Skip to content
Panko Chicken

Panko Chicken is seasoned or marinated Chicken Breast ran through a breading station of Seasoned Flour, Egg Wash and Panko Flakes. Deep or Pan Fried to get that Crispy Golden Crust known with Panko Chicken. Topped off with a wide array of additional ingredients & Sauces for dishes like the Chicken Parmesan, or with Mushroom Sauce/Gravy ladled over top.

Panko Chicken is highly customizable to get different results from the combination of Seasoning and Toppings or Sauces/Gravies that are used.

Chicken Breast

Fillet the Chicken Breast and pound or flatten to about 1/2 inch or a slightly thinner. If thicker than 1/2 inch, you may need to finish off the Chicken Breast in the oven.

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.

Chicken Breast Fillets

Panko Chicken Seasoning

The Seasoning comes from the Seasoned Flour with the Basic Seasoning. 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.

One such ingredient for added flavor I really like to use is JAH Meat Oil. Use to brush the Chicken Breast before running through the bread station. It adds a slight smokey umami flavor. Below is the small batch of ingredients you can use for this recipe.

JAH Meat Oil

Meat Oil Ingredients

  • 1/4 C Sunflower Oil 
  • 3/4 tsp Soy Sauce
  • 3/4 tsp Worcestershire Sauce
  • 1/8 tsp Liquid Smoke 
  • 1/8 tsp MSG 

There are all kinds of ways you can season the chicken or include the seasoning in the seasoned Flour. Everything from Cajun or Creole Seasoning, Poultry Seasoning, Italian Seasoning, or marinating the Chicken Breast.

Panko Chicken Marinades

Marinating adds flavors to the Chicken, and it can be used as the egg wash too. Allowing you to go straight from the marinade to the flour, back to the marinade and into the panko flakes, provided the marinade is relatively thin.

The Chicken can marinate in Poultry Brine, The McGrill Chicken Marinade, especially good if making Parmesan Chicken or in the Meat Oil. It can also marinate in the Fried Chicken Marinade if using the JFC Frickin Good Chicken Breading.

Breading Station

The Standard Breading station is Seasoned Flour, Egg Wash & Panko Flakes. Dip the Chicken into Flour, Egg Wash, then into the Panko Crumbs.

JFC Frickin Good Chicken Breading can also be used for the Seasoned Flour. With the Fried Chicken Marinade to add flavor to the breast themselves. JFC Breading is low in salt, so the Fried Chicken Marinade pairs exceptionally well with the JFC Breading.

Seasoned Flour

Seasoned Flour Ingredients

  • 1/3 C All Purpose Flour
  • 1/3 C Barley Flour
  • 1/3 C Corn Flour
  • 1 Tbl Sea Salt
  • 1/4 tsp Black & White Pepper — each
  • 1/8 tsp Cayenne Pepper
Egg Wash

Egg Wash Ingredients

  • 1 Egg
  • 1 Tbl Cold Water
Panko

Panko Flakes

Just a small bowl of Panko Flakes. Enough to coat the Chicken Breast. About 1 Cup, more if needed.

Breaded Panko Chicken

Cooking Panko Chicken

You want the Chicken Breast fillets to be thin, about 1/2 inch or slightly thinner so that they cook through by the time the outside is golden crisp, about 3 minutes per side. If they are thicker than 1/2 inch, you may need to finish them in the oven.

Use enough Oil in the Skillet to cover at least halfway up the Panko Chicken and heat over medium heat. You want the Oil at about 325 F — 340 F. Which is maintained pretty well at medium heat. Too hot and the coating will brown too much, too low and the coating will hang on to the oil too much, resulting in a greasy panko chicken.

Frying Panko Chicken

Panko Chicken Toppings

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. You’re really open to pretty much anything.

Panko Chicken with Gravy

Another option that we like quite a bit is to use a Mushroom Sauce Based Gravy. Regular Chicken Gravy or other Gravies/Sauces can be used, such as St Hubert’s Style Gravy.

The image below is with Mushroom Sauce, garnished with Parsley & Aleppo.

Cream of Mushroom Panko Chicken

Chicken Parmesan

Panko Chicken is used for Parmesan Chicken. With the Breast Marinated in the McGrill Chicken Marinade. The one below was oven baked instead of pan fried. The Butter, in with the Panko Flakes, helps it to crisp up.

Chicken Parmesan
Panko Chicken

Panko Chicken

Panko Chicken is seasoned or marinated Chicken Breast ran through a breading station of Seasoned Flour, Egg Wash and Panko Flakes. Deep or Pan Fried to get that Crispy Golden Crust known with Panko Chicken. Topped off with a wide array of additional ingredients & Sauces for dishes like the Chicken Parmesan, or with Mushroom Sauce/Gravy ladled over top.
Panko Chicken is highly customizable to get different results from the combination of Seasoning and Toppings or Sauces/Gravies that are used.
Servings: 4 portions
Prep10 minutes
Cook 10 minutes

Equipment

  • 1 Deep Skillet
  • 3 Bowls for the Breading Station
  • 1 Tong

Ingredients

  • 2 Chicken Breast - Filleted for 4 pieces at 1/2 inch or thinner
  • Neutral Oil - for Frying
  • JAH Meat Oil Recipe - Optional, as needed to brush the chicken

Breading Station

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

Instructions

  • Slice the Chicken Breast in half and pound or flatten to an even thickness all the way across the Fillet, about 1/2 inch or slightly thinner. For uniformity and even cook times.
  • Brush with Meat Oil if using. Dip the Chicken Fillets one at a time into Seasoned Flour, Egg Wash, and finally into the Panko Crumbs. Pressing both the Seasoned Flour and Panko into the Chicken. Set aside until ready to fry.
  • Heat enough oil to cover at least halfway up the Breast in a Skillet over Medium Heat until the Oil reaches 325 F — 340 F. Fry the Chicken Breast 3 minutes per side and carefully flip for the other side.
    About 3 minutes per side, until Golden Crisp, an internal temp of 157 F. If the Chicken Breast is thicker than 1/2 inch, 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.

Notes

 
Replace the standard seasoning in the Seasoned Flour with a variety of other seasonings for different variations. Use Old Bay, Creole, Cajun, Poultry Seasoning, Italian Seasoning, etc… Or Season the Chicken directly with your choice of seasoning and omit the seasoning from the Seasoning Flour, if the seasoning you are using contains salt.
 
JFC Frickin Good Chicken Breading can also be used here for the Seasoned Flour with the Fried Chicken Marinade.
Course: Main Course
Cuisine: Canadian
Keywords: Chicken Breast, Pan Fried Chicken Breast, Panko, Panko Chicken
Author: JAH

Follow Us

Sign up for email updates

Consent Preferences