Description
A delicious recipe for crispy breaded chicken breasts, coated in a flavorful mixture of panko breadcrumbs and Parmesan cheese, then fried to golden perfection. This easy-to-make dish is perfect for a satisfying meal and can be prepared ahead of time for convenience.
Ingredients
Scale
Chicken
- 4 pieces boneless chicken breasts (1.5 lbs), pounded thin
Breading
- 1 cup all-purpose flour, for dredging
- 2 large eggs, beaten well
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Other
- 1 lemon (zest & juice)
- ½ cup olive oil
Instructions
- Pound the chicken: Start by pounding the chicken breasts to about ½ inch thickness to ensure even cooking. This also helps tenderize the meat and allows the breading to adhere better.
- Set up the breading station: Arrange three shallow dishes—one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated Parmesan, salt, and pepper. This sequence is essential for a perfect breaded crust.
- Bread the chicken: Dredge each chicken breast first in the flour, coating all sides. Next, dip it into the beaten eggs, allowing excess to drip off. Finally, press the chicken firmly into the breadcrumb and Parmesan mixture, ensuring it’s evenly coated for maximum crispiness.
- Fry the chicken: Heat olive oil in a skillet over medium-high heat. Once the oil is hot but not smoking, fry the breaded chicken breasts for about 3-4 minutes per side, or until they turn golden brown and reach an internal temperature of 165°F (74°C).
- Drain and serve: Remove the chicken from the skillet and place it on paper towels to drain excess oil. Serve immediately with fresh lemon zest and a squeeze of lemon juice for added brightness and flavor.
Notes
- For best flavor and texture, avoid overcrowding the pan when frying; cook in batches if necessary.
- You can prepare the breaded chicken up to 4 hours ahead and refrigerate, frying them just before serving to maintain crispiness.
- Use a meat thermometer to ensure the chicken is fully cooked and safe to eat.
- Substitute panko breadcrumbs with gluten-free breadcrumbs for a gluten-free variation.
- Leftover crispy chicken makes great sandwiches or salads the next day.
