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Kicked-Up Spicy Breaded Chicken with Panko

Kicked-Up Spicy Breaded Chicken with Panko

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.



1 1/2 cups of panko Japanese style breadcrumbs
1/4 teaspoon of garlic powder
1/4 teaspoon of onion powder
1/4 teaspoon of black pepper
1/4 teaspoon of salt
1/8 teaspoon of paprika
4 chicken breasts
1/2 cup of flour
1/4 cup of sriracha sauce
1/4-1/2 cup of olive oil


  1. In a medium bowl, mix together the panko, garlic powder, onion powder, black pepper, salt and paprika.
  2. Heat olive oil in a skillet over medium-high heat.
  3. Place the flour in a small bowl.
  4. Place the sriracha sauce in a separate small bowl.
  5. Dredge each chicken breast first through the flour, then through the sriracha, then through the breadcrumb mixture.
  6. Carefully lay the chicken breast in the skillet using a pair of tongs to avoid oil burns (it will sizzle).
  7. Avoid overcrowding the chicken in the pan, so it cooks evenly.Cook chicken for 7 minutes and flip.
  8. Cook for an additional 7 minutes.
  9. Drain any excess oil by placing chicken breasts on paper towels before serving.