This is an easy Panko chicken recipe that's crispy and crunchy and everyone loves - in Brazil too! You can pan fry or bake in the oven for an easy family dinner!
Panko chicken, or frango empanado as it is called in Portuguese, has a crunchy and crispy outside, while moist and juicy on the inside. The flavor is savory, slightly salty, with a hint of garlic. This is definitely an easy recipe that the whole family will love.
I have instructions for either shallow frying these on the stove or baking them in the oven. Both options are crispy and delicious! You can serve it with pasta, rice, potatoes (french fries!), or on a salad!
Frango Empanado is very popular in São Paulo, Brazil, which has saved us a few times at restaurants! Try it is a fresh and bright Lime Aioli!
Jump to:
- Panko Chicken, Frango Empanado, in Brazil
- Simple Ingredients and Substitutes
- Simple Equipment You'll Need with Options
- Tips for this Panko Chicken Recipe
- How to Make Panko Chicken Recipe
- Alternate Cooking Methods
- Panko Chicken Variations
- Panko Chicken Recipe FAQs
- What to serve with Panko Chicken?
- Easy Panko Chicken ~ Frango de Empanado
Panko Chicken, Frango Empanado, in Brazil
Frango empanado, which is breaded or battered fried chicken, is a popular dish in Brazil and is often served as a snack or appetizer. It's also on many restaurant and luncheonette (lanchonete) menus, which my kids love. It is typically served with various dipping sauces on the side, like aioli or tomato-based sauces. When served as a meal, it's often paired with rice and beans.
Simple Ingredients and Substitutes
These are the basics, but make sure to scroll down for fun variations!!
- Chicken Breasts, boneless skinless - I used Skinless, boneless chicken breasts and sliced them myself. But chicken cutlets or chicken tenders will work great in this recipe.
- Panko Breadcrumbs - Panko bread crumbs are larger and lighter than regular breadcrumbs giving a big crunch when fried or baked. You can substitute regular bread crumbs. You can also make your own breadcrumbs by toasting up bread and then pulsing it in a food processor. If want to make this gluten free, you can use gluten free breadcrumbs or substitute in a combination of coconut and parmesan cheese.
- Garlic Powder – I prefer powder over fresh as it mixed in better with the breadcrumbs. If you don’t have garlic powder, you can substitute onion powder, paprika, or even chili powder. The key is bringing in another flavor element. You can of course leave this extra flavor out.
- Salt – I used kosher salt, but any salt will work.
- Fresh Parsley or Cilantro leaves - Parsley is really for color, but cilantro also imparts flavor! Either will work. You can also use any of your favorite fresh or dried herbs. For dry herbs, stick to 1-2 teaspoons.
- Eggs – The eggs are to dredge the chicken in so that the breadcrumbs adhere to the chicken. You can substitute the eggs with another thick and creamy ingredient, such as mayonnaise, greek yogurt, or even dijon mustard or sour cream.
- Oil for frying - I used a combination of Extra Virgin Olive Oil and vegetable oil which has a higher smoke point to get the flavor and benefits of olive oil while also maintaining a stable cooking temperature for frying. However, you can substitute with 100% vegetable oil or canola oil.
See recipe card for quantities.
Simple Equipment You'll Need with Options
For the egg and breadcrumb 'stations' you will need 2 wide bowls or dishes for dredging. I also like to have a large sheet pan (I used a 17×11) lined with aluminum foil for placing the breaded chicken before frying.
If you are frying, you will need a large skillet or large frying pan. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.
If you are baking these, you just need a large sheet pan (I used a 17×11) for baking.
Tips for this Panko Chicken Recipe
- TIP #1 - Semi-frozen chicken is MUCH easier to cut into even pieces in terms of thickness and uniformity!! Once cut, it also thaws faster!
- TIP #2 - If you don't have an oil thermometer, you can test the oil by placing the end of a wooden spoon handle in the oil. If the oil bubbles up around it, the oil is ready.
- TIP #3 - Safe cooking temperature for chicken is a 165 F internal temperature. If you have any chicken pieces that are thicker or fatter than the others you may want to check it for doneness. You can either cut it to see if it is no longer pick or check the temp with a meat thermometer.
How to Make Panko Chicken Recipe
Prep Chicken by slicing it into approximately 3 inch long and 1-2 inch wide pieces.
Chop parsley or cilantro.
Beat eggs in a medium bowl with the water.
Mix the breadcrumbs, garlic powder, salt, ground black pepper.
Place the bowl with egg mixture and the bowl with the panko breadcrumb mixture next to a sheet pan (lined with aluminum foil or parchment paper for easy clean up) so you can bread all of the chicken before cooking.
Add all of the chicken strips (or do this in 2 batches if needed) into the egg wash and mix them around to coat each and every piece with the egg. Then one by one, transfer each chicken strip to the breadcrumbs and flip to coat. Then place on sheet pan that has been coated with olive oil cooking spray.
Stove top frying method (see below for oven or air fryer):
Fill a large skillet or frying pan with ¼ inch olive oil. Heat over medium heat until the oil reaches 360 F. You can test the oil with the end of a wooden spoon handle. If the oil bubbles around the handle, it's ready.
Gently place one of the chicken pieces in the hot oil slowly and carefully holding the end of strip or with a metal spatula.
Make sure that it bubbles, then add another 4 pieces, frying about 4-5 at a time. The best way to cook these properly is to NOT overcrowd the pan or the temperature of the oil will drop.
Cook on one side for 6-8 minutes until golden brown. Gently flip each of the chicken pieces and cook on the other side for 3-4 minutes.
Transfer to a wire rack or paper towel lined plate or sheet pan. Continue until all of the chicken is fried.
Alternate Cooking Methods
Oven - Baking
Preheat oven to 400 F degrees. Spray both sides of each chicken piece with olive oil spray. Make sure they are separated (not touching) on the sheet pan. Bake the chicken in the preheated oven for 15 minutes, then take the pan out and flip each piece of chicken over. Bake for another 10 minutes. After a total of 25 minutes in the oven, the chicken should be completely cooked through…browned and crispy on the outside, moist and tender on the inside. Let sit for a few minutes before serving.
Air Fryer
Preheat your air fryer to 400°F (200°C). Follow the instructions for coating the chicken in panko. Then spray the air fryer basket with cooking spray. Place the panko chicken in a single layer in the basket. Spray the top of the chicken with cooking spray (preferably olive oil). Then cook for 10-12 minutes, flipping them halfway through cooking, until golden brown and cooked through.
Panko Chicken Variations
As you can probably imagine, there are many variations for this recipe. Here are some ideas for you!
- Spicy Panko Chicken - Add some cayenne pepper or chili flakes to the panko breadcrumbs to give the chicken a spicy kick.
- Italian Parmesan Version - Mix grated Parmesan cheese and Italian seasoning into the panko mixture for a salty, nutty, cheesy flavor. Serve it with Marinara sauce.
- Mexican Panko Chicken - Mix in some taco seasoning or just chili powder and cumin into the panko breadcrumbs and then serve it with salsa.
- Lemony or Lime Panko Chicken - Add lemon or Lime zest to the panko breadcrumb mixture for a tangy flavor. Serve the panko chicken with lemon wedges so you can squeeze lemon juice right over.
- Coconut- Crusted Panko Chicken - Add shredded coconut to the panko breadcrumbs for a tropical twist.
- Gluten-free Panko Chicken - As mentioned earlier, you can use gluten-free panko breadcrumbs or just gluten-free breadcrumbs for a gluten-free option. You can toast gluten free bread and make them yourself too.
Panko Chicken Recipe FAQs
Yes, you can freeze panko chicken and I highly recommend it for a fast dinner later! First, make sure that the cooked panko chicken cools completely before putting in the freezer. Then place it in an airtight container or freezer bag.
Label the container or bag with the date and contents and then place in the freezer. It can be stored in the freezer for up to 4 months.
To reheat frozen panko chicken, preheat your oven to 400 F degrees and place the frozen chicken on a baking sheet. Bake for 20-25 minutes or until heated through and crispy.
If you don't have any eggs or need to eliminate the eggs, you can substitute the eggs with another thick and creamy ingredient. Mayonnaise, greek yogurt, dijon mustard, sweet and sour sauce, or sour cream are all good options. You can also use a thinner option, but it may not hold the panko to the chicken as well.
If you have leftover cooked panko chicken and you don't want to freeze it for the future (see above FAQ) here are some ideas. You can chop it up and mix it into a chicken salad. You could make a sandwich using this amazing Easy Cassava Bread recipe or any bread or roll. Also check out the ideas right below!
What to serve with Panko Chicken?
Your favorite dipping sauce is a great place to start! Or how about Chimichurri sauce? You can serve with rice or pasta or french fries. Or serve it on top of a green salad. Here are some other recipes that are great with Panko Chicken!
Easy Panko Chicken ~ Frango de Empanado
Ingredients
- 2 pounds Chicken Breasts, boneless skinless
- 2 cups Panko Breadcrumbs
- ¼ cup Parsley or Cilantro
- 1 ½ teaspoons Garlic Powder
- 1 ½ teaspoons Salt
- 2 Egg
- 2 tablespoons Water
- 1 cup Extra Virgin Olive Oil (you can replace with all vegetable oil)
- 1-2 cups Vegetable Oil or Canola Oil (enough to fill the pan about ¼-1/2 inch deep)
Instructions
- Prep Chicken by slicing it into approximately 3 inch long and 1-2 inch wide pieces.
- Chop parsley or cilantro. Beat egg in a medium bowl with the water. Mix the breadcrumbs, garlic powder, salt, ground black pepper.
- Place the bowl with egg mixture and the bowl with the panko breadcrumb mixture next to a sheet pan so you can bread all of the chicken before cooking.
- Add all of the chicken strips (or do this in 2 batches if needed) into the egg wash and mix them around to coat each and every piece with the egg. Then one by one, transfer each chicken strip to the breadcrumbs and flip to coat. Then place on sheet pan that has been coated with olive oil cooking spray.
- Fill a large skillet or frying pan with ¼-1/2 inch oil. Heat over medium heat until the oil reaches 360 F. You can test the oil with the end of a wooden spoon handle. If the oil bubbles around the handle, it's ready. Gently place one of the chicken pieces in the hot oil slowly and carefully holding the end of strip or with a metal spatula. Make sure that it bubbles/sizzles, then add another 4 pieces, frying 4-5 at a time (don't overcrowd). Cook on one side for 4 minutes until golden brown. Gently flip each of the chicken pieces and cook on the other side for 3-4 minutes. Transfer to a paper towel lined plate or sheet pan. Continue until all of the chicken is fried.
Notes
- Baking method: Preheat oven to 400 F degrees. Spray both sides of each chicken piece with olive oil spray. Make sure they are separated (not touching) on the sheet pan. Bake the chicken in the preheated oven for 15 minutes, then take the pan out and flip each piece of chicken over. Bake for another 10 minutes. After a total of 25 minutes in the oven, the chicken should be completely cooked through…browned and crispy on the outside, moist and tender on the inside. Let sit for a few minutes before serving.
- Air Fryer method: Preheat your air fryer to 400°F (200°C). Follow the instructions for coating the chicken in panko. Then spray the air fryer basket with cooking spray. Place the panko chicken in a single layer in the basket. Spray the top of the chicken with cooking spray (preferably olive oil). Then cook for 10-12 minutes, flipping them halfway through cooking, until golden brown and cooked through.
mimi rippee
I bet they have saved the day! They look beautiful - nice and tender.