Healthy and delicious crispy baked panko-breaded chicken without eggs. Tender juicy chicken breaded in panko crumbs, yogurt, and Parmesan
This panko breaded chicken without egg is tender on the inside and crispy on the outside. That's the way a panko chicken recipe should be! And that's the way today's recipe is!
Oven-fried chicken pieces, moist and tender on the inside and so crispy and hearty on the outside. An easy recipe made with pantry staples perfect for a busy night.
Table of contents
Why use a breading without eggs?
- Maybe you forgot to buy some?
- Usually, I would use an egg mixture to bread meat or schnitzel of any sort. However, this time I used yogurt. And I loved it!
- The yogurt makes the chicken breast even juicier, and I find it easier to use than eggs. If you notice that you need some more, it is enough to add ½-1 tablespoon to the plate, you don't need to beat a whole new egg for the last piece of meat.
But if you do want to use eggs, make the Crispy Panko Breaded Chicken.
- Boneless, skinless breasts weighing about 130 g/ 4.5 oz each.
- If they are smaller or larger, you will have to adjust the baking time accordingly.
- They are Japanese-style breadcrumbs made from white bread without a crust. The flakes are larger and that makes the crust of any fried or baked food crispier and crunchier than it would be if you used regular breadcrumbs.
- Panko can be bought seasoned or unseasoned. You can choose the seasoned ones and leave out most of the spices in this recipe.
- However, I never use those. I always use unseasoned breadcrumbs and add the spices I like.
- I use low-fat creamy yogurt (Greek style) for the panko breaded chicken without egg, 1 tablespoon per piece should be enough.
- Freshly grated Parmesan cheese. If using pre-grated and measuring that in cups, you might need less than ¼ cup as it has less volume than freshly grated cheese.
Spices: Oregano, thyme, rosemary, paprika, fine sea salt or Kosher salt, ground black pepper.
Other ingredients: All-purpose flour, olive or vegetable oil, cooking spray.
The panko breaded chicken without eggs needs a relatively short time in the oven, not enough time for the breadcrumbs to become golden and crispy. To help with this process, I pan fry the panko breadcrumbs for a few minutes before coating the breasts with the crumbs.
- Stove top: Heat the oil in a large frying pan. The oil should be really hot (but not smoking) when you place panko into the pan.
- Fry on medium heat, stirring almost continuously, for about 2 minutes until golden. Immediately, transfer panko to a large container (like a baking dish or large shallow bowl) and let cool completely while you prepare the rest (1).
- Oven method: Preheat the oven to 210°C/ 410°F.
- Place the breadcrumbs on a baking sheet lined with parchment paper. Level well. Bake for about 5-7 minutes or until nicely golden, stirring once and leveling again after about 3 minutes.
I prefer the stovetop version because it is faster.
How to bread chicken without eggs?
- Preheat the oven to 220°C/ 430°F (convection oven 200°C/ 400°F) and line a baking tray with baking paper.
- Breading station: Place the flour on a large plate. Place yogurt into a shallow bowl. Add Parmesan and spices to the roasted panko in the large container (2).
- Pat the meat dry with kitchen towels.
- Place chicken breasts into the bowl containing the flour and turn it with tongs to flour it evenly. Lift each piece with the tongs and shake it gently to remove the excess flour.
- Turn the pieces into the yogurt and coat it lightly. I prefer to use my hands and rub the cutlets with the yogurt, this way the coating will not be too thick, the pieces should be just smeared with the yogurt and not thickly coated.
- Place the pieces into the crispy panko mixture, turn it over and press it into the breading to coat (3).
- Bake: Place meat on the sheet pan and spray it lightly with olive oil spray (4). Bake for 10 minutes.
- Flip, spray the pieces lightly with oil, and continue baking for another 8 to 10 minutes or until cooked through.
- Pan-frying the panko breadcrumbs is not mandatory but recommendable. Frying or baking them before coating ensures a crispy and perfectly golden exterior.
- Press the coating with your palm to make sure that the crumbs adhere properly to the meat.
- Don’t overbake the panko-breaded chicken or it will become dry and chewy.
Online or in the grocery store. They are usually stored on the shelves with the other breadcrumbs or where the Asian food is.
Boneless, skinless thighs: Cut them into 2-3 pieces (depending on their size), bread them and bake them as instructed. They will need a few more minutes of cooking time; check that they are cooked through.
Chicken tenderloin (tenders) or similar smaller chicken cutlets: They will be ready even faster than the breast.
Heat about ½ cm/ ¼ inch oil in a large, slightly deeper frying. The oil should be hot but not smoking.
Fry the pieces in two batches for about 3 to 5 minutes on each side until golden brown and cooked through.
The best way is to use a meat thermometer, the internal temperature should be 165°F/ 72°C (Amazon affiliate link). Otherwise cut a piece in the middle, the meat should be white, and there is no pink allowed.
Refrigerate for 3-4 days in an airtight container.
Reheat leftovers in a skillet or in the oven.
You can also serve the leftovers cold, they are the perfect cut for a delicious sandwich.
How to serve?
Serve the baked panko chicken breasts immediately with your favorite dipping sauce (bbq sauce, marinara sauce, honey mustard, or honey lime sauce) or other side dishes.
We love having this dish with chili sauce potato wedges, vegan couscous salad, spinach potato mash, or Nigerian Jollof rice.
More chicken breast recipes
Check out our web story for this recipe: How to make Baked Panko Chicken Breast - Crispy Parmesan Chicken
Breaded Chicken without Egg
- 4 boneless skinless chicken breasts about 130 g/ 4.5 oz each
- 1 tablespoon vegetable oil
- 100 g panko breadcrumbs 3.5 oz/ 1 cup
- 25 g Parmesan ¼ cup, Note 1
- 2 teaspoons dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon sweet or hot paprika powder
- ¾ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 4 tablespoons creamy yogurt
- olive oil spray
- Preheat the oven to 220°C/ 430°F (convection oven 200°C/ 400°F). Line a baking sheet with parchment paper.
- Heat the oil in a large frying pan. Fry the panko breadcrumbs, stirring almost continuously, for about 2 minutes or until golden. Immediately, transfer the panko onto a large container to cool (a baking dish or large shallow bowl) (Note 2).
- Breading station: Place flour on a large plate, and yogurt in a shallow bowl. Mix panko with the grated Parmesan, oregano, thyme, rosemary, paprika, salt, and pepper.
- Pat the chicken dry with kitchen towels.
- Flour: Place the chicken breast into the flour bowl and turn it around with tongs to flour it evenly. Lift each piece with the tongs and shake it gently to remove the excess flour.
- Yogurt: Turn the chicken pieces into the yogurt and coat it lightly. I prefer to use my hands and rub the chicken with the yogurt, this way the coating will not be too thick, the pieces should be just smeared with the yogurt and not thickly coated.
- Bread: Place the pieces into the panko mixture, turn it over and press it into the breading to coat.
- Place the panko breaded chicken without egg on the baking tray. Spray it lightly with cooking spray. Bake for 10 minutes.
- Flip, spray the pieces lightly with oil, and continue baking for another 8 to 10 minutes or until cooked through (Note 3).
- It’s preferable to use freshly grated Parmesan. If using pre-grated and measuring that in cups, you might need less than ¼ cup as it has less volume than freshly grated cheese.
- You can also bake the panko breadcrumbs. Preheat the oven to 210 degrees Celsius/ 410 degrees Fahrenheit. Place them on a baking tray lined with parchment paper. Level well. Bake for about 5-7 minutes or until nicely golden, stirring once and leveling again after about 3 minutes. Transfer to a plate and let cool.
- Check the internal temperature with a meat thermometer; it should be 72°c/165°F (Amazon affiliate link).
wow These do look very crisp and yummy! Who would have thought that they are baked, not fried. I can eat one more without guilt 🙂
I'm thinking the same, they are pretty low in calorie, so I don't have to worry so much. That's why I cook them so often. 🙂
Using yogurt is an interesting idea! It seems to do a better job in holding the breading onto the breast and I bet it does add a nice layer of flavor. Thanks for sharing Adina!
Thank you, MJ. The yogurt is really nice, keeps the chicken moist.
It sounds really delicious! I often make chicken katsu in the oven, but never tried with parmesan or yogurt. Great idea!
I love this recipe!! The yogurt is a nice change from egg and it keeps the crumbs on the chicken a lot better than flour and eggs. It's moist and delicious!!
Thank you, Linda. So happy to hear it!?