Mexican Pan Fried Chicken
Crispy, zesty, and bursting with bold flavors, this Mexican Pan Fried Chicken is a quick and satisfying dinner that’s ready in just 35 minutes! Juicy chicken breasts are marinated in fresh lime juice, coated in a smoky spice blend with cumin, chili powder, and smoked paprika, and then breaded with crispy panko breadcrumbs for a golden crunch that delivers on texture and taste. Pan-fried to perfection in a skillet, this recipe strikes the perfect balance between crispy and tender, with flavorful garnishes of fresh cilantro, lime zest, and optional spicy jalapeño slices. It's an easy way to bring the vibrant spices of Mexican cuisine to your table, perfect for pairing with rice, beans, or a light salad. Whether you’re hosting a weeknight dinner or craving a flavorful upgrade to classic fried chicken, this dish is sure to impress!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 whole lime
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 0.5 cup neutral oil (vegetable or canola)
- 2 tablespoons fresh cilantro
- 1 whole fresh jalapeño (optional, sliced for garnish)
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin. This ensures even cooking.
Zest and juice the lime into a small bowl. Reserve the zest for garnish and pour the lime juice over the chicken breasts. Let them marinate for 5 minutes while you prepare the coating.
In a shallow dish, combine ground cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper with the flour. Stir to mix well.
In another shallow dish, whisk the eggs until smooth.
In a third shallow dish, place the panko breadcrumbs.
Take one chicken breast, dredge it lightly in the seasoned flour mixture, then dip it into the beaten eggs until fully coated, and finally press it into the panko breadcrumbs, ensuring an even coating. Repeat with the remaining chicken breasts.
Heat the neutral oil in a large skillet over medium heat until shimmering but not smoking. Test the oil by dropping in a few breadcrumbs; they should sizzle and turn golden quickly.
Carefully place the breaded chicken into the skillet, cooking 2 pieces at a time to avoid overcrowding. Cook each side for 4-5 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
Transfer the cooked chicken to a plate lined with paper towels to absorb excess oil. Repeat with the remaining chicken breasts.
Garnish the chicken with fresh cilantro, lime zest, and sliced jalapeño (if using). Serve immediately with a side of rice, beans, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 50% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 907 mg | 39% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 2.8 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 82 mg | 6% | |
| Iron | 5.7 mg | 31% | |
| Potassium | 627 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.
