This Panko Crusted Chicken is as close as you can get to fried chicken without the frying! Coated with seasoned panko breadcrumbs and a little bit of hot sauce, this baked chicken comes out of the oven crisp and juicy every time!
We tested this faux fried chicken recipe with bone in chicken breasts, drumsticks, and thighs, as well as boneless chicken tenders, so you can feel confident making a delicious crispy chicken dinner with whatever you’ve got on hand.
If you enjoyed this recipe, please also check out our Panko Crusted Chicken Piccata!
Crispy Panko Crusted Chicken
If I was tasked with the solemn duty of crafting the ultimate summer dinner, I would probably include fried chicken, corn on the cob, creamy mac and cheese, and a big ol’ glass of sweet mint tea. Blackberry peach cobbler for dessert, and maybe a cucumber and tomato salad, because, you know, vegetables.
However, if I had to actually *make* the perfect summer dinner, fried chicken would definitely not be on the menu. Sure, it’s delicious, but it’s also a ton of work and makes a huge mess, particularly if you’re making a lot of it.
Instead, I would make this Panko Crusted Chicken, which is a perfectly divine substitute for fried chicken, with way less work (and less calories too!).
This chicken is coated in mayonnaise and hot sauce then dipped in panko breadcrumbs and baked, not fried. The coating is crisp and well seasoned, and the meat is tender and juicy. And, because it’s baked on a sheet pan, you can make a whole lot of it at the same time.
Whether you’re making chicken nuggets for a quick weeknight meal or hosting a celebratory faux fried chicken dinner, this baked chicken with panko breadcrumbs is finger licking good, every time.
Ingredients + Substitutions
Chicken– You can use bone in or boneless chicken for this recipe, and any type you like, from chicken tenderloins (even cut into nuggets!) to chicken thighs, drumsticks, and breasts. We remove the skin from all the chicken before coating. Here’s a great tip for easily removing skin from drumsticks!
Mayonnaise– I find mayo is an easier coating method than the typical egg, and it also keeps the chicken nice and juicy!
Hot sauce– Just a touch of hot sauce adds so much flavor. We really love the complex heat of this Red Clay Hot Sauce, but any of your favorite hot sauces will do the trick. The amount we use doesn’t make this chicken super spicy, so feel free to increase the amount to your taste.
Panko breadcrumbs– Panko is coarser and crunchier than traditional breadcrumbs. Kikkoman makes great gluten free panko if you’d like to make the chicken gluten free friendly. If you have extras, use it on our Air Fryer Cod Fish Sandwiches.
Seasonings– We use a combination of Kosher salt, smoked paprika (the best!) garlic powder, and cayenne pepper for chicken that has plenty of flavor and just a hint of heat.
How to Make Panko Crusted Chicken
Step 1: Prep. Preheat the oven to 400 degrees. Line a baking sheet with foil and place a roasting rack or heat safe cooling rack on top. Spray with cooking spray.
Step 2: Mix up the panko coating. In a zip lock bag, combine the panko breadcrumbs and seasonings. Shake well to combine.
Step 3: Dip. In a bowl, whisk together the mayonnaise and hot sauce. Dip the chicken fingers in the mayonnaise mixture, covering both sides, then place them in the ziplock bag, 2-3 pieces at a time.
Step 4: Shake. Shake the bag well to coat all sides of the chicken, then remove it and place it on the oven rack. Repeat with remaining pieces of chicken. Alternatively, place the panko and seasonings in a bowl and dip the mayo chicken into the mixture on both sides.
Step 5: Bake. Spray both sides of the chicken with cooking spray. Bake for 15-20 minutes (tenderloins and nuggets) or 40-50 minutes (bone in thighs, drums, and breasts), turning halfway.
How Long to Bake Panko Chicken
Your baking time will vary widely depending on what type of chicken you use.
Small chicken nuggets will only need about 15 minutes in the oven. Larger chicken tenders could need 18-22 minutes.
If you’re cooking bone in chicken breasts, plan for 40-50 minutes. The same goes for bone in thighs and drumsticks.
The best way to tell if chicken is done is to use a meat thermometer. This one is under $20 and works well. Take the temperature at the thickest part of the meat, avoiding the bone.
Chicken breasts and tenders should be removed from the oven at 165 degrees. Thighs and drumsticks are safe to eat at the same temperature, but will be more tender if cooked to 175 degrees.
Make Ahead and Storage Instructions
I do not recommend coating the chicken in advance, as the coating can get soggy.
Store leftover chicken in the fridge for up to 5 days.
To recrisp leftover chicken, air fry at 350 degrees for 7-10 minutes.
Dipping Sauce for Panko Crusted Chicken
Any dipping sauce you love for chicken nuggets would pair well here–honey mustard, BBQ sauce, even the old faithful ketchup.
If you want to take things up just a notch, mix up our absolute favorite dipping sauce, which is just a mixture of ranch dressing and Sriracha. It’s the best!
What Goes with Baked Panko Chicken
I love serving fried (or faux fried) chicken with lighter sides, particularly ones that have some acidity to brighten up the chicken. Think pickled veggies, salads with vinaigrettes, and citrus forward side dishes.
Our Quick Korean Pickles fit the bill perfectly, as does our Grilled Peach Salad, Tomato and Corn Chopped Salad, and Black Bean and Corn Salsa.
For more classic picnic sides, try our 7 Layer Salad, Creamy Baked Mac and Cheese, and Gluten Free Skillet Cornbread.
3-3.5 lbs bone in chicken pieces (skin removed (see note))3 cups panko bread crumbs1 1/2 teaspoons Kosher salt1 teaspoon smoked paprika1 teaspoon garlic powder1/2 teaspoon cayenne1/2 cup mayonnaise1 Tablespoon hot sauceOptional Dipping Sauce1/4 cup ranch dressing1 Tablespoon Sriracha
Preheat the oven to 400 degrees. Line a baking sheet with foil and place a roaster or metal cooling rack on top. Spray it with cooking spray.In a large gallon zip lock bag, combine the panko, salt, paprika, garlic powder, and cayenne pepper. Seal and shake well to combine.In a medium sized bowl, whisk together mayo and hot sauce. Dip the chicken into the mayo mixture, coating both sides. Place 1-2 pieces of chicken in the the zip lock bag and shake until evenly coated. Repeat with remaining chicken, placing the finished pieces on the rack. If you have leftover panko in the end, you can sprinkle it on top of the chicken and pat it down. Spray with cooking spray. Bake for 15-20 minutes (nuggets and tenders) or 40-50 minutes (bone in breasts and thighs), flipping halfway (SEE NOTE). Serve with a dipping sauce made from Ranch dressing and Sriracha.
This recipe makes enough coating for about 4 bone in chicken breasts or 3 bone in thighs and 4 drumsticks. If you want to substitute boneless skinless breasts or tenderloins, it will coat 2-2.5 lbs.
We recommend using a meat thermometer to test for doneness. Test in the thickest part of the meat, avoiding the bone. Chicken breasts and tenders should be removed from the oven at 165 degrees. Thighs and drumsticks are safe to eat at the same temperature, but will be more tender if cooked to 175 degrees.
As written, this chicken isn’t particularly spicy. If you’d like to increase the heat, add additional hot sauce, cayenne pepper, or both.
To make the recipe gluten free, use gluten free panko breadcrumbs.
Keyword baked panko chicken, chicken with panko breadcrumbs, panko crusted chicken piccata
Calories: 684kcal | Carbohydrates: 34g | Protein: 44g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 127mg | Sodium: 1580mg | Potassium: 522mg | Fiber: 2g | Sugar: 3g | Vitamin A: 524IU | Vitamin C: 3mg | Calcium: 107mg | Iron: 4mg
