Panko Chicken

Panko Chicken
JAH Panko Chicken

Chicken Breast brushed with JAH Meat Oil and Seasoned. Breaded with Panko Crumbs in a standard Breading Station. Deep Fried to get that golden crust known with Panko Chicken. This is then topped off with additional items or a gravy for variations.

This dish is highly customizable to get different results from the combination of Seasoning and Toppings or Gravy that is used.

You can get Pasta or Pizza Panko Chicken by using Pasta/Pizza Ingredients and Mozzarella Cheese or Gravy Panko Chicken by using Poultry Seasoning and a Gravy, Salsa Panko Chicken by using Salsa, Greek Panko Chicken by using Greek Seasoning and tzatziki sauce and so on. The Variations are endless.

The Base recipe is Chicken Breast. Brushed with JAH Meat Oil, Seasoned and ran through a Basic Breading Station. Deep Fried and Cooked in the oven if the Chicken is not done or kept warm in the oven.

The variations come from using different seasoning and toppings or Sauce/Gravies.

The Chicken Breast is cut in half horizontally and is pounded to about 1/2 inch or a slightly thicker chicken. If thicker than 1/2 inch, you may need to finish off the Chicken Breast in the oven. The important aspect is that the chicken is pounded out to an even thickness so that it cooks evenly.

The recommended internal temp for Chicken Breast is 165 F. Although an internal temp of 157 F, followed by a rest, is optimal for maximum juiciness.

The Seasoning comes from the Seasoned Flour with the Basic Seasoning. Although, other seasonings can be used. Either directly on the Chicken Breast or in place of the Standard Seasoning in the Seasoned Flour. All the taste is coming from the seasoning, so be sure to season generously.

The chicken Breast is Brushed with JAH Meat Oil before being seasoned and coated in flour or just coated in Seasoned Flour.

The Standard Breading station is Seasoned Flour, Egg Wash and Crumbs – Panko.

Once the Chicken has been Brushed with JAH Meat Oil. Dip into Flour, Egg Wash, then into the Panko Crumbs.

You can top off with Diced Tomatoes and Other ingredients such as

  • 2 C Diced Tomatoes
  • Handful of Basil
  • Pinch of Sugar and Salt & Pepper to taste
  • Some lemon Juice and a Garlic Clove
  • Combine with some oil and pan fry until tomatoes are tender.

Or use Salsa or a Fruit Salsa on top of the Panko Chicken. Sautéed Vegetables Like Onion, Peppers and Mushrooms works as well. Mozzarella cheese with a Pizza Sauce or Tomato Sauce on top works very well.

Another option that we like quite a bit is to use a Mushroom Sauce Based Gravy. Use a can of Cream of Mushroom Soup and Mix with a bit of milk, coconut milk or Almond Milk or Broth. Regular Gravy can be used as well, or St Hubert’s Style Gravy.

If the Panko Chicken is fairly Thin, it will finish cooking when you deep-fry. It takes about 3 minutes per side, or until Golden Crisp. If you know that it will need to finish in the oven, then Deep fry until light golden color.

If the Chicken is Thicker, then you will need to bake in the oven after crisping the Panko Chicken until the Chicken is cooked through.

Use enough Oil in the Skillet to cover 1/2 the Panko Chicken.

Panko Chicken

Chicken Breast brushed with Meat Oil and Seasoned. Breaded with Panko Crumbs in a standard Breading Station. Deep Fried to get that golden crust known with Panko Chicken. This is then topped off with additional items or a gravy for variations.
Prep Time10 minutes
Cook Time10 minutes
Servings: 4 portions


  • 1 Deep Skillet
  • 3 Bowls for Breading Station


  • 2 Chicken Breast - cut in half horizontally to create 4 Fillets
  • JAH Meat Oil Recipe - As Needed

Breading Station

  • 1/2 C Seasoned Flour
  • 1 Egg Whisked with 1 Tbl Water
  • 1 C Panko Crumbs - more if needed


  • Slice the Chicken Breast in half and pound to even thickness all the way across the Fillet, about 1/2 inch. You can go thicker, but you will need to finish cooking in the oven.
  • Brush with Meat Oil. Dip into Seasoned Flour. Into the Egg Wash and finally into the Panko Crumbs.
  • Heat Oil in a Skillet over Medium Heat and Fry the Chicken Breast when the oil reaches 325 F.
    Fry for about 3 minutes per side, until Golden Crisp and Done. If the Chicken Breast is thick, then you will need to finish in the oven at 350 F until an internal temp of 157 F.
  • Serve with any Toppings and/or Sauce you want.


Replace the standard seasoning in the Seasoned Flour with a variety of other seasonings for different variations. Use Old Bay, Creole, Cajun, Poultry Seasoning etc… Or Season the Chicken directly with your choice of seasoning and omit the seasoning from the Seasoning Flour.
Course: Main Course
Cuisine: Canadian
Keywords: Chicken Breast, Panko, Panko Chicken
Author: JAH
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