Crispy Parmesan Chicken (Printable)
Crunchy Parmesan-breaded chicken with a tender interior, ready in 40 minutes for weeknight dinners or casual entertaining.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 5 oz each)
→ Breading Mixture
02 - 1 cup panko breadcrumbs (60 g)
03 - ¾ cup grated Parmesan cheese (50 g)
04 - 1 tsp dried Italian herbs (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 (60 g)
09 - 2 large eggs
10 - 1 tbsp water
→ For Frying
11 - ⅓ cup vegetable oil (80 ml)
# 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: 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 combined.
04 - Dredge each chicken breast in 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 a deep golden crust forms.
06 - Transfer the browned chicken to the prepared baking sheet and bake for 12 to 15 minutes until the internal temperature reaches 165°F.
07 - Let the chicken rest for 3 minutes, then slice diagonally and serve with your choice of sides.
# Expert Advice:
01 -
- The crust stays impossibly crunchy even the next day, making leftovers something you actually look forward to.
- Pan frying then finishing in the oven gives you restaurant quality texture without deep frying or guesswork.
02 -
- If the oil is not hot enough when you add the chicken, the coating will soak up grease instead of crisping, so wait until you see a shimmer across the surface.
- Overcrowding the skillet drops the oil temperature dramatically, so fry in two batches if needed and keep the first batch warm on the baking sheet.
03 -
- Grate the Parmesan as finely as you can so it adheres to the panko and creates a seamless crust rather than clumpy patches.
- Use one hand for the dry bowls and the other for the egg wash to avoid batter fingers that turn everything into a sticky mess.