What is not to love about crunchy panko chicken?! It is such a versatile dish that the whole family will love and with our two step crumbing process, it can be an easy weeknight dinner. This recipe provides both air-fryer and pan-frying cooking instructions, although I will say we find the air-fryer option easier and with less cleanup! This panko chicken is delicious served with a fresh garden salad, coleslaw, roasted veggies or anything you like really!
Crunchy crumbed chicken tenders
Is there anything better than a hot, crunchy, crumbed chicken tender like this panko chicken? It is always a crowd-pleaser, especially with kids. You don’t need to buy expensive frozen crumbed chicken anymore, because you can now make this delicious panko chicken easily at home.
This panko chicken recipe can be either pan-fried or air-fried, whichever you prefer! The pan-fried option is more like a traditional crumbed chicken and goes a lovely golden brown colour. The air-fried option is paler in colour once it is cooked but still has a crunchy crumb coating. We are relatively new to the air-fryer trend and were very impressed with the air-fried panko chicken. the air-fryer is also perfect for reheating your tenders!
What is Panko and where can I buy it?
Panko is Japanese breadcrumbs that are very light and flaky and larger than traditional breadcrumbs. They are made from white, crustless bread which is dried and coarsely ground to give light, airy flakes. When used to coat foods, panko gives a delicious, light & extra crunchy coating, which is why they are so popular around the world!
In Australia, Panko bread crumbs are readily available at most major supermarkets. We prefer the Obento Japanese breadcrumbs that you can find in the Asian/Internaitonal aisle.
If you are in the US we recommend JFC Panko Bread Crumbs.
What can I serve with panko chicken?
The best part about crunchy panko chicken tenders, apart from how delicious they are, is that they are so versatile. They pair really well with a light, fresh salad or a creamy, indulgent side dish. The choice is all yours! We love to serve ours with a creamy coleslaw or Greek salad in summer and with rice and curry sauce for a warming Japanese-style winter dish.
Here are some of our favourite side dishes to serve with panko chicken;
- Chopped Mediterranean salad
- Roasted pepper salad
- Cheesy cauliflower bake
- Roast butternut salad
- Curried zucchini
- Eggplant bake
Steps for making panko chicken
Tips & Suggestions
- If you are pan frying the panko chicken tenders, you can check that the oil is hot by sprinkling in a couple of panko crumbs. If they sizzle straight away the oil is ready!
- If you are pan-frying the chicken be careful not to have the temperature too hot, as you don’t want the chicken the brown on the outside before it is cooked through.
- You can coat the panko chicken ahead of time, and keep it in the fridge until you are ready to cook.
- This cooked panko chicken can be stored in the fridge for 3-4 days in an airtight container and eaten hot or cold. It is best re-heated in an air-fryer or oven. We love to add leftovers to a salad for lunch the next day.
Make it Low Carb
- For a lower carb version of crumbed chicken tenders, try our sesame crusted chicken. It is so easy and delicious!
Equipment
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You may need –
Panko chicken
Crunchy crumbed chicken is pretty much universally loved by kids and adults alike, so everybody will love coming home to this panko chicken on your dinner table. It is very versatile so can be served with your favourite vegetable or salad side dishes and they are also great for making chicken burgers.
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If you like this recipe you may also like…
- Teriyaki Chicken Rice Bowl
- Mexican Chicken Salad
- Mexican tuna salad
- Tuna Salad without Mayo
- Panko Chicken
- Cream Cheese Pasta
- Lemon Chicken Marinade
- Mexican chicken marinade
- Smoked Chicken Salad
- Tandoori Chicken Salad
Ingredients
- ¼ cup flour
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ¼ cup milk of your choice
- 1 egg
- 500 g chicken tenderloins (1 lb)
- 1½ cups panko crumbs
- oil for frying (if pan-frying)
Instructions
Crumbing the chicken
- Add the flour, salt, pepper, garlic powder & smoked paprika to a large bowl. lightly whisk together.
- Add the egg and milk to the dry ingredients and whisk well to create a smooth batter.
- Add the chicken tenderloins to the batter and combine well to ensure all the pieces of chicken are coated in the batter.
- Place the panko crumbs in a shallow bowl or plate.
- Take one chicken tenderloin at a time out of the batter and place it in the panko crumbs. Coat with the crumbs on both sides, gently pressing them in. Once the piece is well coated, shake off any excess and set aside on a plate. Repeat with all remaining pieces of chicken.
Air-fryer instructions
- Preheat your air fryer to 180C/350F
- Give the panko chicken tenders a light spray with oil on each side (this is optional)
- Cook the panko chicken pieces for 6 minutes each side, or until the chicken is cooked through. It is then ready to serve.
Pan-fried instructions
- Heat a non-stick frying pan over medium heat and add oil just to cover the base of the pan.
- Once the oil is heated, add the chicken pieces and cook for 4-5 minutes each side or until the chicken is cooked through and golden brown.
- Once the chicken is cooked, place on a paper towel to drain any excess oil. It is then ready to serve.
Notes
Tips & Suggestions
- If you are pan frying the panko chicken tenders, you can check that the oil is hot by sprinkling in a couple of panko crumbs. If they sizzle straight away the oil is ready!
- If you are pan-frying the chicken be careful not to have the temperature too hot, as you don’t want the chicken the brown on the outside before it is cooked through.
- You can coat the panko chicken ahead of time, and keep it in the fridge until you are ready to cook.
- This cooked panko chicken can be stored in the fridge for 3-4 days in an airtight container and eaten hot or cold. It is best re-heated in an air-fryer or oven. We love to add leftovers to a salad for lunch the next day.
Another fab recipe. Thanks for all the tips, especially keeping the heat on medium to make sure the inside of chicken cooks evenly. I am thinking of trying this recipe with tilapia next. Thanks