Crispy Parmesan Chicken (Print version)

Golden Parmesan-breaded chicken: pan-fried until crisp and finished in the oven for juicy, flavorful servings.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts, about 5 oz each

→ Breading Mixture

02 - 1 cup panko breadcrumbs
03 - ¾ cup grated Parmesan cheese
04 - 1 tsp dried Italian herbs (or oregano and basil blend)
05 - ½ tsp garlic powder
06 - ½ tsp salt
07 - ¼ tsp freshly ground black pepper

→ Flour and Egg Wash

08 - ½ cup all-purpose flour
09 - 2 large eggs
10 - 1 tbsp water

→ For Pan-Frying

11 - ⅓ cup vegetable oil

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Place chicken breasts between two sheets of plastic wrap and gently pound to an even thickness of about ½ inch.
03 - Arrange three shallow bowls: fill the first with flour, the second with eggs beaten with water, and the third with panko breadcrumbs, Parmesan, Italian herbs, garlic powder, salt, and pepper mixed together.
04 - Dredge each chicken breast in the flour, shaking off excess. Dip into the egg wash, allowing excess to drip off, then press firmly into the breadcrumb-Parmesan mixture until evenly coated on all sides.
05 - Heat oil in a large skillet over medium-high heat. Fry chicken breasts for 2 to 3 minutes per side until golden and crisp.
06 - Transfer browned chicken to the prepared baking sheet. Bake for 12 to 15 minutes until the internal temperature reaches 165°F.
07 - Let rest for 3 minutes, then slice and serve with your favorite sides.

# Expert Advice:

01 -
  • The panko and Parmesan crust stays impossibly crunchy even the next day, which means you actually want the leftovers.
  • Pan frying then baking gives you that deep golden crust without drying out the chicken or needing to deep fry.
  • It feels like something you would order at a restaurant but comes together with basic ingredients you probably already have.
02 -
  • Do not skip pounding the chicken flat because uneven thickness means the thin end dries out before the thick end cooks through.
  • Press the breading firmly onto the chicken with your palms rather than just sprinkling it on, this is what keeps the crust attached during frying.
03 -
  • Let the breaded chicken rest for 5 minutes on a plate before frying so the coating has time to adhere and set properly.
  • Use one hand for the dry bowl and the other for the wet bowl to avoid the dreaded clubhand that turns your fingers into breaded claws.

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