This Crispy Parmesan Crusted Chicken is a real winner! Coated with crunchy parmesan and breadcrumbs, it turns into a delicious golden delight that both kids and adults love.
The best part? It’s super easy to make and perfect for those busy nights. I often serve it with veggies or pasta for a colorful meal that looks fancy but is simple to whip up!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are best for this recipe as they cook quickly and stay tender. If you prefer dark meat, you can use boneless thighs, which also add more flavor.
Parmesan Cheese: Freshly grated Parmesan gives the best flavor and texture. If you can’t find it, Pecorino Romano is a good alternative, adding a slightly different taste. Store-bought grated cheese can also work in a pinch.
Panko Breadcrumbs: These light, flaky breadcrumbs provide an extra crunch. Regular breadcrumbs can be used, but the texture won’t be quite as crispy. You could also use crushed cornflakes for a fun twist!
Italian Seasoning: If you don’t have this on hand, mix your own with dried basil, oregano, and thyme, or use any dried herbs you enjoy. Fresh herbs work too but use them sparingly.
What’s the Best Way to Get a Crispy Coating?
The secret to a wonderfully crispy Parmesan crust lies in the double-dipping technique. First, coat the chicken in flour, which helps the egg stick, creating a solid base for the breadcrumbs. Here’s how to do it:
- Shake off excess flour to avoid clumps.
- After the egg wash, ensure you press the chicken into the breadcrumb mixture firmly.
- For an extra crunch, let the coated chicken rest for 10-15 minutes before frying.
Frying first on medium heat gives the chicken a crispy exterior while baking ensures the inside is cooked thoroughly without burning the coating. Enjoy the process and the delicious results!
Crispy Parmesan Crusted Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, thyme)
- Salt and freshly ground black pepper, to taste
- 2 large eggs
- 2 tablespoons all-purpose flour
- 2-3 tablespoons olive oil (for frying)
- Lemon wedges, for serving (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 25-30 minutes to cook, depending on how thick your chicken breasts are. In total, you can have this delicious meal ready in about 40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). Lightly grease a baking sheet or lay down some parchment paper to prevent sticking.
2. Prepare the Coating:
In a shallow bowl, mix together the grated Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, salt, and pepper. This will be your crunchy coating. Make sure to mix it well for an even flavor!
3. Set Up the Dipping Stations:
In a second shallow bowl, beat the eggs until smooth. In a third shallow bowl, put the flour. This setup will help with the coating process!
4. Coat the Chicken:
Pat the chicken breasts dry with a paper towel. First, coat each piece with flour, shaking off any extra. Then, dip each chicken breast into the beaten eggs, making sure it’s fully covered. Finally, dredge in the Parmesan breadcrumb mixture, pressing down lightly to help it stick. You want a nice, thick coating!
5. Fry the Chicken:
In a large skillet, heat the olive oil over medium heat. Once hot, carefully add the chicken breasts to the pan. Cook for about 2-3 minutes on each side until they are golden brown and crispy. Don’t overcrowd the pan; cook in batches if needed!
6. Bake for Perfection:
Once the chicken is browned, transfer the pieces to your prepared baking sheet. Bake in the preheated oven for 15-20 minutes, or until the chicken is fully cooked through (the internal temperature should be 165°F/74°C).
7. Serve and Enjoy:
After baking, remove the chicken from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley and serve with lemon wedges if you like a little citrus kick. Enjoy your delicious, crispy chicken!
This method gives you a crunchy crust from the pan sear and finishes the chicken gently in the oven for juicy, tender inside with a flavorful crisp exterior. Happy cooking!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Chicken?
Absolutely! While boneless, skinless chicken breasts work best, you can substitute with boneless thighs for a juicier option. Just adjust the cooking time as darker meat may take a bit longer to cook through.
Can I Make This Dish Gluten-Free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs. This will maintain the crispy texture while accommodating gluten sensitivities!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes until heated through, helping maintain that crispy texture.
Can I Prep This Ahead of Time?
Certainly! You can prep the chicken up to the coating step, then cover and refrigerate for up to 24 hours before frying. Just make sure to bring it to room temperature before cooking to ensure even cooking throughout.
