This Pan Fried Panko Chicken Breast is crispy on the outside and moist and tender on the inside. Thinly sliced chicken breast seasoned, coated then pan fried until golden brown.
In a large pot, add kosher salt and luke warm water and stir until salt dissolves.
Add chicken and allow the chicken to brine for 30 minutes up to 1 hour in the fridge.
Remove chicken from brine and rinse well with cold water and pat dry thoroughly with paper towels and season with Cajun seasoning and kosher salt.
Dredging Station
Prepare a baking sheet and line it with parchment paper and set aside.
Get 3 shallow bowls or other dishware: 1 for flour; 1 for egg wash; and 1 for panko crumbs.
To each chicken breast do the following to both sides of chicken: First dredge with flour and gently shake off any excess. Second, dip into egg wash and allow any excess to drip off. Third, dredge with panko and gently press panko onto both sides. Place each prepared chicken breast on prepared baking sheet.
Place a cast iron skillet over medium high heat. Add oil and butter. When oil is hot, add prepared chicken to skillet and do not disturb. Allow it to cook on one side for 4 minutes or until edges begin to turn golden brown. Flip and cook other side for an additional 2 to 4 minutes do not overcook. Use a meat thermometer to check that the internal temperature has reached 165 degrees F at which point it's done.By the way, DO NOT overcrowd the skillet. Cook in batches if necessary.
Remove from skillet and place on a cooling rack on top of a clean baking sheet.
Video
Notes
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 1 hour 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 side 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.