Crispy Panko Chicken with Lemon Sauce

Achieving that perfect, crispy coating on your Golden Crunch Panko Chicken is all about mastering the dredging, dipping, and pressing techniques. Here are essential tips to ensure even coating for that mouth-watering crunch:

Crispy Panko Chicken with Lemon Sauce

Discover the ultimate comfort food with Golden Crunch Panko Chicken topped with a zesty lemon drizzle. This delightful dish combines a perfectly crispy, seasoned panko crust with a tangy, buttery sauce that brightens every bite. Ideal for family dinners or special occasions, this recipe showcases tender chicken breasts and easy-to-follow preparation techniques. Dive into this culinary adventure and impress your loved ones with a meal that's both delicious and satisfying!

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Ingredients

4 boneless, skinless chicken breasts

1 cup all-purpose flour

2 large eggs

1 tablespoon Dijon mustard

1 ½ cups panko breadcrumbs

½ cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Salt and pepper to taste

½ cup vegetable oil (for frying)

For the Lemon Sauce:

¼ cup fresh lemon juice (approximately 2 lemons)

¼ cup unsalted butter

2 tablespoons honey

1 teaspoon minced garlic

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Prep the Chicken:

- Place the chicken breasts between two sheets of plastic wrap or parchment paper. Gently pound them to an even thickness of about ½ inch using a meat mallet or rolling pin. This will help ensure that the chicken cooks uniformly. Once flattened, season both sides of the chicken breasts with salt and pepper.

Set Up Coating Stations:

- Create three separate shallow bowls for the coating process:

- Flour Bowl: Pour the all-purpose flour into the first bowl.

- Egg Mixture: In the second bowl, crack the eggs and add the Dijon mustard. Whisk together until the mixture is smooth and well combined.

- Panko Mixture: In the third bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, paprika, and a pinch of salt and pepper. Mix thoroughly to ensure even seasoning.

Coat the Chicken:

- Take each chicken breast and first dredge it in the flour, ensuring to shake off any excess.

- Next, dip the floured chicken into the egg mixture, making sure it is fully coated.

- Finally, place the chicken in the panko mixture, pressing down gently to ensure the breadcrumbs adhere well.

Fry the Chicken:

- In a large skillet, heat the vegetable oil over medium-high heat until shimmering (around 350°F / 175°C).

- Carefully add the coated chicken breasts to the hot oil, making sure not to overcrowd the pan. Cook the chicken for about 4-5 minutes on each side, or until they are golden brown and the internal temperature reaches 165°F (75°C).

- Once cooked, transfer the chicken to a plate lined with paper towels to absorb any excess oil.

Prepare the Lemon Sauce:

- In a small saucepan, melt the unsalted butter over medium heat.

- Add the minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic.

- Pour in the fresh lemon juice and honey, stirring until well combined.

- Season the sauce with salt and pepper to taste and let it simmer gently for 2-3 minutes, allowing it to thicken slightly.

Serve:

- Slice the crispy, golden panko chicken and arrange the pieces artfully on a serving plate.

- Generously drizzle the zesty lemon sauce over the chicken, and garnish with freshly chopped parsley for a pop of color.

Enjoy:

- Serve your golden crunch panko chicken alongside your choice of refreshing sides like a crisp salad, seasonal steamed vegetables, or fluffy rice for a complete meal!

Prep Time, Total Time, Servings: 20 minutes | 35 minutes | Serves 4