Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Oct 3, 2006 05:34 AM

using panko with chicken.....I would love your favourite recipes the panko. Got the chicken. Lost the recipe. *sigh* Do you have a good recipe for chicken that uses panko?

(I know I could improvise but my 11 mos baby has been up 4 times every night and as Poirot would say.."the little grey cells aren't working...")


  1. Click to Upload a photo (10 MB limit)
  1. Is it chicken breasts that you have? I improvise a little fried chicken tender thing that my kid loves. You can spice the marinade with chipotle, cayenne, or habanero for the grownups.

    Maple mustard chicken tenders

    Remove the tenders from the breast meat. Slice the rest of the breast into pieces resembling the tenders.
    Mix milk w/ maple syrup (or honey), salt, & dried mustard powder to taste. Don't use prepared mustard, the vinegar wouldn't be good.
    After soaking for about 20 minutes, dip chicken pieces in well seasoned flour.
    Allow the floured pieces to dry a minute on a baking rack.
    Dip in beaten egg, then panko. Press the meat into the panko well, so it adheres. Allow the coating to dry again on the rack for several minutes to set.
    Fry in a shallow pan of oil until golden.

    1 Reply
    1. re: Professor Salt

      Thanks! That sounds great....I'll give it a try.

    2. Use thinly sliced chicken breast or chicken tenderloins (even better if you marinate for a few hours in a combo of soy sauce, teriyaki, and fresh crushed garlic cloves). Wipe as much marinade off w/your fingers as you can prior to coating the chicken in beaten egg. Dip the chicken into a mixture of panko, salt, pepper, and sesame seeds. If the seeds don't stick too well, you can always sprinkle them on later. Saute the chicken in a frying pan with some sesame oil (a combo of sesame and garlic oils is even better). Flip once during cooking--for enhanced sesameness, sprinkle the seeds onto the uncooked side before you flip it. Mm. The marinade really make the difference.

      1. I made panko fried chicken today. It was really delicious and I wanted to brag to someone about it. I did a search for "panko fried chicken" and found this thread. Perfect :0)

        This is my own recipe and I don't have exact measurements so I'm approximating:

        Sweet Panko/Ginger Fried Chicken

        About 8 chicken pieces (smaller pieces cook more evenly; breasts take longer)
        1/2 c. panko
        1 to 3 tbsp of brown sugar (add according to taste; I like it sweet!)
        1 tsp. ground ginger
        Few dashes of garlic salt
        Few dashes pepper
        1 egg
        1/2 c. milk
        2 cups vegetable oil (can use canola instead)

        Preheat oil in a large skillet, oil should be deep enough so the chicken pieces would be a little more than halfway submerged. Oil needs to be pretty hot.

        Beat the milk and egg in a bowl.

        In a separate bowl, combine the panko, ginger, brown sugar, garlic salt and pepper.

        Drench each chicken piece one by one in the egg wash and then roll it in the dry mix. After rolling each piece, stir the panko mix well because the panko and brown sugar tend to seperate. Stack the prepared chicken on a plate.

        Using long tongs, very gently put each piece in the hot oil so that each piece is at least ha;fway submerged. Fry for about 9-10 minutes (longer for larger pieces.) Turn each piece over and cook for another 9-10 minutes. Cool the fried chicken on several paper towels to soak up some of the grease.


        Note that the leftover chicken reheats well in a microwave, it tastes almost as good as straight from the skillet.

        I had five pieces today and could eat another couple pieces easily :0)

        1. I make a very simple baked chicken fingers using an egg wash mixed with a little fresh pepper and Maille dijon mustard. Coat each finger with panko, spray cookie sheet with pam, place fingers on sheet and then the top of the fingers with pam. Bake at about 375 for about 10-15 a side. Easy, tasty and fairly healthy. I make these when I am feeling nostalgic and pair with a quick mashed tater (made with the WS potato ricer) and corn, just like Mom used to make when I was 10!

          1. My roommate and I came up with "chicken nugget" pasta with chicken and panko. Cube chicken breasts, dip in egg, dredge in panko mixed with grated parmesan, some Italian spices, and pepper. Fry and eat with buttered noodles toppped with more parmesan. Real simple, and pretty tasty.