Crispy Panko Chicken

Easy homemade crispy panko chicken recipe made with juicy tender chicken cutlets and Japanese panko-coated crispy coating outside. Serve with your favourite dipping sauce. Made with simple ingredients and both kids and adults will love. Super tasty and budget-friendly too!

📝 Ingredients

• 4 Chicken breast (Boneless skinless chicken breasts about 100 grams/3.5oz each breast)
• 6-8 tbsp Plain flour (All-purpose flour)
• 2 Egg (whisked)
• 100 gram Panko breadcrumbs (Japanese breadcrumbs)
• 1 tsp Salt (or salt to taste)
• 1 tsp Black pepper powder
• 1 tsp Garlic powder
• Oil spray (or cooking oil to brush/spray the chicken)

👨‍🍳 Instructions

1. 1--- Prepare chicken and panko coating ---
2. 2First, trim off excess fat from the chicken breast and flatten it by using a meat tenderiser or rolling pin. If the chicken breast is too big, you can butterfly it by using a sharp knife.
3. 3Season the chicken with salt and ground black pepper to taste. Whisk two eggs in one bowl. In another bowl combine plain flour, cornstarch, and garlic powder. Place panko breadcrumbs in a separate bowl.
4. 4First, dredge the chicken in the flour mix. Then dip in the whisked egg. Next, coat them with panko breadcrumbs by gently pressing them in your hands.
5. 5--- How to air fry? ---
6. 6Preheat the air-fryer to 190°C for 2-3 minutes. Place the panko-breaded chicken breasts over the rack and leave enough space between each piece. Spray a generous amount of cooking oil.
7. 7Fry for 10-15 minutes or until the chicken is crispy. Flip the chicken halfway through and spay more oil.
8. 8Remove from heat and let it sit for 3-4 minutes then cut it into medium slices.