Panko Chicken

Breaded chicken is a favorite in my household and many others. So what if I told you there’s a way to make it even better? Panko Chicken uses Japanese bread crumbs to make the crunchy breaded coating even crispier and more delectable. It’s not difficult and the result is fantastic. Stick with me to find out more.

What Are Panko Breadcrumbs?

Panko bread crumbs are a special type of Japanese bread crumbs. They’re made with a crustless white bread and processed into large, dried flakes. This makes them much lighter and more airy, and gives your food a wonderful crisp and crunchy texture. They aren’t usually flavored with garlic or herbs, like many of the Italian bread crumbs we’re used to seeing, so you’ll probably want to add some spices in yourself, depending on what dish you’re cooking. But the texture is incomparable, and it’s worth it.

You can buy panko bread crumbs in most supermarkets these days, and Asian grocery stores will usually stock them as well.

How to Make Panko Chicken

Because the bread crumbs themselves aren’t flavored, you’ll want to season the chicken with some herbs and spices. What you choose is up to you, but I kept it relatively simple with garlic, onion, paprika and thyme. Other flavors that would also work include chili, lemon, rosemary, or cumin. Or you could even try leaning heavily in the Japanese direction and marinate it with ginger and soy sauce, for chicken karaage.

A classic panko chicken doesn’t usually involve marinating the meat, but you can do so if you want. And with the dry flavoring, mix them with the flour, and season generously.

The first step is to slice the chicken breasts horizontally, as thinly as possible. Then place each piece between two sheets of plastic wrap and use a meat mallet (or if you don’t have one, use a rolling pin, like I did) to lightly bash the chicken to pat it out into thin cutlets. You’re aiming for no more than one third of an inch thick, and try to keep a uniform thickness so that it cooks evenly.

Dredge the chicken cutlets through the seasoned flour, then into the egg, and finally through the panko bread crumbs. Try and make sure that they are well-coated in the bread crumbs to get a great crunch, but you don’t need to press them on firmly for a perfect seal.

How to Fry Panko Chicken

Pour oil into a deep, heavy pan to about a depth of about half an inch. Heat to 350°F. If you don’t have a thermometer, you can test this by dropping in a bread crumb. If it immediately floats and starts turning brown, the oil is likely hot enough.

Lower the breaded chicken into the hot oil and fry for about 2 minutes each side. Don’t overcrowd the pan by putting too many in at once. You don’t want the temperature of the oil to reduce too much. Once golden brown on both sides, use a pair of tongs or a slotted spoon to lift the chicken out and leave to drain on kitchen paper. Keep warm while you fry the remaining chicken.

As always, please be aware of the usual safety rules about deep-frying! Don’t fill the pan too full, don’t overheat it, and be aware that it may spit and splash. If the oil catches fire, on no account try and put it out with water! Leave the pan where it is, turn off the heat and smother the flames with a lid or a damp cloth.

What to Serve with Panko Chicken

It’s really up to you, but I chose a simple potato salad with some green leaves and fresh tomatoes on the side. I do think you will definitely want a lemon or lime wedge to squeeze over the chicken, though – the acidity sharpens up the richness of the crunchy fried chicken.

I have also previously had success stuffing panko chicken cutlets into buns with coleslaw, and I have never met a child who doesn’t enjoy them with ketchup.

And more…

Looking for more chicken recipes? Try out one of these…

• Chicken Paprika
• Bang Bang Chicken
• Chicken Dumpling Biscuits
• Instant Pot Chicken Tinga
• Chinese Garlic Chicken

Conclusion

The simplest, crunchiest fried chicken, with juicy meat inside – it might not be the absolute healthiest meal in the recipe book, but Panko Chicken is a joy to eat. It’s one of the few deep-fried dishes that I make regularly and I’ve enjoyed it in a variety of ways. Have a go and see how you get on, and let me know in the comments how you choose to serve it.