We especially like the crunch of the Panko bread crumbs. (Panko crumbs can be found in the Asian section of the supermarket.)

Provided by TasteTester

Categories     Meat

Time 23m

Yield 4 serving(s)

Number Of Ingredients 8



Crispy Panko Chicken Cutlets image

Steps:

  • Using a mallet, gently beat the chicken breasts to a uniform thickness. (This prevents the chicken breasts from shrinking and promotes even cooking.).
  • Combine the flour, onion powder, garlic powder, salt and pepper in one bowl. Place the egg and water mixture into another. Put the Panko bread crumbs into a third bowl. Dredge chicken with seasoned flour and pass through egg mixture. Shake off excess egg. For an even crispier crust, dredge with flour again and pass through egg mixture one more time.
  • Now completely cover chicken breasts with Panko crumbs, pressing crumbs down gently if needed.
  • Heat oil in frying pan on medium-high heat. Cook for 4 minutes on each side (or until no longer pink inside) and serve.

4 boneless skinless chicken breast halves
3/4 cup flour
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
salt and pepper, to taste
3 eggs, lightly beaten with 1/3 cup water
2 cups panko breadcrumbs
vegetable oil

PANKO CHICKEN NUGGETS

Few foods are more kid-friendly than nuggets, but do you ever wonder what's in them? Rest assured with these easy homemade ones. They can be breaded in advance and fried up the day of, or just bread and fry them the night before for maximum convenience. Buttermilk and panko makes them both tender and crispy, and your kids will love them

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11



Panko Chicken Nuggets image

Steps:

  • Whisk the egg and buttermilk in a medium bowl. Soak chicken pieces in egg mixture while you gather remaining ingredients. Meanwhile, in another shallow bowl combine panko with paprika, garlic powder, Italian seasoning, and salt and pepper, to taste. Set a rack on a cookie sheet lined with paper towels.
  • Heat oil in a large skillet over medium heat. Lift chicken from buttermilk, letting excess liquid drain back into the bowl, then dip into panko and turn to coat on all sides.
  • Carefully place chicken in oil and cook until they are golden and crispy and cooked through, about for 5 minutes per side. Transfer chicken to the rack to cool. Place in sealed container. Pack in a lunch box with their favorite veggies and ranch, honey mustard or barbecue sauce for dipping.

Nutrition Facts : Calories 408 calorie, Fat 24 grams, SaturatedFat 2.5 grams, Cholesterol 108 milligrams, Sodium 329 milligrams, Carbohydrate 18 grams, Fiber 1 grams, Protein 28 grams, Sugar 1 grams

1 large egg
1/3 cup buttermilk
1 pound boneless skinless chicken breast, cut into bite-size pieces
1 1/2 cups panko bread crumbs
1/4 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper
1/2 cup canola or vegetable oil
Ranch, honey mustard or barbecue sauce for dipping, optional
Carrot, cucumber and or celery sticks, optional

OVEN-FRIED PANKO CHICKEN

Categories     Chicken     Bake     Kid-Friendly     Quick & Easy     Back to School     Dinner     Family Reunion     Butter     Breadcrumbs     Gourmet     Sugar Conscious     Small Plates

Yield Makes 4 to 6 servings

Number Of Ingredients 4



Oven-Fried Panko Chicken image

Steps:

  • Preheat oven to 450°F with rack in middle.
  • Stir together panko, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a pie plate.
  • Stir together butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl, then brush all over chicken. Add chicken, 2 pieces at a time, to crumb mixture and coat evenly on both sides, pressing chicken into crumbs to help them adhere, then transfer, skin side up, to a shallow baking pan.
  • Bake chicken until well browned and cooked through, 30 to 40 minutes. Let stand, uncovered, 5 to 10 minutes to crisp.

2 cups panko (Japanese bread crumbs)
1/2 teaspoon cayenne
1 stick unsalted butter, softened
1 chicken (about 3 1/2 pounds), rinsed, patted dry, and cut into 10 serving pieces (breasts cut crosswise in half)

BAKED PANKO CHICKEN PARMESAN

Make and share this Baked Panko Chicken Parmesan recipe from Food.com.

Provided by C. Lloyd

Categories     Chicken Breast

Time 42m

Yield 4 serving(s)

Number Of Ingredients 9



Baked Panko Chicken Parmesan image

Steps:

  • Preheat oven to 350 degrees.
  • Beat eggs in a bowl. Combine cheeses, bread crumbs and spices in a separate bowl.
  • Dip chicken pieces in egg, then bread crumb mixture, then egg, then bread crumb mixture again.
  • Place chicken on a cookie sheet and bake at 350 degrees for 35 minutes.
  • Serve over pasta with marinara sauce and mozzarella. Or place chicken on a hoagie roll with marinara and mozzarella for a Chicken Parmesan Sub. Also great for dipping with marinara or ranch.

Nutrition Facts : Calories 259.7, Fat 10.1, SaturatedFat 4.5, Cholesterol 154.2, Sodium 1136.4, Carbohydrate 25.5, Fiber 1.6, Sugar 2.4, Protein 15.7

8 -9 chicken tenderloins or 3 chicken breasts, cut into strips
1/3 cup fresh grated parmesan cheese (shredded)
1/3 cup grated parmesan cheese (powdered pizza topping cheese)
1 1/4 cups panko breadcrumbs
1 teaspoon italian seasoning
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
3 large eggs (beaten)

PANKO CRUSTED BAKED CHICKEN DRUMSTICKS

I was searching for a good baked chicken recipe with Panko that didn't have Parmesan cheese as an ingredient. My mouth likes it, my waist doesn't. Anywho this is a hybrid of a recipe I was experimenting with, and I think it's pretty tasty and kinda lean ;-) You be the judge....

Provided by Kana K.

Categories     Chicken Thigh & Leg

Time 1h40m

Yield 1-2 serving(s)

Number Of Ingredients 9



Panko Crusted Baked Chicken Drumsticks image

Steps:

  • Preheat oven to 350.
  • In a large bowl, combine all of the ingredients except the cooking spray. Use a whisk to be sure the ingredients are all combined well. Set aside.
  • Wash the chicken drumsticks in cold water; don't dry them.
  • Roll each drumstick into the crumb mixture, and carefully transfer each piece to the baking sheet. Do no discard the leftover crumbs.
  • Lightly spray the drumsticks with the vegetable oil.
  • Bake, loosely covered with aluminum foil for 45 minutes.
  • Remove from oven. turn chicken over. and top each drumstick with some of the leftover crumb mixture. Spray once again, liberally with the vegetable oil.
  • Return the baking sheet to the oven, this time uncovered for another 45 minutes.

6 chicken drumsticks
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
3/4 teaspoon season salt
1 tablespoon onion powder
1 tablespoon paprika
1 1/2 tablespoons oregano
1 cup panko breadcrumbs
cooking spray

BAKED PANKO-CRUSTED CHICKEN TENDERS

Ditch the deep fryer for these low-fat crispy chicken tenders that are baked in the oven. Accompanied with the healthy yogurt-based roasted red pepper dipping sauce, this meal will fill you up without the guilt! You can also serve the tenders over some mixed greens, using the dipping sauce as a dressing.

Provided by France C

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 40m

Yield 4

Number Of Ingredients 14



Baked Panko-Crusted Chicken Tenders image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Combine Greek yogurt, red peppers, balsamic vinegar, basil, salt, pepper, and 1/8 teaspoon garlic powder in a mini food processor. Blend until smooth and refrigerate dipping sauce until ready to use.
  • In a small bowl combine 1/4 teaspoon each of garlic powder, onion powder, salt, and pepper. Sprinkle over chicken tenders and toss to coat evenly. Set aside.
  • Toast panko crumbs in a skillet over medium-high heat until a golden brown color, 4 to 5 minutes. Place panko into a shallow dish. Crack egg into a separate shallow dish. Dip chicken tenders first into egg, letting excess drip off, then coat with panko. Place tenders on the prepared baking sheet.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, turning over halfway through, 12 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with the dipping sauce.

Nutrition Facts : Calories 252.4 calories, Carbohydrate 22.1 g, Cholesterol 115.7 mg, Fat 5.8 g, Fiber 0.2 g, Protein 32.6 g, SaturatedFat 1.6 g, Sodium 487.7 mg, Sugar 2.3 g

½ cup plain fat-free Greek yogurt
¼ cup jarred roasted red peppers - drained, patted dry and chopped
1 tablespoon balsamic vinegar
¼ teaspoon dried basil
⅛ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon garlic powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound chicken tenders
1 cup Italian-seasoned panko (Japanese bread crumbs)
1 large egg, lightly beaten

PANKO-CRUSTED CHICKEN TENDERS

This recipe is from a New York Times article written by Martha Rose Shulman about how to get kids to eat better by making similar-tasting but healthier versions of their favorite foods. I think it's also a good trick for adults. This recipe uses little oil, so the frying part is a lot cleaner and easier than usual frying.

Provided by ajbard

Categories     Lunch/Snacks

Time 25m

Yield 1 pound chicken tenders, 4 serving(s)

Number Of Ingredients 7



Panko-Crusted Chicken Tenders image

Steps:

  • Season the chicken tenders with salt and pepper. Put the flour in one shallow pie plate or baking dish, the egg mixture in another, and the panko in another.
  • One at a time, dredge the chicken tenders in flour to coat them lightly but evenly. Tap to release excess flour, then dip in the egg mixture, and finally in the panko, turning and rolling the tenders to coat evenly. This will not be messy if you use tongs, or use one hand for dipping into the dry ingredients and the other for dipping into the egg. Make sure the tenders are evenly coated. Shake off the excess crumbs. Place on a baking sheet, and chill uncovered for 15 minutes or up to a day.
  • Heat a wide skillet over medium-high heat. Add the oil. When it is rippling hot, add the breaded tenders. Turn the heat down to medium, and cook for four to five minutes on each side, until golden brown and crisp. Cook in batches, if necessary, so that you don't crowd the pan. Watch carefully; the panko should not blacken, but the chicken tenders should be dark brown on each side. Remove from the heat and serve.
  • Advance preparation: The chicken can be breaded up to a day ahead and kept in the refrigerator.

Nutrition Facts : Calories 495, Fat 13.9, SaturatedFat 2.3, Cholesterol 171.6, Sodium 940.6, Carbohydrate 51.3, Fiber 3, Sugar 3.6, Protein 38.2

1 lb chicken tenders, cut in half if desired
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1/2 cup all-purpose flour
2 eggs, beaten with 2 tablespoons cold water
2 cups panko breadcrumbs
2 tablespoons canola oil or 2 tablespoons peanut oil

PANKO CHICKEN THIGHS

I invented this recipe as a way to use up leftover panko. Breading chicken with these larger-than-average bread crumbs leads to a healthier alternative to fried chicken, while still retaining the crunchiness. Serve with your favorite sauce.

Provided by CookingWolf

Categories     Baked Chicken Thighs

Time 1h25m

Yield 8

Number Of Ingredients 7



Panko Chicken Thighs image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  • Place flour in a medium bowl. Crack both eggs into a similar bowl, add the water, and whisk with a fork until they take on a uniform consistency. Place panko bread crumbs in a third bowl, add adobo seasoning and rosemary, and mix. Set the bowls so the flour is on the left, the egg wash is in the center, and the bread crumbs are on the right.
  • Dredge both sides of thighs in flour, shaking off excess. Dip in egg wash, turning over to coat both sides. Let excess drip off. Drop into bread crumbs, rolling to coat evenly. Place on the prepared baking sheet. The chicken should move from bowl to bowl in a line from left to right, with no jumps back left. Repeat with remaining chicken.
  • Bake thighs in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Let cool for 10 minutes before serving.

Nutrition Facts : Calories 426.9 calories, Carbohydrate 25.3 g, Cholesterol 187.2 mg, Fat 18.4 g, Fiber 0.5 g, Protein 43.7 g, SaturatedFat 5.2 g, Sodium 280.5 mg, Sugar 0.1 g

½ cup all-purpose flour
2 large eggs
2 tablespoons water
2 cups panko bread crumbs
2 teaspoons dried rosemary
2 teaspoons adobo seasoning
8 (8 ounce) bone-in, skinless chicken thighs

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