Crunchy Chicken (or Pork) with Yutaka Panko Breadcrumbs

by Chrissie Walker


It seems like anything fried in breadcrumbs is a winner with the whole family. The trick is to present moist meat with plenty of flavour and crunch. Yutaka Panko breadcrumbs certainly help with texture – sealing in those delicious juices and seasonings.

Here is a spicy coating to enhance the natural flavour of either chicken or pork. The quantities of the seasonings can be varied to suit the tastes of your family but this is a guide.



1/2 pkt Yutaka Panko breadcrumbs
1 tsp to 1 tbsp salt or to taste
1 tbsp dried mixed herbs such as Herbes de Provence
1 tbsp freshly ground black pepper
1 tbsp hot paprika
1 tbsp garlic salt
1 tbsp onion granules
60g plain flour
2 eggs
8 chicken thighs or 6 large pork chops
Oil for frying


Combine the flour with all the herbs and spices and mix thoroughly. Spread on a plate.

Put the breadcrumbs on another plate.

Crack the eggs and put in a shallow soup plate, and lightly whisk.

Take each chicken thigh or chop and press firmly into the flour to coat well. Dip each of these into the beaten eggs and return to the flour for another coating. Return to the eggs and then into the breadcrumbs ensuring they are fully covered with the crunchy crumbs.

Heat a wide frying pan with enough oil to cover the bottom. Heat on a medium setting.

Place the coated meats in the oil but don’t over-fill the pan. Fry for several minutes without moving the meat. Check that the pieces are dark-golden brown before turning onto the other side. Cook for another 5 minutes, lowering the heat if the crumbs are starting to become too dark.

Oven bake:
Heat the oven to 180°C; place the meat on a non-stick baking tray. Gently brush with vegetable oil and bake for around 30 minutes.