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Parmesan Crusted Chicken Recipe

★★★★★

4.5 from 106 reviews
  • Author: Ella
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

This Parmesan Crusted Chicken recipe features tender, boneless chicken breasts coated in a crispy, flavorful crust made from panko breadcrumbs, Parmesan cheese, and Italian herbs. The chicken is pan-fried to golden perfection, resulting in a juicy interior and a crunchy exterior. Perfect for a satisfying dinner, this dish pairs beautifully with a fresh salad or roasted vegetables.

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

Breading

  • 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

For Frying

  • 1/4 cup vegetable oil (198 grams or 236.5 ml)

Instructions

  1. Prepare the Baking Sheet and Rack: Line a rimmed baking sheet with aluminum foil and place a wire cooling rack on top. Set aside to allow excess oil to drain after frying.
  2. Prepare the Chicken: Slice the chicken breasts in half horizontally to butterfly them. If any pieces are thicker than 1/2 inch, place between plastic wrap and pound thin with a rolling pin or meat mallet. Pat the chicken dry and season both sides lightly with salt and pepper.
  3. Set up the Breading Stations: Place the 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.
  4. Bread the Chicken: Dredge each chicken breast first in the flour, shaking off excess. Next, dip into the egg and milk mixture, then coat thoroughly with the seasoned breadcrumb mixture. Place the breaded chicken on the wire rack and let rest while heating the oil.
  5. 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.
  6. Fry the Chicken: Fry two pieces of chicken at a time in the hot oil for 3 minutes on each side or until the internal temperature reaches 165°F (74°C). Carefully remove the chicken and place it on the prepared wire rack to drain. Tent loosely with foil to keep warm and repeat with remaining chicken.
  7. Serve: Once all pieces are fried and drained, serve immediately. Enjoy your crispy and delicious Parmesan Crusted Chicken!

Notes

  • Ensure the oil is at the correct temperature (350°F) to achieve a crispy crust without greasy chicken.
  • Do not overcrowd the pan while frying to maintain oil temperature and even cooking.
  • Using a wire rack to drain fried chicken helps keep the crust crisp instead of soggy.
  • The chicken breasts should be pounded to an even thickness for uniform cooking.
  • Leftovers are best stored refrigerated and can be reheated in an oven or air fryer to retain crispiness.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian-American

Keywords: Parmesan Crusted Chicken, Crispy Chicken, Fried Chicken Cutlets, Italian Chicken, Panko Chicken, Easy Chicken Dinner

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Find it online: https://delishwithella.com/parmesan-crusted-chicken-recipe/