Mustard Parm Fried Chicken Breasts
Crispy, golden perfection meets bold, tangy flavor in this Mustard Parm Fried Chicken Breasts recipe. Tender chicken breasts are pounded to even thickness, marinated in a Dijon mustard and spice blend, then coated with a crunchy Parmesan and panko breadcrumb crust. This irresistible combination produces juicy chicken with a satisfying crunch in every bite. Pan-fried to achieve that gorgeous golden color, these chicken breasts are quick to make, with just 20 minutes of prep and 15 minutes of cooking time. Serve them hot with your favorite dipping sauce or a crisp green salad for a crowd-pleasing meal. Perfect for weekday dinners or weekend indulgence, this recipe is sure to become a household favorite. Keywords: crispy fried chicken, Parmesan crusted chicken, Dijon mustard chicken, easy fried chicken recipe, quick dinner ideas.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 3 tablespoons Dijon mustard
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 1 cup Grated Parmesan cheese
- 1 cup Panko breadcrumbs
- 0.5 cup All-purpose flour
- 1.5 cups Vegetable oil
Instructions
Place the chicken breasts between two sheets of plastic wrap and use a meat mallet to pound them to an even thickness of about 1/2 inch.
In a large bowl, mix Dijon mustard, garlic powder, smoked paprika, salt, and black pepper. Add the chicken breasts and coat them evenly in the mustard mixture. Let marinate for at least 15 minutes.
Set up a breading station with three shallow bowls. In the first bowl, spread the flour. In the second bowl, beat the eggs. In the third bowl, combine the grated Parmesan cheese and Panko breadcrumbs.
Dip each marinated chicken breast into the flour, shaking off any excess. Next, dip it into the beaten eggs and finally coat it in the Parmesan and Panko mixture, pressing gently to adhere.
Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). To test the temperature, drop a small piece of bread into the oil; if it sizzles immediately, the oil is ready.
Carefully lower each breaded chicken breast into the hot oil. Fry for 3-4 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Cook in batches if necessary to avoid overcrowding the pan.
Transfer the cooked chicken breasts to a wire rack set over a baking sheet to drain excess oil.
Serve hot with your favorite dipping sauce or alongside a fresh green salad for a complete meal.
Nutrition Facts
Calories |
4812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 383.6 g | 492% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 201.6 g | ||
| Cholesterol | 1024 mg | 341% | |
| Sodium | 5749 mg | 250% | |
| Total Carbohydrate | 90.0 g | 33% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 4.4 g | ||
| Protein | 272.4 g | 545% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1041 mg | 80% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 294 mg | 6% | |
*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.
