Description
Crispy breaded chicken breasts coated in a crunchy panko mixture, seasoned to perfection and fried until golden. This flavorful dish is easy to make and pairs wonderfully with various sides, making it a delightful meal for any occasion.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese (optional)
- 1/2 cup buttermilk (or regular milk with a splash of vinegar)
- Vegetable oil for frying
- Fresh parsley for garnish (optional)
- Lemon wedges for serving (optional)
Instructions
- Pound the Chicken: Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/2 inch.
- Marinate the Chicken: In a shallow bowl, pour the buttermilk and season it with a pinch of salt and pepper. Submerge the pounded chicken breasts in the buttermilk, ensuring they are well coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
- Set Up Your Breading Station: Prepare three shallow dishes:
- In the first dish, mix flour, garlic powder, onion powder, paprika, and a generous pinch of salt and pepper.
- In the second dish, whisk the eggs until well combined.
- In the third dish, combine breadcrumbs and grated Parmesan cheese (if using).
- Coat the Chicken: Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each chicken breast in the flour mixture, then dip in the egg mixture, and finally coat in the breadcrumb mixture. Press gently to ensure adherence.
- Heat the Oil: In a large skillet, pour enough vegetable oil to cover the bottom by about 1/4 inch. Heat over medium-high until shimmering.
- Fry the Chicken: Carefully place the breaded chicken in the hot oil, avoiding overcrowding. Fry for about 4-5 minutes on one side until golden brown.
- Flip the Chicken: Using tongs, flip the chicken and cook for an additional 4-5 minutes until the internal temperature reaches 165°F (75°C).
- Drain the Chicken: Transfer the cooked chicken to a plate lined with paper towels to drain excess oil.
- Prepare the Serving Plate: While the chicken drains, prepare your serving plate with fresh greens or a simple salad and lemon wedges.
- Serve the Chicken: Place the drained chicken on the serving plate and garnish with freshly chopped parsley if desired.
- Add Sides: Serve with sides like mashed potatoes, steamed vegetables, or a light pasta salad. Drizzle with your favorite sauce if desired.
Notes
- For extra flavor, consider adding herbs like thyme or oregano to the breadcrumb mixture.
- Ensure the oil is hot enough before frying to achieve a crispy texture.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes