Oven-Baked Crispy Panko Chicken

This crispy panko chicken recipe turns simple chicken cutlets into a crunchy, flavorful meal that’s perfect for weeknights or casual dinners. The golden breadcrumb coating paired with parmesan gives a satisfying texture without frying, keeping it lighter yet delicious.

I first made this for a last-minute dinner when friends popped by and it quickly became a requested regular. The crunch and flavor always impress without a fuss.

Ingredients

• All-purpose flour: coats the chicken and helps the egg stick better, creating a nice crust
• Garlic powder: adds a mellow aromatic punch that blends perfectly with the breadcrumb coating
• Onion powder: brings subtle savory depth enhancing the overall flavor
• Salt: is essential for seasoning and balancing all the other tastes
• Black pepper: gives a subtle heat without overpowering
• Large eggs: hold the breading together creating that crispy layer
• Plain panko breadcrumbs: are lighter and crisper than traditional breadcrumbs making the chicken wonderfully crunchy
• Grated parmesan cheese: mixes into the panko offering a rich and salty bite
• Olive oil: moistens the panko so it browns beautifully in the oven without drying out
• Boneless skinless chicken breast cutlets: cook quickly and evenly, perfect for this method
• Fresh chopped parsley: adds a touch of vibrant color and fresh flavor when garnishing
• Fresh lemon wedges: bring brightness and help cut through the richness for balance

Instructions

Preheat Oven and Prepare Tray:

Preheat your oven to 425 degrees Fahrenheit. Line a rimmed baking tray with aluminum foil for easy cleanup. This temperature ensures your chicken crisps up nicely without drying out.

Set Up the Dredging Station:

Arrange three shallow dishes slightly larger than the chicken cutlets. In the first dish, combine the all-purpose flour, garlic powder, onion powder, salt, and black pepper thoroughly. In the second dish, beat the eggs well until smooth. In the third dish, mix the plain panko breadcrumbs, grated parmesan cheese, and olive oil so every breadcrumb is lightly coated and ready to crisp in the oven.

Coat the Chicken:

Start with one chicken cutlet and coat both sides in the flour mixture allowing any excess to fall back into the dish. Next, dip both sides into the beaten eggs ensuring an even coating. Then coat thoroughly with the panko and parmesan mixture pressing gently so the crumbs adhere well. Place it carefully on the prepared baking tray. Repeat for all cutlets.

Bake Until Golden and Cooked Through:

Bake the chicken for about eighteen to twenty-two minutes or until the crust is lightly golden and the internal temperature reaches one hundred sixty-five degrees Fahrenheit at the thickest part. This guarantees it is safe to eat yet juicy inside.

Rest Before Serving:

Let the chicken rest for three to five minutes after baking to allow juices to redistribute which keeps the meat moist and tender. Finish by garnishing with chopped fresh parsley and lemon wedges for a fresh zesty lift when served.

I love how parmesan makes a humble breadcrumb sprinkle feel special. This dish brings back memories of casual dinners with close friends where the crunchy texture and bright lemon made every bite just right.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a hot oven or toaster oven rather than the microwave to maintain crispiness. If freezing, wrap tightly and freeze for up to two months. Thaw overnight in the refrigerator before reheating as described.

Ingredient Substitutions

You can use gluten-free all-purpose flour and gluten-free panko to make it suitable for gluten sensitivities. Swap parmesan for pecorino romano if you want a sharper, saltier bite. Instead of olive oil, melted butter or avocado oil works well to coat the breadcrumbs.

Serving Suggestions

Serve this panko chicken with a fresh green salad and a lemon vinaigrette for a light meal. It also pairs beautifully with creamy mashed potatoes or roasted seasonal vegetables. A simple garlic aioli or marinara sauce on the side adds a tasty dip option.

This simple recipe makes deliciously crunchy chicken an easy weeknight favorite that everyone will love.

FAQs about Recipes

→ How do I achieve a crispy crust?

Ensure the panko breadcrumbs are well coated in olive oil before baking and avoid overcrowding the baking tray to maintain crispiness.

→ What internal temperature should the chicken reach?

Cook the chicken until the thickest part reaches 165°F to ensure it is safe and juicy.

→ Can I prepare the dredging stations ahead of time?

Yes, set up the flour, egg, and panko mixtures before starting to coat the chicken to streamline the process.

→ What are good garnishes for this dish?

Chopped fresh parsley and lemon wedges enhance the flavor and presentation with color and brightness.

→ Can I use a different cheese?

Parmesan adds a nutty flavor, but other hard cheeses like pecorino romano can be used for variation.