The Best Tasting Breaded Chicken
Golden, crispy, and bursting with flavor, "The Best Tasting Breaded Chicken" delivers a restaurant-quality meal straight from your kitchen! This recipe transforms tender, evenly pounded chicken breasts into a crunchy masterpiece with a flavorful coating of panko breadcrumbs, Parmesan cheese, and dried parsley. A perfectly seasoned dredging process of flour, egg wash, and breadcrumbs ensures every bite is bursting with a harmonious blend of spices like garlic powder and paprika. Pan-fried to golden perfection in shimmering vegetable oil, this quick 35-minute recipe is ideal for busy weeknights or casual entertaining. Serve it piping hot with creamy mashed potatoes, roasted vegetables, or layered in a sandwich for a crowd-pleasing meal. If you’re searching for the ultimate breaded chicken recipe that guarantees juicy, crisp, and flavor-packed results, this is the answer!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 2 large Eggs
- 2 tablespoons Milk
- 1.5 cups Panko breadcrumbs
- 0.5 cup Parmesan cheese
- 1 teaspoon Dried parsley
- 0.5 cup Vegetable oil
Instructions
Prepare the chicken by placing each chicken breast between two sheets of plastic wrap and pounding it to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
Season both sides of the chicken breasts with a mix of 1/2 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, and paprika.
Set up a dredging station with three shallow bowls. In the first bowl, mix the flour with the remaining 1/2 teaspoon of salt and black pepper. In the second bowl, whisk together the eggs and milk. In the third bowl, combine the panko breadcrumbs, Parmesan cheese, and dried parsley.
Dip each chicken breast into the flour mixture, coating both sides, and shake off any excess. Then, dip it into the egg mixture, allowing the excess to drip off. Finally, coat the chicken in the breadcrumb mixture, pressing gently to ensure the coating adheres evenly.
Heat the vegetable oil in a large skillet over medium heat until it shimmers. To test if the oil is ready, drop a small piece of breadcrumb in—it should sizzle immediately.
Carefully place 1-2 breaded chicken breasts into the skillet, ensuring not to overcrowd the pan. Cook for 3-4 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Transfer the cooked chicken to a plate lined with paper towels to drain excess oil while you cook the remaining pieces.
Serve hot with your favorite sides, such as mashed potatoes, vegetable medley, or as a sandwich in a brioche bun.
Nutrition Facts
Calories |
3143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.1 g | 203% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 991 mg | 330% | |
| Sodium | 3859 mg | 168% | |
| Total Carbohydrate | 159.7 g | 58% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 7.8 g | ||
| Protein | 267.5 g | 535% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 676 mg | 52% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 430 mg | 9% | |
*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.
