Crispy Parmesan Chicken (Printable)
Crunchy Parmesan-panko crust, pan-fried then oven-finished; juicy, quick, and crowd-pleasing.
# 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 herbs (or oregano and basil blend)
05 - ½ tsp garlic powder
06 - ½ tsp 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 thickness of about ½ inch.
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.
05 - Heat oil in a large skillet over medium-high heat. Fry chicken breasts for 2 to 3 minutes per side until golden and crisp.
06 - Transfer browned chicken to the prepared baking sheet. Bake for 12 to 15 minutes until the internal temperature reaches 165°F.
07 - Let rest for 3 minutes, then slice and serve with your favorite sides.
# Expert Tips:
01 -
- The double cooking method, pan frying then oven finishing, guarantees a crust that stays crunchy while the meat cooks through perfectly every single time.
- Parmesan in the breading melts into the breadcrumbs and creates this savory shell that tastes like it took far more effort than forty minutes.
02 -
- If the oil is not hot enough when you add the chicken, the breading will soak up grease and turn soggy instead of crispy, so wait until you see a shimmer on the surface.
- Do not crowd the pan with more than two pieces at a time, because dropping the oil temperature even slightly means the difference between crunch and disappointment.
03 -
- Grate your Parmesan from a wedge rather than buying pre grated, because the fresh stuff melts into the breading and creates a cohesive crust that holds together when you slice it.
- Let the breaded chicken rest on a wire rack for five minutes before frying so the coating sets and does not slide off in the pan.