Panko Chicken
Crispy Panko Chicken is oven-baked not fried, and is the chicken of your dreams. Moist and tender chicken on the inside, crunchy golden crumb on the outside.
Servings 4
Calories 366kcal
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
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 egg, 2 tablespoon plain (all-purpose) flour
- Add mayonnaise, dijon mustard, garlic powder and salt then mix well to combine.1 tablespoon mayonnaise, 1 tablespoon dijon mustard, ½ teaspoon garlic powder, ½ 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.
Video
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*
Nutrition
Calories: 366kcal