-
-
My review
Crispy Panko Chicken Breasts
15
Mazola
"Use crushed, crisp rice cereal squares instead of panko crumbs for a gluten-free version!"
Added to shopping list.
Go to shopping list.
Ingredients
14 m servings 335Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
- Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 95125 Ratings
-
-
-
-
-
Most helpful positive review
11/23/2014
These are excellent, and rather quick to make! I flip them once I see the chicken turning white on the edges of the top side (about 3-4 minutes), then another 3-4 minutes. They come out crispy...
Most helpful critical review
3/5/2015
I used chicken thighs but other than that followed the recipe. The chicken refused to cook all the way in the oil so I threw the rest into the oven and then the middles cooked but not the outsid...
Most helpful
Most positive
Least positive
Newest
11/23/2014
These are excellent, and rather quick to make! I flip them once I see the chicken turning white on the edges of the top side (about 3-4 minutes), then another 3-4 minutes. They come out crispy...
11/5/2014
Made Mazola's Crispy Panko Chicken Breasts last night. I thought the recipe was interesting because I actually make something extremely similar all the time -- Tonkatsu, which is a Japanese pork...
11/10/2014
Delicious chicken! Plenty crispy, and the spices were perfect. I wasn't able to get them quite as thin as the recipe wanted, so I cooked them a little lower and slower. We all really enjoyed thi...
11/7/2014
Excellent! This was very easy and perfect for a weeknight meal. I'm not big on frying but I wanted to give this a try and I'm glad I did. To save time I bought thin sliced chicken breasts. I did...
3/5/2015
I used chicken thighs but other than that followed the recipe. The chicken refused to cook all the way in the oil so I threw the rest into the oven and then the middles cooked but not the outsid...
1/3/2015
Loved it! I'm timid when it comes to cooking any kind of meat, but even a newbie like me couldn't mess this up. :) I cheated a little and used some chicken breasts that were already individually...
1/12/2018
I've been making this for years, and I always use panko. My daughter used to say "I HATE this chicken!" and then ate every bite. So, I called it "The Chicken You Hate." The only thing I add is l...
11/16/2014
Delicious! I loved the crispy panko breading! It was a great easy recipe full of flavor! I did sprinkle a little Parmesan cheese on top! Yum!
3/30/2016
I liked this recipe, it was simple and quick. I dipped my chicken in flour first, then egg and panko. Even though I pounded flat, these cooked about 3-4 mins per side. The chicken came out cris...