Get ready for your new favorite way to make chicken tenders with this tender juicy chicken recipe for Baked Panko Chicken. It is a super easy recipe for crispy panko chicken made with basic ingredients that you can pair with your favorite dipping sauce.
When you are looking for a new way to enjoy chicken with the whole family, this crispy chicken recipe is a great option.
This panko chicken recipe is made with simple ingredients and is a great option on those busy weeknights since this cook time is only 20 minutes.
Plus it is a healthier alternative to frozen chicken tenders at the grocery stores, yet it is still an easy dinner recipe, that might just become of one of your favorite recipes.
Ingredient Notes
- Mayonnaise
- Dijon mustard
- Chicken breasts (about 1.5 pounds), cut into tenders
- Panko breadcrumbs (you can also use regular breadcrumbs if you wish)
- Grated parmesan cheese
- Sea salt
- Ground black pepper
- Smoked Paprika
- Garlic Powder
- Dried oregano
How to make Baked Panko Chicken
- In a shallow bowl whisk together the mayonnaise and Dijon mustard
- Add the chicken and the mayonnaise mixture to a Ziploc bag. Seal the bag and massage the chicken through the plastic, coating it in the mayonnaise mixture.
- Place the chicken in the refrigerator for 30 minutes.
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- Remove the chicken from the refrigerator
- In a large, shallow bowl, mix together the Panko bread crumbs, grated parmesan cheese, sea salt, ground black pepper, smoked paprika, garlic powder, dried parsley, and dried oregano.
- Dip a piece of chicken into the Panko bread crumb mixture, pressing it into the mixture before flipping it and doing the same on the other side. Repeat with the rest of the chicken with the panko mixture.
- Place the breaded chicken pieces on the prepared baking sheet or baking dish.
- Bake for 10 minutes. Remove from the oven and flip. Bake for an additional 10 minutes until golden brown and cooked through with an internal temperature of 165 degrees F which you can check with a meat thermometer.
Storing and Other Tips
Store leftover chicken in an airtight container in the fridge for up to three days. Reheat in the Air Fryer, Microwave or Oven.
If you are looking for a different way to make this panko chicken breasts recipe, using the air fryer might be another good way to make the chicken and enjoy its crispy perfection.
To convert this recipe, take a look at Fabulessly Frugal’s blog on how to cook anything in the air fryer for tips and tricks including how to adjust the temperature and the cooking time.
For Different Flavor Options:
- Use lemon juice instead of Dijon mustard
- Add in a little cayenne pepper for a little spice
- Swap out the garlic powder for onion powder
- Try a different cut of meat like chicken cutlets, chicken thighs, or even chicken drumsticks
Serving Suggestions
Baked Panko Chicken
Ingredients
- ¼ cup mayonnaise
- 1 Tablespoon Dijon Mustard
- 3 Large Chicken Breasts, (about 1.5 pounds),cut into tenders
- 1 cup Panko Bread crumbs
- ½ cup Parmesan cheese
- 2 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 teaspoon dried oregano
Instructions
- In a shallow bowl whisk together the mayonnaise and Dijon mustard.
- Add the chicken and the mayonnaise mixture to a Ziploc bag. Seal the bag and massage the chicken through the plastic, coating it in the mayonnaise mixture.
- Place the chicken in the refrigerator for 30 minutes.
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- Remove the chicken from the refrigerator
- In a large, shallow bowl, mix together the Panko bread crumbs, grated parmesan cheese,sea salt, ground black pepper, smoked paprika, garlic powder, dried parsley, and dried oregano.
- Dip a piece of chicken into the Panko mixture, pressing it into the mixture before flipping it and doing the same on the other side. Repeat with the rest of the chicken.
- Place the breaded chicken pieces on the prepared baking sheet.
- Bake for 10 minutes. Remove from the oven and flip. Bake for an additional 10 minutes until golden brown and cooked through.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
