This Panko-Breaded Chicken Fillet is extra crispy on the outside and juicy on the inside. Perfect for sandwiches, mains, or bold meal prep.

2 boneless, skinless chicken breasts

1/2 cup all-purpose flour

2 large eggs, beaten

1 1/4 cups panko breadcrumbs

1/4 cup grated parmesan (optional)

1 tsp garlic powder

1/2 tsp paprika

Salt and pepper to taste

Neutral oil for frying or olive oil spray

Cook Mode Prevent your screen from going dark

1. Pound chicken breasts to about 1/2-inch thick or slice horizontally.

2. Set up dredging station: flour with seasonings, beaten eggs, panko with optional parmesan.

3. Coat each chicken fillet in flour, then egg, then press into panko to coat.

4. For stovetop: Heat oil in skillet over medium heat. Fry fillets 3–4 minutes per side until golden and 165°F inside.

5. For oven: Place on parchment-lined baking sheet. Spray with oil. Bake at 425°F for 18–20 minutes, flipping halfway.

6. For air fryer: Cook at 400°F for 12–14 minutes, flipping once.

7. Let rest a few minutes before slicing. Serve hot.

Add cayenne or chili flakes to the flour mix for spice.

Breaded fillets can be frozen before cooking.

Store leftovers in the fridge up to 4 days and reheat in air fryer or oven.

Great for sandwiches, salads, wraps, or with sides.