Perfect Breaded Chicken Recipe: Crispy, Juicy & Easy

Craving the perfect crispy, juicy, and utterly irresistible breaded chicken?

Look no further! This Breaded Chicken recipe delivers golden-brown, flavorful chicken every single time. It’s so simple to make, yet so impressive, making it perfect for weeknight dinners or special occasions. Get ready to wow your taste buds!

Why You’ll Love It

• The incredibly crispy and satisfying crunch of the breading.
• The juicy and tender chicken inside, bursting with flavor.
• It’s surprisingly easy and quick to prepare, perfect for busy schedules.
• It’s versatile and pairs well with so many different sides.
• It’s a guaranteed crowd-pleaser that everyone will devour.

What Makes This Recipe Unique?

What sets this breaded chicken apart is the double-dipping method, ensuring a super thick and crunchy coating. We’re also using a blend of seasonings in our breading mix that elevates the flavor profile from simple to simply amazing. This creates a chicken that’s not just crispy, but also incredibly flavorful and well-seasoned throughout.

Ingredient List

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch thick pieces
• 1 cup all-purpose flour
• 2 large eggs, lightly beaten
• 2 cups panko breadcrumbs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 cup of milk ( for the egg wash which gives the breading a better adhesion)
• 1/2 cup vegetable oil (for frying and ensuring a beautiful golden brown crust)

Step-by-Step Instructions

1. Set up your breading station: Place the flour in one shallow dish, the beaten eggs mixed with the milk in another shallow dish, and the panko breadcrumbs mixed with salt, pepper, garlic powder, onion powder, and paprika in a third shallow dish.
2. Dip each piece of chicken into the flour, making sure it is completely coated, and shake off the excess.
3. Dip the floured chicken into the egg mixture, allowing the excess to drip off.
4. Finally, dredge the egg-coated chicken in the seasoned panko breadcrumbs, pressing lightly to ensure the breading adheres.
5. Heat the vegetable oil in a large skillet over medium-high heat. The oil is ready when a breadcrumb sizzles immediately upon contact.
6. Carefully place the breaded chicken pieces into the hot oil, being careful not to overcrowd the skillet. Fry in batches if necessary.
7. Cook for 5-7 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
8. Remove the chicken from the skillet and place it on a wire rack to drain excess oil. Serve immediately and enjoy!

Optional Toppings/Variations

Want to spice things up? Here are a few ideas:

• Spicy Kick: Add 1/2 teaspoon of cayenne pepper or red pepper flakes to your breadcrumb mixture.
• Parmesan Perfection: Mix 1/4 cup of grated parmesan cheese into the panko for a nutty, savory flavor.
• Herbaceous Heaven: Add 1 tablespoon of dried herbs like thyme, rosemary, or oregano to the breading mixture.

Expert Tips

• Make sure the oil is hot enough before adding the chicken; otherwise, the breading will absorb too much oil.
• Don’t overcrowd the pan. Cook in batches to ensure the chicken browns properly and the oil temperature doesn’t drop too much.
• Use a wire rack to drain the fried chicken, allowing air to circulate all around to maintain crispiness.
• For even better breading adhesion, pat the chicken dry with a paper towel before flouring.
• Don’t skip the double-dipping process. It’s key to achieving that perfect crispy coating.

Frequently Asked Questions (FAQs)

• Q: Can I use chicken thighs instead of breasts?
  A: Yes, absolutely! Chicken thighs will work just as well, although you may need to adjust the cooking time slightly.
• Q: Can I bake this instead of frying?
  A: Yes, for a healthier option, you can bake this in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through. The texture will be slightly different but still delicious.
• Q: Can I use regular breadcrumbs instead of panko?
  A: While regular breadcrumbs will work, panko will create a much crispier result due to its coarser texture.
• Q: How do I store leftovers?
  A: Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for the best results.
• Q: Can I make this ahead of time?
  A: You can bread the chicken ahead of time and keep it in the fridge (covered) for a couple of hours. Fry or bake just before serving.

Variations and Customization Options

This recipe is very versatile. Here are a few ideas to personalize it:

• Lemon Pepper Chicken: Add lemon zest and a pinch of white pepper to the breading mix. Serve with a lemon wedge.
• Buttermilk Marinated Chicken: Soak the chicken in buttermilk for 30 minutes before breading for extra tenderness and flavor.
• Asian Inspired Chicken: Add a dash of soy sauce, ginger powder, and five-spice powder to the breading.
• Garlic and Herb: Add some fresh chopped herbs like parsley and rosemary to the flour and add some freshly grated garlic to the egg mix.

Serving Suggestions

This crispy breaded chicken is delicious served with a variety of sides. Try it with mashed potatoes, roasted vegetables, a fresh salad, or mac and cheese. It’s also fantastic on a sandwich or in a wrap with your favorite toppings. Feel free to get creative and make it your own!

Conclusion

This recipe for perfect breaded chicken is a guaranteed success, whether you’re a beginner or an expert in the kitchen. It’s easy to make, delicious to eat, and incredibly versatile. So, grab your ingredients, and get cooking! Don’t forget to share your photos with us, and subscribe to our newsletter for more amazing recipes. Happy cooking!

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• Swiss Chard and Eggs Benedict
• Stuffed Mushrooms

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