Oven Baked Panko Crusted Chicken (with Mayo)
Juicy, crunchy, and perfectly seasoned, this weeknight favorite has everything you want from a chicken dish! This crispy chicken is so compelling you will dream of its delicious crunch!
- 2 lbs chicken breast
- 3/4 cup Light Mayo
- 1/4 cup Yellow Mustard
- 1/4 cup All Purpose Flour
- 1 large egg
- 1/2 tsp salt and pepper pepper optional
- 1 tsp sugar
Toast the Panko Breadcrumbs
Preheat the oven to 350°F. Spread the breadcrumbs on the baking sheet and toast bread crumbs for eight minutes, or until the Panko is golden brown. Start checking at 6 minutes.
Transfer the Panko to a flat surface. Using a fork, tongs, or your hand, coat the marinated chicken on all sides with panko. Press the breadcrumbs to adhere to the chicken.
Cook the Panko Crusted Chicken
Cook Panko Crusted Chicken in the Oven –Put the oven rack in the middle. Place a wire rack on your baking sheet and spray with nonstick oil. Preheat the oven to 390°F and bake the chicken. For thicker tenders, bake for 20 minutes; for thinner tenders, bake for 15 minutes.
Cook Panko Chicken in the Air fryer-Complete steps 1 through 3. Spray the air fryer basket with nonstick oil and place breaded chicken in the basket in a single layer. Spray the chicken with nonstick oil. Cover with the Air Fryer Lid. Set the temperature to 390°F and set the timer to fourteen minutes.Airy fry frozen chicken and air fry for fourteen minutes. Turn chicken as required Fry the breaded chicken. Heat one cup of oil and fry chicken for five minutes per side.
After freezing cook them right away without thawing. Cook them deep-fried with one cup of oil and fry until golden brown, or until the chicken is cooked through.Bake frozen: Spray the chicken in a pan and bake until the chicken temperature reached 165 F.