These crispy panko-battered and fried chicken strips are delicious as a snack, starter, or as part of a main course meal. Panko breadcrumbs originated in Japan and form the perfect coating for this chicken (and many other meats and fish as well). Panko breadcrumbs have a crisper and more airy texture than other breadcrumbs. They resist absorbing oil when fried, resulting in a lighter coating.
Quick and easy to make, this is a recipe you’ll return to again and again. Kid-friendly and kid-approved (my 3 and 1 year old).
Crispy Panko Chicken With Apricot Dipping Sauce
Prep time
Cook time
Total time
: The Daring Gourmet, www.daringgourmet.com
Serves: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts (about 6 ounces each), pounded to ¼ inch thickness
- ⅓ cup all-purpose flour
- 2 large eggs
- 1½ cups panko bread crumbs
- ¼ cup oil for frying
- For the Apricot Dipping Sauce:
- ¾ cup apricot preserves
- 3 tablespoons ketchup
- 3 tablespoons soy sauce
- 1 teaspoon Worcestershire sauce
Instructions
- To make the dipping sauce, combine all ingredients in a bowl and divide between four small dipping bowls.
- Sprinkle the chicken breasts with salt and pepper. Spread the flour on a plate, the breadcrumbs on another plate, and the eggs in a shallow bowl (beat the eggs). Dredge each chicken breast in the flour, then the eggs, then coat evenly with the bread crumbs. Be careful not to press the breadcrumbs into the chicken.
- Heat the oil over medium-high heat in a large frying pan until very hot but not smoking. Add the breaded chicken breasts and reduce the heat to medium. Fry the chicken for about 4 minutes on each side until golden brown and the chicken feels firm when pressed in the center. Turn down the heat if necessary to prevent burning.
- Transfer the chicken breasts to a cutting board and slice across the grain into wide strips. Transfer to individual serving plates and serve immediately with the dipping sauce.
Adapted from Williams Sonoma
Congratulations on your big win. You certainly deserve it. I am excited to try the panko chicken. Sounds wonderful. Have been using panko for ages for preparing fish.
Thanks, Gerry! It was a lot of fun. And yes, this panko chicken is very tasty. And quick and easy – three food attributes a busy mom definitely appreciates from time to time 🙂
My family enjoyed this recipe. As my husband was eating it, he said, “Wait, you made this? From scratch? Wow.” So, thanks!
Haha! Glad you all enjoyed it! It’s a great recipe for picky little eaters, too 🙂
I was hoping for the recipe but it is not listed. Thank you
Well that is the most bizarre thing! Something obviously went wrong with the software. So sorry about that – I’ve made a note and will post the recipe as soon as I can. Thanks so much for bringing this to my attention, Cristel!
Would love to see the recipe, but it’s not visible. It’s referencing “[amd-zlrecipe-recipe:3]” in your text, which means it’s trying to find the recipe (maybe recipe no. 3 it seems) but is unable to do so for some reason. Would you be able to check? Can’t wait to try this. 🙂
Hi, Saima, the problem is fixed! Thanks for your patience.
Yay! Thank you! 🙂
I know this is an older post, but I was searching through your recipes looking at snacks and it intrigued me, especially that sauce. OMG it is divine!! That panko crust was perfect. So easy, too. This might be kid-friendly, but it brought out the kid in me. YUM.
That’s wonderful, Valerie, I’m so glad to hear that! We love this chicken and dipping sauce, too, and it’s always a hit with the whole family. Thank you!