Crispy Panko-Crusted Chicken That’ll Make Your Family Cheer

This amazing crispy chicken is going to become your family’s new favorite dinner! Everyone from picky kids to grown-ups will love how crunchy and flavorful each bite is. Plus, it’s way healthier than fried chicken but tastes just as good.

Recipe Details

Timing & Servings: Prep Time: 20 minutes, Additional Time: 40 minutes, Total Time: 1 hour, Serves: 4 people.

Nutrition Profile: Nut-Free, Soy-Free, Egg-Free, Low-Calorie.

Nutrition Facts (per serving): 272 Calories, 4g Fat, 32g Carbs, 30g Protein.

Ingredients You’ll Need

Nonstick cooking spray: This keeps everything from sticking and helps make the chicken extra crispy on top. Any brand works great!

Buttermilk: You’ll need ⅔ cup of buttermilk, which makes the chicken super tender and helps the coating stick perfectly. The tangy flavor is amazing too!

Panko bread crumbs: ¾ cup of whole-wheat or white panko gives you that incredible crunch. I love using whole-wheat for extra nutrition, but regular panko works just as well.

Dried oregano: ½ teaspoon crushed adds such a nice herby flavor. Make sure to crush it between your fingers to release all those good oils.

Ground cumin: ½ teaspoon brings a warm, earthy taste that makes this chicken special. It’s not spicy at all, just really flavorful.

Paprika: ½ teaspoon of smoked or regular paprika gives a beautiful color and mild smoky taste. Use whatever you have in your spice cabinet!

Salt and black pepper: ¼ teaspoon salt and ⅛ teaspoon black pepper season everything perfectly. These amounts are just right for the whole batch.

Chicken breast halves: 4 small bone-in chicken breast halves with skin removed, about 1½ to 1¾ pounds total. The bone keeps the meat extra juicy while it bakes.

How to Make Panko-Crusted Chicken

Step 1: Preheat your oven to 375 degrees F. Line a 15x10x1-inch baking pan with foil and spray it with cooking spray. Pour the buttermilk into one medium bowl. In another medium bowl, mix together the panko, oregano, cumin, paprika, salt, and pepper.

Step 2: Dip each chicken piece into the buttermilk, letting the extra drip off. Then coat each piece really well in the panko mixture. Place them bone-side down in your prepared pan. Spray the tops with cooking spray for extra crispiness.

Step 3: Bake for 40 to 50 minutes until the chicken is tender and no longer pink inside. The internal temperature should reach 170 degrees F. Don’t flip the chicken while it’s baking – just let it do its thing!

Easy and Quick Panko-Crusted Chicken Version

Want to make this even faster? You can use boneless chicken breasts instead! Just reduce the baking time to about 25-30 minutes since they’ll cook much quicker. You can also buy pre-seasoned panko bread crumbs and skip adding all the individual spices. It’ll still taste amazing and save you a few minutes of prep time!

Serving Ideas

This crispy chicken makes a complete meal when you pair it with some simple sides. Try serving it with roasted vegetables like broccoli or green beans. A side of fluffy rice or creamy mashed potatoes goes perfectly too. For something lighter, a fresh garden salad with your favorite dressing is wonderful.

Storage

Store any leftover chicken in the fridge for up to 3 days in a covered container. To reheat, pop it in a 350-degree oven for about 10-15 minutes to get it crispy again. You can also microwave it for 1-2 minutes, but the oven keeps it much crunchier.

Substitutions

No buttermilk? No problem! You can mix ⅔ cup regular milk with 1 tablespoon lemon juice and let it sit for 5 minutes. Don’t have panko? Regular bread crumbs work fine, just use the same amount. You can swap the spices for your favorites too – try garlic powder or onion powder instead of cumin.

Pro Tips

• For extra crunch: Let the coated chicken sit for 10 minutes before baking. This helps the coating stick even better.
• Even cooking: Make sure all your chicken pieces are about the same size so they cook at the same rate.
• Crispy secret: Don’t skip spraying the tops with cooking spray – it makes such a difference in getting that golden color.
• Temperature check: Use a meat thermometer to make sure you hit 170 degrees F for perfectly cooked chicken every time.

FAQs

Can I use boneless chicken instead?

You bet! Boneless chicken breasts work great with this recipe. Just reduce the baking time to about 25-30 minutes and check that the internal temperature reaches 165 degrees F instead of 170.

What if I don’t have a meat thermometer?

Sure! You can cut into the thickest part of the chicken to check. The meat should be completely white with no pink areas, and the juices should run clear when you cut into it.

Can I make this ahead of time?

You can definitely coat the chicken a few hours ahead and keep it in the fridge until you’re ready to bake. Just add about 5 extra minutes to the baking time if you’re starting with cold chicken.

Is there a way to make this dairy-free?

Sure! You can use unsweetened almond milk or oat milk mixed with a tablespoon of lemon juice instead of buttermilk. It works really well and still gives you that tender, flavorful chicken.

I hope your family loves this crispy chicken as much as mine does! Let me know how it turns out for you – I always love hearing about your cooking adventures. Happy cooking!