Panko Crusted Baked Chicken is an easy weeknight dinner recipe your family will love. Its dipped in salad dressing, coated with parmesan herb panko then baked until crispy. Both Kids and adults alike will enjoy it!
Preheat oven to 400°
Rinse and pat dry chicken.
Prepare breasts to be small thin pieces of chicken. You can do what ever size you want, but they all need to be the same. Cut them in half so that each piece is about 1/3" thick. Then place them in plastic bag and pound them a little thinner to finish just under 1/4" thick. Pound gently, so they don't disintegrate when finished.
The goal is to have all chicken pieces similar in size and width so that when you are baking them they cook evenly.
In a small bowl place salad dressing.
In a second bowl place the panko, salt, pepper, parmesan and tarragon. Stir to mix.
Prepare your baking sheet by lining it with parchment paper.
Prepare a dipping station with the chicken first, then dressing, then panko then tray in that order.
One at a time, using one hand only dredge chicken in dressing, then panko making sure the chicken is evenly coated in both. Place the finished chicken pieces onto the tray about 1 inch apart.
Repeat with all chicken.
Place in oven and bake for 30 minutes until coating is golden brown and crispy and chicken is cooked through. (Chicken will be solid white when done, no pink at all.) Flip the pan at 15 minutes to allow for even browning. Check the chicken at 30 minutes and make sure it is not pink, you may need to adjust time a little depending on your oven and the final thickness of the chicken
Calorie information was provided using the specific ingredients I used to make this recipe. If following a regimented diet, please calculate the information using specifically what you use to make it!
Make a double batch of these. The crispy chicken works great as a salad topping the next day!