Panko breaded chicken breast. Remove them from the plate, place in a large ziplock bag and. While some recipes make chicken breasts with mayo to stick the breadcrumbs on, I find the egg mixture allows the crumbs to stick better keeping the coating on the chicken. I use Panko bread crumbs along with cornflake crumbs and fresh parmesan cheese.
Making Panko breaded chicken breasts always requires you to keep a few very important things in mind.
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Panko breadcrumbs are what give these breaded chicken tenders such a light, crunchy coating.
You can cook Panko breaded chicken breast using 5 ingredients and 7 steps. Here is how you cook it.
Ingredients of Panko breaded chicken breast
- It's 2 of chicken breast.
- It's 1 of salt and pepper.
- Prepare 1 cup of panko flakes.
- You need 1 of egg.
- You need 1 of oil.
The result is more like the kind of chicken tenders you can order at a restaurant. But, unlike restaurant versions, these tenders can boast the better-for-you preparation method of baking, not frying. This delicious crispy brown breaded coating protects the chicken breast from drying out and seals the juices inside! This recipe is a must for your weeknight.
Panko breaded chicken breast instructions
- flatten your chicken breast till they are even. you can cover them with Saran wrap and smack them with a rolling pin..
- salt and pepper to your taste.
- beat an egg and dip each breast in the eggy goodness..
- then smoother the breastesses in panko flakes . make sure you cover them liberally don't be cheap!.
- heat your pan with oil and make sure it sizzles or it ain't ready for these boobies!!.
- then fry those suckers till they are golden crisp.
- drain on napkin and enjoy!!.
Made with Japanese-style Panko bread crumbs. It's made with white meat chicken that's covered premium Japanese-style Panko bread crumbs. The result is a light and crispy crunch and a tasty meat that you can pair with your favorite dip. olive oil, chicken breast, garlic, panko bread crumbs. Stockpile these juicy, easy breaded chicken breasts for an fast weeknight dinner. They are extra tender and tasty thanks to a buttermilk marinade and a crispy parmesan panko crust.