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

Scale

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