Air Fried Panko Chicken Recipe 385

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AIR FRYER GARLIC PANKO CHICKEN BREAST



Air Fryer Garlic Panko Chicken Breast image

Air Fryer Garlic Panko Chicken Breast is a great and easy way to serve up a crispy coated chicken breast that the entire family will love!

Provided by ForkToSpoon.com

Categories     Main Course

Time 29m

Number Of Ingredients 8

1 pound boneless skinless chicken breast
1 egg, beaten
1 cup panko bread crumbs
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
Olive oil spray

Steps:

  • Start by drying the chicken off with a paper towel.
  • Then use a mallet and pound the chicken until it's about 1/2 to 3/4 inch thick.
  • In a small mixing bowl, mix the panko bread crumbs, salt, black pepper, onion powder, and garlic powder.
  • Dip the chicken breast into the beaten egg, and then dip into the panko mixture, covering both sides. Use your hands to press the panko into the breast.
  • Place the coated chicken breast into the air fryer basket. Spray the coating GENEROUSLY with olive oil; this will help the coating crisp up.
  • Allow the air fryer to preheat, set the chicken into the air fryer, set the temperature to 370 degrees F (air fryer setting) for 5 minutes, and then flip (pray again with olive oil). Air fry for another 3-4 minutes until the chicken's internal temperature reaches 165 degrees F.
  • Plate, serve, and enjoy!

Nutrition Facts : Calories 347 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 143 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 41 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 829 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

AIR FRIED PANKO CHICKEN RECIPE - (3.8/5)



Air Fried Panko Chicken Recipe - (3.8/5) image

Provided by ladydee009

Number Of Ingredients 6

6 boneless, skinless chicken breasts
1/2 teaspoon cayenne pepper
2 cups panko (Japanese bread crumbs)
1 stick unsalted (melted)
1 teaspoon salt
3/4 teaspoon black pepper

Steps:

  • Stir together panko, cayenne pepper, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper in a pie plate. In a seperate small bowl, stir together melted butter, 1/2 teaspoon salt, and 1/4 teaspoon of black pepper, then brush all over chicken. Add chicken (two pieces at a time), to crumb mixture and coat evenly on both sides, pressing chicken into crumbs to help them adhere, then transfer onto 4-inch rack. Air fry chicken on power level high for 15 minutes per side. For thicker chicken breasts. 7-8 minutes for thinner chicken breasts. Let chicken rest with top on for 1-2 minutes.

AIR FRYER PANKO CHICKEN BREAST RECIPE



Air Fryer Panko Chicken Breast Recipe image

Provided by nekmor

Number Of Ingredients 6

6 boneless, skinless chicken breasts
1/2 teaspoon cayenne pepper
2 cups panko (Japanese bread crumbs)
1 stick un-salted (melted)
1 teaspoon salt
3/4 teaspoon black pepper

Steps:

  • 1. Stir together panko, cayenne pepper(Optional), 1/2 teaspoon of salt and 1/2 teaspoon of black pepper in a pie plate. 2. Stir together melted butter, 1/2 teaspoon salt, and 1/4 teaspoon of black pepper in a small bowl, then brush all over chicken. 3. Add chicken two pieces at a time, to crumb mixture and coat evenly on both sides, pressing chicken into crumbs to help them adhere, then transfer onto 4-inch rack. 4. Air fry chicken at 350 degrees for 15 minutes per side for thicker chicken breasts. 7-8 minutes for thinner chicken breasts. Let chicken rest with dome on for 1-2 minutes.

PANKO CHICKEN THIGHS



Panko Chicken Thighs image

I invented this recipe as a way to use up leftover panko. Breading chicken with these larger-than-average bread crumbs leads to a healthier alternative to fried chicken, while still retaining the crunchiness. Serve with your favorite sauce.

Provided by CookingWolf

Categories     Baked Chicken Thighs

Time 1h25m

Yield 8

Number Of Ingredients 7

½ cup all-purpose flour
2 large eggs
2 tablespoons water
2 cups panko bread crumbs
2 teaspoons dried rosemary
2 teaspoons adobo seasoning
8 (8 ounce) bone-in, skinless chicken thighs

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  • Place flour in a medium bowl. Crack both eggs into a similar bowl, add the water, and whisk with a fork until they take on a uniform consistency. Place panko bread crumbs in a third bowl, add adobo seasoning and rosemary, and mix. Set the bowls so the flour is on the left, the egg wash is in the center, and the bread crumbs are on the right.
  • Dredge both sides of thighs in flour, shaking off excess. Dip in egg wash, turning over to coat both sides. Let excess drip off. Drop into bread crumbs, rolling to coat evenly. Place on the prepared baking sheet. The chicken should move from bowl to bowl in a line from left to right, with no jumps back left. Repeat with remaining chicken.
  • Bake thighs in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Let cool for 10 minutes before serving.

Nutrition Facts : Calories 426.9 calories, Carbohydrate 25.3 g, Cholesterol 187.2 mg, Fat 18.4 g, Fiber 0.5 g, Protein 43.7 g, SaturatedFat 5.2 g, Sodium 280.5 mg, Sugar 0.1 g

CRISPY PANKO CHICKEN BREASTS



Crispy Panko Chicken Breasts image

Use crushed, crisp rice cereal squares instead of panko crumbs for a gluten-free version!

Provided by Mazola

Categories     Trusted Brands: Recipes and Tips     Mazola®

Time 14m

Yield 4

Number Of Ingredients 8

1 pound boneless skinless chicken breasts
1 egg
1 cup panko crumbs
½ teaspoon Spice Islands® Fine Grind Sea Salt
¼ teaspoon Spice Islands® Fine Grind Black Pepper
½ teaspoon Spice Islands® Garlic Powder
½ teaspoon Spice Islands® Onion Powder
¼ cup Mazola® Corn Oil

Steps:

  • Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
  • Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.

Nutrition Facts : Calories 334.8 calories, Carbohydrate 19.6 g, Cholesterol 112.4 mg, Fat 17.5 g, Fiber 0.1 g, Protein 30.8 g, SaturatedFat 3 g, Sodium 546.4 mg, Sugar 0.3 g

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