Crispy Breaded Chicken Recipes

CRISPY GARLIC BREADCRUMB CHICKEN

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Season chicken breasts on both sides with salt, black pepper, and cayenne.
• Heat olive oil in an oven-safe skillet over high heat. Add chicken breasts. Sear, untouched, until bottoms release from the pan, about 2 minutes. Flip and cook for 2 minutes more.
• Reduce heat to medium-low. Add butter and let melt. Add panko bread crumbs. Cook and stir until breadcrumbs start to turn golden, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and add parsley and Parmigiano-Reggiano. Set breading aside.
• Combine mayonnaise, balsamic vinegar, and Dijon mustard in a small bowl. Spread 'glue' over the top and sides of the chicken breasts. Spoon over the the breadcrumb mixture. Use a spatula to transfer chicken breasts back to the skillet. Pour chicken broth around the chicken.
• Bake in the preheated oven until no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and let rest while you make the pan sauce.
• Pour chicken broth and lemon juice into the pan. Bring to a boil over high heat and add balsamic vinegar. Boil until sauce is reduced, about 2 minutes. Strain sauce and spoon around chicken.

EASY CRISPY BREADED CHICKEN BREAST

Steps:

• If the chicken breasts are thicker than 1 inch, either pound them to a 1-inch thickness or slice them into 2 thin layers.
• Crack the eggs in a bowl and whisk with a fork.
• Put the bread crumbs on a large plate.
• Heat the oil in a large non-stick frying pan over medium-high heat.
• Dip each chicken breast in eggs first on both sides, then dip in breadcrumbs on both sides, pressing into the bread crumbs so they stick better.
• Put breaded chicken breasts on a frying pan, making sure they are not touching. Sprinkle the chicken with 1/3 tsp salt and 1/8 tsp pepper.
• Cook for 4 minutes, then carefully flip the chicken with a spatula. Sprinkle with remaining 1/3 tsp salt and 1/8 tsp pepper.
• Cook the chicken for another 4 minutes, or until cooked through (uniformly white in the middle).

CRISPY BREADED CHICKEN

Steps:

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

BAKED BREADED CHICKEN

Steps:

• In a shallow bowl, combine mayonnaise and milk. In another bowl, combine bread crumbs and onion powder. Dip chicken in mayonnaise mixture, then roll in crumb mixture. , Place in a greased 8-in. square baking pan. Bake, uncovered, at 350° for 10 minutes. Turn over; bake 10-15 minutes longer or until juices run clear.

MOIST CRISPY BREADED CHICKEN CUTLETS

Steps:

• In a large bowl whisk egg; add in buttermilk and 1-1/2 teaspoons garlic powder; mix to combine.
• Add in chicken breasts, using hands turn to coat completely in the buttermilk.
• Refrigerate for at least 5 hours.
• In a shallow bowl combine all breading mixture together until well combined (an 8 x 8 or 9 x 9-inch square baking pan works great for this).
• Prepare two plates or a jelly-roll pan (for placing the breaded chicken on).
• Place the chicken into a colinder and allow all the buttermilk mixture to drain.
• Dredge each chicken breast into the flour mixture until completely coated; transfer to a large plate or jelly-roll pan; allow to sit for 15 minutes then lightly coat once again into the flour mixture.
• Heat oil in a skillet over medium-high heat (use enough oil to generously coat the bottom of your skillet).
• Fry each breast until golden brown and cooked through.

MAKE-AHEAD CRISPY CHICKEN CUTLETS

Steps:

• Heat oven to 450°F. Spray large rimmed cookie sheet with cooking spray.
• In 12-inch skillet, heat oil over medium-high heat. Add bread crumbs; cook 4 to 5 minutes, stirring frequently, until golden brown. Transfer to shallow bowl.
• Between 2 pieces of plastic wrap, place each chicken breast; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Season chicken breasts with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
• In shallow pan, stir together flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. In shallow bowl, mix eggs and water with whisk. Coat both sides of chicken with flour mixture. Dip chicken into beaten eggs; turn to coat. Dredge in browned bread crumbs, coating completely. If there are any bread crumbs left in bowl, pat them on top of chicken breasts to cover any bare spots.
• Place chicken breasts on cookie sheet. Bake 13 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• To freeze: Arrange unbaked breaded chicken breasts on two large cookie sheets. Cover loosely with plastic wrap; freeze 3 to 4 hours or until frozen solid. Wrap each breast in plastic wrap, and store together in 2-quart freezer bag up to 1 month. To bake: Heat oven to 450°F. Place desired number of frozen breaded chicken breasts in 1 layer on cookie sheet. Bake 20 minutes. Turn over; bake 8 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

CRISPY PARMESAN BREADED CHICKEN FOR ONE

Steps:

• Preheat oven to 350°.
• Combine breadcrumbs, cheese, basil, salt and pepper and stir together.
• Place these ingredients on a plate.
• Coat chicken with a thin layer of non-fat yogurt on each side.
• Sprinkle garlic powder, salt and pepper onto each side of chicken breast.
• Dip both sides of coated chicken into breadcrumb mixture and shake off excess.
• Place chicken in a Pam-coated pan and brown on medium-high heat for about 3 minutes on each side.
• Place breast on a foil-lined baking sheet and bake for 30-35 minutes, flipping chicken half-way thru baking to ensure even browning.

CRISPY BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bread into a food processor and blend until crumbled. Transfer bread crumbs to a shallow bowl. Add 1 cup Parmesan cheese, oregano, basil, and garlic; stir to combine.
• Press chicken breast halves into bread crumb mixture until coated; arrange on a large baking dish. Drizzle chicken with vegetable oil and sprinkle with remaining 1/2 cup Parmesan cheese.
• Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).