Use crushed, crisp rice cereal squares instead of panko crumbs for a gluten-free version!

Recipe Summary

prep:
10 mins
cook:
4 mins
total:
14 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

335 calories; protein 30.8g; carbohydrates 19.6g; fat 17.5g; cholesterol 112.4mg; sodium 546.4mg. Full Nutrition
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Reviews (122)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/24/2014
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, juicy, and perfectly cooked. The reason this doesn't get 5* from me is that seasonings get lost when mixed with breadcrumbs. If you want truly delicious chicken, season it directly. I season both sides of the pounded breasts, rub with a sprinkle of flour, then dip in egg, and finally plain panko. Trust me, this method makes a difference. Read More
(151)

Most helpful critical review

Rating: 1 stars
04/06/2015
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 outside. Read More
(10)
163 Ratings
  • 5 star values: 112
  • 4 star values: 40
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 3
Rating: 4 stars
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, juicy, and perfectly cooked. The reason this doesn't get 5* from me is that seasonings get lost when mixed with breadcrumbs. If you want truly delicious chicken, season it directly. I season both sides of the pounded breasts, rub with a sprinkle of flour, then dip in egg, and finally plain panko. Trust me, this method makes a difference. Read More
(151)
Rating: 5 stars
11/05/2014
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 cutlet dish. I gave the recipe 5 stars mostly because someone reviewed the recipe unfairly and gave it one star. Yes, the chicken cooked up nicely in 2-3 minutes per side. Caveat - you have to pound thin. I actually cut the breasts in half lengthwise so they were thinner to start with. Also, what I did what I do with my Japanese dish...I dipped first in milk, then in flour, then in egg, and then in the panko, and pressed the crumbs into the chicken. I don't usually add spices to the panko, though -- that's the major difference...the spices gave the crispy crust a bit of a salty taste, but I can see how that would appeal to some people. We had an epiphany during dinner, though...this is perfect ON TOP of the salad we had for dinner. And my other teenager dipped it into a sauce similar to chik-fil-a sauce. Very good, and I'll be making it again, especially with salad. Thanks, Mazola!! Read More
(57)
Rating: 4 stars
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 this, and I made extra to have for lunch the next day (they did get soggy but still tasted great in a wrap). Read More
(30)
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Rating: 5 stars
11/07/2014
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 add a little milk to the egg mixture and a little grated Parmesan cheese and chopped parsley to the panko bread crumb mixture. This was done in no time at all and came out very crispy moist and tender! Definitely a recipe I'd make again. Read More
(15)
Rating: 1 stars
04/06/2015
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 outside. Read More
(10)
Rating: 5 stars
01/03/2015
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 prepackaged with italian seasonings, and they came out perfectly savory and crispy. Will be making this again. Read More
(9)
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Rating: 5 stars
01/13/2018
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 lemon wedges to squeeze over the chicken breasts. The lemon juice adds another dimension. Read More
(7)
Rating: 4 stars
03/30/2016
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 crispy and perfectly browned. Read More
(6)
Rating: 5 stars
09/03/2017
Turned out great heated olive oil in a skillet and brown the Panko coating a little bit and this made it very crispy and then I cooked at 400 degrees in the oven for 15 min. Delicious Read More
(6)
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