Crispy Parmesan Chicken (Print Version)
Panko-and-Parmesan crusted chicken breasts—crispy outside, juicy inside. Pan-fry and finish in the oven for easy weeknight service.
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts, about 5 oz each
→ Breading Mixture
02 - 1 cup panko breadcrumbs
03 - ¾ cup grated Parmesan cheese
04 - 1 tsp dried Italian herb seasoning
05 - ½ tsp garlic powder
06 - ½ tsp kosher salt
07 - ¼ tsp freshly ground black pepper
→ Flour and Egg Wash
08 - ½ cup all-purpose flour
09 - 2 large eggs
10 - 1 tbsp water
→ For Pan-Frying
11 - ⅓ cup vegetable oil
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Place chicken breasts between two sheets of plastic wrap and gently pound to an even ½-inch thickness using a meat mallet.
03 - Arrange three shallow bowls: the first with flour, the second with eggs beaten with water, and the third with panko breadcrumbs, Parmesan, Italian herbs, garlic powder, salt, and pepper combined.
04 - Dredge each chicken breast in the flour, shaking off excess. Dip into the egg wash, allowing excess to drip off, then press firmly into the breadcrumb-Parmesan mixture until evenly coated on all sides.
05 - Heat oil in a large skillet over medium-high heat. Fry breaded chicken breasts for 2 to 3 minutes per side until a deep golden crust forms.
06 - Transfer browned chicken to the prepared baking sheet and bake for 12 to 15 minutes until the internal temperature reaches 165°F.
07 - Let the chicken rest for 3 minutes, then slice and serve with your preferred sides.
# Expert Advice:
01 -
- The double cooking method, pan frying then oven finishing, guarantees a crust that stays crunchy while the meat cooks through perfectly.
- Parmesan in the breading adds a savory depth that regular breadcrumbs alone can never achieve.
02 -
- If the oil is not hot enough when the chicken goes in, the breading will soak up grease instead of crisping, so wait for that shimmer across the surface.
- Do not skip the oven finish because the pan fry alone can leave the center underdone while the crust continues to darken past the point you want.
03 -
- Use one hand for the egg wash and the other for the dry flour and crumbs to avoid the dreaded club hand where your fingers turn into a breaded mess halfway through.
- Let the breaded chicken rest for five minutes on a plate before frying because this gives the coating time to adhere and reduces the chance of it falling apart in the pan.