If you love everything about crispy, golden-brown fried chicken except the hassle of frying, give this easy oven-baked Panko-crusted chicken a try.
It works perfectly every time, thanks to three simple coating secrets. The first is Kikkoman® Panko Bread Crumbs, which give baked and fried foods a light crispy coating without the need to use a lot of oil or butter.
The second is adding grated Parmesan cheese to the coating mix. As it melts and blends with the Panko, Parmesan adds umami and rich, nutty flavor to the coating and helps with browning.
The third secret is adding Kikkoman® Soy Sauce to the beaten egg—another way to enhance the savory umami of the coating and the chicken. It’s a win-win-win!
Tips & Tricks
- Enjoy Panko-Parmesan Chicken right out of the oven, or let it cool, refrigerate it, and enjoy it cold or at room temperature—perfect for a picnic, potluck, or party.
- Serve Panko-Parmesan Chicken with mashed potatoes and sauteed vegetables, such as broccoli, carrots, asparagus, or zucchini.
- To make Panko-Parmesan Chicken sandwiches, use a sharp knife to cut the cooked chicken meat off the bones. Slice the chicken and layer on toasted burger buns or sandwich rolls. Top with mayonnaise, coleslaw, and Kikkoman® Sriracha Hot Chili Sauce.
- You can also make Panko-Parmesan Chicken in an air fryer. Depending on your air fryer, cooking times will be shorter than in the oven, so cook the chicken only until it is cooked through, and the coating is golden-brown.
