Juicy Chicken Chop
Sink your teeth into the irresistible flavors of Juicy Chicken Chop, a dish that promises perfectly seasoned, crispy, and tender chicken with every bite. This easy-to-make recipe features boneless chicken thighs marinated in a mouthwatering blend of soy sauce, Worcestershire sauce, garlic powder, paprika, and black pepper, infusing bold flavor into every morsel. Coated in a golden breadcrumb crust and pan-fried to crispy perfection, these chicken chops are ideal for a weeknight dinner or special occasion. Ready in just 35 minutes, they pair beautifully with a squeeze of fresh lemon for a zesty finish. Whether served with a side of mashed potatoes, a crisp salad, or steamed vegetables, this family-friendly recipe is sure to become a new favorite. Perfect for lovers of flavorful fried chicken, this Juicy Chicken Chop is a must-try!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless chicken thighs
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 0.5 teaspoon salt
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 cup all-purpose flour
- 1 large egg
- 1 cup breadcrumbs
- 0.5 cup vegetable oil
- 4 pieces lemon wedges
Instructions
Place the boneless chicken thighs between two pieces of plastic wrap and gently pound them to an even thickness of about 0.5 inches using a meat mallet.
In a large bowl, combine soy sauce, Worcestershire sauce, garlic powder, black pepper, salt, and paprika to create the marinade.
Add chicken thighs to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and let marinate in the refrigerator for at least 30 minutes, or up to overnight for best results.
Set up a breading station with three shallow bowls: the first containing all-purpose flour, the second containing a beaten egg mixed with olive oil, and the third containing breadcrumbs.
Remove the chicken from the marinade, allowing excess marinade to drip off. Dredge each piece of chicken first in the flour, then in the egg mixture, and finally coat with breadcrumbs. Press the breadcrumbs onto the chicken for an even coating.
In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully place the breaded chicken chops into the skillet.
Cook the chicken chops for about 5-7 minutes on each side, until golden brown and cooked through to an internal temperature of 165°F (74°C). Avoid overcrowding the pan; cook in batches if necessary.
Once cooked, remove the chicken chops from the skillet and place on a paper-towel-lined plate to drain any excess oil.
Serve the chicken chops hot, garnished with lemon wedges on the side for a zesty kick.
Nutrition Facts
Calories |
746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 16.7 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 873 mg | 38% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 4.0 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 64 mg | 5% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 492 mg | 10% | |
*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.
