Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp kosher salt
- ½ tsp black pepper
- Vegetable or canola oil, for frying
For Serving:
- Lemon wedges
- Fresh parsley, chopped (optional)
Instructions
- Prep Chicken: Pat chicken dry. If thick, slice horizontally or pound to ½-inch thickness.
- Set Up Station: Use three shallow dishes. Place flour in first, beaten eggs in second, and panko mixed with spices in third.
- Bread Chicken: Dredge each piece in flour, dip in egg, then press into panko to coat fully.
- Fry: Heat ¼ inch oil in a large skillet over medium heat. Cook chicken for 4-5 minutes per side until golden and cooked through (165°F).
- Serve: Drain on a wire rack. Rest 5 minutes. Serve with lemon wedges.
Notes
- For the crispiest result, drain cooked chicken on a wire rack, not paper towels.
- To bake, place breaded chicken on a rack over a baking sheet. Spray with oil and bake at 425°F for 15-18 mins.
- For gluten-free, use GF flour and panko.
- Chicken can be breaded ahead and refrigerated for up to 4 hours before cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking, Pan-Frying
- Cuisine: American, Japanese-inspired
- Diet: Gluten-Free