Crispy Chicken Breadcrumbs (Printable)
Juicy chicken breasts coated in crunchy panko for a golden, flavorful meal everyone will enjoy.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 5.3 oz each)
→ Coating
02 - 1 cup (3.5 oz) all-purpose flour
03 - 2 large eggs
04 - 1 tablespoon milk
05 - 2 cups (4.2 oz) panko breadcrumbs
06 - 1/2 cup (1.4 oz) grated Parmesan cheese
07 - 1 teaspoon garlic powder
08 - 1 teaspoon paprika
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
→ Cooking
11 - 1/4 cup (2 fl oz) olive oil or neutral oil for frying
→ Garnish (optional)
12 - Fresh parsley, chopped
13 - Lemon wedges
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Using a meat mallet or rolling pin, pound chicken breasts to an even thickness of about 0.6 inches between two sheets of plastic wrap.
03 - Set up three shallow bowls: one with flour, one with beaten eggs mixed with milk, and one with panko breadcrumbs combined with Parmesan cheese, garlic powder, paprika, salt, and black pepper.
04 - Dredge each chicken breast first in flour, shaking off excess, then dip into egg mixture, and press firmly into breadcrumb mixture to ensure full coating on all sides.
05 - Heat oil in a large skillet over medium-high heat. Fry chicken breasts 2 to 3 minutes per side until golden brown.
06 - Transfer browned chicken breasts to prepared baking sheet and bake 12 to 15 minutes until internal temperature reaches 165°F and juices run clear.
07 - Let chicken rest for 5 minutes before serving. Garnish with chopped parsley and lemon wedges as desired.
# Expert Tips:
01 -
- The panko stays crispy even after resting, giving you that satisfying crunch without any of the greasiness.
- It's genuinely faster than ordering takeout, and tastes so much better than anything breaded in a restaurant.
- One pan means less cleanup, which is honestly the best part of weeknight cooking.
02 -
- Pounding the chicken flat is non-negotiable; it's what gives you even cooking and tender results, not just a crispy shell over raw center.
- Don't skip the resting step—it's when the crust hardens and becomes that satisfying crunch instead of staying slightly wet.
- Press the breadcrumb mixture on like you mean it; a light touch means pieces falling off mid-cooking, and nobody wants that.
03 -
- Room-temperature chicken cooks more evenly than cold straight from the fridge, and the coating browns better when you start with chicken that isn't ice-cold.
- If your breadcrumb coating is sliding off mid-cook, your oil wasn't hot enough or your egg wash was too thin—next time, let the coated chicken sit in the fridge for ten minutes before frying so everything sets.