Print

Crispy Panko-Crusted Chicken Breast Recipe with Easy Honey Sriracha Drizzle

crispy panko-crusted chicken breast - featured image
Print Recipe

A quick and easy recipe featuring golden, crispy panko-crusted chicken breasts topped with a sweet and spicy honey sriracha drizzle. Perfect for busy weeknights and crowd-pleasing dinners.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts, pounded to even thickness (about 6–8 ounces each)
  • 1 ½ cups Japanese-style panko breadcrumbs (about 120 grams)
  • ½ cup all-purpose flour (60 grams)
  • 2 large eggs, beaten, room temperature
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 2 tablespoons olive oil (or avocado oil for higher heat tolerance)
  • 3 tablespoons honey (preferably raw or wildflower honey)
  • 2 tablespoons sriracha sauce
  • 1 teaspoon fresh-squeezed lemon juice (optional)

Instructions

  1. Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound gently until about ½ inch (1.3 cm) thick (about 5 minutes).
  2. In a shallow dish, combine the all-purpose flour, garlic powder, paprika, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper. Mix well.
  3. Beat the eggs in another shallow bowl until smooth.
  4. Place panko breadcrumbs in a third shallow dish. Optionally, stir in a pinch of salt and pepper.
  5. Dredge each chicken breast first in the seasoned flour, shaking off excess. Then dip into the beaten eggs, letting excess drip off. Finally, press the chicken firmly into the panko breadcrumbs to coat thoroughly.
  6. Set the coated breasts on a plate or tray and let them rest in the fridge for 10-15 minutes to help the crust adhere better.
  7. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once shimmering, add the chicken breasts. Cook for about 4-5 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). Avoid flipping too often to keep the crust intact.
  8. Alternatively, bake the chicken at 425°F (220°C) for 15-20 minutes on a wire rack for even crispiness.
  9. While the chicken cooks, combine honey, sriracha, and lemon juice in a small saucepan over low heat. Stir until warmed and slightly runny but not boiling. Remove from heat.
  10. Plate the crispy chicken breasts and drizzle generously with the honey sriracha sauce. Optionally, sprinkle with chopped fresh cilantro or green onions.

Notes

For gluten-free, swap all-purpose flour with almond or chickpea flour and use gluten-free panko breadcrumbs. Use avocado oil for higher heat tolerance. Press panko firmly but gently to ensure crust sticks. Rest coated chicken in fridge before cooking for better adhesion. Maintain medium oil temperature to avoid burning or sogginess. Reheat leftovers in skillet or toaster oven to keep crust crispy. Honey sriracha drizzle can be made ahead and stored refrigerated for up to a week.

Nutrition

Keywords: crispy chicken, panko crusted chicken, honey sriracha chicken, quick chicken recipe, easy dinner, weeknight meal, spicy chicken, comfort food

Find it online: https://lumalunch.com/crispy-panko-crusted-chicken-breast-recipe-with-easy-honey-sriracha-drizzle/