Parmesan Crusted Chicken Recipe
Introduction
Parmesan Crusted Chicken is a deliciously crispy and flavorful dish that’s perfect for a quick weeknight dinner. The combination of crunchy panko breadcrumbs, savory Parmesan cheese, and aromatic herbs creates a satisfying crust while keeping the chicken juicy inside.
Ingredients
- 1 pound boneless skinless chicken breasts, cut into cutlets and pounded ½ inch thick (453.6 grams)
- Salt and pepper, to taste
- ½ cup all-purpose flour (120 grams)
- 3 large eggs
- 1 tablespoon milk
- 1 cup panko breadcrumbs (112 grams)
- ½ cup Parmesan cheese, grated (25 grams)
- ½ tablespoon dried basil
- ½ tablespoon dried oregano
- 1 teaspoon garlic powder
- ¼ cup vegetable oil (about 198 grams or 236.5 ml)
Instructions
- Step 1: Line a rimmed baking sheet with aluminum foil and place a wire cooling rack on top. Set aside.
- Step 2: Slice the chicken breasts in half, butterfly style. Pound any thick parts to ½ inch thickness by placing the chicken between plastic wrap and gently using a rolling pin or meat mallet. Pat dry and season both sides lightly with salt and pepper.
- Step 3: Spread the flour on a plate. Whisk the eggs and milk together in a shallow dish. In another shallow dish, mix the panko breadcrumbs, grated Parmesan, dried basil, garlic powder, and dried oregano.
- Step 4: Dip each chicken cutlet first in the flour, shaking off excess, then into the egg mixture, and finally coat thoroughly with the breadcrumb mixture. Place the coated chicken on the wire rack. Allow to rest while heating the oil.
- Step 5: Heat the vegetable oil in a heavy-bottomed large skillet over medium heat until it reaches 350°F (use an instant-read thermometer for accuracy).
- Step 6: Fry 2 chicken pieces at a time for about 3 minutes per side, or until the internal temperature reaches 165°F. Transfer cooked chicken to the wire rack on the baking sheet. Tent loosely with foil to keep warm and repeat with remaining pieces.
- Step 7: Serve hot and enjoy your crispy Parmesan crusted chicken!
Tips & Variations
- For extra flavor, add a pinch of cayenne pepper or smoked paprika to the breadcrumb mixture.
- Try swapping dried herbs for fresh parsley or thyme for a different herbal note.
- Use olive oil instead of vegetable oil for a richer taste, but be mindful of the lower smoke point.
- If you prefer baking, bake the coated chicken at 400°F for about 20 minutes, flipping halfway through for crispiness.
Storage
Store leftover Parmesan Crusted Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet and warm it in a 375°F oven for 10 minutes to restore its crispiness. Avoid microwaving to keep the coating crunchy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and are juicier, but adjust cooking time slightly as thighs may take a bit longer to cook through.
How do I know when the chicken is fully cooked?
Use an instant-read thermometer inserted into the thickest part of the chicken; it should read 165°F to ensure it’s safe to eat.
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Parmesan Crusted Chicken Recipe
- Total Time: 33 minutes
- Yield: 4 servings 1x
Description
This Parmesan Crusted Chicken recipe features tender chicken breasts coated in a crispy, flavorful crust made from panko breadcrumbs, Parmesan cheese, and Italian herbs. The chicken is fried to golden perfection, creating a crunchy outer layer while keeping the inside juicy and succulent. Perfect for a quick weeknight dinner or a satisfying meal anytime.
Ingredients
Chicken
- 1 pound boneless skinless chicken breasts (cut into cutlets, pounded to 1/2 inch thick) (453.6 grams)
- Salt and pepper, to taste
Coating
- 1/2 cup all purpose flour (120 grams)
- 3 large eggs
- 1 tablespoon milk
- 1 cup panko breadcrumbs (112 grams)
- 1/2 cup grated Parmesan cheese (25 grams)
- 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
- Prepare baking sheet and rack: Line a rimmed baking sheet with aluminum foil, then place a wire cooling rack on top. Set aside to drain the fried chicken later.
- Prep the chicken: Butterfly the chicken breasts by slicing them in half. If any pieces are thicker than 1/2 inch, pound them thin between plastic wrap using a rolling pin or meat mallet. Pat dry thoroughly and season both sides lightly with salt and pepper.
- Set up dredging stations: Place the flour on a plate. In a shallow dish, whisk together the eggs and milk. In a separate shallow dish, combine the panko breadcrumbs, Parmesan cheese, dried basil, garlic powder, and dried oregano.
- Coat the chicken: Working one piece at a time, dredge each chicken breast first in the flour, shaking off excess, then dip into the egg mixture, and finally coat evenly with the seasoned panko mixture. Place coated pieces on the prepared wire rack and allow them to rest while heating the oil.
- Heat the oil: Heat vegetable oil in a heavy-bottomed large skillet over medium heat until it reaches 350°F (175°C) as measured with an instant-read thermometer.
- Fry the chicken: Cook 2 chicken breasts at a time for about 3 minutes per side, or until each piece reaches an internal temperature of 165°F (74°C) and is golden brown and crispy. Transfer fried chicken to the wire rack on the baking sheet to drain excess oil. Loosely tent with foil and repeat with remaining pieces.
- Serve: Once all pieces are fried and resting, serve the Parmesan crusted chicken hot and enjoy!
Notes
- Using a wire rack to drain the fried chicken prevents it from becoming soggy.
- Pounding the chicken to an even thickness ensures even cooking and tenderness.
- Maintain the oil temperature at 350°F for optimal frying and crispy crust.
- Feel free to substitute dried basil and oregano with Italian seasoning blend for convenience.
- For a lower fat option, you can bake the coated chicken at 425°F for 20-25 minutes until golden and cooked through.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Keywords: Parmesan Crusted Chicken, Crispy Chicken Cutlets, Breaded Chicken, Fried Chicken Breast, Italian Herb Chicken
