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

Scale

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