Now, let me tell ya, makin’ this pan fried panko chicken is just as easy as pie. This is one of them dinners that’ll make folks think ya been cookin’ all day, but in truth, it’s real simple. You don’t need no fancy skills or fancy ingredients—just a bit of chicken, some flour, eggs, and, of course, panko crumbs.
So, let’s get right to it. First things first, ya gotta get your chicken breasts all prepped up. Make sure they’re patted dry with a paper towel; this helps the crumbs stick nice and good. Some folks like to pound ’em a bit flatter, but you don’t gotta if you don’t want to.
Step 1: Season the Flour
Now, take a bowl and put some flour in it. Don’t just use plain flour, though—oh no! Add a bit of salt, a sprinkle of black pepper, maybe even a pinch of garlic powder if ya got it. This makes a nice seasoned base for the chicken.
Step 2: Dip in Egg
Next, crack a couple eggs into another bowl, beat ’em up good with a fork, till the yolks and whites are all mixed together. That’s gonna be our “glue” for makin’ sure them panko crumbs stick real good.
Step 3: Bread with Panko
And now here’s the star of the show: panko crumbs. They’re them big, light, airy crumbs that get extra crispy when you fry ’em up. Take a separate plate and pour a good bit of panko on it, ’cause we’re gonna roll our chicken right in there. Press down a bit to make sure the crumbs hold on tight.
Pro Tip: If ya want extra crispy chicken, here’s a little trick: After ya dip the chicken in egg, go back and roll it in flour one more time, then dip in egg again before ya hit it with the panko. Double layers, ya know? Gives it an extra crunch.
Step 4: Frying the Chicken
Now it’s time to cook. Take out a big ol’ frying pan, pour in enough oil to cover the bottom good, and heat it up over medium-high heat. You want that oil hot, but not smokin’. Test it by droppin’ a little crumb in—if it sizzles right up, it’s ready.
Place the chicken breasts in there, but don’t crowd ’em. They need space to cook up nice and even. Let ’em fry for about 3-4 minutes on one side. When they’re golden brown and crispy, flip ’em over and cook the other side.
Cook Till Golden
Keep an eye on the color. You’re lookin’ for that beautiful golden brown. Once both sides are cooked, they should be crispy on the outside but nice and juicy inside. Take ’em out, set ’em on a paper towel to drain off any extra oil.
Serving Ideas
Now, this pan fried panko chicken is good on its own, but let me tell ya, it goes great with a few sides. Maybe some mashed potatoes, or a fresh salad with tomatoes and cucumbers. Or even put it on a bun for a crispy chicken sandwich.
Tips for Success:
- Use fresh oil every time you fry; old oil just don’t crisp up the same.
- Don’t skip the seasoning in the flour—it’s the first layer of flavor.
- If ya like extra spice, toss a bit of cayenne pepper in the flour mix.
That’s all there is to it, folks! Once you try this, you’ll see why people love panko chicken. It’s crunchy, tasty, and a real crowd pleaser. Plus, it’s easy as can be. Now go on and give it a whirl—you won’t regret it!
Tags：[pan fried panko chicken, crispy chicken recipe, homemade panko chicken, easy fried chicken]
