Breaded Chicken
Crispy, golden, and utterly irresistible, this Breaded Chicken recipe transforms tender, juicy chicken breasts into a crunchy delight with layers of flavor in every bite. Perfectly seasoned with a blend of garlic, paprika, and oregano, and coated in a Parmesan-enhanced breadcrumb crust, this dish is prepared to impress while remaining wonderfully simple to make. With just 15 minutes of prep and a quick pan-fry, the result is a satisfying meal that pairs beautifully with your favorite sides or dipping sauces. Whether you're cooking up a family dinner or looking for a crowd-pleasing entrée, this Breaded Chicken recipe is a must-try for achieving restaurant-quality results at home. Keywords: breaded chicken, crispy chicken recipe, Parmesan-crusted chicken, skillet fried chicken, easy chicken dinner.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 large Eggs
- 2 tablespoons Milk
- 2 cups Breadcrumbs
- 0.5 cup Parmesan cheese
- 1 teaspoon Dried oregano
- 1 teaspoon Paprika
- 0.5 cup Vegetable oil
Instructions
Start by preparing the chicken breasts: place them between two sheets of plastic wrap and use a meat mallet to pound them to an even thickness of about 1/2 inch.
In a shallow bowl or a large plate, mix the flour, salt, pepper, and garlic powder.
In another bowl, whisk together the eggs and milk until well combined.
In a third bowl, combine breadcrumbs, Parmesan cheese, dried oregano, and paprika.
Dredge each chicken breast in the flour mixture, shaking off any excess.
Next, dip each floured chicken breast into the egg mixture, allowing the excess to drip off.
Finally, press the chicken into the breadcrumb mixture, ensuring it's fully coated. Gently shake off any loose crumbs.
Heat the vegetable oil in a large skillet over medium-high heat.
Once the oil is hot, carefully add the chicken breasts to the skillet. Avoid overcrowding the pan; cook in batches if necessary.
Fry the chicken for about 5-6 minutes on each side, or until golden brown and cooked through, with an internal temperature of 165°F (74°C).
Remove the chicken from the skillet and place it on a paper towel-lined plate to drain any excess oil.
Serve the breaded chicken hot, with your choice of sides or dipping sauces.
Nutrition Facts
Calories |
3686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.9 g | 214% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 1011 mg | 337% | |
| Sodium | 6740 mg | 293% | |
| Total Carbohydrate | 265.7 g | 97% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 17.4 g | ||
| Protein | 288.9 g | 578% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 764 mg | 59% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 2196 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
