Baked Panko Chicken

I’ve included some videos I found relevant and helpful. 😍

Baked panko chicken is a tasty and easy meal you can make at home. This dish gives you crispy chicken without frying. You coat chicken breasts in mayo and roll them in seasoned panko crumbs. The result is juicy chicken with a crunchy outside that takes just 15 minutes to prep and 25 minutes to cook.

Your family will love this simple but yummy dinner. The recipe makes 4 servings, so it’s perfect for a weeknight meal. You can serve it with veggies or salad on the side for a complete dinner. Give this baked panko chicken a try next time you want an easy but delicious meal!

Exact Ingredients List

Here’s what you’ll need to make this yummy baked panko chicken:

  • 1 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried oregano or Italian seasoning
  • 1 teaspoon paprika (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • 1/4 cup mayonnaise
  • 2 tablespoons olive oil or cooking spray

You’ll love how simple these ingredients are! Most of them are probably already in your pantry.

The panko breadcrumbs are the star of the show. They give your chicken that amazing crunch. The herbs and spices add lots of flavor.

Don’t skip the mayo! It helps the breadcrumbs stick and keeps the chicken juicy.

Remember, you can adjust the seasonings to your taste. Feel free to add more or less of any spice you like.

Instructions

Preheat your oven to 400°F. Line a baking sheet with parchment paper or grease it lightly.

Mix panko, Parmesan, spices, salt, and pepper in a shallow bowl. Stir well to combine all ingredients.

Pat your chicken breasts dry. Spread a thin layer of mayo on both sides of each piece. This helps the coating stick.

Press each chicken breast into the panko mix. Make sure it’s coated evenly on all sides. The crumbs should stick well.

Place the coated chicken on your baking sheet. Leave some space between pieces. Drizzle or spray with olive oil for extra crispiness.

Bake for 20-25 minutes. The coating should turn golden and crispy. Check that the internal temp reaches 165°F.

For super crispy chicken, broil for 1-2 minutes at the end. Watch closely to avoid burning.

Let the chicken rest for a few minutes after baking. This helps keep it juicy. Serve whole or sliced with your favorite sides.

Enjoy your crispy, juicy panko chicken! It’s perfect for a tasty weeknight dinner.

Possible Substitutes List

Can’t find panko breadcrumbs? No problem! Here are some tasty alternatives you can use:

  • Regular breadcrumbs
  • Crushed crackers (like saltines or Ritz)
  • Crushed cornflakes
  • Crushed potato chips
  • Ground nuts (almonds or pecans work well)
  • Crushed pretzels

For a gluten-free option, try:

  • Almond flour
  • Coconut flour
  • Gluten-free breadcrumbs

Don’t have mayonnaise? Try these instead:

  • Greek yogurt
  • Dijon mustard
  • Beaten egg

Remember, these substitutes may change the texture and flavor a bit. But they’ll still give you a crispy coating on your chicken. Feel free to mix and match to create your own unique blend!

For extra flavor, you can add herbs or spices to your coating mix. Try Italian seasoning, ranch powder, or taco seasoning for a fun twist.

How To Make It Diabetes-Friendly

To make this panko chicken more diabetes-friendly, you can try a few simple swaps. Use whole wheat panko breadcrumbs instead of regular ones. They have more fiber, which helps slow down sugar absorption.

Replace the mayonnaise with plain Greek yogurt. It’s lower in fat and adds protein. Mix in some lemon juice for extra flavor.

Cut back on the salt to 1/4 teaspoon. Too much sodium can raise blood pressure, which is risky for people with diabetes.

Try these diabetes-friendly sides:

  • Roasted non-starchy veggies (broccoli, cauliflower, peppers)
  • Small portion of brown rice or quinoa
  • Mixed green salad with vinaigrette dressing

Watch your portion size. Stick to one 4-6 oz chicken breast per serving. Fill half your plate with veggies to help control blood sugar.

For a lower-carb option, skip the breading. Season the chicken with herbs and spices, then bake or grill it.

Remember to check your blood sugar before and after trying new recipes. Everyone’s body responds differently to foods.

Tips, Tricks & Storing

For extra crispy chicken, try toasting the panko breadcrumbs before coating. Spread them on a baking sheet and bake at 350°F for 3-5 minutes until golden.

Make sure your chicken breasts are even in thickness. You can pound them between plastic wrap to achieve this. This helps them cook more evenly.

Don’t skip the mayo! It helps the breading stick and keeps the chicken moist. If you’re not a fan, try Greek yogurt instead.

For a flavor twist, add a teaspoon of your favorite spice blend to the panko mixture. Cajun, ranch, or lemon pepper work great!

To store leftovers, let the chicken cool completely. Place it in an airtight container and refrigerate for up to 3 days.

When reheating, use the oven or air fryer to keep the coating crispy. Avoid the microwave as it can make the breading soggy.

You can freeze the cooked chicken for up to 3 months. Wrap each piece in plastic wrap, then place in a freezer bag. Thaw in the fridge before reheating.

Try making extra and using the leftovers in salads or sandwiches for quick meals during the week.

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