Crispy Panko Fried Chicken
Incredibly crispy panko fried chicken ready in less than 30 minutes, this panko chicken recipe is genuinely addictive.
Servings: 4
Calories: 527kcal
Equipment
- 1 Large frying pan
Ingredients
- 4 chicken breasts about 130-150 g each/ 4.5-5.5 oz
- 100 ml vegetable oil about ½ cup, Note 1
Panko mix:
- 100 g panko about 1 ¾ cup/ 3.5 oz
- 1 teaspoon sweet paprika
Flour mix:
- 3 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon fine sea salt or Kosher
- ¼ teaspoon ground black pepper
Dipping mix:
- 1 tablespoon mayonnaise
- 1 ½ tablespoon Dijon mustard or similar
- 1 egg
- ½ teaspoon fine sea salt or Kosher
- ¼ teaspoon ground black pepper
Instructions
- Chicken: Butterfly the chicken to have two thinner slices from each breast. Set them aside.
- Flour mix: Mix flour, garlic powder, onion powder, salt, and pepper in a large bowl. Set aside.
- Dipping mix: Lightly whisk mayonnaise, mustard, egg, salt, and pepper with a fork in another large bowl. Set aside.
- Panko mix: Mix panko and paprika in a baking dish or another large shallow container.
Bread the chicken:
- Flour: Place the chicken breasts into the flour bowl. Turn the pieces around using tongs until they are nicely floured.
- Dip: Lift the pieces with tongs, shake them gently over the flour bowl to remove the excess, and place them into the mayo-egg bowl. Turn them around to coat all over.
- Breadcrumbs: Pick up each piece with tongs, shake it gently over the mayo-egg bowl to remove the excess, and place it in the panko-mix container. Turn it around to coat it with the breadcrumbs and press down with your palms to adhere.
Fry panko chicken:
- Heat the oil in a large, slightly deeper frying pan or cast-iron skillet. The oil should be hot but not smoking (Note 2).
- Fry the panko chicken breast pieces in two batches for about 3 to 5 minutes on each side until golden brown and cooked through (Note 3).
Notes
- How much oil you need depends on the size of the pan. The pan should be large enough for you to cook at least 4 pieces of chicken in one batch, and its bottom should be covered with about ½ cm/ ¼ inch of oil. In my case, I needed about 100 ml/ ½ cup.
- About 190°C/ 375°F.
- The best way to check is with a meat thermometer; the internal temperature should be 74°C/165°F. Otherwise, cut one piece in the middle; the meat should be white; no pink allowed.
Nutrition
Serving: 2pieces | Calories: 527kcal | Carbohydrates: 24g | Protein: 54g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 187mg | Sodium: 989mg | Potassium: 938mg | Fiber: 2g | Sugar: 2g | Vitamin A: 385IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 3mg