So I know I’m normally all about being creative and different here, but there are some classic recipes that absolutely everyone deserves to know how to do perfectly. Breaded chicken is a classic but, let’s face it… it’s normally pretty boring. I’m about to revolutionize the way you view breaded chicken, however, so this is one worth reading!
Begin by prepping your breading assembly line. In the first dish, put a few tablespoons of flour and then season the flour with 1 teaspoon each of salt and basil 1/2 teaspoon each of pepper, garlic powder, and cayenne. Stir this together so the seasonings are all incorporated into the flour.
MAKE OR BREAK TIP: The seasoning in the flour is important because it locks the flavors onto the chicken underneath the breading so they don’t fall off when you put the chicken in the pan!
In the middle dish, crack and beat one egg.
In the final dish, combine 1 cup Panko bread crumbs and 1/2 cup shredded parmesan cheese.
MAKE OR BREAK TIP: The Panko bread crumbs are what really make the difference between “meh” breaded chicken and “holy wow!” breaded chicken! They are originally from Japan and are lighter and airier than normal bread crumbs than what we are used to in Western culture, so they make everything extra crunchy! Most grocery stores sell them, most likely in their “foreign foods” aisle.
Once your breading assembly line is ready, add about a half cup of vegetable oil to a large skillet over medium low heat. Allow the oil to heat up for a minute or two, and then bread your chicken breast by lightly coating it in the flour (tap off any excess), coating it in the egg, and then finally in the panko-parmesan mixture. Use your fingers to sprinkle additional breading onto each side and press it in, and then lay the chicken carefully into the oil. Repeat with three more chicken breasts, and then add some additional seasoning and cheese on top once they are in the pan. (Sprinkle on additional salt/pepper/basil/garlic and about 1/4 cup total additional parmesan.)
Allow them to cook for 5-8 minutes, or until the breading on the underside is turning a golden brown color, and then flip them.
Allow to cook for an additional 5-8 minutes or until they are cooked through, and then serve with a side of your choice!
Panko-Parmesan Breaded Chicken
Yield: 4 servings
4 small (or 2 large, cut in half) chicken breasts
1/2 cup vegetable oil
1 cup Panko breadcrumbs
1/2 cup plus 1/4 cup parmesan cheese
2 tbsp flour
Salt, pepper, basil, garlic powder, cayenne
1) In a shallow dish, combine flour, 1 tsp salt, 1 tsp basil, 1/2 tsp pepper, 1/2 tsp garlic powder, and 1/2 tsp cayenne pepper.
2) In a small bowl, beat 1 egg.
3) In another shallow dish, combine Panko breadcrumbs and 1/2 cup parmesan cheese.
4) Coat a skillet in 1/2 cup vegetable oil over medium low heat. After allowing pan to heat for a few minutes, coat each piece of chicken first in the flour (tapping off excess), then the egg, and finally the Panko-parmesan mixture (using your fingers to add and press on additional breading) before laying each piece of chicken in the skillet, making sure there is about an inch between each piece.
5) Season each piece of chicken with additional salt/pepper/basil/garlic and parmesan.
6) Allow to cook for 5-8 minutes or until breading is golden brown on the underside, then flip. Cook for an additional 5-8 minutes or until chicken is cooked through. Serve immediately.