Crunchy Panko Crust
A golden, crispy coating made with panko breadcrumbs that adds incredible crunch to chicken, fish, tofu, or vegetables. Oven-baked or pan-fried, this recipe is a healthier alternative to deep frying with amazing texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baked or Pan-Fried
- Cuisine: American
- Diet: Low Fat
Ingredients
Units
Scale
- 4 boneless chicken breasts or tenders
- 1 cup panko breadcrumbs
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
- Olive oil or cooking spray
- Optional: dipping sauce (e.g., chimichurri, honey mustard)
Instructions
- Preheat oven to 400°F (200°C) or heat oil in a skillet over medium heat.
- Set up a breading station with three bowls: one with flour mixed with salt, pepper, and paprika; one with beaten eggs; one with panko and garlic powder.
- Dredge each chicken piece in flour, then egg, then panko, pressing to adhere well.
- Place the coated chicken on a greased baking sheet or in a skillet.
- Bake for 20–25 minutes, flipping halfway through, or pan-fry 4–5 minutes per side until golden and cooked through.
- Garnish with parsley and serve with your choice of dipping sauce.
Notes
- Add cayenne or chili flakes to the panko for a spicy version.
- Mix grated Parmesan into the breadcrumbs for added flavor.
- Substitute tofu or zucchini for a vegetarian version.
- Use gluten-free breadcrumbs and flour for a gluten-free alternative.
- Store leftovers in the fridge for up to 3 days; reheat in oven or air fryer.
Nutrition
- Serving Size: 1 chicken piece
- Calories: 310
- Sugar: 1g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 115mg
Find it online: https://tastyera.com/crunchy-panko-crust/