Easy Panko Chicken ~ Frango de Empanado
This easy Panko chicken recipe, or Frango Empanado 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. You can pan fry or bake in the oven for an easy family dinner!
Servings 8 servings
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.