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Crunchy Meets Zesty: Pan-Fried Panko-Crusted Orange Chicken Breasts with a Sweet Citrus Glaze
Golden brown crunch on the outside, tender on the inside—these orange-glazed panko breaded chicken breasts hit every crispy, juicy, and tangy note like a soul ballad for your taste buds.
Now listen here, my fellow flavor peeps—this ain’t your takeout mall orange chicken nor is it breaded chicken cutlets doused in your favorite marinara sauce. This panko crusted chicken is a crispy love letter to your taste buds, pan-fried golden in that skillet with a whole lotta soul.
We're talkin’ boneless, skinless chicken breasts marinated and seasoned up then rolled through crunchy panko breadcrumbs for that signature shatter-crisp crust. The whole vibe comes together with a slow-simmered, homemade orange sauce—fresh-squeezed orange juice, a kiss of honey, garlic powder, zingy rice wine vinegar, a whisper of fresh basil, and thickened just right with cornstarch.
This ain’t a long cook—just 20–25 minutes to bring the whole groove together, start to finish.
It’s sweet, tangy, and silky smooth—just like William Stuckey’s “The First Time”—a track that wraps around you like warm sunshine and sets the tone for a dish that tastes like a first kiss you never forget.
Beats and Eats (music to pair with panko crusted chicken breasts)
The song’s tender build and buttery vibe reflect the dish’s layers—crunch, tenderness, and a pop of sweet-and-tangy complexity from the fresh orange juice and honey glaze. Just like Stuckey croons with effortless warmth, this crispy chicken dish doesn’t shout—it seduces. That’s what makes them a perfect pairing: slow jam meets slow sizzle, and they both leave you feeling like something special just happened.
For extra depth, let your chicken sit a bit longer in the buttermilk and orange juice marinade before the panko mixture dip. Sub chicken thighs if you want a juicier bite. If you prefer a more healthy-ish version then convert this to a crispy baked panko chicken dish.
That orange glaze? It clings like a velvet suit on prom night. This breaded chicken dish can also be made with chicken cutlets.
I typically eat the breasts as my main entree, but it's kinda fun to convert this to a sandwich. Place it between to ciabatta buns and dress with pickles, arugula, and fancy mayo.
Pair this crispy panko chicken recipe masterpiece with coconut ginger rice, creamed spinach greens, or sesame snap peas, and you got yourself a dinner that sings harmony on every bite. For added flavor add freshly grated parmesan cheese in place of the sesame seeds.
Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.
Ingredients
For the Chicken
- 2 Chicken Breasts
- 2 cups Buttermilk
- ¼ cup orange juice
- 1 teaspoon salt
- 2 cups vegetable oil
For the Breading
- 2 cups panko crumbs
- ½ teaspoon Smoked Paprika
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Dried Thyme
- ¼ teaspoon Cayenne Pepper
For the Orange Sauce
- 1 ½ cups Orange Juice
- 2 tablespoon honey
- 3 garlic cloves minced
- 1 teaspoon Orange Zest
- 1 tablespoon corn starch for thickening the sauce if needed)
- ½ teaspoon Salt
- ½ teaspoon black pepper
- 2 tablespoon chopped fresh basil
- 2 tablespoon olive oil
- 1 ½ tablespoon Sesame Seeds
For the Garlic Aioli (mayonnaise)
- 1 cup mayo
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh orange juice
- 1 garlic clove minced
- ¼ teaspoon salt
Instructions
Marinate the Chicken
- Place one chicken breast inside a ziplock bag. Using the bottom side of a heavy bottom sauce pan or skillet flatten the chicken as evenly as possible. Repeat for the other pieces.
- Mix the buttermilk, ¼ cup orange juice, plus 1 teaspoon salt together in a bowl. Add chicken to a large ziplock back. Add the marinade mix and marinate chicken at least 4 hours, preferably overnight.
Make the Sauce
- Add 1 ½ cups of OJ to medium mixing bowl. Add honey, minced garlic, rice wine vinegar, soy sauce, olive oil, zest, salt and pepper. Mix well.
- Place OJ mixture in a medium saucepan and heat over medium heat. Reduce to thicker almost syrup consistency. For a thicker sauce make a slurry by mixing 1 tablespoon corn starch with ¼ cup of water or OJ. Slowly add to the sauce and mix well. Strain sauce into a bowl. Add fresh minced herbs plus sesame seeds and mix well. Set aside.
Fry the Chicken
- Mix panko with dried spice seasoning. Add 2-3 teaspoon of the mix to the breadcrumbs.
- Coat the chicken breasts with the breadcrumbs. Make sure all parts of the chicken are covered well. Set aside.
- Pre-heat oil in a skillet to about 350 degrees. Fry the chicken about 3-4 minutes per side. Remove to a cooling rack.
- Dip the breasts into the the sauce and coat generously. Serve as a main entree or use to make chicken breast sandwiches.
Make Sandwich
- Mix mayo, garlic, salt, and citrus juice with a little bit of zest. Mix well. Set aside.
- Toast the buns. Layer the bottom bun with mayo, arugula, and pickles. Top with chicken breast and serve.
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