Panko-Crusted Oven-“Fried” Chicken
Fried. Chicken. Do we have your attention now? ‘Cause those are two words that never fail to make our ears perk up. If you’re like us and love fried chicken, but also want an easy and healthy way to make it at home even on busy weeknights, our tried-and-true panko chicken recipe is for you. With over 300 positive reviews, one of our meal plan members even called this recipe “Much better than fried chicken!”
After over a decade of helping members of Cook Smarts find delicious, easy ways to make their favorite dinners at home, this tender and juicy chicken has become a staple for many of us.
“Perfect for a Monday night supper with kids. Leftovers for lunch the next day were actually eaten, instead of deliberately ‘forgotten’ before heading out to work!” -Meredith
We love that there’s a way to enjoy all that crispy, juicy chicken goodness without all the extra oil!
It’s all in this weeknight recipe, which uses a panko breadcrumb coating to crisp up the exterior of the chicken while keeping all the juices inside. Then we use the oven to “fry” the chicken pieces instead of plunging them into a sea of oil. And all of this takes about 30 minutes to make! Not only are you watching your waistline, you can also have “fried” chicken during the weeknight, because it’s so simple to make.
This recipe is so good that we’re sure you’ll want to make it a permanent part of your dinner rotation. It’s also the best way to celebrate National Fried Chicken Day (July 6th) or to enjoy on a night you could use some comfort food.
“Overall, easy and quick to put together. And it tasted fantastic. . .The chicken came out crispy with good flavor. A winner!” -Anthony
Ingredients
- Chicken breasts, boneless & skinless – 1 1/4 lb (567 g)
- Eggs – 1
- Panko breadcrumbs – 1 cup (108 g)
- Paprika – 1 Tbsp (7 g)
- Salt – 1/2 tsp (3 g)
- Black pepper – 1/4 tsp (1 g)
Instructions
Prep
- Chicken breasts – Slice into strips. Season with some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
- Prep breading stations – In one bowl or container, whisk eggs with some salt and pepper. Combine panko, paprika, salt, and pepper in a container with a lid or Ziploc bag.
Make
- Heat oven to 375F / 190C degrees.
- Dip chicken into eggs and then toss into panko mixture. Cover with lid or zip bag and shake until panko coats chicken. Brush sheet pan with some oil and spread chicken out onto sheet pan. Bake for 12 to 15 minutes, until chicken is done and golden.
- Enjoy chicken with your favorite condiment or sauce!
Prepping & Cooking Smarts
- Want to cook this in the air fryer for an extra crispy crust? Just prepare the recipe as written and cook the panko crusted chicken tenders in the air fryer at 400F for 6 to 8 minutes. Air fry them in a single layer, so do this in batches if needed.
- This shake ‘n bake recipe is so easy, you can make more at one time in the oven without taking extra time out to do so. Once baked, the “fried” chicken can be frozen and then reheated for a delicious after-school snack or added to salads or wraps.
- Always remember to tenderize protein for tender, juicy results. Watch our video below on how to tenderize meat.
How to Season & Tenderize Proteins with a Fork
Maximize flavor and tenderize proteins with this little trick.
Equipment Smarts
- Sheet pan – easy to lay the chicken pieces on and pop right into the oven; no need to wash any pots or pans!
For more kitchen and equipment and tool smarts, visit our Essential Kitchen Cookware and Tools
Get more helpful cooking tips and resources by signing up for our newsletter below. We send out weekly emails that will help you improve in the kitchen and live a healthier life, so join our community today and start cooking smarter!
