Crumbed Chicken
A delightful dish with a crispy exterior and juicy interior, perfect for dinner or impressing guests.
Ingredients
Main ingredients
- 4 pieces Boneless, skinless chicken breasts Main protein source; tender and juicy.
- 1 cup All-purpose flour Initial coating for adhesion.
- 2 large Eggs Binds the breadcrumbs to chicken.
- 1 cup Panko breadcrumbs Adds crispy texture and flavor.
- 1 tsp Salt Essential for seasoning.
- 1 tsp Pepper Essential for seasoning.
- 1 cup Vegetable oil for frying Creates a crispy outer layer.
Instructions
Preparation
- Begin by pounding the chicken breasts between two sheets of plastic wrap or parchment paper until they reach an even thickness of about half an inch. Season generously with salt and pepper.
- Set up a breading station: flour in one dish, beaten eggs in another, and panko breadcrumbs in a third. Dredge the chicken in flour, then dip in the eggs, and finally coat with panko breadcrumbs.
Cooking
- Heat about a quarter inch of vegetable oil in a large skillet over medium-high heat. Test if oil is ready by dropping in a small piece of breadcrumb; it should bubble.
- Carefully place breaded chicken breasts into the hot oil, frying for about 5 to 7 minutes on each side until golden brown and reaching an internal temperature of 165°F.
Finishing
- Transfer the cooked chicken to a plate lined with paper towels to drain excess oil and let rest for a few minutes before serving.
Notes
For extra flavor, consider marinating the chicken in buttermilk before breading, or customize the panko breading with herbs or grated cheese. Store in an airtight container for up to three days or freeze for up to three months.