2tablespoonsavocado oilolive oil, or melted butter
¼cuplemon juice(approx. 1 large or two small lemons)
½cup Italian seasoned panko(Japanese bread crumbs) or gluten free panko
1tablespoonlemon pepper seasoning
1teaspoongarlic powder
½teaspoonfine ground sea salt
¼teaspoonground black pepper
Optional Garnish
1lemoncut into slices
¼cupchopped flat leaf parsley
Instructions
Preheat oven to 375ºF. Prepare a shallow 9x13-inch baking dish or rimmed sheet pan by lining with aluminum foil. Grease foil with nonstick cooking spray or oil. Set aside.
Place the chicken breasts between sheets of wax paper or plastic wrap.Using the flat side of a meat mallet or a rolling pin, gently pound the breasts to create an even thickness (This will help them to cook evenly). Remove the top piece of plastic wrap. Then, use a basting brush to apply oil/lemon juice mixture to both sides of all chicken pieces.
Stir to combine panko and the seasonings together in a gallon size Ziploc bag, breading tray, or pie plate.If using zip top bag, place one breast into the bag, seal to close, then shake bag to coat. Remove the coated breast from bag and transfer to the prepared baking dish before coating the next one.Otherwise, place one breast at a time into the panko seasoning mixture in pie plate or dipping tray. Press down gently to help the coating to stick; Be sure to coat both sides with panko.Arrange panko crusted chicken breasts in a single layer in the baking dish.
Oven Baking Instructions
Place dish of chicken breasts in preheated oven. Bake for 12 minutes, then use a spatula to flip the breasts over in the pan. Continue baking until exterior is crispy and golden brown.Use an instant-read digital thermometer to check the internal temperature of the poultry. When the internal temperature reaches 163Fº, remove chicken from oven.
Let chicken rest in pan for 5 minutes. If desired, garnish each piece with a slice of lemon and fresh chopped parsley before serving.
Air Fryer Instructions
Preheat/set air fryer to 350ºF.
Add the panko coated chicken to the air fryer basket. Air fry for 18-20 minutes, until golden and crisp. Use an instant-read digital thermometer to check the internal temperature of the poultry. When the internal temperature reaches 163Fº, remove chicken from air fryer.
Let chicken rest on serving platter for 5 minutes. If desired, garnish each piece with a slice of lemon and fresh chopped parsley before serving.
Notes
If your chicken breasts are on the large side, cut them in half to create two thinner pieces. You could also use chicken cutlets for this recipe.
To store leftovers: Place cooled pieces inside an airtight container with a lid and keep them in the fridge for up to 3-4 days.To freeze panko crusted chicken, seal in an airtight bag or storage container and keep in the freezer for up to 3 months. *Nutritional facts are based on using avocado oil, not melted butter