Crispy Panko Baked Chicken

This panko-baked chicken is golden and super-crispy—a satisfying lunch or dinner that the whole family will enjoy. It’s simple to make with just seven basic ingredients and about 35 minutes of active time.

Biting into a juicy piece of chicken with a shatteringly crispy coating is hard to beat. This panko baked chicken delivers that crunchy texture without deep frying. The recipe is straightforward: high oven heat, a light mayo-and-mustard coating instead of an egg wash, and panko breadcrumbs for a flaky, crisp crust.

The mayo-and-mustard mixture gives the chicken a subtle tang and helps keep the meat moist while allowing the crumbs to adhere. A wire baking rack set over a rimmed baking sheet elevates the chicken so hot air circulates around each piece, producing an even, all-over crispness and beautiful browning.

Read on for ingredient notes, step-by-step photos, storage tips, and the full recipe card so you can reproduce this crunchy panko chicken at home.

Note: This post originally contained affiliate references and product suggestions; they have been removed from this version.

What is panko?

Panko is a Japanese-style breadcrumb made from crustless bread that yields larger, lighter, and more irregular flakes than typical breadcrumbs. That distinctive texture crisps exceptionally well in the oven, giving a crunchier finish that mimics fried foods without the oil bath.

Why use panko instead of regular breadcrumbs?

Panko’s larger, flakier crumbs create a much airier crust that browns and crisps better in the oven than standard breadcrumbs. If your goal is a crunchy exterior without deep frying, panko is the best choice.

Recipe ingredients

Ingredient notes

• Chicken breast: Use boneless, skinless chicken breasts. If breasts are large, slice them horizontally to make thinner, more evenly cooking pieces.
• Salt: Adjust to your taste. If using a different kosher salt brand, reduce the amount slightly, as salt varieties vary in volume.
• Mayonnaise: Full-fat mayo gives the best flavor and moisture, but low-fat works if you prefer.
• Mustard: Dijon works well for a clean, tangy flavor. Smooth mustards adhere best—very coarse or grainy mustards may not coat as evenly.

Equipment needed

To make panko baked chicken you’ll find the following helpful:

• Rimmed metal baking sheet to hold the rack and catch any drips.
• Oven-safe wire baking rack to elevate the chicken so air circulates and the panko crisps on all sides. If you don’t have a rack, cook directly on the baking sheet, but flip halfway to promote even browning.
• Instant-read thermometer or an oven-safe probe to check doneness. Chicken is safe at 165°F (74°C) in the center.

Step-by-step photos

Below is a concise step-by-step overview. Photos above illustrate each stage.

1. Preheat the oven to 450°F (230°C). Place an oven-safe wire rack on a rimmed baking sheet and spray the rack lightly with cooking spray.
2. Trim any excess fat from the chicken. Slice each breast horizontally to make two thinner pieces if they are thick. Season both sides with salt.
3. Whisk together the mayonnaise, mustard, and water in a shallow bowl. The water thins the mixture just enough for the panko to adhere well and crisp during baking.
4. In another shallow bowl, combine the panko, paprika, and kosher salt. Mix to distribute the seasoning evenly.
5. Dip each chicken piece into the mayo-mustard mixture, allowing excess to drip back into the bowl. Transfer to the panko, press crumbs into all surfaces and flip to coat the other side.
6. Place breaded pieces on the prepared rack and spray the tops generously with cooking spray to encourage browning.
7. Bake at 450°F for about 20–22 minutes, rotating the sheet once for even color, until the thickest part of the chicken reaches 165°F. Let rest 5 minutes before serving.

Additions and substitutions

You can adapt this method according to taste or pantry supplies:

• Use boneless skinless chicken thighs or tenders instead of breasts; adjust cook time for thickness.
• Add spices to the panko: lemon pepper, garlic powder, Old Bay, or a pinch of cayenne for heat. If a spice blend contains salt, reduce added salt accordingly.
• Swap smoked paprika for regular paprika to deepen the smoky flavor and color.

Storage and reheating

The chicken is crispiest fresh but stores well for later meals:

Fridge storage and reheating

• Refrigerate leftovers in an airtight container for 3–4 days.
• Reheat in a preheated 400°F (200°C) oven for 12–15 minutes until heated through to help restore crispness.

Freezer storage and reheating

• Freeze for 2–3 months if desired, but expect some loss of crispness when reheated from frozen.
• Wrap pieces individually in plastic wrap and then foil to protect the coating. Reheat from frozen at 400°F (200°C) for about 21–23 minutes, checking until heated through.

Tips and tricks

• If breasts are under 1 inch (2.5 cm) thick, you can skip slicing them. For larger breasts, butterflying or slicing in half gives more even cooking.
• Cutting your own pieces often yields slightly thicker slices than store-bought thin-cut breasts, which helps keep the interior juicy under the crunchy crust.
• Don’t skip the water in the mayo-mustard coating. A slightly thinned mixture (about the consistency of heavy cream) helps the panko adhere without becoming soggy, promoting a crisp crust after baking.

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📖 Recipe

Panko Baked Chicken

Crispy, golden panko-baked chicken made with just seven ingredients and ready in under 40 minutes.

• Author: Kate
• Prep Time: 10 minutes
• Rest Time: 5 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 4 servings
• Category: Entree, Main course
• Method: Bake
• Cuisine: American

Ingredients

• 20 ounces (567 g) boneless skinless chicken breast (about 2–3 breasts)
• 1 1/4 cups (87 g) plain panko breadcrumbs
• 1/4 cup (56 g) mayonnaise
• 2 tablespoons (29 g) Dijon mustard (or your preferred mustard)
• 2 tablespoons water
• 1 1/2 teaspoons paprika
• 1 teaspoon kosher salt, plus more to season chicken
• Cooking spray

Instructions

1. Preheat the oven to 450°F (230°C).
2. Place an oven-safe wire rack on top of a rimmed metal baking sheet and spray the rack with cooking spray.
3. Trim any fat from the chicken. Slice each breast in half horizontally to create two thinner pieces if needed. Season both sides with salt.
4. In a shallow bowl, whisk together the mayonnaise, mustard, and water until smooth.
5. In a separate shallow bowl, combine the panko, paprika, and 1 teaspoon kosher salt.
6. Dip each chicken piece into the mayo mixture, letting excess drip off, then press into the panko to coat all sides. Transfer to the prepared rack.
7. Repeat with remaining chicken pieces, then spray the tops generously with cooking spray.
8. Bake for 20–22 minutes, rotating the pan front to back halfway through, until the internal temperature reaches 165°F (74°C).
9. Let the chicken rest for 5 minutes before serving.

Notes

This recipe was developed with Diamond Crystal kosher salt. If using Morton kosher or table salt, reduce the salt in the panko mixture to 1/2 teaspoon. If you don’t have a wire rack, bake directly on the baking sheet but consider turning the pieces once for even browning. Cook times will vary depending on the thickness of your chicken pieces and your oven.

Nutrition (per serving)

• Serving Size: 1/4 recipe
• Calories: 283
• Sugar: 0.7 g
• Sodium: 681 mg
• Fat: 8.7 g
• Saturated Fat: 1.5 g
• Carbohydrates: 17.1 g
• Fiber: 1.5 g
• Protein: 34.5 g
• Cholesterol: 85 mg