Featured Recipe
Crunchy Panko Chicken
By Kate
"
Chicken cutlets coated in a savory mix of flour, egg, and a crunchy blend of panko and cheddar cheese, baked until golden and juicy. Substitutes include swap cheddar with asiago and olive oil with melted butter for richness. Baking hits crisp edges, tender inside, and the signature sizzle. Adjust oven time slightly to factor thickness. Resting is crucial so juices stay locked in. A zest of lemon brightens final plating. Thirty percent less salt for a balanced bite. Garlic powder replaced with smoked paprika to add subtle smoky aroma and depth. Onion powder swapped for dried thyme for a herby twist.
"
Prep:
15 min
Cook:
25 min
Total:
40 min
Serves:
4 servings
chicken
baked
panko
comfort food
Introduction
Crunchy, savory coating. Juicy chicken inside. Panko breadcrumb crisp with cheddar in the mix for extra bite. Butter instead of oil makes flakes turn golden faster—just don’t burn it. Smoked paprika swaps garlic powder with smoky undertones, shifts flavor profile. Thyme rather than onion powder lends subtle herbiness without overpowering. Baking temps adjusted to 430°F from 425 for crispier crust, yet allow five extra minutes to ensure poultry reaches safe heat all the way through. Visual and tactile cues trump timers. Touch crust, if it resists pressing and color deep golden, it’s ready. Knife or thermometer confirms. Rest time is non-negotiable for juicy slices. Lemon wedges lift the plate with fresh acid brightness. Skip if you hate zest but recommended for balance.
Ingredients
About the ingredients
Flour mix forms a thin dry layer that helps egg stick better—skip it, and panko falls off mid-bake. Smoked paprika replaces garlic powder for subtle warmth; can swap back or use cayenne for heat. Cheese in coating adds both flavor and helps panko caramelize without drying. Butter coats crumbs better than olive oil but burns quicker; keep an eye on baking time or drop temp by 5 degrees if you see browning too fast. Whole eggs bind well; avoid egg whites as crumb adherence suffers. Use fresh panko, not stale—stale crumbs clump and turn soggy. Choose thin chicken cutlets, pound if needed for uniform thickness. Avoid overcrowding on sheet to keep heat circulating and crust crisp. Parsley optional for color, lemon essential to clean the palate and amp flavor.
Method
Technique Tips
Preheat oven well; hot oven critical for crisp crust. Aluminum foil makes cleanup painless but avoid parchment as it traps moisture under cutlets. Setup dredging station with wide shallow bowls avoids unnecessary mess and speeds assembly. Dry the cutlets thoroughly before dredging; moisture ruins crumb adherence and causes soggy edges. Shaking off excess flour and egg prevents clumps and uneven crusts. Press crumbs firmly into chicken both sides—light coat results in patchy crust. Baking time varies with cut size; thicker requires longer. Err on side of insufficient baking, then broil a minute if needed to avoid drying. Let rest under foil tent to keep warm but lose excess steam—rest locks juices for tender bites. Lemon wedges should be served fresh; the citrus aroma and tartness elevate the whole dish.
Chef's Notes
- 💡 Flour mix key. Creates thin layer for better egg adherence. Skip this, and crumbs will slip off during bake. Avoid soggy edges. Important.
- 💡 Smoked paprika instead of garlic—gives a subtle warmth. Less sharp, adds depth. Can switch back if preferred. Cayenne for heat also works.
- 💡 Resting after baking—don’t skip. Keeps juices in. Otherwise dry chicken when slicing. Tent with foil to keep warm, avoid excess moisture trapping.
- 💡 Baking temp—430°F. A hot oven crisps quicker. If browning too fast, drop temp by 5 degrees. Always check internal temp; 160-165°F goal.
- 💡 Forget overcrowding pan. Space cutlets apart—crisp edges need air circulation. Otherwise soft spots develop. Too close? Back to the drawing board.
Kitchen Wisdom
How can I make panko stick better?
Dry cutlets first. Less moisture helps crumbs cling tighter. Shake off excess during dredging too.
What if chicken is thick?
Adjust cooking time. Thicker pieces take longer. Trust color; golden brown and firm should be your cue then.
Can I use a different cheese?
Absolutely. Asiago instead of cheddar works; adds different flavor notes. Just ensure it’s finely grated for best adherence.
How should I store leftovers?
Keep in airtight container. Fridge for a few days max. Freeze if longer needed, but breading may lose crunch.
