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Chipotle Crusted Chicken Recipe with a Crispy, Smoky Panko Coating

Chipotle Crusted Chicken

Juicy chicken breasts are coated in seasoned panko with smoky chipotle, cumin, and garlic, then baked until crisp and golden. Serve with lime wedges, avocado, rice, beans, or your favorite fresh salsa.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 4 Boneless, skinless chicken-breast halves, about 6 ounces each
Chipotle Panko Coating
  • 1 cup Panko breadcrumbs
  • 1 teaspoon Ground chipotle chile powder
  • 1/2 teaspoon Ground cumin
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Breading Station
  • 1/2 cup All-purpose flour
  • 1 Large egg
  • 1 tablespoon Water or milk
For Baking
  • 2 tablespoons Olive oil or other neutral oil
For Serving
  • As desired Lime wedges, avocado, guacamole, cilantro-lime rice, black beans, corn salsa, or lime crema

Method
 

Step-by-Step
  1. Heat the oven to 425°F. Place a wire rack over a rimmed baking sheet and lightly oil the rack so the crust does not stick.
  2. If the chicken breasts are thick, place them between sheets of plastic wrap or parchment and pound them to an even thickness of approximately 3/4 inch. Pat the chicken dry with paper towels.
  3. Set out three shallow dishes. Put the flour in the first, whisk the egg with the water or milk in the second, and combine the panko, chipotle powder, cumin, garlic powder, kosher salt, and black pepper in the third.
  4. Coat each chicken breast in flour, shaking off the excess. Dip it into the egg mixture, then press it firmly into the chipotle-panko mixture so the coating covers every side.
  5. Arrange the breaded chicken on the prepared rack with space between each piece. Lightly drizzle or spray the tops with oil for better browning.
  6. For the best adhesion, let the breaded chicken rest for 5 to 10 minutes before cooking. Bake for approximately 18 to 25 minutes, turning once if the crust is browning unevenly.
  7. Check the thickest part of the chicken with an instant-read thermometer; it is ready when it reaches 165°F. Let the chicken rest for 3 to 5 minutes before serving.

Notes

Chipotle powder varies in heat, so begin with 1 teaspoon for a moderately smoky, spicy crust. For a pan-fried variation, heat about 2 tablespoons oil in a large skillet over medium heat, cook the breaded chicken for approximately 3 to 4 minutes per side until browned, then transfer it to a 400°F oven for 8 to 12 minutes, or until it reaches 165°F. Chicken tenders may be used, but they will cook more quickly.