Easy Crunchy Chicken
Crispy, golden-brown perfection is only minutes away with this Easy Crunchy Chicken recipe! Tender boneless, skinless chicken breasts are coated in a flavorful blend of seasonings, flour, and panko breadcrumbs mixed with Parmesan cheese, creating a satisfyingly crunchy crust with every bite. Perfectly pan-fried to achieve a beautifully crisp exterior while maintaining juicy tenderness inside, this dish is both quick to prepare—ready in just 35 minutes—and incredibly versatile. Ideal for weeknight dinners or casual gatherings, serve this irresistible chicken alongside your favorite dipping sauces, fresh salads, or hearty sides for a meal that everyone will crave. With its simple ingredients and foolproof method, this recipe is your new go-to for crispy chicken that's packed with flavor and texture.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 2 large eggs
- 2 tablespoons milk
- 2 cups panko breadcrumbs
- 0.5 cup parmesan cheese
- 0.5 cup vegetable oil
Instructions
Prepare the chicken by patting the chicken breasts dry with paper towels. If the chicken breasts are thick, consider pounding them to an even thickness for even cooking.
Set up a breading station with three shallow bowls. In the first bowl, combine the flour, salt, black pepper, garlic powder, and paprika.
In the second bowl, whisk together the eggs and milk until smooth.
In the third bowl, mix the panko breadcrumbs and grated parmesan cheese.
Dredge each chicken breast in the flour mixture, making sure it is fully coated. Shake off any excess flour.
Dip the floured chicken breast into the egg mixture, ensuring it is fully moistened.
Coat the chicken in the panko and parmesan mixture. Press gently to adhere the coating to the chicken.
Heat the vegetable oil in a large skillet over medium heat. The oil should be hot but not smoking.
Add the breaded chicken breasts to the skillet, cooking them in batches if necessary to avoid overcrowding the pan.
Cook the chicken for 4-5 minutes per side or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
Remove the cooked chicken from the skillet and place it on a plate lined with paper towels to drain any excess oil.
Allow the chicken to rest for a few minutes before serving. Serve with your favorite dipping sauces, salads, or side dishes.
Nutrition Facts
Calories |
3241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.0 g | 204% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 1011 mg | 337% | |
| Sodium | 4033 mg | 175% | |
| Total Carbohydrate | 176.6 g | 64% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 9.4 g | ||
| Protein | 272.6 g | 545% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 678 mg | 52% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2148 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.
