Crispy Panko Chicken Breasts

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This panko chicken recipe uses pounded chicken breasts making it quick and easy to cook. Use crushed, crisp rice cereal squares instead of panko crumbs for a gluten-free version!


  • 1 pound boneless skinless chicken breasts
  • 1 egg
  • 1 cup panko crumbs
  • ½ teaspoon Spice Islands® Garlic Powder
  • ½ teaspoon Spice Islands® Onion Powder
  • ½ teaspoon Spice Islands® Fine Grind Sea Salt
  • ¼ teaspoon Spice Islands® Fine Grind Black Pepper
  • ¼ cup Mazola® Corn Oil


Pound chicken breasts, one at a time, in a resealable plastic bag until about 1/2-inch thick.

Lightly beat egg in a shallow bowl. Combine panko crumbs, garlic powder, onion powder, salt, and pepper in a separate shallow bowl.

Dip chicken breasts in egg until coated, then dip in panko mixture, pressing chicken into the crumbs until fully coated. Arrange in a single layer on a plate.

Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 2 to 3 minutes per side.

Preparation time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Servings: 4 – Yield: –



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