Crispy Panko Baked Chicken with Garlic and Herb Seasoning

This panko baked chicken delivers super crispy, golden-brown crust and juicy chicken inside — an easy family-friendly lunch or dinner made with just seven simple ingredients.

Biting into tender chicken with a shatteringly crispy coating is hard to beat. This straightforward panko baked chicken recipe delivers that satisfying crunch without deep frying. You can have a crisp, flavorful chicken dinner ready in about 35 minutes using only a handful of pantry staples.

Instead of a classic egg wash, this recipe uses a blend of mayonnaise and mustard to help the panko adhere. The mayo adds richness and helps keep the chicken moist, while the mustard contributes a subtle tang that elevates the overall flavor.

One key to great results is baking at high heat on a wire rack. The high temperature encourages the panko to brown nicely, and the elevated rack allows hot air to circulate around each piece so the coating crisps evenly on all sides. Read on for tips, variations, and step-by-step instructions to get reliably crunchy panko baked chicken.

What is panko?

Panko is a Japanese-style breadcrumb made from special crustless bread. The texture is lighter and flakier than standard breadcrumbs, with larger, more irregular crumbs. That structure crisps up especially well in the oven, making panko ideal when you want a crunchy coating without frying.

Why use panko instead of regular breadcrumbs?

Panko gives a much crunchier, airier texture that better mimics the crispiness of fried foods when baked. Because the crumbs are larger and less dense, they brown and become crispier in the oven than conventional breadcrumbs.

Recipe ingredients

Ingredient notes

• Chicken breast: Use boneless, skinless chicken breasts. If breasts are thick, slice them horizontally to create thinner, even pieces for quicker, more consistent cooking.
• Salt: Kosher salt is recommended; if using table salt, reduce the amount slightly.
• Mayonnaise: Full-fat mayo adds the most richness, but reduced-fat works if preferred.
• Mustard: Dijon mustard is suggested for its balanced flavor, but any smooth mustard will work. Very grainy mustards may affect texture.

Equipment needed

To get the best crisp, you will want:

• A rimmed metal baking sheet (not a flat cookie sheet) to support a wire rack.
• An oven-safe wire baking rack to elevate the chicken so hot air can circulate and crisp the coating.
• An instant-read or oven-safe probe thermometer to ensure the chicken reaches a safe internal temperature without overcooking.

Step-by-step overview

Summary of the process:

1. Preheat the oven to 450°F (230°C). Place a wire rack on a rimmed baking sheet and spray the rack with cooking spray.
2. Trim any excess fat and slice each chicken breast in half horizontally to make thinner, even pieces if needed.
3. Season both sides of each chicken piece with salt.
4. Whisk together mayonnaise, mustard, and a little water in a shallow bowl to create a thin coating for the panko to cling to.
5. In another shallow bowl, combine panko, paprika, and kosher salt.
6. Dip each seasoned chicken piece in the mayo-mustard mixture, letting excess drip off, then press it into the panko so the crumbs adhere evenly. Place breaded pieces on the prepared wire rack.
7. Spray the tops of the breaded chicken generously with cooking spray to encourage browning.
8. Bake at 450°F (230°C) until the internal temperature reaches 165°F (74°C), usually about 20–22 minutes depending on thickness. Rotate the pan halfway through for even browning.
9. Let the chicken rest for 5 minutes before serving.

Additions and substitutions

You can easily adapt this recipe:

• Swap boneless skinless chicken thighs or tenders for breasts; adjust cooking time for size and thickness.
• Add spices to the chicken or to the panko mix — lemon pepper, garlic powder, Old Bay, or a pinch of cayenne for heat.
• Use smoked paprika instead of regular paprika for a deeper, smoky flavor.

Storage and reheating

While the chicken is crispiest fresh, leftovers store and reheat well:

Fridge

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

Freezer

• Freeze up to 2–3 months, wrapping each piece tightly in plastic wrap and foil. Note: the coating will typically be less crispy after freezing and reheating.
• Reheat from frozen in a preheated 400°F (200°C) oven for about 21–23 minutes, or until heated through.

Tips and tricks

• If breasts are under 1 inch thick, you can skip butterflying. Thicker breasts benefit from being sliced to ensure even cooking.
• I prefer slicing full breasts myself rather than using ultra-thin pre-cut pieces; very thin store-bought cuts can leave the chicken too lean compared with the crunchy coating.
• When mixing the mayo and mustard, add the water — the thinner consistency helps the panko adhere and crisp better. The mixture should be only slightly thicker than heavy cream.

Recipe FAQs

Recipe

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