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Crispy Breaded Chicken Breasts Recipe

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4.1 from 14 reviews

This recipe for Crispy Breaded Chicken Breasts offers a deliciously crunchy exterior with juicy, tender chicken inside. Perfect for quick and versatile weeknight dinners, the chicken is flattened, breaded with seasoned panko, pan-fried to a golden crisp, and finished in the oven for a perfectly cooked meal.

Ingredients

Chicken:

  • 6 (6-oz.) boneless, skinless chicken breasts
  • 2 tsp. kosher salt, divided
  • 1 1/2 tsp. black pepper, divided

Breading and Coating:

  • 2 large eggs
  • 1/2 cup whole milk
  • 2 cups panko (Japanese-style breadcrumbs)
  • 1 1/2 tsp. Italian seasoning
  • 1/2 tsp. smoked paprika

Cooking Fats:

  • 3 Tbsp. salted butter
  • 3 Tbsp. olive oil

Instructions

  1. Flatten chicken breasts and season: Preheat oven to 350°F. Place each chicken breast between two sheets of plastic wrap and flatten to about 3/4-inch thickness using a rolling pin or flat side of a meat mallet. Pat dry with paper towels. Sprinkle each piece evenly with 1 teaspoon salt and 1 teaspoon black pepper.
  2. Prepare breading components: In a shallow dish, whisk together eggs and whole milk. In another shallow dish, combine panko breadcrumbs, Italian seasoning, smoked paprika, remaining 1 teaspoon salt, and 1/2 teaspoon black pepper.
  3. Coat chicken breasts: Dip each chicken breast into the egg mixture, allowing excess to drip off. Dredge in the panko mixture, pressing to adhere the coating evenly on all sides.
  4. Chill breaded chicken: Arrange breaded chicken pieces on a platter or baking sheet and refrigerate for 30 minutes to help the coating set.
  5. Cook chicken on stovetop: Melt 1 1/2 tablespoons of butter with 1 1/2 tablespoons of olive oil in a large skillet over medium heat. Cook three chicken breasts until golden brown, about 3 to 5 minutes per side. Remove cooked chicken from skillet and transfer to a rimmed baking sheet.
  6. Repeat cooking: Use the remaining butter and olive oil to cook the remaining three chicken breasts in the same manner, then place on the baking sheet with the first batch.
  7. Bake to finish: Place the baking sheet in the preheated oven and bake until the internal temperature of the chicken reaches 165°F and it is cooked through, about 10 minutes. Remove from oven and serve.

Notes

  • Flattening the chicken breasts ensures even cooking and helps the breading adhere better.
  • Chilling the breaded chicken before cooking helps the coating stay crispy while frying.
  • Using panko breadcrumbs gives a lighter, crispier crust compared to regular breadcrumbs.
  • Finishing the cooking process in the oven ensures the chicken cooks evenly without burning the crust on the stovetop.
  • Always check the internal temperature of chicken to ensure food safety (165°F or 74°C).

Find it online: https://lauracooks.com/crispy-breaded-chicken-breasts-recipe/