Crispy Panko Chicken is the golden, crunchy chicken of your dreams!
My panko chicken is baked in the oven, no need to fry - making it a healthier option for dinner too.
I'm also going to share with you an easy way to ensure your chicken comes out with a golden, crispy crumb every time - I promise!
I use boneless skinless chicken thighs for this panko crusted chicken recipe, because the chicken thighs stay juicy, tender and full of flavour.
Table of Contents
Why you will love panko chicken
- Crispy, crunchy panko crumb coating every time.
- Baked not fried.
What you need to make panko chicken
*Please see the recipe card below for exact ingredient quantities and detailed instructions
- boneless skinless chicken thighs
- panko breadcrumbs - Japanese-style breadcrumbs
- mayonnaise
- dijon mustard
- plain (all purpose) flour
- garlic powder
- an egg
- salt
*Please see the recipe card below for exact ingredient quantities and detailed instructions
How to make panko chicken
- Place panko crumbs on a rimmed baking sheet/tray in an even layer.
- Bake in the oven, stirring half way through to redistribute.
- Once cooked, place most of the crumbs in a dish ready for crumbing, transferring about ¾ cup into a separate bowl.
- To make the dredging batter, mix together egg and plain flour in a dish.
- Add mayo, dijon mustard, garlic powder and salt then mix well.
- Dip one chicken thigh into the batter to coat it.
- Then using tongs, transfer the chicken to the dish with the crumbs.
- Sprinkle over some of the crumbs from the secondary bowl.
- Using a spoon, pick up crumbs from around the chicken and sprinkle over chicken, pressing to help them stick.
- Transfer panko breaded chicken thighs to a baking tray fitted with a wire rack and bake in the oven.
Top tips
- When you look at the batter, you might think there is not enough, but a little goes a long way.
- If you follow my technique of using tongs along with dividing your crumbs into two bowls, the whole process should be relatively clean.
- I find the panko browns up fine without the need for any kind of cooking spray/oil.
- Watch the crumbs carefully in the oven, especially the last few minutes of cooking time - they can go brown really fast! Also, some brands of panko have sugar included which means they will brown up faster (I have used a brand without sugar).
Recipe variations
- Chicken thighs are the best cut for this panko chicken recipe, but you could substitute with boneless skinless chicken breasts, chicken cutlets or chicken tenders if you like. They won't be as tender and moist if you use breast meat though and the cooking time may vary.
- Add some more spices to the batter, like onion powder, paprika, or cayenne pepper for a little heat.
- Swap out the dijon mustard for honey mustard if you prefer, or another mustard you like the taste of.
How to use panko chicken
- Serve as is, with a fresh salad on the side.
- Use it in sandwiches or wraps.
- Make it into chicken parmigiana.
Storage
- Leftovers of this panko baked chicken can be kept in the fridge in an airtight container or covered in plastic wrap for 2-3 days. If you are reheating, it may lose some of it's crunch though.
- You can freeze the raw chicken once it's crumbed, then defrost before baking.
Frequently asked questions
Panko breadcrumbs are drier and crisper than regular breadcrumbs.
Yes.
The Japanese.
They provide a crisper finished crumb coating.
Yes, I recommend freezing the chicken raw (once it's crumbed) then defrosting to bake in the oven.
More easy chicken recipes you may enjoy
Bacon Wrapped Chicken Thighs - easy weeknight dinner the family will love. Tender, juicy oven baked chicken wrapped in slices of bacon.
Creamy Tuscan Chicken - tender chicken thighs smothered in a cream sauce packed with grated parmesan cheese and semi dried tomatoes.
Chicken Shawarma With Rice - a Middle Eastern inspired one pot chicken and rice dish using thighs marinated in shawarma spices for a quick and easy dinner.
Other recipes you may enjoy
Garlic Butter Sauce - the ultimate quick and easy sauce made with melted butter, garlic, parsley and lemon juice.
📖 Recipe
Panko Chicken
Ingredients
- 4 boneless skinless chicken thighs
- 1¾ cups panko breadcrumbs
- 1 egg
- 2 tablespoon plain (all-purpose) flour
- 1 tablespoon mayonnaise
- 1 tablespoon dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon fine (cooking) salt
Watch me make this recipe
Instructions
- Preheat oven to 180c.
- Spread panko crumbs on a rimmed baking sheet/tray in an even layer.1¾ cups panko breadcrumbs
- Bake for 7-10 minutes, stirring/shaking halfway through to redistribute.
- When the panko is browned, tip most of the crumbs into a large dish ready for crumbing, transferring about ¾ cup into a separate bowl (for sprinkling).
- Meanwhile, to make the dredging batter, mix together egg and plain flour in a dish, until no lumps remain.1 egg2 tablespoon plain (all-purpose) flour
- Add mayonnaise, dijon mustard, garlic powder and salt then mix well to combine.1 tablespoon mayonnaise1 tablespoon dijon mustard½ teaspoon garlic powder½ teaspoon fine (cooking) salt
- Dip one chicken thigh into the batter, turning with tongs to coat it (scraping off any excess).4 boneless skinless chicken thighs
- Then using the tongs, transfer the chicken to the large dish with the crumbs.
- Shake over some of the crumbs from the "sprinkle" bowl to start the crumbing.
- Using a spoon, pick up extra crumbs from around the chicken and sprinkle over chicken, pressing down to help them stick.
- Transfer the chicken thigh to a baking tray fitted with a wire rack and then repeat with the remaining thighs.
- Bake for 25-30 minutes or until chicken is cooked through.
Notes
- I reuse the same baking tray I browned the panko crumbs in, to then put the crumbed chicken in the oven to bake.
- I put the panko into the oven to brown as it's heating up to save time and energy.
- I find the panko browns up fine without the need for any kind of cooking spray/oil.
- Watch the crumbs carefully, especially the last few minutes of cooking time - they can brown up really fast! Also, some brands of panko have sugar included which means they brown faster (I use a brand without sugar).
- The "sprinkle" bowl is just to get some initial crumbing on the chicken, which makes it easier to pick up/move around without scraping off any batter.
- You might think there won't be enough batter, but a little goes a long way.
- If you use my technique of using tongs along with dividing your crumbs into two bowls, the whole process should be relatively clean.
- *Please note that nutritional information is provided as a guide only, as ingredients and cooking methods can vary greatly*
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