The Best Fried Chicken Breast
This crispy, juicy pan-fried chicken breast is a nostalgic favorite, made with simple ingredients and full of comforting flavor. A Parmesan crust and double dredge give it unbeatable crunch without deep frying.
Equipment
- Skillet
- Mixing Bowls
- Tongs
- Wire Rack
- Rolling Pin or Meat Mallet
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 2–3 cloves garlic smashed and minced
- 3/4 tsp salt for seasoning chicken
- 1/2 tsp black pepper for seasoning chicken
Flour Coating
- 2 cups all-purpose flour
- 2 tsp garlic powder
- 2 tsp onion powder
Egg Mixture
- 5 eggs beaten
- 3/4 cup freshly grated Parmesan cheese
- 2 tsp parsley fresh or dried
- 1/2 tsp salt for egg mixture
Frying
- 1/2 cup neutral cooking oil canola, avocado, or similar
- 1/4 cup butter
Instructions
- Slice chicken breasts horizontally to make cutlets. Pound between parchment until even thickness.
- Season chicken with minced garlic, salt, and black pepper. Let sit or refrigerate to marinate if desired.
- In a shallow bowl, combine flour, garlic powder, and onion powder. In another bowl, whisk eggs, Parmesan, parsley, and salt.
- Dredge chicken in flour, then egg mixture, then back into the flour. Press gently for even coating.
- Heat oil and butter in skillet over medium heat. Once hot, fry chicken 4–5 minutes per side until golden brown and cooked through.
- Transfer to wire rack to drain. Sprinkle with extra Parmesan and salt if desired. Repeat with remaining chicken.
Notes
Serve with mashed potatoes, salad, or inside sandwiches. Always rest chicken on a rack after frying to keep it crispy.
Nutrition
Calories: 560kcalCarbohydrates: 18gProtein: 46gFat: 34gSaturated Fat: 10gCholesterol: 215mgSodium: 730mgPotassium: 490mgFiber: 1gSugar: 1gVitamin A: 420IUVitamin C: 1mgCalcium: 160mgIron: 2.8mg
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