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Home » Recipes » Chicken

Easy Panko Chicken (Pan Fried)

Published: Aug 5, 2022 · Modified: Sep 17, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · 2 Comments

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This easy panko chicken is coated with a flavourful breading giving the best crispy texture! A quick and easy pan-fried chicken recipe that comes together in 20 minutes.

two panko chicken breasts on a white plate with salad and a glass of water in the background.

Chicken recipes are always a go-to family dinner, and quick and easy ones are particularly good on a busy weeknight! For more simple but delicious recipes you may like to see my pan fried rosemary chicken fillets and my chicken with pesto traybake. Perfect family dinner ideas!

This panko breaded chicken is full of flavour from the herb and garlic panko crust, and is so simple to do. Pair with salads, mashed potatoes or vegetables for a hearty meal everyone will love!

Jump to:
  • ⭐ Why this recipe is so good
  • 🐓 Ingredients
  • 📖 Swaps and variations
  • 🥣 Equipment needed
  • 🔪 Step by step instructions
  • 💭 Recipe tips and notes
  • 📋 Frequently asked questions
  • 🍽 More delicious chicken recipes
  • 📖 Recipe
  • 💬 Comments

⭐ Why this recipe is so good

Crispy comfort food chicken. The panko gives you the best crispy coating, and it's so simple to do!

Minimal ingredients. We need mostly pantry staples, and just a few of them for the recipe.

Versatile. Serve with hot or cold sides, depending on what you fancy!

🐓 Ingredients

labelled ingredients to make panko chicken including chicken breasts, herbs, egg and milk.

All the ingredients and their quantities are set out in the recipe card below.

A few notes on some of them:

  • Chicken breast - you can use chicken that you slice yourself and then thin with a meat mallet, or purchase already thin sliced breasts.
  • Panko - the main ingredient for the coating. I suggest checking ingredients if you have any food sensitivities.

📖 Swaps and variations

Coat with panko to preference. Personally I prefer a lighter coating, but you can always add more panko as your breading to preference.

Use egg yolk and white. I use only egg yolk in this recipe so that is suitable for my low histamine readers, but you can use the egg white also if it is suitable for you.

Change up the herbs. I like to use dried thyme and fresh parsley, but you can use the herb you like the best!

🥣 Equipment needed

  • Skillet - to fry the chicken.
  • Two bowls - for the egg and panko dredges. Use bowls that are large enough to hold a chicken breast.
  • Whisk - to combine the egg and milk.
  • Meat mallet - to flatten the chicken. A wooden spoon can also be used.
  • Tongs - to transfer the chicken and turn in the skillet.

🔪 Step by step instructions

Although this may look like a lot of steps, they are all quick and easy to do!

thin sliced chicken breasts on a white plate covered with clingfilm labelled number one.
egg white and milk being whisked in a glass bowl labelled number two.

Step 1

Slice the chicken breasts horizontally. Depending upon the size of the chicken, you would want to slice into two or even three pieces. Cover in film, then use a meat mallet or wooden spoon to flatten the chicken breasts (image 1).

Step 2

Whisk together the egg yolk and non-dairy milk in a bowl (image 2).

panko breadcrumbs and herbs being stirred by a spoon in a glass bowl labelled number three.
chicken breast in egg wash in a glass bowl labelled number four.

Step 3

Combine the panko, herbs, garlic powder, salt and black pepper together in a bowl and stir to mix (image 3).

Step 4

Dip your chicken breasts in the egg mixture, letting the majority run off the chicken (image 4).

chicken breasts being coated in panko in a glass bowl labelled number five.
panko covered chicken breasts frying in a light grey skillet labelled number six.

Step 5

Place the chicken breasts in the panko and toss to coat. Lightly press the panko onto the chicken, to the quantity you prefer (image 5).

Step 6

Drizzle olive oil in your skillet, and use tongs to place the panko coated chicken (image 6). On a medium heat, fry the chicken for 3-4 minutes each side, or until they reach an internal temperature of 165F. The cook time will vary slightly depending upon the thickness of the chicken.

💭 Recipe tips and notes

  • Slice chicken breasts horizontally into thin pieces. Using a whole chicken breast wouldn't work too well as you would likely get burnt panko in the time it took to cook through the chicken. Slice and then thin with a meat mallet.
  • Keep the egg and panko bowls separate. Be sure not to combine them or end up with a lot of egg in your panko or vice-versa!
  • Adjust the amount of herbs to taste. Season the panko with as much or little as you like!
  • Keep an eye on the chicken when frying. We want nicely browned, but not burnt so adjust the temperature as needed, and flip to cook both sides.

📋 Frequently asked questions

How thick should the panko crust be on the chicken?

This is to preference. Personally I don't like a thick crust, but you can always have more if you like!

Do you have to include herbs in the panko crust?

No, you can leave out the herbs if you prefer the panko without them.

How can I serve panko chicken?

I like to serve the chicken with salads such as my kale wild rice salad, but you can also serve with mashed potatoes such as my potato cauliflower mash or with rice, couscous and vegetables.

panko chicken breasts on a white plate with salad on a striped beige cloth.

🍽 More delicious chicken recipes

Find so many tasty chicken recipes here, including my popular blueberry chicken and nectarine chicken for fruity options and my lemon balm chicken for a fragrant herby dish! Some recent recipes to try out:

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I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And please do leave a star rating if you have tried the recipe!

📖 Recipe

panko chicken breasts on a white plate with salad leaves and radish.

Easy Panko Chicken

Claire
This easy panko chicken has a crispy coating, with garlic and herbs for the best flavour. Very simple to make with mostly pantry staples.
5 from 6 votes
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Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Dinner, Lunch, Main Dish
Cuisine American, British
Servings 2 people
Calories 534 kcal

Equipment

  • Skillet
  • 2 Bowls
  • Meat mallet or wooden spoon
  • Whisk
  • Tongs

Ingredients
  

  • 2 chicken breasts
  • 1 tablespoon olive oil
  • 1 egg yolk
  • ½ cup milk dairy or non-dairy
  • 1 cup panko
  • ½ teaspoon dried thyme
  • 1 tablespoon fresh parsley finely diced
  • ½ teaspoon garlic powder adjust amount to taste
  • pinch salt
  • pinch black pepper

Instructions
 

  • Slice your chicken breasts horizontally, as though you were going to butterfly them, but slice all the way through. Season with salt and black pepper. Place on a board or plate and cover with film. Use a meat mallet or wooden spoon to flatten.
  • Whisk the egg yolk and milk together in a bowl.
  • Combine the panko, herbs, garlic powder, salt and black pepper together in another bowl.
  • Dip the chicken into the egg yolk mixture, allow the majority to drip off, then place in the bowl with panko. Toss the chicken in the panko and press lightly so it is covered.
  • Drizzle olive oil in your skillet and use tongs to place the chicken. Fry for 3-4 minutes each side, making sure they come to an internal temperature of 165F. Cook time will vary depending upon the size and thickness of the chicken breasts.

Notes

  • Be sure to slice the chicken horizontally and then flatten with a meat mallet so you have thin fillets.
  • Adjust the amount of panko coating to taste preference.
  • If you can tolerate egg white this can be included in the egg dip also.
  • Keep the bowls of egg dip and panko dip separate and dip each piece of chicken individually so you don't end up with egg in your panko or vice-versa!
  • Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate not a guarantee.
 
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
All ingredients score 0 on the SIGHI list, with the exception of:
  • Panko (wheat), which scores 1 with a ? as a liberator.
  • Garlic, which scores 1.
  • Black pepper, which scores 2.

Nutrition

Calories: 534kcalCarbohydrates: 26gProtein: 61gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 251mgSodium: 376mgPotassium: 623mgFiber: 2gSugar: 5gVitamin A: 443IUVitamin C: 3mgCalcium: 175mgIron: 4mg
Tried this recipe?Mention @lowhistaminekitchen or tag #lowhistaminekitchen!
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Comments

  1. Daphne says

    December 01, 2022 at 3:28 am

    I don’t usually eat seafood but cod has been a great replacement for tilapia for me. I probably would have cooked it longer to get more of a flake but the panko was really good flavor added!

    Reply
    • Claire says

      December 01, 2022 at 12:41 pm

      Panko is so flavorful isn't it. Perfect as an easy coating for fish or chicken I find!

      Reply

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Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

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