Kicked-Up Spicy Breaded Chicken with Panko
By Nicole Cook. Take a simple breaded chicken recipe to the next level by dipping it in a spicy sriracha sauce and then coating it in crunchy panko for a delicious, modern twist on a retro recipe.
INGREDIENTS
- ½ cup panko Japanese style breadcrumbs
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp black pepper
- ¼ tsp salt
- ⅛ tsp paprika
- 4 chicken breasts
- ½ cup flour
- ¼ cup sriracha sauce
- ¼ cup olive oil
DIRECTIONS
- In a medium bowl, mix together the panko, garlic powder, onion powder, black pepper, salt and paprika.
- Heat olive oil in a skillet over medium-high heat.
- Place the flour in a small bowl.
- Place the sriracha sauce in a separate small bowl.
- Dredge each chicken breast first through the flour, then through the sriracha, then through the breadcrumb mixture.
- Carefully lay the chicken breast in the skillet using a pair of tongs to avoid oil burns (it will sizzle).
- Avoid overcrowding the chicken in the pan, so it cooks evenly. Cook chicken for 7 minutes and flip.
- Cook for an additional 7 minutes.
- Drain any excess oil by placing chicken breasts on paper towels before serving.