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Crispy Panko Crusted Chicken Breasts

Crispy panko crusted chicken breasts with a tall, shatteringly crunchy coating baked at 425°F until deep golden brown. The panko-breadcrumb mix with Parmesan and Italian seasoning clings tightly for maximum crunch while the chicken stays juicy.
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Prep Time 15 minutes
Cook Time 22 minutes
resting 3 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Pounded to even thickness for even browning.
Seasoning
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.
  • 1 tsp garlic powder To taste.
Breading
  • 0.5 cup all-purpose flour For dredging.
  • 2 eggs Beaten.
  • 1.5 cup panko breadcrumbs Breading base.
  • 0.5 cup Parmesan cheese, grated Mixed into panko.
  • 2 tsp Italian seasoning Mixed into panko.
  • 1 tsp garlic powder Mixed into panko.
  • 0.5 tsp smoked paprika Mixed into panko.
  • 3 tbsp olive oil or cooking spray Drizzle/spray for deep golden browning.
Serving
  • 1 fresh parsley Chopped, for garnish.
  • 1 lemon wedges For serving.

Equipment

  • 1 sheet pan
  • 1 wire rack

Method
 

Prep and preheat
  1. Preheat the oven to 425°F, and line a baking sheet with a wire rack; spray the rack with cooking spray so the crust stays crisp underneath.
  2. Pound the chicken breasts to even thickness so they bake uniformly without thin spots drying out.
Set up the breading stations
  1. Season the chicken with salt, pepper, and garlic powder to taste.
  2. Set out three stations: flour, beaten eggs, and a panko mix with Parmesan, Italian seasoning, garlic powder, and smoked paprika.
Coat the chicken
  1. Dredge each chicken breast in flour, shaking off excess.
  2. Dip the floured chicken into the beaten eggs, letting excess drip back down.
  3. Press the chicken firmly into the panko mixture on all sides for a thick, crunchy coating.
Bake
  1. Drizzle or spray the breaded chicken with olive oil or cooking spray, then place on the prepared wire rack.
  2. Bake at 425°F for 20-22 minutes, until the crust is deep golden brown and the internal temperature reaches 165°F.
Rest and serve
  1. Rest the chicken for 3 minutes so the juices settle and the crust stays crisp.
  2. Garnish with fresh parsley and serve with lemon wedges.

Notes

For the crunchiest panko crust, press firmly so the crumbs fully adhere and bake on a wire rack to let air circulate under the chicken. Store leftovers in the fridge up to 3 days; reheat on a wire rack in a 425°F oven until hot to help re-crisp. Freezing is not recommended because the crust can soften after thawing. For a lower-carb option, use almond flour plus crushed pork rinds in place of the panko (bake time may vary slightly).