This classic breaded chicken is crunchy on the outside, tender on the inside, and super versatile. Serve it with mashed potatoes, in a sandwich, on a salad — or just dip and devour!
🧂 Ingredients:
(Serves 4)
- 4 boneless, skinless chicken breasts or thighs
- Salt & pepper, to taste
- 1 cup flour
- 2 eggs, beaten
- 1 ½ cups breadcrumbs (Panko for extra crunch or regular for classic texture)
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 cup grated Parmesan (optional but yum)
- Oil for frying (or baking spray if oven-baking)
🔧 Instructions:
1. Prep the chicken:
- Flatten chicken to even thickness (about ½ inch) using a meat mallet or rolling pin.
- Season both sides with salt, pepper, garlic powder, and paprika.
2. Dredge like a pro:
- Set up 3 bowls:
- Flour
- Beaten eggs
- Breadcrumbs + Parmesan (if using)
- Dip each chicken piece: flour → egg → breadcrumbs. Press firmly so the coating sticks.
3. Cook it up:
Pan-fry (crispiest):
- Heat 1/4 inch of oil in a skillet over medium heat.
- Cook chicken 3–4 mins per side until golden brown and cooked through (165°F / 74°C inside).
Bake (healthier):
- Preheat oven to 400°F (200°C).
- Place breaded chicken on a greased or parchment-lined baking sheet.
- Spray lightly with oil and bake 20–25 minutes, flipping halfway.
Air fryer:
- 375°F (190°C) for about 10–12 minutes, flipping halfway.
🍽️ Serve with:
- Mashed potatoes, coleslaw, or roasted veggies
- Sliced in wraps, sandwiches, or over salads
- Your fave dipping sauces: honey mustard, ranch, BBQ, or garlic mayo
💡 Tips & Twists:
✔️ Add Italian herbs, chili flakes, or lemon zest to the breadcrumbs for extra flavor
✔️ Swap breadcrumbs with crushed cornflakes or pretzels for a fun crunch
✔️ Want it spicy? Add cayenne to the flour or hot sauce to the egg wash
Golden, crunchy, and just the right amount of juicy — Breaded Chicken is a forever favorite. Want a cheesy stuffed version or gluten-free take? Just holler!
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