Source: Based Cooking (community recipes)
Heat your oven to 220°C. The crust you're building relies on dry heat to crisp the breadcrumb coating before the chicken dries out underneath — too low and you'll steam the panko into a paste; too high and the exterior chars before the meat reaches 75°C at the thickest point.
Butterfly the chicken breasts by laying each flat on the board and slicing horizontally through the centre, parallel to the surface. Leave a half-inch hinge on one long edge so the breast opens like a book rather than splitting into two pieces. Pat both sides completely dry with kitchen paper — surface moisture prevents the mayo from adhering and the crust from developing colour. Season the inside generously with salt and pepper now, not after coating.
Combine the panko, shredded cheddar, and smoked paprika-garlic blend in a shallow bowl. The mayonnaise acts as the binding agent here — its emulsion of oil, egg, and acid creates a tacky surface that locks the breadcrumbs in place through breadcrumb-coating without needing egg wash or extra moisture. Brush or spread a thin, even layer of mayo on the inside of each butterflied breast. Press each mayo-side down firmly into the panko mixture, holding for a few seconds so the crumbs adhere. Don't flip or move the chicken around; you want a single, unified crust, not a scattered layer.
Lay the breasts on a parchment-lined baking sheet, crust-side up. Bake on the middle rack for 16–18 minutes. The surface should be deep golden and firm when you press it; the chicken is ready when a probe thermometer reads 75°C in the thickest part near the spine. The cheddar will have melted slightly into the breadcrumb-coating, binding the crumbs together and adding savouriness without greasiness.
Let rest for three minutes before serving. The carryover heat continues cooking the exterior whilst the residual moisture redistributes, keeping the meat tender underneath the crust.
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