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Crispy Chicken Breast

Crispy Chicken Breast Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts (about 1 lb total), halved horizontally
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • Salt and freshly ground black pepper
  • Vegetable or canola oil, for frying

Method
 

  1. Slice the chicken breasts in half horizontally to make 4 thin cutlets. Pound each to an even 1/4 inch thickness.
  2. In a shallow dish, whisk flour, garlic powder, paprika, 1 tsp salt, and pepper. Dredge each cutlet in the flour mixture, shaking off excess.
  3. Dip each cutlet in the beaten egg, letting extra drip off, then press into panko until fully coated.
  4. Heat a large skillet over medium-high with enough oil to cover the bottom. Fry cutlets in batches, 3 to 4 minutes per side, until golden and the internal temperature reaches 165°F.
  5. Transfer to a wire rack and rest for 3 minutes. Plate with lemon wedges and flaky salt, and serve hot.

Notes

For the crispiest texture, place the cooked cutlets on a wire rack set over a baking sheet instead of paper towels. The air circulation keeps the crust crunchy all over. These are best eaten right away, but the coating holds up better than you might expect if you reheat them in the oven.