Discover the secret to achieving irresistibly crispy and golden-brown chicken with our guide on how to bread chicken using panko breadcrumbs. Panko, with its light, airy texture and exceptional crunch, adds a delightful twist to classic fried chicken. In this step-by-step journey, we’ll walk you through the art of creating a perfectly seasoned breadcrumb coating that adheres flawlessly to tender chicken pieces, resulting in a dish that’s both satisfying and flavorful. Whether you’re looking to whip up a family favorite or impress your guests with a delectable, crunchy chicken masterpiece, our panko breading technique will have you enjoying restaurant-quality comfort food right at home.
How to bread chicken with panko breadcrumbs
Breaded chicken with panko breadcrumbs is a delicious dish in which chicken pieces are coated with a crispy and light breading made primarily from panko breadcrumbs. Panko is a type of breadcrumb that originates from Japan and is known for its larger, flakier, and airier texture compared to traditional breadcrumbs. To make breaded chicken with panko breadcrumbs, the chicken pieces are typically dipped in a mixture of seasoned flour, egg, and sometimes buttermilk, and then coated with panko breadcrumbs. The panko coating provides a delightful crunch when the chicken is fried or baked, resulting in a flavorful and crispy outer layer while keeping the chicken inside tender and juicy. This dish is a popular choice for making items like chicken tenders, schnitzel, katsu, or crispy chicken cutlets, and it can be served as a main course or used in sandwiches and salads.
Ingredients
- Chicken pieces (e.g., chicken breasts, chicken tenders, or chicken thighs)
- Panko breadcrumbs
- All-purpose flour
- Eggs
- Salt and pepper
- Optional seasonings (such as paprika, garlic powder, or herbs)
Instructions
- Set up a breading station with three shallow dishes. In the first dish, place all-purpose flour seasoned with a pinch of salt and pepper. In the second dish, beat a couple of eggs. In the third dish, put a generous amount of panko breadcrumbs and any optional seasonings you desire.
- Pat the chicken pieces dry with paper towels. You can also season the chicken with a little salt and pepper if you like.
- Take a chicken piece and coat it in the flour, shaking off any excess.
- Dip the chicken into the beaten eggs, allowing any excess to drip off.
- Transfer the chicken to the dish with panko breadcrumbs and press the breadcrumbs onto the chicken, ensuring a thick and even coating. Gently pat the breadcrumbs onto the chicken to help them adhere.
- If you prefer an extra crispy crust, you can repeat the egg and panko coating process for a double layer of breading. Simply dip the chicken back into the beaten eggs and panko breadcrumbs.
- As each piece of chicken is breaded, place it on a baking sheet lined with parchment paper or a wire rack. This allows air to circulate, ensuring a crisp crust.
- If you want to bake the chicken, preheat your oven to 400°F (200°C).If you want to Pan-Fry: Heat oil in a pan over medium-high heat and fry the breaded chicken until it's golden brown and cooked through, about 3-4 minutes per side for thin cuts and a few minutes longer for thicker cuts.
- Place the breaded chicken on a baking sheet and bake in the preheated oven until it's cooked through and the panko coating is crispy and golden brown, typically 20-25 minutes for chicken breasts.
- Once the chicken is cooked and the panko coating is crispy and golden, remove it from the heat, let it rest for a few minutes, and serve. It can be served as a main dish, in sandwiches, or over salads.Enjoy your crispy and flavorful breaded chicken with panko breadcrumbs!
Video
Notes
When breading chicken with panko breadcrumbs is to ensure that you press the breadcrumbs firmly onto the chicken to create a secure and even coating. Gently but firmly press the panko breadcrumbs onto the chicken surface. This step is essential to help the breadcrumbs adhere properly, resulting in a crispy and golden crust when you cook the chicken. Inadequate pressing may lead to uneven or loose coating, which can affect the texture and appearance of the final dish.
Nutrition
Serving: 75g
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