Parmesan Crusted Chicken Recipe
Introduction
Parmesan Crusted Chicken is a crispy, flavorful dish that’s simple to prepare and perfect for weeknight dinners. The combination of crunchy panko and savory Parmesan creates a tasty crust that seals in juicy chicken breasts. Serve it with your favorite sides for a satisfying meal.
Ingredients
- 1 pound boneless skinless chicken breasts, cut into cutlets and pounded ½ inch thick (453.6 grams)
- Salt and pepper, to taste
- ½ cup all-purpose flour (120 grams)
- 3 large eggs
- 1 tablespoon milk
- 1 cup panko breadcrumbs (112 grams)
- ½ cup Parmesan cheese, grated (25 grams)
- ½ tablespoon dried basil
- ½ tablespoon dried oregano
- 1 teaspoon garlic powder
- ¼ cup vegetable oil (about 198 grams or 236.5 ml)
Instructions
- Step 1: Line a rimmed baking sheet with aluminum foil and place a wire cooling rack on top. Set aside.
- Step 2: Slice the chicken breasts in half, butterfly style. Pound any thick parts between plastic wrap to about ½ inch thickness. Pat dry and season both sides lightly with salt and pepper.
- Step 3: Place the flour on a plate. In a shallow dish, whisk together the eggs and milk. In another shallow dish, combine panko breadcrumbs, Parmesan, dried basil, oregano, and garlic powder.
- Step 4: Dredge each chicken cutlet first in flour, shaking off excess, then dip into the egg mixture, and finally coat thoroughly with the seasoned panko mixture. Lay each coated piece on the wire rack. Let rest while warming the oil.
- Step 5: Heat vegetable oil in a heavy-bottomed skillet over medium heat until it reaches 350°F (175°C), using a thermometer to check the temperature.
- Step 6: Fry 2 chicken cutlets at a time for about 3 minutes per side, or until the internal temperature reaches 165°F (74°C). Transfer cooked chicken to the wire rack. Keep warm loosely covered with foil while frying remaining pieces.
- Step 7: Serve immediately and enjoy your crispy Parmesan Crusted Chicken.
Tips & Variations
- Use fresh Parmesan for the best flavor and a crispier crust.
- Try adding a pinch of cayenne pepper to the breadcrumb mix for a subtle heat.
- If you prefer baking, bake the coated chicken at 400°F (200°C) for 20-25 minutes, flipping halfway through.
- For extra crunch, double dip the chicken by repeating the egg and breadcrumb coating once more.
Storage
Store leftover Parmesan Crusted Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet and warm in a 350°F (175°C) oven for 10-15 minutes to restore crispiness. Avoid microwaving to keep the crust from becoming soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and stay juicy. Adjust cooking time slightly as thighs can be thicker and may need a few extra minutes.
What can I use if I don’t have panko breadcrumbs?
If you don’t have panko, regular breadcrumbs will work, but the crust won’t be as light and crispy. You can also crush cornflakes for an alternative crunchy coating.
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Parmesan Crusted Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Parmesan Crusted Chicken recipe features tender, juicy chicken breasts coated in a flavorful crust of Parmesan cheese, panko breadcrumbs, and aromatic herbs. The chicken is pan-fried to golden perfection, resulting in a crispy exterior and a succulent interior, perfect for a satisfying and easy weeknight meal.
Ingredients
Chicken
- 1 pound boneless skinless chicken breasts (cut into cutlets, and pounded 1/2 inch thick) (453.6 grams)
- Salt and pepper to taste
Dredging and Coating
- 1/2 cup all purpose flour (120 grams)
- 3 large eggs
- 1 tablespoon milk
- 1 cup panko breadcrumbs (112 grams)
- 1/2 cup Parmesan cheese (25 grams), grated
- 1/2 tablespoon dried basil
- 1/2 tablespoon dried oregano
- 1 teaspoon garlic powder
Cooking
- 1/4 cup vegetable oil (198 grams or 236.5 ml)
Instructions
- Prepare the baking setup: Line a rimmed baking sheet with aluminum foil and place a wire cooling rack on top. This will be used to drain the fried chicken and keep it crispy. Set aside.
- Prepare the chicken: Slice the chicken breasts in half butterfly style. Pound any sections thicker than 1/2 inch between plastic wrap using a rolling pin or meat mallet to ensure even cooking. Pat the chicken dry with paper towels, then lightly season both sides with salt and pepper.
- Set up the dredging stations: Place the all-purpose flour on a plate. In a shallow dish, whisk together the eggs and milk. In another shallow dish, combine the panko breadcrumbs, grated Parmesan cheese, dried basil, dried oregano, and garlic powder.
- Coat the chicken: Working one piece at a time, dredge the chicken first in flour, shaking off excess, then dip into the egg mixture, and finally coat evenly with the seasoned panko breadcrumb mixture. Place the coated chicken on the wire rack and let rest while you heat the oil.
- Heat the oil: In a heavy-bottomed large skillet over medium heat, heat the vegetable oil until it reaches 350°F (175°C), measured with an instant-read thermometer.
- Fry the chicken: Carefully add 2 chicken breasts at a time to the hot oil. Fry for about 3 minutes on each side or until the internal temperature reaches 165°F (74°C) and the crust is golden brown and crispy. Remove the chicken to the prepared wire rack to drain excess oil. Tent loosely with foil to keep warm while frying the remaining pieces.
- Serve: Once all chicken is cooked, serve hot and enjoy the crispy, flavorful Parmesan crusted chicken.
Notes
- Ensure the chicken breasts are pounded evenly to 1/2 inch thickness for uniform cooking.
- Use a thermometer to maintain the oil temperature around 350°F for best frying results.
- Do not overcrowd the skillet while frying; fry in batches to keep oil temperature consistent.
- Allow the chicken to rest on the rack after frying to keep the crust crispy and to drain excess oil.
- This recipe can be paired with a simple salad or steamed vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: Parmesan crusted chicken, crispy chicken recipe, pan-fried chicken, breaded chicken breasts, easy chicken dinner
