Kicked-Up Spicy Breaded Chicken with Panko

By Nicole Cook
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.
  • Course: Entrée


  • black pepper
  • chicken breasts
  • flour
  • Garlic Powder
  • olive oil
  • onion powder
  • panko Japanese style breadcrumbs
  • Paprika
  • Salt
  • sriracha sauce


  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.
  8. Cook for an additional 7 minutes.
  9. Drain any excess oil by placing chicken breasts on paper towels before serving.