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Panko Chicken

This crunchy panko chicken is easy to make with a simple two step crumbing process. They can be cooked in the air-fryer or pan-fried.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Servings 4
Calories 283kcal
Author Erika Burt & Danielle Coonerty

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.
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED. 

Nutrition

Calories: 283kcal | Carbohydrates: 23g | Protein: 32g | Fat: 6g | Fiber: 2g | Sugar: 2g | Net Carbs: 21g