Extra Crispy Panko Baked Chicken Breasts – Quick to Make

If you’re looking for a quick and delicious dinner option to please the whole family, look no further than these extra crispy panko baked chicken breasts. They’re wonderful for those busy nights. This recipe is not only easy to make, but it also packs a flavorful punch that will have everyone coming back for seconds.

Using panko breadcrumbs gives the chicken a delightful crunch without deep frying, making it a healthier alternative that doesn’t sacrifice taste. Extra crispy panko baked chicken breasts are also so versatile.  

Serve them with rice or potatoes, some veggies, and some lemon wedges. This crispy perfection is also great with a little gravy or your favorite dipping sauce.  The breaded chicken can be topped with marinara sauce and cheese to make chicken parmesan a family favorite.  This extra crispy panko baked chicken is wonderful, sliced up, and added to your favorite salad such as a Ceasar or Asian cole slaw salad.   If you don’t love the work of the multiple steps of the flour, egg wash, and breadcrumbs, you will love this easy and quick recipe.   So, grab your apron, and let’s get cooking!

Here is what makes my recipe so quick and easy.

I cut the chicken breasts into cutlets, lightly coat them with mayonnaise, and then coat them with the panko breadcrumbs.  After some seasoning, in the oven they go!   Before you have the rest of your meal together, these extra crispy, golden brown cutlets are ready to come out of the oven. I don’t consider mayonnaise unhealthy if you make your own or purchase a healthy version available at many grocery stores.  My mayonnaise is basically farm fresh eggs, olive oil, and some seasoning.  Homemade mayonnaise is so easy to make, check out my recipe, How to Make the Best Tasting Homemade Mayonnaise – 2 Easy Methods.

What are chicken cutlets?

Chicken cutlets are thinly sliced pieces of chicken breast pounded to an even thickness. This tenderizes the meat and ensures that it cooks evenly when prepared. One of the main reasons to use chicken cutlets in your cooking is their versatility. They are thin and cook quickly.

To make your own chicken cutlets at home, start by slicing the thick, boneless, skinless chicken breast in half. Then place the chicken breast on a cutting board and cover it with plastic wrap. Use a meat mallet or rolling pin to pound the chicken breast until it is an even thickness throughout.

Tip: If you slice your chicken breasts while still slightly frozen, slice them in thirds rather than half. This allows you to do less pounding or skip the pounding altogether. But remember, pounding the chicken also makes it more tender.

Why use panko breadcrumbs versus traditional breadcrumbs?

You may have encountered recipes calling for panko breadcrumbs and wondered what makes them different from regular breadcrumbs. Let’s review panko breadcrumbs and explore how they differ in texture, taste, and cooking applications from traditional breadcrumbs.

Panko breadcrumbs originated in Japan and are made from crustless white bread that is processed into coarse flakes before being toasted to achieve a light and crispy texture. Unlike traditional breadcrumbs, made by grinding down dried bread, panko retains its airy and flaky texture even after being cooked. This unique texture allows panko to absorb less oil during frying, resulting in a lighter and crunchier coating on fried foods.

One key difference between panko and regular breadcrumbs is their size and shape.

Panko flakes are larger and coarser than traditional breadcrumbs, giving them that distinct crunch when used as a coating for fried or baked dishes. The larger surface area of panko also helps create a more textured crust on foods like chicken cutlets, fish fillets, or vegetables.

When it comes to taste, panko breadcrumbs have a neutral flavor that allows the natural flavors of the ingredients they coat to come through. This makes them versatile enough to be used in all kinds of recipes without overpowering the other flavors in the recipe. On the other hand, regular breadcrumbs can sometimes have a more pronounced taste due to the ingredients used in their production.

Panko breadcrumbs excel in recipes that require a crispy and golden-brown crust. Regular breadcrumbs can be used in a pinch but are better for binding ingredients together in meatloaf or meatballs with a finer consistency.

Extra Crispy Panko Baked Chicken Breast Recipe

Here are the ingredients for extra crispy panko baked chicken breasts.

• Chicken Breasts
• Mayonnaise
• Panko Breadcrumbs
• Paprika
• Italian Dried Herbs
• Garlic powder – granulated garlic will also work.
• Salt – I prefer sea or Kosher salt.
• Black Pepper
• Olive Oil

Let’s make this easy extra crispy panko baked chicken breasts.

1. Preheat your oven to 425°F (200°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Now make the boneless, skinless chicken breasts into cutlets. Place the chicken breast on a cutting board. While holding the breast flat on the cutting board, cut it in half by slicing it horizontally, starting on the thickest part. Then, pound them with a meat mallet or rolling pin to an even thickness.
3. In a shallow bowl or baking dish, add panko breadcrumbs.  
4. In a small bowl, add mayonnaise.
5. Take the thin-sliced chicken breasts and brush both sides lightly with mayonnaise.
6. Then, take the mayonnaise-covered cutlet and place it in the dish with the panko breadcrumbs. Press the panko crumbs onto the chicken cutlets to ensure the breasts are well covered, and the breadcrumbs stick.
7. Place the cutlet in a single layer on a baking sheet.
8. Season each piece of chicken with salt, black pepper, garlic powder, paprika, and Italian seasoning.  Drizzle the top of the chicken with a little of your favorite cooking oil for extra crispy chicken. I prefer to use olive oil. The best way to season the other side of the chicken is to wait until you flip the chicken cutlets halfway through cooking time.
9.  Place the baking sheet on the lowest rack closest to the heat. Bake the chicken for about 12 minutes, then flip and season the other side of the chicken. Bake for another 10-13 minutes. Your chicken should be a nice golden brown. Because the chicken cutlet is so thin, it will be done. If you are unsure, use an instant-read thermometer and check the internal temperature of the chicken. Cooked chicken should read 165 degrees F.
10. Let the chicken rest for a few minutes before serving.

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Now your extra crispy panko baked chicken is ready to be served.

Serve them hot with your favorite side dishes, such as rice, mashed potatoes, steamed vegetables, or a fresh salad. The crunchy exterior combined with juicy, tender meat inside makes for a winning combination that will have everyone raving about your cooking skills.

In conclusion, making extra crispy panko baked chicken cutlets at home is not only quick and easy but also incredibly satisfying. This recipe allows you to enjoy all the deliciousness of fried chicken without all the added calories from deep frying. So next time you’re in need of a simple yet impressive meal idea that will please even the pickiest eaters in your household, give this recipe a try.  You will love the crispy results from this panko chicken recipe. Your taste buds – and waistline – will thank you!

​Yvonne ♥

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