Description
Crispy and flavorful Fried Panko Chicken with a golden parmesan crust, perfect for a satisfying main course that combines a quick sear on the stovetop with finishing in the oven for juicy, tender chicken.
Ingredients
Scale
Chicken and Coating
- 4 boneless skinless chicken breasts (6-8oz each)
- ½ cup cornstarch
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- ¼ cup finely grated parmesan cheese
For Frying
- ¼ cup vegetable oil
Instructions
- Preheat oven: Preheat your oven to 375°F to prepare for baking the chicken after searing.
- Prepare chicken: Pound the 4 boneless skinless chicken breasts to an even thickness of about ½-inch to ensure uniform cooking.
- Mix dry coating: In a shallow dish, combine ½ cup cornstarch, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon onion powder, and ½ teaspoon ground black pepper to create the seasoning mixture.
- Beat eggs: In another shallow dish, beat 2 large eggs until smooth for dipping the chicken.
- Prepare breadcrumb mixture: In a third shallow dish, mix 1 cup panko breadcrumbs with ¼ cup finely grated parmesan cheese for the crispy coating.
- Coat chicken: Dredge each chicken breast in the cornstarch mixture, shaking off excess, then dip in the beaten eggs, and finally coat thoroughly with the panko-parmesan mixture, pressing firmly to adhere.
- Heat oil and sear: Heat ¼ cup vegetable oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 2 to 3 minutes on each side until golden brown and crispy. Do this in batches if necessary to avoid overcrowding.
- Bake chicken: Transfer the seared chicken breasts to a baking sheet and bake in the preheated oven for 10 to 12 minutes, until the internal temperature reaches 165°F and the chicken is cooked through.
- Rest and serve: Remove the chicken from the oven and let it rest for a few minutes before serving to allow juices to redistribute.
Notes
- For extra crispy chicken, you can double coat the chicken by repeating the egg and breadcrumb step.
- Use a meat thermometer to ensure chicken reaches 165°F for safe consumption.
- If you prefer, substitute vegetable oil with olive oil or avocado oil for a healthier fat option.
- To make it gluten free, replace panko breadcrumbs with gluten free breadcrumbs and confirm cornstarch is gluten free.
- Let the chicken rest before slicing to keep it juicy and tender.
Nutrition
- Serving Size: 1 chicken breast (6-8oz)
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg
