Crunch Coated Lemon Chicken
Transform your dinner table with this irresistible Crunch Coated Lemon Chicken, a crispy and zesty twist on your favorite chicken dinner. This recipe features tender, juicy chicken breasts coated in a golden, crunchy blend of panko and breadcrumbs, elevated with the bright tang of fresh lemon zest and the savory richness of Parmesan cheese. A hint of garlic and onion powder adds depth to the flavor profile, while a touch of freshly squeezed lemon juice in the egg wash ensures every bite bursts with citrusy goodness. Perfectly pan-fried to golden perfection, this dish pairs beautifully with a fresh green salad, roasted vegetables, or creamy mashed potatoes. Quick to prepare in just 35 minutes, this family-friendly recipe is guaranteed to wow with its crisp texture and vibrant flavor.
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Recipe Information
Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1 cup plain breadcrumbs
- 1 cup panko breadcrumbs
- 1 cup grated Parmesan cheese
- 0.5 cup all-purpose flour
- 3 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil (for frying)
Instructions
Preheat a large skillet over medium heat and add the olive oil.
Trim any excess fat from the chicken breasts and gently pound them to an even thickness, about 1/2 inch.
In a shallow bowl, mix the plain breadcrumbs, panko breadcrumbs, grated Parmesan cheese, lemon zest, garlic powder, onion powder, salt, and black pepper.
Place the all-purpose flour in a second shallow bowl.
In a third shallow bowl, whisk the eggs together with the lemon juice until smooth.
Dredge each chicken breast in the flour, making sure it’s evenly coated. Shake off the excess flour.
Dip the floured chicken breasts into the egg mixture, allowing any excess to drip off.
Press the chicken into the breadcrumb mixture, coating it evenly on all sides. Gently press the coating to ensure it adheres well.
Once the skillet is hot, carefully add the coated chicken breasts to the pan. Cook for about 4-5 minutes on each side, or until the crust is golden brown and crispy and the internal temperature of the chicken reaches 165°F (75°C).
Transfer the cooked chicken to a plate lined with paper towels to drain any excess oil.
Serve immediately with lemon wedges and your favorite side dishes, such as mashed potatoes or a fresh green salad.
Nutrition Facts
Calories |
797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 1448 mg | 63% | |
| Total Carbohydrate | 58.8 g | 21% | |
| Dietary Fiber | 2.9 g | 11% | |
| Total Sugars | 4.9 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 332 mg | 26% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 626 mg | 13% | |
*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.
