The Best Crispy Panko Chicken (Easy Dinner Recipe)
If there’s one easy recipe I make on repeat, it’s this crispy Panko Chicken Cutlet recipe. Golden brown, juicy, and full of flavor —this is the kind of main dish that makes the whole family happy. It’s simple, quick, and the crunchy coating is next-level good. Your whole family will love these crispy panko chicken cutlets- nothing better than juicy chicken!
If you’re looking for more chicken recipes, I have a few more that are an offshoot of this panko chicken recipe. One that I really love (that’s a little easier) is my crispy baked panko chicken. I also have a lemon chicken cutlet recipe that is full of fresh lemon juice and lemon zest!
Recipe Highlights: Panko Chicken Cutlets
- Inspiration: This one’s inspired by classic chicken cutlets, but with a crispy twist thanks to a flavorful panko coating and seasoned breadcrumb mix.
- Best Served For: Easy weeknight dinners, meal prep, or sliced over salad —this one covers all the bases. My chicken milanese salad is perfect for lunch, too!
- What Makes It Special: The mix of panko breadcrumbs and regular breadcrumbs gives you the best texture. Add in Parmesan cheese and a well-seasoned egg wash, and it’s packed with flavor.
- Versatility: This works just as well pan-fried or baked, and leftovers are great sliced on a sandwich with a swipe of dijon mustard or a drizzle of honey mustard.
Ingredients Notes
- Boneless skinless chicken breasts: Slice in half horizontally with a sharp knife to create thin chicken cutlets. Use a meat mallet if needed for even thickness.
- Panko Breadcrumbs: Use Japanese-style panko for that super crispy texture. Mixing them with regular breadcrumbs helps it cling better.
- Grated Parmesan Cheese: Optional, but adds salty, cheesy depth to the panko mixture. Use freshly grated for the best flavor.
- Garlic powder & Italian seasoning: Simple ingredients that go a long way. You’ll season every layer: flour mixture, egg mixture, and panko coating.
- Vegetable oil: Great for frying—neutral flavor, high smoke point. Canola or avocado oil work too.
Suggested Ingredient Substitutions and Additions
- Swap traditional breadcrumbs for crushed crackers for a richer flavor.
- Add lemon zest to the breadcrumb mix for brightness.
- Use olive oil spray and bake for a crispier crust with less oil.
- Toss in a little onion powder or dried oregano to amp up the Italian vibes.
How to Make
- First, prepare the chicken. Slice each chicken breast in half horizontally to create two thinner pieces. Season both sides of each chicken piece with salt, pepper, garlic powder, and Italian seasoning blend. Set aside.
2. Start by combining your salt, pepper, garlic powder and italian seasoning in a a small bowl. (You will split this among 3 bowls in the following steps).
3. Prepare the breading station in three separate shallow bowls. In one shallow dish or bowl, place the all-purpose flour seasoned with salt, pepper, garlic powder, and Italian seasoning blend.
In the second bowl, crack the eggs and lightly beat them. Season the eggs with salt, black pepper, garlic powder, and Italian seasoning blend.
In the third bowl, combine the panko breadcrumbs, traditional breadcrumbs, and grated Parmesan cheese (if using). Season the mixture with salt, pepper, garlic powder, and Italian seasoning blend. Mix well to distribute the seasonings evenly.
4. Now we will start breading our chicken. Dredge each seasoned chicken piece in the flour mixture, shaking off any excess flour.
5. Dip the flour-coated chicken into the beaten eggs, ensuring it is fully coated.
6. Coat the chicken thoroughly with the seasoned breadcrumb mixture, pressing gently to adhere the crumbs to the chicken. Repeat with the remaining chicken pieces.
7. Make sure to do this before heating the oil. You want your breaded chicken to rest before frying so that the breading as time to adhere perfectly.
8. In a large skillet, heat oil over medium-high heat until hot but not smoking. You can test the oil’s readiness by dropping a small piece of breadcrumb into it; it should sizzle immediately.
Carefully place 1-2 breaded chicken cutlets in the hot oil, making sure not to overcrowd the pan. Frying fewer cutlets at a time ensures they cook evenly and maintain their crispy texture.
Fry the chicken for about 3-4 minutes on each side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°Farenheit (75°Celsius). Adjust the heat as needed to maintain a consistent temperature and prevent burning.
9. Once cooked, transfer the chicken cutlets to a plate lined with paper towels to drain any excess oil. Sprinkle with flaky sea salt for an extra burst of flavor.
Repeat the frying process with the remaining breaded chicken cutlets, frying 1-2 at a time, until all cutlets are cooked.
10. Serve immediately with your favorite sides or use these cutlets to make chicken parmesan with vodka sauce!
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Crispy Panko Chicken Recipe (Easy Chicken Cutlets)
Equipment
- Skillet or frying pan
- Shallow bowls (for breading station)
- tongs
- Paper towels
- Baking sheet (for baking option, if desired)
Ingredients
- 4 chicken breasts
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning blend
- 1 1/2 cups All-purpose flour
- 2 Eggs
- 1 cup panko breadcrumbs
- 1 cup traditional breadcrumbs
- 3 tablespoons Grated Parmesan cheese optional
- Oil for frying canola, vegetable, or avocado
- Flaky sea salt for finishing
Instructions
Prepare the Chicken
- Slice each chicken breast in half horizontally to create two thinner pieces. Season both sides of each chicken piece with salt, pepper, garlic powder, and Italian seasoning blend. Set aside.
Set Up Breading Station:
- Start by combining your salt, pepper, garlic powder and italian seasoning ina a small bowl. (You will split this among 3 bowls in the following steps).
- Prepare the breading station in three separate shallow bowls. In one shallow dish or bowl, place the all-purpose flour seasoned with salt, pepper, garlic powder, and Italian seasoning blend.
- In the second bowl, crack the eggs and lightly beat them. Season the eggs with salt, black pepper, garlic powder, and Italian seasoning blend.
- In the third bowl, combine the panko breadcrumbs, traditional breadcrumbs, and grated Parmesan cheese (if using). Season the mixture with salt, pepper, garlic powder, and Italian seasoning blend. Mix well to distribute the seasonings evenly.
Bread the Chicken
- Dredge each seasoned chicken piece in the flour mixture, shaking off any excess flour.
- Dip the flour-coated chicken into the beaten eggs, ensuring it is fully coated.
- Coat the chicken thoroughly with the seasoned breadcrumb mixture, pressing gently to adhere the crumbs to the chicken. Repeat with the remaining chicken pieces. Make sure to do this before heating the oil. You want your breaded chicken to rest before frying so that the breading as time to adhere perfectly.
Fry the Chicken
- In a large skillet, heat oil over medium-high heat until hot but not smoking. You can test the oil's readiness by dropping a small piece of breadcrumb into it; it should sizzle immediately.
- Carefully place 1-2 breaded chicken cutlets in the hot oil, making sure not to overcrowd the pan. Frying fewer cutlets at a time ensures they cook evenly and maintain their crispy texture.
- Fry the chicken for about 3-4 minutes on each side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°Farenheit (75°Celsius). Adjust the heat as needed to maintain a consistent temperature and prevent burning.
- Once cooked, transfer the chicken cutlets to a plate lined with paper towels to drain any excess oil. Sprinkle with flaky sea salt for an extra burst of flavor.
- Repeat the frying process with the remaining breaded chicken cutlets, frying 1-2 at a time, until all cutlets are cooked.
Notes
Expert-Level Tips
- Set up your breading station using shallow bowls for flour, egg wash, and breadcrumb coating—season each layer!
- Let the breaded chicken rest in a single layer before frying so the panko coating adheres better.
- Fry in batches over medium-high heat, 2–3 minutes per side, for a crispy crust. Don’t overcrowd the large skillet.
- Check internal temperature with a meat thermometer—165°F (74°C) is your target.
- Drain on paper towels or a wire rack to keep that crispy texture.
Serving Suggestions
- Wine pairing: A crisp white like Sauvignon Blanc or Pinot Grigio is the best way to balance the richness.
- Add marinara sauce and mozzarella for a quick chicken parmesan.
- Serve with lemon wedges and fresh parsley for brightness.
- Pair with: roasted vegetables, a big green salad, or creamy mashed potatoes. It’s also great tucked into a sandwich with dijon mustard or sour cream-based sauce.
Storage Tips
- Leftovers: Store in an airtight container with parchment paper between layers to prevent sticking.
- Reheat: Best reheated in the oven at 375°F for 10–12 minutes or in a cast iron pan with a little oil.
- Freezing: Freeze cooked cutlets wrapped in plastic wrap and stored in a freezer bag for up to 2 months.
I’ll never make my cutlets the old way again! These were so crispy and juicy.
whoop whoop
Thank you, cousin!!!!
Literally so good and easy!!!! I made a bunch and ate them on chicken Cesar wraps and in salads for work lunches!!!
Delicious!!! Love the flavor.
Amazing! So crispy and juicy!
I hate making chicken cutlets. I used to always feel disappointed because they weren’t crispy enough and they are a lot of work. HOWEVER, I love this recipe so much. I’ve made chicken cutlets more since trying this recipe than I have in the last year. We love how crispy the cutlets are and the flavor is *chefs kiss*
Great recipe! My 16-year old grandson sliced each chicken breast horizontally, breaded and fried per recipe. Used 6 chicken breasts since they came packaged 3 per package. Perfect outcome for he and his 18 year old cousin. After eating 3 pieces each, they both made ‘chick’ filet sandwiches for lunch. Crispy AND delicious.
Thank you so much for the kind note, Sherry!
I love this chicken, my kiddos do too!