CRISPY PANKO CHICKEN BREASTS
Use crushed, crisp rice cereal squares instead of panko crumbs for a gluten-free version!
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 14m
Yield 4
Number Of Ingredients 8
Steps:
- Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. 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 panko mixture. Press chicken into crumbs until fully coated.
- Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.
Nutrition Facts : Calories 334.8 calories, Carbohydrate 19.6 g, Cholesterol 112.4 mg, Fat 17.5 g, Fiber 0.1 g, Protein 30.8 g, SaturatedFat 3 g, Sodium 546.4 mg, Sugar 0.3 g
BAKED CHICKEN PANKO
Make and share this Baked Chicken Panko recipe from Food.com.
Provided by CookingONTheSide
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- In medium bowl, beat egg and milk together; add salt.
- Lightly dust chicken with the flour.
- Immerse chicken breasts into egg/milk mixture, coating thoroughly.
- Spread Panko onto large plate or into large bowl.
- Roll breasts in Panko, coating thoroughly.
- Spray 9x13 baking pan with cooking spray.
- Place chicken in the pan and then spray the chicken with cooking spray.
- Bake for 15-20 minutes until golden brown or internal temperature of 160 degrees F. (The time may be different depending on how thick your chicken breasts are).
- Optional: For cheese lovers, add 1/4 cup grated parmesan to panko.
PANKO-CRUSTED CHICKEN
This recipe is the perfect way to add some extra flavor to your dinner. Combine this recipe with your favorite vegetables and a serving of whole-grains to make a balanced meal.
Provided by EatingWell Test Kitchen
Categories Healthy Baked Chicken Breast Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with foil and coat foil with cooking spray. Set aside. Pour buttermilk into a medium bowl. In another medium bowl combine panko, oregano, cumin, paprika, salt and pepper.
- Dip chicken pieces into buttermilk, allowing excess to drip off. Coat chicken pieces in panko mixture and place, bone-side down, in prepared pan. Coat tops of chicken pieces with cooking spray.
- Bake for 40 to 50 minutes or until chicken is tender and no longer pink (170 degrees F). Do not turn chicken pieces during baking.
Nutrition Facts : Calories 272 calories, Carbohydrate 32 g, Cholesterol 71 mg, Fat 4 g, Fiber 6 g, Protein 30 g, SaturatedFat 1 g, Sodium 283 mg, Sugar 4 g
PANKO CHICKEN NUGGETS
Few foods are more kid-friendly than nuggets, but do you ever wonder what's in them? Rest assured with these easy homemade ones. They can be breaded in advance and fried up the day of, or just bread and fry them the night before for maximum convenience. Buttermilk and panko makes them both tender and crispy, and your kids will love them
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk the egg and buttermilk in a medium bowl. Soak chicken pieces in egg mixture while you gather remaining ingredients. Meanwhile, in another shallow bowl combine panko with paprika, garlic powder, Italian seasoning, and salt and pepper, to taste. Set a rack on a cookie sheet lined with paper towels.
- Heat oil in a large skillet over medium heat. Lift chicken from buttermilk, letting excess liquid drain back into the bowl, then dip into panko and turn to coat on all sides.
- Carefully place chicken in oil and cook until they are golden and crispy and cooked through, about for 5 minutes per side. Transfer chicken to the rack to cool. Place in sealed container. Pack in a lunch box with their favorite veggies and ranch, honey mustard or barbecue sauce for dipping.
Nutrition Facts : Calories 408 calorie, Fat 24 grams, SaturatedFat 2.5 grams, Cholesterol 108 milligrams, Sodium 329 milligrams, Carbohydrate 18 grams, Fiber 1 grams, Protein 28 grams, Sugar 1 grams
PANKO-CRUSTED CHICKEN TENDERS
This recipe is from a New York Times article written by Martha Rose Shulman about how to get kids to eat better by making similar-tasting but healthier versions of their favorite foods. I think it's also a good trick for adults. This recipe uses little oil, so the frying part is a lot cleaner and easier than usual frying.
Provided by ajbard
Categories Lunch/Snacks
Time 25m
Yield 1 pound chicken tenders, 4 serving(s)
Number Of Ingredients 7
Steps:
- Season the chicken tenders with salt and pepper. Put the flour in one shallow pie plate or baking dish, the egg mixture in another, and the panko in another.
- One at a time, dredge the chicken tenders in flour to coat them lightly but evenly. Tap to release excess flour, then dip in the egg mixture, and finally in the panko, turning and rolling the tenders to coat evenly. This will not be messy if you use tongs, or use one hand for dipping into the dry ingredients and the other for dipping into the egg. Make sure the tenders are evenly coated. Shake off the excess crumbs. Place on a baking sheet, and chill uncovered for 15 minutes or up to a day.
- Heat a wide skillet over medium-high heat. Add the oil. When it is rippling hot, add the breaded tenders. Turn the heat down to medium, and cook for four to five minutes on each side, until golden brown and crisp. Cook in batches, if necessary, so that you don't crowd the pan. Watch carefully; the panko should not blacken, but the chicken tenders should be dark brown on each side. Remove from the heat and serve.
- Advance preparation: The chicken can be breaded up to a day ahead and kept in the refrigerator.
Nutrition Facts : Calories 495, Fat 13.9, SaturatedFat 2.3, Cholesterol 171.6, Sodium 940.6, Carbohydrate 51.3, Fiber 3, Sugar 3.6, Protein 38.2
CRISPY PANKO CHICKEN THIGHS
My wife and I sort of invented this recipe, we think. Chicken should have great flavor and the panko breadcrumbs and olive oil will give it a great crunch! Our kids love it (which is high praise in this house). Hope you enjoy as well!
Provided by Brad
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil; coat with cooking spray.
- Combine mayonnaise and paprika in a bowl; mix well.
- Mix panko and garlic powder together in another bowl.
- Spread mayonnaise-paprika mixture on each chicken thigh; press into panko mixture to coat. Place in the prepared baking pan; spritz thighs with cooking spray.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 639.2 calories, Carbohydrate 16.6 g, Cholesterol 91.8 mg, Fat 56.3 g, Fiber 0.3 g, Protein 21.9 g, SaturatedFat 10 g, Sodium 475.8 mg, Sugar 0.8 g
GARLIC PANKO CHICKEN STRIPS
I needed something quick for dinner last night, and so created this on-the-spot -- inspired by a garlic chicken recipe I read in a cookbook, which used whole chicken pieces, skin and bone. Plus I wanted to finish off my bag of panko so I could go buy a new one. I was so pleased with how this turned out that I intend to make it regularly. Panko are japanese bread crumbs and they are highly superior to any other type; please try to source them out for this dish rather than use regular dry bread crumbs. The "international" or "ethnic" aisle in your grocery store should sell panko; if not, complain to the manager!
Provided by Lennie
Categories Lunch/Snacks
Time 35m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, melt butter over medium-low heat; as butter starts to melt, add minced garlic into the saucepan.
- Once butter has melted, remove from heat and pour garlic butter mixture into a low flat dish, like a soup plate or pie pan.
- In another low, flat dish, combine panko, parmesan, and parsley if using (some kids don't like green bits in their food, so feel free to leave out); add salt and pepper to suit your tastes.
- Preheat oven to 400F; have ready a baking pan that's been lightly sprayed with nonstick cooking spray.
- Remove chicken tenderloin from breasts and leave whole, then cut breasts crosswise into strips.
- Roll chicken pieces into garlic butter, then completely dredge in panko mixture; place on prepared baking pan.
- Should you have any panko mixture left over when you are done, sprinkle over chicken strips; should you have any melted butter left over, pour over chicken.
- Bake in preheated oven for 15 to 20 minutes, or until chicken is just cooked through.
Nutrition Facts : Calories 530.9, Fat 27.9, SaturatedFat 15, Cholesterol 179.3, Sodium 713.8, Carbohydrate 20.4, Fiber 1.3, Sugar 1.8, Protein 47.3
PANKO CHICKEN THIGHS
I invented this recipe as a way to use up leftover panko. Breading chicken with these larger-than-average bread crumbs leads to a healthier alternative to fried chicken, while still retaining the crunchiness. Serve with your favorite sauce.
Provided by CookingWolf
Categories Baked Chicken Thighs
Time 1h25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Place flour in a medium bowl. Crack both eggs into a similar bowl, add the water, and whisk with a fork until they take on a uniform consistency. Place panko bread crumbs in a third bowl, add adobo seasoning and rosemary, and mix. Set the bowls so the flour is on the left, the egg wash is in the center, and the bread crumbs are on the right.
- Dredge both sides of thighs in flour, shaking off excess. Dip in egg wash, turning over to coat both sides. Let excess drip off. Drop into bread crumbs, rolling to coat evenly. Place on the prepared baking sheet. The chicken should move from bowl to bowl in a line from left to right, with no jumps back left. Repeat with remaining chicken.
- Bake thighs in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Let cool for 10 minutes before serving.
Nutrition Facts : Calories 426.9 calories, Carbohydrate 25.3 g, Cholesterol 187.2 mg, Fat 18.4 g, Fiber 0.5 g, Protein 43.7 g, SaturatedFat 5.2 g, Sodium 280.5 mg, Sugar 0.1 g
BAKED PANKO CHICKEN THIGHS
It's fried chicken thighs without all the work.
Provided by tonye
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking pan with foil, then lightly spray with nonstick cooking spray.
- Wash chicken thighs and trim excess fat and skin. Remove skin, if desired. Pat dry and sprinkle with salt and pepper.
- Combine melted butter with mustard, maple syrup, and garlic powder in a shallow bowl. Combine panko with Parmesan cheese, parsley, 3/4 teaspoon salt, and 1/4 teaspoon pepper in another shallow bowl.
- Brush or rub the chicken thighs with the butter-mustard mixture, then press into the panko mixture until thoroughly coated on all sides. Place on the prepared baking sheet.
- Bake in the preheated oven until juices run clear when chicken is pierced with a fork, 40 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 285.6 calories, Carbohydrate 14.2 g, Cholesterol 91.8 mg, Fat 16.7 g, Fiber 0.1 g, Protein 22.3 g, SaturatedFat 7.5 g, Sodium 490.5 mg, Sugar 1 g
CRISPY PANKO CHICKEN CUTLETS
This is a fast and easy recipe to make on a busy night. We especially like the crunch of the Panko bread crumbs. (Panko crumbs can be found in the Asian section of the supermarket.)
Provided by TasteTester
Categories Meat
Time 23m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Using a mallet, gently beat the chicken breasts to a uniform thickness. (This prevents the chicken breasts from shrinking and promotes even cooking.).
- Combine the flour, onion powder, garlic powder, salt and pepper in one bowl. Place the egg and water mixture into another. Put the Panko bread crumbs into a third bowl. Dredge chicken with seasoned flour and pass through egg mixture. Shake off excess egg. For an even crispier crust, dredge with flour again and pass through egg mixture one more time.
- Now completely cover chicken breasts with Panko crumbs, pressing crumbs down gently if needed.
- Heat oil in frying pan on medium-high heat. Cook for 4 minutes on each side (or until no longer pink inside) and serve.
PANKO OVEN FRIED CHICKEN BREASTS RECIPE - (4.5/5)
Provided by á-4174
Number Of Ingredients 8
Steps:
- Pre-heat oven to 375 degree. Lightly coat a baking dish or sheet with cooking spray. Combine first 5 ingredients in a shallow bowl. Dip each chicken breast in the beaten eggs and then coat both sides with the bread crumb mixture. Arrange the chicken breasts on a baking sheet. Bake for 35-40 minutes.
OVEN-FRIED PANKO CHICKEN
Categories Chicken Bake Kid-Friendly Quick & Easy Back to School Dinner Family Reunion Butter Breadcrumbs Gourmet Sugar Conscious Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F with rack in middle.
- Stir together panko, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a pie plate.
- Stir together butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl, then brush all over chicken. Add chicken, 2 pieces at a time, to crumb mixture and coat evenly on both sides, pressing chicken into crumbs to help them adhere, then transfer, skin side up, to a shallow baking pan.
- Bake chicken until well browned and cooked through, 30 to 40 minutes. Let stand, uncovered, 5 to 10 minutes to crisp.
PARMESAN & PANKO CRUSTED CHICKEN
This recipe was adapted from the recipe I found on the back of a Best Food Mayonaise jar. The mayonaise helps provide a moist piece of chicken and helps adhere the panko and cheese to the chicken. Feel free to add more/less of italian seasoning/garlic powder to taste. We are huge fans of garlic so I up the quantity used for our household.
Provided by Johnsdeere
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine panko crumbs, seasonings, and parmesan cheese in a bowl.
- In a separate bowl add mayonaise.
- Spread mayonaise on chicken then dredge chicken in crumb mixture
- Spray a baking sheet with cooking spray
- Bake at 450º F for 20 mins or until thoroughly cooked.
Nutrition Facts : Calories 437.2, Fat 25.2, SaturatedFat 7, Cholesterol 94.4, Sodium 477.5, Carbohydrate 23.8, Fiber 1.3, Sugar 2.7, Protein 27.4
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