Best 6 Panko Crusted Chicken With Watercress Salad And Buttermilk Dressing Recipes

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Indulge in a symphony of flavors with this Panko-Crusted Chicken, accompanied by a refreshing Watercress Salad and a tangy Buttermilk Dressing. The chicken, coated in a crispy Panko crust, is juicy and tender, while the salad, with its peppery watercress, crunchy almonds, and sweet dried cranberries, offers a delightful contrast in texture and taste. The buttermilk dressing, with its creamy and tangy flavor, ties all the elements together, creating a dish that is both satisfying and refreshing. This comprehensive guide includes step-by-step instructions for preparing each component of the meal, ensuring a successful culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

PANKO-CRUSTED CHICKEN



Panko-Crusted Chicken image

This recipe is the perfect way to add some extra flavor to your dinner. Combine this recipe with your favorite vegetables and a serving of whole-grains to make a balanced meal.

Provided by EatingWell Test Kitchen

Categories     Healthy Baked Chicken Breast Recipes

Time 1h

Number Of Ingredients 9

Nonstick cooking spray
⅔ cup buttermilk
¾ cup whole-wheat or white panko (Japanese-style bread crumbs)
½ teaspoon dried oregano, crushed
½ teaspoon ground cumin
½ teaspoon smoked or regular paprika
¼ teaspoon salt
⅛ teaspoon black pepper
4 small bone-in chicken breast halves, skinned (1-1/2 to 1-3/4 pounds total)

Steps:

  • Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with foil and coat foil with cooking spray. Set aside. Pour buttermilk into a medium bowl. In another medium bowl combine panko, oregano, cumin, paprika, salt and pepper.
  • Dip chicken pieces into buttermilk, allowing excess to drip off. Coat chicken pieces in panko mixture and place, bone-side down, in prepared pan. Coat tops of chicken pieces with cooking spray.
  • Bake for 40 to 50 minutes or until chicken is tender and no longer pink (170 degrees F). Do not turn chicken pieces during baking.

Nutrition Facts : Calories 272 calories, Carbohydrate 32 g, Cholesterol 71 mg, Fat 4 g, Fiber 6 g, Protein 30 g, SaturatedFat 1 g, Sodium 283 mg, Sugar 4 g

CRISPY PANKO CHICKEN BREASTS



Crispy Panko Chicken Breasts image

Use crushed, crisp rice cereal squares instead of panko crumbs for a gluten-free version!

Provided by Mazola

Categories     Trusted Brands: Recipes and Tips     Mazola®

Time 14m

Yield 4

Number Of Ingredients 8

1 pound boneless skinless chicken breasts
1 egg
1 cup panko crumbs
½ teaspoon Spice Islands® Fine Grind Sea Salt
¼ teaspoon Spice Islands® Fine Grind Black Pepper
½ teaspoon Spice Islands® Garlic Powder
½ teaspoon Spice Islands® Onion Powder
¼ cup Mazola® Corn Oil

Steps:

  • Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
  • Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.

Nutrition Facts : Calories 334.8 calories, Carbohydrate 19.6 g, Cholesterol 112.4 mg, Fat 17.5 g, Fiber 0.1 g, Protein 30.8 g, SaturatedFat 3 g, Sodium 546.4 mg, Sugar 0.3 g

BAKED PANKO-CRUSTED CHICKEN TENDERS



Baked Panko-Crusted Chicken Tenders image

Ditch the deep fryer for these low-fat crispy chicken tenders that are baked in the oven. Accompanied with the healthy yogurt-based roasted red pepper dipping sauce, this meal will fill you up without the guilt! You can also serve the tenders over some mixed greens, using the dipping sauce as a dressing.

Provided by France C

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 40m

Yield 4

Number Of Ingredients 14

½ cup plain fat-free Greek yogurt
¼ cup jarred roasted red peppers - drained, patted dry and chopped
1 tablespoon balsamic vinegar
¼ teaspoon dried basil
⅛ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon garlic powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound chicken tenders
1 cup Italian-seasoned panko (Japanese bread crumbs)
1 large egg, lightly beaten

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Combine Greek yogurt, red peppers, balsamic vinegar, basil, salt, pepper, and 1/8 teaspoon garlic powder in a mini food processor. Blend until smooth and refrigerate dipping sauce until ready to use.
  • In a small bowl combine 1/4 teaspoon each of garlic powder, onion powder, salt, and pepper. Sprinkle over chicken tenders and toss to coat evenly. Set aside.
  • Toast panko crumbs in a skillet over medium-high heat until a golden brown color, 4 to 5 minutes. Place panko into a shallow dish. Crack egg into a separate shallow dish. Dip chicken tenders first into egg, letting excess drip off, then coat with panko. Place tenders on the prepared baking sheet.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, turning over halfway through, 12 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with the dipping sauce.

Nutrition Facts : Calories 252.4 calories, Carbohydrate 22.1 g, Cholesterol 115.7 mg, Fat 5.8 g, Fiber 0.2 g, Protein 32.6 g, SaturatedFat 1.6 g, Sodium 487.7 mg, Sugar 2.3 g

PANKO CHICKEN NUGGETS



Panko Chicken Nuggets image

Few foods are more kid-friendly than nuggets, but do you ever wonder what's in them? Rest assured with these easy homemade ones. They can be breaded in advance and fried up the day of, or just bread and fry them the night before for maximum convenience. Buttermilk and panko makes them both tender and crispy, and your kids will love them

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 large egg
1/3 cup buttermilk
1 pound boneless skinless chicken breast, cut into bite-size pieces
1 1/2 cups panko bread crumbs
1/4 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper
1/2 cup canola or vegetable oil
Ranch, honey mustard or barbecue sauce for dipping, optional
Carrot, cucumber and or celery sticks, optional

Steps:

  • Whisk the egg and buttermilk in a medium bowl. Soak chicken pieces in egg mixture while you gather remaining ingredients. Meanwhile, in another shallow bowl combine panko with paprika, garlic powder, Italian seasoning, and salt and pepper, to taste. Set a rack on a cookie sheet lined with paper towels.
  • Heat oil in a large skillet over medium heat. Lift chicken from buttermilk, letting excess liquid drain back into the bowl, then dip into panko and turn to coat on all sides.
  • Carefully place chicken in oil and cook until they are golden and crispy and cooked through, about for 5 minutes per side. Transfer chicken to the rack to cool. Place in sealed container. Pack in a lunch box with their favorite veggies and ranch, honey mustard or barbecue sauce for dipping.

Nutrition Facts : Calories 408 calorie, Fat 24 grams, SaturatedFat 2.5 grams, Cholesterol 108 milligrams, Sodium 329 milligrams, Carbohydrate 18 grams, Fiber 1 grams, Protein 28 grams, Sugar 1 grams

PARMESAN & PANKO CRUSTED CHICKEN



Parmesan & Panko Crusted Chicken image

This recipe was adapted from the recipe I found on the back of a Best Food Mayonaise jar. The mayonaise helps provide a moist piece of chicken and helps adhere the panko and cheese to the chicken. Feel free to add more/less of italian seasoning/garlic powder to taste. We are huge fans of garlic so I up the quantity used for our household.

Provided by Johnsdeere

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb chicken, boneless & skinless
1/4 cup mayonnaise
1 cup panko breadcrumbs
1 tablespoon italian seasoning (or more to taste)
1 teaspoon garlic powder
1/4 cup parmesan cheese, grated

Steps:

  • Combine panko crumbs, seasonings, and parmesan cheese in a bowl.
  • In a separate bowl add mayonaise.
  • Spread mayonaise on chicken then dredge chicken in crumb mixture
  • Spray a baking sheet with cooking spray
  • Bake at 450º F for 20 mins or until thoroughly cooked.

Nutrition Facts : Calories 437.2, Fat 25.2, SaturatedFat 7, Cholesterol 94.4, Sodium 477.5, Carbohydrate 23.8, Fiber 1.3, Sugar 2.7, Protein 27.4

BUTTERMILK PANKO-CRUSTED OVEN FRIED CHICKEN



Buttermilk Panko-Crusted Oven Fried Chicken image

This is the best oven fried chicken I've ever made, hands down. The buttermilk marinade makes for deliciously juicy chicken and the panko comes out crispy every time. Prep time doesn't include marinating time.

Provided by SilverOpera

Categories     Chicken Thigh & Leg

Time 40m

Yield 6 pieces, 3 serving(s)

Number Of Ingredients 9

6 skinless chicken thighs
1 cup buttermilk
1 teaspoon dried thyme (less if ground)
1/4 teaspoon cayenne pepper
1 tablespoon garlic powder
1 1/2 cups panko breadcrumbs
2 eggs, beaten
1 tablespoon all-purpose seasoning (with salt)
pepper

Steps:

  • Marinate chicken in buttermilk, thyme, cayenne, and garlic powder for 4 hours or overnight.
  • Preheat the oven to 400 degrees.
  • Mix the panko crumbs with the all-purpose seasoning. Panko bread crumbs really make this chicken, so don't substitute if possible.
  • Without rinsing the chicken, dredge in beaten egg, then bread crumb mixture.
  • Place breaded chicken on a foil-lined baking sheet.
  • Spray chicken with a little non-stick spray.
  • Bake for 25-30 minutes, until coating is crispy and juices run clear.

Tips:

  • To achieve the best crispy coating, use fresh panko breadcrumbs. Day-old panko breadcrumbs will not provide the same level of crunch.
  • Make sure the chicken breasts are evenly coated in the egg wash and panko breadcrumbs. This will help ensure that the coating adheres properly and does not fall off during cooking.
  • Do not overcrowd the pan when cooking the chicken. This will prevent the chicken from cooking evenly and will result in a soggy coating.
  • Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F (74°C). This will help prevent the chicken from being overcooked and dry.
  • Serve the chicken immediately with the watercress salad and buttermilk dressing. The salad and dressing will help to balance out the richness of the chicken.

Conclusion:

Panko-crusted chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of the crispy panko coating, tender chicken, and refreshing watercress salad makes this dish a winner. The buttermilk dressing adds a creamy and tangy flavor that takes the dish to the next level. Whether you are serving it for a casual dinner or a special occasion, panko-crusted chicken is sure to be a hit.

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