Baked Panko Crusted Boneless Chicken (drenched in sauce of choice)

Lately I’ve been PANKO-obsessed. For those who have never heard of Panko, they are traditional Japanese-style breadcrumbs and much lighter and fluffier than traditional breadcrumbs. What I love about Panko breadcrumbs is that they give fried foods a light, crunchy coating and stay crunchy longer because they don’t absorb as much grease as regular breadcrumbs. Not to mention, Panko breadcrumbs are super versatile and you can pretty much use them on any type of meat or vegetable. Check out Pinterest for more Panko recipes!

This recipe does not have any special measurements, it’s more to taste. What you will need for this recipe:

  • Chicken breasts
  • Flour
  • 1 Egg
  • 2 Tablespoons of milk
  • Panko breadcrumbs
  • Seasoning: Cajun, Paprika, Salt, Pepper
  • Sauce: Teriyaki (Ofcourse, this can be substituted with any sauce of choice)


  • Fill a shallow plate with flour
  • In a separate bowl, crack one egg, add 2 tablespoons of milk, add a dash of salt and pepper, mix all together
  • In a third plate, add the Panko flakes and season with cajun, paprika, salt, and pepper, to taste
  • Simply take the chicken breast one by one, coat with the flour first, then in the egg mixture, and last in the Panko flake mix
  • Place on baking rack
  • Once all chicken breasts are used, lightly sprinkle with oil (I used peanut oil)


  • Bake for about 40 minutes at 200C or until golden
  • Lastly coat with sauce of choice – I simply used Teriyaki sauce straight from the bottle (Note: To thicken the teriyaki sauce a bit I brought it to a light boil and added 2 tablespoons of cornstarch, stirring until it reached the desired thickness)
  • Serve over Basmati rice 🙂



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