Baked Panko Chicken

🧂 Ingredients

• 2 lbs chicken breasts

  (boneless, skinless)
• ¼ cup all-purpose flour
• 1 teaspoon paprika

  (or smoked paprika)
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon each, salt & pepper

  (to taste)
• 1 large egg

  (at room temperature)
• 1 cup Panko breadcrumbs
• ¼ cup Parmesan cheese

  (grated)
• 1 tablespoon butter

  (melted)

Instructions

• 1 Preheat your oven to 425°F (218°C) and line a rimmed baking sheet with parchment
  paper. Coat a wire cooling rack with non-stick cooking spray or brush with oil
  to prevent sticking.
• 2 Prep the chicken breasts by trimming any fat or tendons. If your chicken breasts
  are relatively small, they can be tenderized and pounded flat using a meat
  mallet. Otherwise, use a sharp knife (carefully) and butterfly the chicken
  breasts into halves to make chicken cutlets. Tenderize the smaller chicken
  breast pieces until they are all relatively the same thickness.
• 3 Make your dredging station using three shallow bowls or dishes:
  
  1) In the first bowl combine the flour, paprika, garlic powder, onion powder,
  salt and pepper. 2) In the second bowl beat the egg. 3) In the third bowl
  combine the Panko breadcrumbs, grated Parmesan cheese, and melted butter until
  the dry ingredients are lightly coated with the butter.
• 4 Coat the chicken breasts or cutlets by dredging them in the seasoned flour
  first, then the beaten egg, and finally in the Panko mixture. Transfer each
  chicken piece to your prepared baking sheet. Continue until all of the pieces
  are coated.
• 5 Bake the chicken in your preheated oven at 425°F (218°C) for 10-15 minutes or
  until they reach an internal temperature of 160°F (71°C) then remove from the
  oven and allow to rest for 5 minutes. *See notes.
• 6 Slice and serve the chicken with your favorite sides.

Nutrition Info