The “Unfried” Chicken That’s Impossibly Crispy (Your New Favorite Recipe!)

Is there any sound more satisfying in the kitchen than the perfect crunch of a piece of crispy, golden-brown chicken? It’s a beloved comfort food, a guaranteed family-favorite that brings a smile to the faces of kids and adults alike. That incredible, satisfying crunch is what we all crave.

But so often, achieving that truly spectacular, shatteringly crisp crust involves the messy and not-so-healthy process of deep-frying in a huge amount of oil. It can feel like you have to make a choice between a healthy meal and a truly satisfying, crunchy one. What if you could finally have the absolute best of both worlds?

Today, we are going to master the art of the “unfried” with this incredible recipe for Crispy Panko-Crusted Chicken Cutlets. This simple oven-baking method delivers an unbelievably crunchy coating while keeping the chicken perfectly juicy and tender on the inside. Get ready to discover your new favorite way to make crispy chicken.

The Ultimate Healthy Crunch: Crispy Baked Chicken

This recipe for Crispy Baked Chicken is a true game-changer for anyone looking for a healthier way to enjoy a classic comfort food. It brilliantly proves that you do not need a deep fryer or a large amount of oil to achieve a wonderfully crunchy and deeply satisfying result. The high, dry heat of the oven and the simple magic of Panko breadcrumbs are all you need for perfection.

A Perfect Panko Chicken Recipe for Easy Weeknight Dinners

You will find that this is a fantastic Panko chicken recipe. The large, airy flakes of Japanese-style Panko breadcrumbs create a much lighter and significantly crispier coating than regular, fine breadcrumbs. This makes it one of the absolute best easy weeknight dinners you can make, a quick, family-friendly meal that feels like a special treat every time you serve it.

Your Guide: How Do You Get a Crispy Breading on Chicken in the Oven?

For anyone wondering how do you get a crispy breading on chicken in the oven, the most important secret is to follow a classic three-step breading process to ensure the coating sticks perfectly. The second pro-level trick is to toast your Panko breadcrumbs with a little bit of oil in a skillet before you use them to coat the chicken. This simple step guarantees that your breading will be incredibly crispy and a beautiful, even golden-brown color.

Why You’ll Love This Panko-Crusted Chicken

You are going to love this recipe because the chicken is so unbelievably crispy and crunchy, you will honestly swear that it was deep-fried. It’s a much healthier and cleaner way to enjoy a beloved comfort food classic, with a tiny fraction of the oil and none of the messy cleanup. Plus, it’s a quick and incredibly easy recipe that is perfect for a satisfying family dinner on a busy night.

Nutritional Benefits

This delicious baked chicken is a wonderfully healthy alternative to traditional fried versions. The chicken cutlets are a fantastic source of high-quality, lean protein, which is essential for a filling and satisfying meal. By baking the chicken instead of frying it, you dramatically reduce the amount of absorbed fat and the overall calorie count, making this a dish you can feel absolutely great about serving to your family.

Full Recipe

Are you ready to create the crispiest, crunchiest, and most delicious baked chicken of your life? This comprehensive guide will walk you through every simple step, from preparing the perfect crispy coating to baking the chicken to juicy, golden-brown perfection. Get ready to master a new family-favorite that will make you say goodbye to deep-frying forever.

An easy, healthy, and incredibly delicious recipe for Crispy Panko-Crusted Chicken Cutlets. This “better than fried” baked chicken recipe uses a few simple tricks to create a shatteringly crispy, golden-brown Panko crust while keeping the chicken perfectly juicy and tender inside. This is the ultimate family-friendly weeknight dinner that everyone will devour.

Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes | Yield: 4 servings | Category: Dinner, Main Course | Method: Baking | Cuisine: American, Italian-inspired | Diet: N/A

Essential Ingredients for Panko-Crusted Chicken

This incredibly crispy and flavourful baked chicken recipe comes together with a handful of simple pantry staples.

• Chicken: 4 boneless, skinless chicken breasts, pounded into thin cutlets
• For the Breading Station:
  • Flour Dredge: ½ cup all-purpose flour
  • Egg Wash: 2 large eggs, lightly beaten
  • Crispy Coating: 1 ½ cups Panko breadcrumbs
• Fat: 3 tablespoons olive oil, divided
• Seasoning:
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder

Ingredients Notes

A little more detail on our key ingredients will ensure your baked chicken has the ultimate crunch.

• The Chicken: For this recipe, it is best to use boneless, skinless chicken breasts that have been pounded or sliced into thin cutlets, about ½-inch thick. This ensures that the chicken cooks very quickly in the hot oven, which is key to keeping it juicy and tender while the outside gets crispy.
• The Panko Breadcrumbs: For the absolute crispiest possible coating from the oven, it is highly recommended to use Japanese-style Panko breadcrumbs. Their large, airy, and dry flakes are what create the signature, shatteringly crunchy texture. You can find them in the international or baking aisle of most major grocery stores.
• The Breading Station: A classic, three-step breading station (flour, then egg, then breadcrumbs) is the foolproof method for ensuring your crispy coating adheres perfectly to the chicken and doesn’t fall off during baking. Seasoning the initial flour dredge is a great way to add an extra layer of flavour.
• The Olive Oil: We use a little bit of olive oil to toast the Panko breadcrumbs before we use them. This is a brilliant pro-tip that guarantees the breadcrumbs will be a beautiful, even golden-brown and extra crispy after they are baked.

How to Make Crispy Panko-Crusted Chicken Cutlets

Let’s walk through the simple steps to create these “better than fried” baked chicken cutlets.

• Step 1: Prepare the Oven and Chicken. First, preheat your oven to a hot 220°C (425°F). Prepare your chicken breasts by pounding them to an even ½-inch thickness, then pat them completely dry with a paper towel. Season both sides of the chicken cutlets with salt and pepper.
• Step 2: Toast the Panko. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the Panko breadcrumbs and toast them, stirring frequently, for about 3-5 minutes, until they are a light golden brown. Immediately transfer the toasted Panko to a shallow dish to stop the cooking process.
• Step 3: Set Up Your Breading Station. You will need three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, place your lightly beaten eggs. In the third dish, place your toasted Panko breadcrumbs and stir in the garlic powder.
• Step 4: Bread the Chicken. Take one seasoned chicken cutlet at a time and work through the station. First, lightly dredge the chicken in the flour, shaking off any excess. Next, dip it into the beaten egg, allowing any excess to drip off. Finally, press the chicken firmly into the toasted Panko mixture, making sure it is completely and generously coated on all sides.
• Step 5: Bake to Crispy Perfection. Place the breaded chicken cutlets in a single layer on a wire rack that has been set on a baking sheet. Bake for 15-20 minutes, or until the chicken is cooked through and the coating is a deep golden brown and very crispy.
• Step 6: Serve and Enjoy. The chicken is done when the internal temperature reaches 74°C (165°F). Serve the crispy chicken cutlets hot with your favorite side dishes.

Storage Options

These crispy baked chicken cutlets are at their absolute best when they are enjoyed fresh and hot from the oven. If you do have any leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. The crispy coating will soften as it sits in the fridge.

The absolute best way to reheat these chicken cutlets and bring back that incredible crunch is in an air fryer. Just a few minutes in a hot air fryer will work wonders to re-crisp the Panko coating while warming the chicken through.

Variations and Substitutions

This simple recipe is a fantastic template that you can easily adapt with different flavours. You can add about a half cup of freshly grated Parmesan cheese to the Panko breadcrumb mixture for a delicious, nutty Chicken Parmesan-style crust. For a bit of a spicy kick, you can add a pinch of cayenne pepper or some smoked paprika to your seasoned flour. You can also easily make this recipe gluten-free by using a gluten-free all-purpose flour and gluten-free Panko breadcrumbs.

Practical & Valuable Tips

For the absolute crispiest chicken, using a wire rack to bake the chicken on is a non-negotiable step; it allows the hot air to circulate and crisp up the bottom of the chicken. When you are breading the chicken, it’s helpful to use one hand for the dry ingredients and the other hand for the wet egg mixture; this simple trick helps to keep your hands from becoming a clumpy mess. Finally, don’t be shy when you are pressing the chicken into the Panko; a firm press is what helps to create a nice, thick, and super crunchy coating.

Frequently Asked Questions

1. My breading fell off the chicken in the oven. What did I do wrong? This usually happens if the chicken was not patted dry enough before you started, or if you skipped the initial flour dredge. The dry flour is a crucial step that gives the wet egg wash something to cling to, which in turn helps the final Panko coating to stick perfectly.
2. Can I make these in an air fryer instead of the oven? Yes, an air fryer is a fantastic tool for making these chicken cutlets extra crispy! You would simply arrange the breaded chicken in a single layer in your air fryer basket and cook them at 200°C (400°F) for about 10-12 minutes, flipping once halfway through, until they are golden brown and cooked through.
3. Do I really have to toast the Panko breadcrumbs first? While it is an extra step, it is a highly recommended trick that guarantees your final baked chicken will have a beautiful, even, golden-brown colour and an extra crispy texture. If you are short on time, you can skip this step, but your final result may be a little paler in color.
4. How do I know for sure when the chicken is cooked all the way through? The chicken is done when the meat is opaque and the juices run clear. However, the only 100% reliable way to know your chicken is safely cooked is to use an instant-read meat thermometer. The chicken should register an internal temperature of 74°C (165°F).
5. What are the best side dishes to serve with these crispy chicken cutlets? These versatile chicken cutlets are fantastic with a variety of classic side dishes. They are wonderful served with a side of creamy mashed potatoes and some steamed green beans. They are also delicious sliced and served on top of a fresh green salad or with your favorite pasta and marinara sauce.

Conclusion

This recipe for Crispy Panko-Crusted Chicken Cutlets is your ultimate guide to achieving a spectacular, crunchy, and satisfying meal in a much healthier way. It’s a dish that proves you don’t need a deep fryer to create a result that is incredibly crispy and delicious. It is a simple, family-friendly meal that is guaranteed to be a new favorite in your weeknight dinner rotation. This is a Breaded Baked Chicken Recipe you will make forever. If you love this easy and delicious comfort food, don’t forget to share it and save it to your favorite baked chicken board on Pinterest!