Crispy Breaded Chicken Breast
This Crispy Breaded Chicken Breast recipe combines a crunchy exterior with juicy, tender chicken, making it suitable for weeknight dinners or special occasions.
Ingredients
Chicken and Coating Ingredients
- 4 pieces boneless, skinless chicken breasts (about 6 ounces each)
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Cooking oil (such as vegetable or canola) for frying
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Place the chicken breasts between two pieces of plastic wrap or parchment paper and pound to an even thickness of about ½ inch.
- Set up your breading station with three shallow dishes: the first for flour, the second for the whisked eggs and water, and the third for breadcrumbs mixed with the spices.
Breading
- Coat each chicken breast in flour, dip it into the egg mixture, and then press into the breadcrumb mixture, ensuring an even coating.
Cooking
- Heat oil in a skillet to about ¼ inch deep over medium heat.
- Fry the breaded chicken breasts in batches for 5-7 minutes on each side until golden brown and crispy, ensuring the internal temperature reaches 165°F (75°C).
- Transfer cooked chicken to a paper towel-lined plate to drain excess oil and garnish with chopped parsley.
Notes
Use panko breadcrumbs for extra crunch. Monitor oil temperature to prevent burning, and allow chicken to rest before serving for maximum juiciness.