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Sweet and Crispy Panko Chicken

A crispy bite, drizzled just right.

BAILEY SISSOM

February 2, 2025

Let’s talk about chicken. The weeknight workhorse, the grocery cart regular, the thing you buy on autopilot because, well, what else are you going to make? But let’s be honest—it’s easy for chicken to feel a little... meh.

Not today, my friend. Sweet and Crispy Panko Chicken is the makeover the basic chicken breast has been begging for. It’s crunchy (like, perfectly golden crunchy), sweet (hello, honey drizzle), and unapologetically simple. There’s no flour-egg-breadcrumb assembly line required. Just mayo, breadcrumbs, and boom—crispy magic.

In a rush? Pop it in the air fryer and get dinner ready in a fraction of the time. The circulating heat gives it that irresistible crunch without preheating an oven, making it perfect for busy weeknights when dinner needs to happen now.

Pair it with roasted vegetables, a crisp green salad if you’re feeling fresh, or even a side of buttery mashed potatoes for the ultimate comfort meal. Want to keep it simple? Serve it with your favorite dipping sauces or a light coleslaw to balance the sweetness of the drizzle.

-Bailey

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This Sweet and Crispy Panko Chicken is all about simplicity. Start by slathering chicken with a thin layer of mayo—this keeps it juicy and helps the breadcrumbs stick. Coat it in seasoned panko, then bake or air fry until golden and perfectly crisp. While the chicken cooks, whisk together a quick honey drizzle with mustard and red pepper flakes for a sauce that’s sticky, sweet, and just spicy enough to keep things interesting. Spoon the sauce over the chicken just before serving.

Sweet and Crispy Panko Chicken

Servings: 4 people

Time: 30 minutes

Ingredients

For the Chicken:

• ½ cup mayonnaise
• 1 ½ cups plain panko breadcrumbs
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 4 boneless, skinless chicken breasts (pounded to even thickness)

For the Honey Sauce:

• ⅓ cup honey
• 1 tablespoon Dijon mustard
• ½ teaspoon red pepper flakes (optional)

Instructions

Prep the Chicken: If your chicken breasts are thick, cut them in half horizontally or pound them with a meat tenderizer to ensure even cooking and a crispy coating. Thinner chicken cooks more evenly and allows the panko coating to crisp up perfectly without overcooking the meat.

Prep the Panko Mixture (5 minutes): In a small bowl, combine 1 ½ cups plain panko breadcrumbs, ½ cup grated Parmesan cheese (if using), 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, ½ teaspoon salt, and ½ teaspoon black pepper.

Coat the Chicken (5 minutes): Spread ½ cup mayonnaise evenly over both sides of the 4 boneless, skinless chicken breasts. Press the seasoned panko mixture onto each piece, ensuring an even coating.

Cook the Chicken (15-20 minutes): Preheat oven to 375°F. Place the coated chicken on a parchment-lined baking sheet. Bake for 20-25 minutes, or until golden and the internal temperature reaches 165°F.

Make the Honey Sauce (5 minutes): While the chicken cooks, combine ⅓ cup honey, 1 tablespoon Dijon mustard, and ½ teaspoon red pepper flakes (if using) in a small saucepan. Warm over low heat until smooth and slightly thickened.

Assemble and Serve (5 minutes): Drizzle the honey sauce over the crispy chicken. Serve immediately with your favorite sides, like roasted vegetables, a fresh salad, or mashed potatoes.

Air Fryer Option: For a faster cook time and even crispier coating, use the air fryer! Preheat to 375°F and cook the chicken in a single layer for 12-15 minutes, flipping halfway through.

Cooking for a Crowd: This recipe serves 4, but you can easily double or triple it for a larger group. For maximum crispiness, bake or air fry in batches to avoid overcrowding. Serve with a variety of dipping sauces to keep everyone happy.

Make Ahead: You can bread the chicken up to 8 hours in advance. Store it covered in the refrigerator until ready to cook. The honey sauce can also be made ahead and stored in an airtight container at room temperature for up to 2 days; warm it gently before serving.

Dairy-Free: Omit the Parmesan cheese or use a plant-based alternative.

Gluten-Free: Swap the panko breadcrumbs for your favorite gluten-free variety.

Kid-Friendly: The flavors are mild and sweet enough for most kids. If your kids are spice-averse, skip the red pepper flakes in the honey sauce.

Leftovers: Store leftover chicken in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer at 350°F for 5-7 minutes to maintain crispiness.