1-Making panko crusted chicken is all about following a few straightforward steps that anyone can handle, even if you’re new to the kitchen. Start by slicing the chicken breasts in half and pounding them to an even thickness, which helps them cook uniformly and stay juicy. This simple prep makes a big difference in the final texture and taste of your dish.

2-First, set up three stations for coating to keep things organized and fun. In the first bowl, combine the flour with 1 teaspoon salt, ½ teaspoon pepper, onion powder, and garlic powder for a flavorful base. Next, whisk the egg with a little water in the second bowl to create a sticky layer. Finally, mix the panko breadcrumbs with parmesan cheese, the remaining salt and pepper, seasoning, and paprika in the third bowl for that crispy finish.

3-Now, coat each piece of chicken in the flour mixture, then dip it into the egg wash, and press it firmly into the breadcrumb mixture to make sure it sticks well. You can cook the coated chicken in a pan with olive oil and butter over medium heat for 3-4 minutes per side until it reaches an internal temperature of 165°F (74°C). Or, for a healthier twist, bake it on a parchment-lined sheet at 400°F (204°C) for 12-15 minutes until fully cooked, then let it rest on a wire rack before serving.