Crispy Breaded Chicken Fillets
Elevate your weeknight dinner game with these irresistibly crispy breaded chicken fillets! Featuring tender chicken breast fillets coated in a flavorful blend of Parmesan cheese, panko breadcrumbs, and fragrant oregano, this recipe strikes the perfect balance of crunch and juiciness. A three-step breading process ensures each fillet is thoroughly coated, while a quick pan-fry in shimmering vegetable oil delivers that golden-brown, restaurant-quality crisp. Perfectly seasoned with paprika, garlic powder, and black pepper, these chicken fillets are bursting with flavor in every bite. Ready in just 35 minutes, this easy and family-friendly dish pairs beautifully with salads, mashed potatoes, or your favorite dipping sauces, making it a versatile and irresistible addition to your recipe repertoire.
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Recipe Information
Ingredients
- 4 pieces chicken breast fillets
- 1 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 2 large eggs
- 2 tablespoons water
- 2 cups panko breadcrumbs
- 0.5 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 0.5 cup vegetable oil
Instructions
Begin by preparing your breading stations. In one shallow bowl, combine the flour, salt, black pepper, garlic powder, and paprika.
In a second shallow bowl, whisk together the eggs and water until well blended.
In a third shallow bowl, mix the panko breadcrumbs, Parmesan cheese, and dried oregano.
Take each chicken breast fillet and place it between two sheets of plastic wrap or parchment paper. Pound with a meat mallet to about 1/2 inch thickness. This ensures even cooking.
Dredge each fillet first in the seasoned flour mixture, ensuring all sides are covered. Shake off any excess flour.
Next, dip the floured chicken fillets into the egg mixture, coating them completely.
Finally, press the fillets firmly into the breadcrumb mixture, making sure each fillet is completely covered in breadcrumbs. Set aside on a plate.
In a large skillet over medium heat, heat the vegetable oil until shimmering, about 350°F (175°C).
Carefully add the breaded chicken fillets to the skillet, cooking in batches if necessary to avoid crowding the pan.
Cook each fillet for about 6-7 minutes per side, or until golden brown and the internal temperature reaches 165°F (75°C). Adjust heat as needed to prevent burning.
Transfer the cooked fillets to a plate lined with paper towels to drain any excess oil.
Serve hot and enjoy your crispy breaded chicken fillets with your choice of side dishes.
Nutrition Facts
Calories |
802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 1206 mg | 52% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.1 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 186 mg | 14% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 414 mg | 9% | |
*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.
