Description
This Crispy Parmesan Crusted Chicken recipe features tender chicken breasts coated in a flavorful mixture of panko breadcrumbs and freshly grated parmesan cheese, pan-fried to a golden, crispy perfection. Enhanced with garlic, oregano, and onion powder, it’s an easy yet elegant dish perfect for weeknight dinners or entertaining guests.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
Dredging Mixture
- 1/3 cup all-purpose flour
- 2 large eggs, lightly beaten
- 3/4 cup plain panko breadcrumbs
- 1 cup freshly grated parmesan cheese
For Frying
- 1/3 cup good-quality olive oil
Optional Garnish
- Lemon wedges
- Freshly chopped parsley
Instructions
- Prep & season the chicken: Place each chicken breast inside a large plastic bag or cover with plastic wrap. Use the flat end of a meat tenderizer to pound the chicken breasts evenly to about 1/4-inch thickness. Place the chicken on a clean plate or cutting board. Season both sides with kosher salt, freshly ground black pepper, garlic powder, dried oregano, and onion powder.
- Assemble each dredge: Prepare three shallow dishes for dredging. Place the all-purpose flour in one dish, whisk the eggs lightly in another, and combine the panko breadcrumbs with grated parmesan cheese in the third dish.
- Dredge the chicken: Coat each chicken breast first in the flour, shaking off any excess. Then dip into the beaten eggs, followed by pressing firmly into the parmesan and panko mixture. Shake off any excess coating and set the chicken aside on a clean plate or platter. Repeat for all pieces.
- Pan-fry the chicken: Heat the olive oil in a large (at least 10-inch) skillet over medium-high heat. When the oil is hot, add 1-2 pieces of the coated chicken breasts to avoid overcrowding. Cook each side for 3-4 minutes until the parmesan crust is golden brown and crispy and the internal temperature reaches at least 165°F. Remove and transfer to a clean plate or wire rack. Repeat with remaining chicken.
- Serve: Serve the crispy parmesan crusted chicken immediately with your favorite sides such as salad and mashed potatoes. Garnish with lemon wedges and freshly chopped parsley if desired. Enjoy!
Notes
- For even cooking, pound the chicken breasts to uniform thickness, about 1/4 inch.
- Do not overcrowd the skillet while frying to ensure the crust stays crispy.
- Use a meat thermometer to check for an internal temperature of at least 165°F for food safety.
- Leftovers can be reheated in a skillet or oven to retain crispiness.
