Crispy Breaded Chicken Breast Recipe
One evening, I wanted to cook something comforting but not too complicated. Chicken breasts were in the fridge, and I started thinking about how much my family loves crispy, breaded chicken. So, I pulled out some breadcrumbs, eggs, and seasoning, and in no time, we had a dinner everyone couldn’t stop raving about.This crispy breaded chicken breast recipe has since become a regular in my kitchen. It’s perfect for those nights when you want something that feels indulgent but doesn’t take hours to prepare. The chicken comes out golden and crunchy on the outside, tender and juicy on the inside.
Equipment
- Mixing bowls
- Tongs
- Large skillet or air fryer
- Plate or tray for dredging station
- Paper towels (for draining excess oil)
Ingredients
- 4 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (Panko or regular)
- ¼ cup grated Parmesan cheese (optional)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Oil for frying (vegetable or olive oil)
Instructions
- Pound the chicken breasts to an even thickness for even cooking.
- Pat them dry with paper towels.
- Place flour in one bowl, beaten eggs in another, and breadcrumbs mixed with Parmesan, garlic powder, paprika, salt, and pepper in a third.
- Dredge each chicken breast in flour, shaking off excess.
- Dip it in the beaten eggs, ensuring it’s fully coated.
- Press it into the breadcrumb mixture, making sure all sides are evenly coated.
- Heat oil in a skillet over medium heat.
- Fry each chicken breast for 4–5 minutes per side, or until golden brown and the internal temperature reaches 165°F.
- If baking, preheat the oven to 400°F and bake for 20–25 minutes, flipping halfway through.
- Transfer the cooked chicken to a plate lined with paper towels to drain excess oil.
- Serve immediately with your choice of sides.