Baked Panko Chicken
This Baked Panko Chicken is a crispy, golden delight that’s as satisfying as it is simple to make. With a crunchy panko crust that shatters with every bite, it’s a healthier twist on fried chicken without sacrificing flavor.
Ingredients
- 1/4 cup mayonnaise
- 1 Tablespoon Dijon Mustard
- 3 Large Chicken Breasts, (about 1.5 pounds), cut into tenders
- 1 cup Panko Bread crumbs
- 1/2 cup grated parmesan cheese
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 teaspoons 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.
Nutrition
Calories: 349kcalCarbohydrates: 16gProtein: 42gFat: 12gSaturated Fat: 4gCholesterol: 122mgSodium: 1846mgPotassium: 729mgFiber: 2gSugar: 2gVitamin A: 437IUVitamin C: 2mgCalcium: 170mgIron: 2mg
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