Panko breaded chicken breast. Boneless chicken breasts are coated with a seasoned panko coating and pan-fried until browned and crispy in this quick, easy recipe. 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.
I use Panko bread crumbs along with cornflake crumbs and fresh parmesan cheese.
Prep Chicken breasts - Slice into strips.
Season with some salt and pepper and tenderize with a fork.
You can have Panko breaded chicken breast using 5 ingredients and 7 steps. Here is how you cook that.
Ingredients of Panko breaded chicken breast
- It's 2 of chicken breast.
- You need 1 of salt and pepper.
- Prepare 1 cup of panko flakes.
- You need 1 of egg.
- It's 1 of oil.
To make these air fryer breaded chicken breasts, you start with a classic dredge in flour and then you dip the chicken in a whisked egg to make sure the breading sticks. For the breading, I like to use Panko breadcrumbs. I think they provide the most texture. Making Panko breaded chicken breasts always requires you to keep a few very important things in mind.
Panko breaded chicken breast step by step
- flatten your chicken breast till they are even. you can cover them with Saran wrap and smack them with a rolling pin..
- salt and pepper to your taste.
- beat an egg and dip each breast in the eggy goodness..
- then smoother the breastesses in panko flakes . make sure you cover them liberally don't be cheap!.
- heat your pan with oil and make sure it sizzles or it ain't ready for these boobies!!.
- then fry those suckers till they are golden crisp.
- drain on napkin and enjoy!!.
Learn to prepare great chicken recipes with help from a hospitality professor at the University of New Haven in this free video series. Thin chicken cutlets are breaded in parmesan, egg, and panko bread crumbs, then pan fried until crispy! If you're someone who's often short on time You can buy chicken cutlets from the store, or you can cut them yourself by slicing a chicken breast in half through the middle, so you get a thin, flat. Panko breadcrumbs are what give these breaded chicken tenders such a light, crunchy coating. The result is more like the kind of chicken tenders you can order at a restaurant.
