Crispy Chicken Breasts
Transform dinner into a mouthwatering feast with these Crispy Chicken Breasts—golden perfection in every bite! This recipe combines tender, juicy chicken with a delightfully crunchy breading made from seasoned panko breadcrumbs and Parmesan cheese. Using a simple three-step coating process, these chicken breasts achieve the ultimate crispiness while staying flavorful and juicy on the inside. Gently pan-fried to a beautiful golden brown, they're ready in just 35 minutes, making them ideal for a quick weeknight dinner or a family gathering. Serve them hot with a fresh salad, buttery mashed potatoes, or your favorite dipping sauce for a restaurant-quality meal at home. Perfectly crispy, irresistibly delicious, and easy to make, these crispy chicken breasts will become a go-to favorite!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 2 large Eggs
- 2 tablespoons Water
- 1.5 cups Panko breadcrumbs
- 0.5 cups Parmesan cheese, grated
- 0.5 cups Vegetable oil
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper and gently pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
In a shallow dish, combine the all-purpose flour, salt, black pepper, garlic powder, and paprika. Mix thoroughly.
In a second shallow dish, whisk together the eggs and water until smooth.
In a third shallow dish, mix the panko breadcrumbs and grated Parmesan cheese.
Dredge each chicken breast in the flour mixture, ensuring an even coating, then dip it into the egg mixture, and finally coat it in the breadcrumb-cheese mixture, pressing gently to adhere.
Heat the vegetable oil in a large skillet over medium heat. The oil should be hot but not smoking.
Carefully place 2 chicken breasts in the skillet, ensuring not to overcrowd the pan. Cook for 4-5 minutes on one side until golden brown, then flip and cook for another 4-5 minutes until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Remove the cooked chicken breasts and place them on a wire rack or a paper towel-lined plate to drain excess oil. Repeat with the remaining chicken breasts.
Serve the crispy chicken breasts immediately with your favorite sides, such as a fresh salad or mashed potatoes.
Nutrition Facts
Calories |
3102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.3 g | 199% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 1004 mg | 335% | |
| Sodium | 4213 mg | 183% | |
| Total Carbohydrate | 156.2 g | 57% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 6.3 g | ||
| Protein | 268.5 g | 537% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 638 mg | 49% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2155 mg | 46% | |
*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.
