Pan Fried Panko Chicken Breast

This Pan Fried Panko Chicken Breast is crispy on the outside and moist and tender on the inside. It's made with thinly sliced chicken breast that's been seasoned, gently coated in panko crumbs then pan fried until perfectly golden brown and crispy.

Jump to:

• Why this recipe works
• What goes into this recipe
• Ingredient Notes
• How to make pan fried panko chicken breast
• FAQs
• Expert Tips
• This recipe would go great with these sides
• Did you make this recipe?
• 📖 Recipe

Why this recipe works

• This recipe calls for only 8 ingredients.
• Prepping the chicken breast is quick and easy.
• It takes less than 10 minutes to cook.
• Pan frying the chicken is a healthier option to deep frying.
• If you crave fried chicken, you can get the same texture and feel from this pan fried panko chicken without the added calories and fat.

What goes into this recipe

Ingredient Notes

• Thinly sliced chicken breast is recommended for this recipe, it takes less time to cook and the panko coating will adhere better and does not become soggy compared to thicker cut slices.
• Panko crumbs are lighter and crispier compared to regular breadcrumbs.
• Use unseasoned panko crumbs instead, so you can use your favorite seasonings and ultimately get your desired taste.

How to make pan fried panko chicken breast

• Use a simple brine of just kosher salt and water to brine the chicken for at least 30 minutes up to 1 hour if time permits.
• Rinse chicken breast in cold water and pat dry thoroughly with paper towels.
• Get 3 shallow bowls or other dishes to set up your dredge station: Dish 1 (all purpose flour); Dish 2 (egg wash); Dish 3 (panko crumbs)
• Season then dredge each chicken breast in the all purpose flour, then into the egg wash, then into the panko crumbs.
• Place on a baking sheet lined with parchment paper for easy clean up.

• Place your cast iron skillet over medium-high heat, add the cooking oil, then pan fry the chicken for 4 minutes on one side flip then pan fry for an additional 2 to 4 minutes.

• Use a meat thermometer to check that the internal temperature reaches 165 degrees F this will ensure that each breast is moist (DO NOT OVERCOOK).
• Sprinkle with dried parsley which is optional.

FAQs

Expert Tips

• Brine the chicken breast in a simple salt water brine as this will add flavor and moisture as well as tenderize the meat. Brine at least 30 minutes up to 2 hours if time permits.
• Use thinly sliced boneless skinless chicken breast instead of the thicker slices. The thinly sliced chicken breast cooks faster and the crispy outer coating remains intact and doesn't become soggy.
• If you cannot find thinly sliced breast, use a sharp knife and slice yourself if doing the latter make sure you cut them the same size and thickness.
• It's IMPORTANT that the chicken is dried thoroughly before starting the dredging process.
• During the dredging process, shake off any remaining flour, allow any excess egg wash to drip off, and gently press the panko crumbs into the chicken making sure all sides are coated.
• Adding a little clarified butter or regular butter to the oil adds more flavor and allows for a crispy golden brown coating.
• The oil butter mixture should be hot before adding the prepared chicken to the skillet.
• This panko chicken recipe doesn't require a lot of oil as long as there is enough oil to reach the sides of the chicken breast is fine.
• Before pan frying, prep all your chicken first and place on a baking sheet.
• Use a meat thermometer to check that the internal temperature reaches 165 degrees at which point the chicken is done... DO NOT OVERCOOK.
• You can also serve with your favorite dipping sauce with this panko chicken.

This recipe would go great with these sides

If so, let me know how it went. Leave a 'Star Rating' within the recipe card down below and/or TAG @cookingwithbliss on Instagram. I can't wait to see how it turned out.

📖 Recipe