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Panko Fried Chicken

Crispy Panko Fried Chicken Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons milk or water
  • 2 cups panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika (optional)
  • ½ teaspoon kosher salt, plus more for seasoning
  • ¼ teaspoon black pepper
  • Vegetable or canola oil, for frying

Method
 

  1. Slice chicken horizontally into ½-inch cutlets and pound to even thickness. Season both sides with a pinch of salt and pepper.
  2. Mix flour, garlic powder, onion powder, smoked paprika, ½ teaspoon salt, and ¼ teaspoon pepper on a plate. Dredge cutlets in flour, shaking off excess.
  3. Beat eggs and milk in a shallow bowl. Dip each floured cutlet, letting extra drip off.
  4. Press cutlets firmly into panko on both sides until thickly coated. Let rest 5 minutes on a rack.
  5. Heat ½ inch oil in a heavy skillet to 350°F. Fry cutlets in batches, 3 to 4 minutes per side, until deep golden and 165°F inside. Transfer to a warm oven while you fry the rest.
  6. Drain on paper towels, sprinkle with flaky salt, and serve immediately with lemon wedges.

Notes

If your chicken breasts are thick, slicing them into cutlets is key for quick, even cooking. You can use chicken tenders as-is to shave off a few minutes of prep. The resting step before frying really helps the panko stay put, so try not to skip it.