Fried Chicken > Are panko breadcrumbs good for fried chicken

Are Panko Breadcrumbs Good for Fried Chicken?

Panko breadcrumbs can make fried chicken extra crispy and delicious. Their coarse, flaky texture helps create a light, crunchy coating that stays crispy long after frying. While traditional breadcrumbs work well, panko’s unique properties make them an excellent choice to elevate your fried chicken.

Are panko breadcrumbs good for fried chicken?

Yes, panko breadcrumbs are an excellent choice for fried chicken and can make it extra crispy and delicious. Panko breadcrumbs are uniquely well-suited for fried chicken because of their light, flaky, coarse texture. The large, irregular panko flakes have more surface area than regular dense breadcrumbs. This creates a crunchy, crispy exterior that gets maximum contact with the hot oil, frying up into a delicate crispy crust.

Unlike soggy regular breadcrumbs, panko’s crispy texture doesn’t absorb as much oil either. This keeps the coating lighter and less greasy. The crumbs adhere and pack together to form a protective barrier that seals in the chicken’s juices.

Panko also has a neutral flavor that doesn’t overpower the chicken or spices. Its crispiness enhances the flavors instead of competing with them. This allows the zesty chicken flavor to shine. The panko crunches satisfyingly with each bite without leaving an added bread-like taste. 

The porous nature of the panko coating means it retains its crunch even after saucing or resting. While all fried foods lose a bit of crispiness over time, panko’s unique structure means it stays crisper substantially longer than other breadcrumbs or flour coats.

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Finally, panko’s coarse, irregular texture does a superior job of clinging and adhering to the chicken. This allows the coating to completely envelop the meat in a thick, crunchy shell. The bumpy panko pieces interlock and bond securely to create a unified armor-like crust.

So in summary, panko is ideal for fried chicken because it fries up unbelievably crispy, crunchy, and light while delivering a clean, neutral flavor that highlights the chicken. The crust stays crisper longer and clings better than other options. For the crispiest, crunchiest fried chicken possible, panko is one of the best choices.

What are Panko Breadcrumbs?

Panko breadcrumbs are Japanese-style breadcrumbs made from crustless white bread. They have a larger, airier texture than regular breadcrumbs. The bread is baked by electrical current, yielding bread without a crust. It is then pulverized into coarse, dry crumbs.

Compared to regular breadcrumbs, panko has a lighter, craggier texture with larger flakes. This texture provides more surface area for crispiness. The porous flakes also absorb less oil than dense breadcrumbs.

Can you use panko for fried chicken?

Yes, panko breadcrumbs can absolutely be used to coat fried chicken and will make it exceptionally crunchy and delicious. Panko’s flaky, coarse texture is perfectly suited to creating the ideal crispy crust for fried chicken. Unlike regular dense breadcrumbs, panko crumbs have a light and airy structure with lots of large, irregular flakes. This increased surface area allows the panko to get ultra crispy and crunchy when fried.

The porous flakes also absorb less oil than other breadcrumb varieties. This keeps the fried coating lighter and less greasy. The panko forms a bumpy, craggy crust that seals in juices while providing nooks and crannies for capturing seasonings.

In addition, panko has a neutral flavor that won’t compete with the chicken or spices. The panko simply amplifies crispiness and crunch without adding its own bread-like taste. This allows the chicken flavors to remain at the forefront. Panko also does a great job adhering to the chicken during frying. The coarse texture and angular shape of the flakes allows them to cling, pack together, and form a protective crust.

This creates an even, unified coating that thoroughly envelops the chicken. The crisp panko frying shell remains crunchy even after saucing or resting. While all fried coatings lose some crispiness over time, panko maintains its delicate crunch for much longer than other options.

Panko can absolutely be used to make phenomenally crunchy and delicious fried chicken. Its light but crispy texture is ideal for frying up an incredible crust that maximizes crunch and flavor. Panko is a foolproof option for terrific fried chicken.

Why Use Panko for Fried Chicken?

Crispiness – Panko has an incredibly light and flaky texture with lots of surface area that gets ultra crispy when fried. The crust fries up super crunchy and maintains that delicate crispness even after saucing or resting.

Crunch – The large, irregular panko flakes form a crunchy, bumpy crust with great texture. It provides an audibly crunchy bite with lasting crispiness.

Flavor – Panko has a neutral flavor that doesn’t compete with the chicken or spices. It adds crunch without added taste, allowing the chicken to be the star.

Oil absorption – The porous panko pieces absorb less oil than dense breadcrumbs, resulting in a lighter, less greasy coating.

Adhesion – Panko’s coarse texture and angular shape clings well and forms a protective crust around the chicken that adheres better than smooth coatings.

Texture – Panko’s light but sturdy crispiness retains its delicate crunch longer than other coatings. It maintains texture even when sauced or after resting.

Versatility – Panko works well with all cuts of chicken from nuggets to cutlets. Its neutral taste complements any cuisine.

How to make fried chicken with panko?

For deliciously crisp fried chicken, using panko breadcrumbs is a must. Panko’s coarse, flaky texture fries up incredibly crunchy and provides great adhesion to the chicken. Follow these simple steps for foolproof panko fried chicken:


    • Chicken pieces of your choice (breasts, thighs, drumsticks, etc.)
    • Flour for dredging
    • Eggs beaten with water or buttermilk for egg wash
    • Panko breadcrumbs
    • Spices like salt, pepper, paprika, garlic powder
    • Vegetable or peanut oil for frying



    • Rinse chicken and pat dry thoroughly with paper towels. Season with desired spices.
    • Dredge chicken on both sides in flour, coating evenly and shaking off excess.
    • Dip floured chicken in egg wash, allowing excess to drip off.
    • Place chicken in panko crumbs and press gently to adhere, fully coating on all sides.
    • For extra crispy chicken, dip panko-coated chicken back in egg wash then panko again.
    • In a heavy pot or pan, heat 1-2 inches oil to 350°F on a deep fry thermometer.
    • Fry chicken pieces for 2-4 minutes per side until golden brown and cooked through.
    • Drain fried chicken on a wire rack or paper towels before serving hot and crunchy!


The panko’s coarse texture adheres perfectly to create a deliciously crunchy crust on the outside while the chicken stays juicy and savory on the inside. Crispy panko fried chicken is simply unbeatable!

Tips for Perfectly Crispy Panko Chicken:

    • Use boneless, skinless chicken thighs for the juiciest, most tender fried chicken.
    • Chill chicken in the fridge for 30 minutes after breading to help coating adhere.
    • Use an instant read thermometer to ensure chicken reaches an internal temperature of 165°F.
    • Let chicken rest for 5 minutes after frying to allow juices to reabsorb for a juicy bite.
    • Panko can burn quickly, so fry in batches to maintain oil temperature.
    • Use peanut or vegetable oil for frying. Their high smoke points prevent burning.


So for crispy, crunchy fried chicken with a light, flaky crust, panko is the way to go. The Japanese breadcrumbs create chicken that’s crispy on the outside, juicy on the inside, and full of flavor in every bite.


Is panko the same as breadcrumbs for fried chicken?

While panko and regular breadcrumbs are both derived from bread, panko has a much lighter and airier texture. The large, flaky panko pieces have more surface area and crispy edges that fry up exceptionally crunchy. Regular dense breadcrumbs don’t get as crispy and absorb more oil. Panko also has a more neutral flavor that doesn’t impart bread-like tastes like some regular breadcrumbs.

What is the best way to get panko to stick to chicken?

Starting with dried chicken dredged in flour helps the panko coating adhere. The flour creates a tacky surface for the crust to cling to. Dip the floured chicken in egg wash, then press it into panko, packing to form an even, clingy layer around each piece. Refrigerating before frying sets the coating and also helps the panko crust stick tightly.

What goes good with panko fried chicken?

Panko chicken goes great with classic Southern sides like mashed potatoes, coleslaw, biscuits, and cornbread. Ranches, honey mustard, and BBQ sauce are ideal dipping sauces.

Is it better to fry chicken with flour or breadcrumbs?

For the crispiest fried chicken possible, panko breading is superior to flour. While flour makes a delicious crispy crust too, it becomes soft and absorbent more quickly than ultra-crisp panko. The panko’s craggy texture remains crispy and crunchy for longer. For extended crunch over time, panko is better than flour.

How long does panko fried chicken last?

Panko fried chicken is best within 2 days. Store leftovers in an airtight container in the fridge, then reheat in a 350°F oven until hot and crispy.

Does panko get soggy?

Panko’s porous, flaky structure gives it unbeatable crispiness and crunch. Unlike soggy breadcrumbs that quickly absorb oil, panko maintains its delicate crispy texture for much longer, even under sauces or steam. The light, airy panko pieces stay crisper substantially longer than any other frying medium.


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