How do I make panko chicken crispy in the oven?

First of all, the flaky shape and light texture of panko lends itself to getting super crispy in the oven, so you are already one step ahead! Next, make sure that when you dip the chicken in the mayo/mustard mixture (or whatever liquid you are using to get the panko to stick), that you let all the excess drip off . This is very important, because in testing this recipe, I realized that when there is too much liquid between the chicken and panko, the panko won't get as crispy and it also won't hold onto the chicken as well after it's baked. In addition, we are baking the chicken at a hot oven temperature , which ensures the panko browns well. And, by using a wire rack to elevate the chicken, the hot air can circulate around the food better, helping to crisp the panko all around.

Can I make panko baked chicken ahead of time?

This panko chicken tastes the best when made fresh, but you can do some of the prep the day before , so you can assemble the dish much more quickly when it's time to cook. First of all, you can easily whisk up the mayo/mustard mixture and keep it covered (in a jar or food storage container) in the fridge. You can also mix up the panko mixture and keep it at room temperature in an airtight container or zip top bag. Finally, you can trim and slice the chicken breasts in half, and keep them wrapped in the fridge until ready to use. And, if you do have leftovers, I talk about the best ways to store and reheat them in the Storage and reheating section above.

What goes with panko chicken?

This crispy panko baked chicken goes well with a lot of different side dishes - try pairing it with a simple green salad or roasted vegetables, and a side of rice or bread. You can also use this chicken as as base for a sandwich, or, cut it into strips and place in a wrap, or on top of a salad! If you're looking for more easy side dish recipes that would go well with this chicken, try my recipes for air fryer fingerling potatoes , roasted brussels sprouts and carrots , or honey orange glazed carrots .

Panko Baked Chicken

Print Recipe

5 from 2 reviews

This easy recipe for crispy and brown panko baked chicken can be made with only 7 basic ingredients!

Author: Kate
Prep Time: 10 minutes
Rest time: 5 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Yield: 4 servings 1x
Category: main course, entree
Method: bake
Cuisine: American

Ingredients

Units Scale

20 ounces (567 g) boneless skinless chicken breast (about 2 - 3 chicken breasts)
1 1/4 cups (87 g) plain panko breadcrumbs
1/4 cup (56 g) mayonnaise
2 tablespoons (29 g) Dijon mustard (or your favorite type)
2 tablespoons water
1 1/2 teaspoons paprika
1 teaspoon kosher salt, plus more to season chicken (see note 1)
cooking spray

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Instructions

Preheat the oven to 450 degrees F (230 degrees C).
Place an oven-safe wire rack on top of a metal baking sheet (see note 2). Spray the wire rack with the cooking spray. Set aside.
If necessary, trim any fat from the chicken breasts. With a large knife, slice each chicken breast in half horizontally, to create two thinner pieces of chicken. (If your chicken breasts are very small (under 1 inch / 2.5 cm thick) you can skip this step). Season each side of the chicken pieces with salt to taste. Set aside.
In a shallow bowl, add the mayonnaise, mustard, and water. Whisk to combine.
In a separate shallow bowl, add the panko, paprika, and 1 teaspoon kosher salt. Stir to combine.
Dip one piece of chicken in the mayonnaise mixture, making sure it is coated on all sides. Pick the chicken piece up and allow the excess to drip off back into the bowl. Place the chicken into the bowl of panko, and flip it over to coat the other side. Press the panko onto the chicken to ensure it is evenly coated with crumbs all over. Place the breaded chicken onto the prepared wire rack/baking sheet.
Repeat the breading process from step 6 on the remaining pieces of chicken.
Generously spray the tops of the chicken pieces with the cooking spray. Place the baking sheet in the preheated oven and bake for 20 - 22 minutes, or until the center of the chicken reaches 165 degrees F on an instant-read thermometer. To ensure even browning, rotate the baking sheet front to back halfway through cooking.
Allow the chicken to rest for 5 minutes before serving.

Notes

This recipe was developed using Diamond Crystal kosher salt. To substitute Morton kosher or regular table salt, use only 1/2 teaspoon in the panko mixture.

If you don't have a wire rack, you can cook the chicken directly on the metal baking sheet.

My pieces of chicken were about 3/4 inch (1.9 cm) thick after slicing in half. Cook times will vary based on how thick your chicken pieces are and your own oven.

The nutrition information below was calculated to include 1 1/2 teaspoons Diamond Crystal kosher salt, 5 seconds of cooking spray, and 2 tablespoons mayonnaise, as I always have about half leftover after dipping. This information is an estimate only, provided by an online nutrition calculator. The nutrition counts of your dish will vary based on the brand and exact amounts of ingredients used. This nutrition estimate should not be considered a substitute for professional medical, health, or nutritional advice. See our full disclosure policy.

Nutrition

Serving Size: 1/4 recipe
Calories: 283
Sugar: 0.7 g
Sodium: 681 mg
Fat: 8.7 g
Saturated Fat: 1.5 g
Carbohydrates: 17.1 g
Fiber: 1.5 g
Protein: 34.5 g
Cholesterol: 85 mg

Keywords: panko baked chicken, panko chicken

Find it online: https://nibbleanddine.com/panko-baked-chicken/