Parmesan-Crusted Fried Chicken Breast Recipe
Chicken is often a go-to protein because it's versatile and easy to prepare. That doesn't mean we want to eat it the same way every time though. Baking, roasting, or pan-frying chicken breasts are a few of our favorite methods. When it comes to the latter, it always helps to coat the chicken with a light breading for the ultimate golden exterior and to prevent it from sticking. A basic breadcrumb coating is satisfactory, but if you want to try something special, Tasting Table recipe developer Ashley Altan shares this Parmesan-crusted fried chicken breast recipe.
Altan notes that this is a great way "to satisfy your family's hunger with a delicious meal that won't take too long to prepare." She remarks, "The crispy coating is the best part, made from a mixture of fresh basil, oregano, and Parmesan cheese, and is the standout feature that will have everyone asking for seconds." The salty taste of Parmesan is the perfect ingredient to heighten an ordinary chicken breast. Don't just take our word for it.
Gather the ingredients for this Parmesan-crusted fried chicken breast recipe
For this recipe, get chicken breasts, large eggs, unseasoned breadcrumbs, and grated Parmesan cheese. To season the breading, Altan opts for granulated garlic, fresh rosemary (chopped), dried oregano, fresh basil (chopped), black pepper, and salt. Finally, use light olive oil for frying and extra basil and lemon to garnish the dish.
Pound the chicken breast and prepare the breadcrumbs
Wrap each of the chicken breasts with plastic, then take a meat mallet or rolling pin and pound it flat. Altan recommends starting in the middle and moving toward the edges. Aim for an even thickness of around ½ an inch. Repeat the steps until all of the chicken breasts are flat.
Altan notes that you can do this in advance and keep the chicken in the fridge wrapped in plastic for a maximum of 12 hours. "Because the chicken has been handled, it should be used as soon as possible," she warns.
Prep the seasoning and coat the chicken breasts
Next, whisk the eggs in a large dish and set it aside. Get another similarly sized dish and mix together the breadcrumbs, Parmesan, garlic, rosemary, oregano, basil, black pepper, and salt. Once the mixture is uniformly combined, prepare your breading station. Keep the chicken on the left, the egg in the middle, and the seasoned breadcrumbs on the right end.
One by one, dip the chicken breasts in egg, coat both sides with breadcrumbs, and then transfer the chicken to a plate. Altan recommends pressing the chicken firmly into the breadcrumb mixture "to ensure even coverage." She adds, "While coating chicken in breadcrumbs is a classic method for achieving a crispy exterior, incorporating Parmesan cheese takes the crispiness to the next level and provides a delightful umami flavor."
Fry the chicken then serve
Once all the chicken breasts are breaded, heat a large nonstick skillet on the stovetop over medium heat. When it's nice and hot, pour in the oil to coat the surface and place the chicken breasts on top. Avoid any overlap — just cook the chicken in batches if necessary. After 6 to 7 minutes or once the bottom is nice and golden, flip the chicken and fry it on the other side for several minutes until the exterior is all golden.
Serve these Parmesan-crusted fried chicken breasts immediately or keep them in a warm oven at 250 F for up to 1 hour before serving. Add some fresh basil leaves and a squeeze of lemon to garnish if desired. Altan shares, "One of my favorite dishes to serve is Parmesan-crusted chicken with buttery rice and a side salad. It's a delicious and satisfying meal that also goes well with buttered noodles and marinara sauce."
As for leftovers, transfer them to a sealed container and refrigerate for two to three days. To ensure maximal crispiness upon reheating, bake the chicken breasts in a preheated oven at 350 F for 6 to 7 minutes.
- 4 chicken breasts
- 2 large eggs
- 1 cup unseasoned breadcrumbs
- ¾ cup Parmesan cheese, grated
- 1 teaspoon granulated garlic
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon dried oregano
- 1 teaspoon chopped fresh basil
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 3 tablespoons light olive oil, plus more as needed
- basil, for garnish
- lemon, for garnish
- Cover the chicken with plastic wrap, then use a meat mallet or rolling pin to pound it. Start in the center and work your way outward until the meat is even and about ½-inch thick. Repeat the process until all the pieces are consistent in thickness.
- Whisk the eggs in a large dish or on a slab plate and place them aside.
- Combine the breadcrumbs, Parmesan cheese, garlic, rosemary, oregano, basil, black pepper, and salt in a separate large dish or slab plate and stir until well combined.
- Arrange the breading station with the chicken on the far left. Dip the chicken in egg, coat it in seasoned breadcrumbs, pressing to ensure even coverage, then place it on a plate. Repeat with all the pieces.
- Heat a nonstick skillet over medium heat, then add the oil and place the chicken in a single layer. (Cook it in batches to avoid overcrowding and add more oil if necessary.)
- Flip the chicken after 6 to 7 minutes or until golden brown on the bottom and continue to fry until both sides are golden. Repeat until all the chicken is fried.
- Serve immediately or keep warm in a 250 F oven for up to 1 hour before serving.
- Garnish with lemon wedges and fresh basil.
| Calories per Serving | 672 |
| Total Fat | 28.1 g |
| Saturated Fat | 8.2 g |
| Trans Fat | 0.0 g |
| Cholesterol | 310.5 mg |
| Total Carbohydrates | 21.4 g |
| Dietary Fiber | 1.5 g |
| Total Sugars | 1.8 g |
| Sodium | 845.3 mg |
| Protein | 78.1 g |
