Ingredients:

  • 1.5 lbs chicken breast, Look for boneless and skinless.
  • 2 cups Panko breadcrumbs
  • 2 tbsp extra virgin olive oil
  • 0.5 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 2 large eggs
  • 1 tbsp Dijon mustard
  • 1 tbsp water

Instructions:

  1. Toast crumbs. Mix 2 cups Panko with 2 tbsp olive oil in a skillet over medium heat until golden and fragrant.
  2. Prep chicken. Pound 1.5 lbs chicken to 1/2 inch thickness.
  3. Mix flour. Combine 0.5 cup flour with garlic powder, onion powder, paprika, salt, and pepper in a shallow bowl.
  4. Whisk binder. Beat 2 eggs with 1 tbsp Dijon and 1 tbsp water until completely smooth and velvety.
  5. Flour dredge. Coat one piece of chicken in the flour mixture, shaking off any excess.
  6. Egg dip. Submerge the floured chicken into the egg mixture until no dry spots remain.
  7. Final crust. Press the chicken firmly into the toasted Panko until the coating is thick and even.
  8. Arrange rack. Place chicken on a wire rack set over a baking sheet.
  9. Bake hot. Cook at 400°F for 15-20 minutes until the internal temperature hits 165°F.
  10. Rest meat. Let the chicken sit for 5 minutes until the juices redistribute.