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Bake Panko Crusted Chicken: Crispy, Juicy and NOT Greasy

Are you ready to elevate your weeknight dinners with a dish that promises both crunch and flavour? Look no further than panko crusted chicken! This oven-baked rendition offers a delightful crispy texture while remaining juicy on the inside. What’s more, it sidesteps the greasiness often associated with fried chicken, making it a healthier alternative without sacrificing taste.

The Secret of Panko

Panko breadcrumbs, originating from Japan, are larger and coarser than standard breadcrumbs. Their airy and flaky structure contributes to an exceptional crunch, making them the go-to choice for a variety of dishes. When baked, panko forms a light and crispy crust that elevates the otherwise simple chicken breast into an elegant and delicious meal.

Ingredients

To make your own panko crusted chicken, you’ll need the following ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup of panko breadcrumbs
• ½ cup of all-purpose flour
• 2 large eggs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika (smoked or sweet, depending on your preference)
• Salt and pepper to taste
• Cooking spray or a drizzle of olive oil
• Optional: Fresh herbs for garnish (like parsley or thyme)

Preparation Steps

1. Preheat Your Oven

Begin by preheating your oven to 200°C (or 180°C for fan-assisted ovens). This ensures an even baking temperature for your chicken, promoting that coveted crispy exterior.

2. Prepare Your Breading Station

Set up a three-part breading station. In one shallow dish, place the flour seasoned with salt, pepper, garlic powder, onion powder, and paprika. In a second dish, whisk the eggs until well combined. In the final dish, spread your panko breadcrumbs out evenly.

3. Coat the Chicken

Take each chicken breast, first dredging it in the flour mixture, ensuring each piece is well coated. Next, dip it into the egg wash, allowing any excess to drip off before finally coating it in the panko breadcrumbs. Pat the breadcrumbs onto the chicken to ensure they stick well.

4. Baking

Line a baking tray with parchment paper or foil for easy cleanup. Place the coated chicken breasts on the tray, ensuring they are spread out and not touching. For an extra touch of crispiness, lightly spray the tops with cooking spray or drizzle a small amount of olive oil. This will help the breadcrumbs brown beautifully.

Bake in your preheated oven for approximately 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 75°C) and the panko crust is a golden brown.

Serve It Up

Once baked, allow the chicken to rest for a few minutes before serving. This helps retain moisture and ensures each bite is juicy. Serve your panko crusted chicken alongside a fresh salad, steamed vegetables, or fluffy rice for a well-rounded meal. Garnish with fresh herbs for added colour and flavour.

Why Opt for Baking?

Choosing to bake rather than fry your chicken not only reduces the amount of oil used but also simplifies the cooking process. With just one baking tray, cleanup is a breeze, leaving you more time to enjoy your delicious creation.

Conclusion

Baked panko crusted chicken is a delightful dish that caters to both taste and health-conscious sensibilities. With a crispy exterior and juicy interior, it is sure to satisfy both adults and children alike. Next time you’re looking for a quick and easy dinner idea, remember this recipe for a tasty, guilt-free indulgence. Enjoy!

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