Breaded Chicken Recipe

This Crispy Breaded Chicken Recipe comes out crunchy on the outside and tender and juicy on the inside in no time at all!

This recipe can be fried but we prefer oven-baked for a healthier option. Panko bread crumbs add extra crunch while seasoned bread crumbs give an even coating and lots of flavor.

CHICKEN: Chicken breasts or boneless thighs work well with this recipe. Choose skinless chicken that is roughly the same size so the pieces cook at the same rate.

Try adding a variety of spices like Cajun seasoning, or taco seasoning, or try tossing in Buffalo sauce after they’re cooked!

PRO TIP: Add a flavor boost by stirring a few tablespoons of finely grated parmesan cheese into the breadcrumb mixture if desired.

Reheat breaded chicken in a skillet on the stovetop or cut up and add to a sandwich, a salad, a soup, or a stir fry.

Did you make this Baked Breaded Chicken? Be sure to leave a rating & a comment below!

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Crispy Breaded Chicken

Perfectly seasoned & breaded chicken is baked until crispy on the outside & juicy on the inside!

Prep: 15min

Total: 40min

Serving Size: 1 serving

Nutrition Facts: calories 527 kcal, Carbohydrate 46 g, Protein 59 g, Fat 10 g, Saturated Fat 2 g, Trans Fat 1 g, Cholesterol 227 mg, Sodium 640 mg, Fiber 3 g, Sugar 2 g, unSaturated Fat 5 g, servingSize 1 serving

Ingredients:

• 4 chicken breasts (1 ½ pounds )
• 2 eggs (beaten)
• 1 cup flour
• ½ teaspoon each salt and pepper
• ⅔ cup Panko bread crumbs
• ⅔ cup seasoned bread crumbs
• 1 ½ teaspoons garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon dried basil
• 2 tablespoons parsley flakes
• cooking spray

Instruction:

1. Preheat oven to 400°F.
2. Pound chicken breasts to ½ inch thick.
3. Beat eggs and set aside. Mix flour, salt and pepper in a shallow dish.
4. In another dish, combine Panko, bread crumbs, and seasonings.
5. Dip chicken in flour and shake off any excess.
6. Dip in the egg mixture and then into the bread crumbs. Gently press the crumbs to adhere.
7. Generously spray the chicken with cooking spray on each side and place on a rimmed baking sheet.
8. Bake for 25-28 min or until the chicken reaches 165°F.

Breaded Chicken Cutlets

Prep: 0 25min0

Total: 0 1h5min0

Yield: 4 servings

Serving Size: 1 of 4 servings

Nutrition Facts: servingSize 1 of 4 servings, calories 752, Fat 32g, Saturated Fat 4g, Carbohydrate 60g, Fiber 4g, Sugar 5g, Protein 53g, Cholesterol 217mg, Sodium 753mg

Ingredients:

• 10 slices white bread or 1 1/4 cups bread crumbs*
• 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
• 1 teaspoon finely grated lemon zest
• 3/4 teaspoon kosher salt
• Freshly ground black pepper
• About 1 cup all-purpose flour, for dredging
• 2 large eggs, beaten
• 4 boneless skinless chicken breast, each about 6 ounces
• 1/3 to 1/2 cup oil, for shallow frying

Instruction:

1. Preheat the oven to 350 degrees F.
2. To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes.) Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper.
3. With the flat side of a cook’s knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Pat the chicken dry and season both sides with salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper.
4. Heat a large skillet (12 inches in diameter) over medium heat. Add the oil. Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve immediately with lemon wedges.
5. Serving suggestion: Lemon wedges, thyme sprigs for garnish .

Panko-Breaded Chicken Cutlets

There’s nothing better than biting into hot and crispy breaded chicken cutlets! Classic Italian-style chicken cutlets are thin-sliced chicken breasts, lightly breaded with crisp coating of panko breadcrumbs, herbs and Parmesan. They cook in minutes and make a healthful meal everyone loves.

Prep: 15min

Total: 30min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 468 kcal, Carbohydrate 47 g, Protein 18 g, Fat 23 g, Saturated Fat 4 g, Sodium 564 mg, Fiber 2 g, Sugar 0.1 g, servingSize 1 serving

Ingredients:

• 1½ cups panko crumbs
• 2 tablespoons chopped parsley
• 2 tablespoons grated Parmesan cheese
• 2 eggs
• ½ teaspoon granulated garlic or garlic powder
• 1 teaspoon kosher salt
• ¼ teaspoon cayenne pepper (or ground black pepper)
• 2 large boneless, skinless chicken breasts (about 1½ pounds total, sliced into cutlets)
• ¼ cup extra virgin olive oil
• Hunk of Parmesan cheese (for shaving)
• Handful of arugula or baby greens
• ½ lemon sliced into wedges

Instruction:

1. Preheat the oven to 350 degrees.
2. Put two shallow bowls or pie plates on your work surface. Put the panko, parsley, and Parmesan in one plate and stir to combine. Crack the eggs into the other plate, then add the garlic powder, salt and cayenne and whisk until blended.
3. Dip the chicken into the egg mixture, turning to coat on both sides. Tip: To keep your hands clean, use a pair of tongs or a fork to handle the chicken.
4. Transfer the chicken to the panko mixture, turning it over to coat both sides with the crumbs. Nudge and press additional crumbs onto any bare spots. At this point, cook the chicken immediately, or arrange in one layer on a sheet pan, cover and refrigerate up to 4 hours ahead.
5. Heat a large (preferably 12-inch) nonstick skillet over medium-high heat until a drop of water sizzles and immediately evaporates. Add a generous layer of olive oil (start with 2-3 tablespoons). Add the chicken breasts and cook until golden brown on one side, about 3 minutes. Gently turn the chicken over with a spatula and cook another 2 minutes. Note: If your pan isn’t large enough to hold all the chicken without crowding, fry in two batches, two breasts at a time, adding more olive oil as needed.
6. Transfer the chicken to a rimmed baking sheet. Place in the preheated oven and bake 10 minutes, until the chicken is cooked through.
7. Place the hot chicken on a platter. Top with the greens and shave some Parmesan over with a vegetable peeler (or just use more grated cheese). Squeeze the lemon wedges over the chicken and serve.

Crispy Breaded Chicken Recipe