Panko Fried Chicken Breast

Cooking 101

"This is a recipe I came up with when we were looking for something other than tradional fried chicken. Though it does have a tang to it this is a dish even my grandkids love. Don't be fooled by the hot sauce, it does not make this dish overly hot. It just adds a little tang."
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4.5 to 5 h servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. Pound chicken breast to about 1/4 of an inch thin. (I like to put them in a ziplock bag to avoid splatter).
  2. Sprinkle each side of breast with lemon pepper seasoning, garlic powder, salt, ground black pepper.
  3. In a medium bowl mix eggs, hot sauce and water together until mixed well.
  4. Add chicken, cover and marinate for about two hours or overnight.
  5. In a seperate bowl dredge chicken in panko crumbs.
  6. Add chicken to a 350 degree large deep skillet or deep pan with oil no more than half way full.
  7. Cook for 4 to 5 minutes, then turn over and cook an additional 4 to 5 minutes until golden brown or until juices run clear.
  8. This can also be baked with a little olive oil dredged on the top and bottom for even browning and crispness.
  9. Bake in a preheated oven at 350 for 40 min. turning once after about 20 min. or until juices run clear.


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