Description
This recipe for the best fried chicken breast delivers crispy, flavorful pan-fried chicken cutlets that are juicy inside and golden brown outside. Using a double dredge of seasoned flour and an egg mixture with Parmesan cheese and herbs, these chicken breasts get a deliciously crispy crust without deep frying. Perfect for an easy stovetop meal in under 30 minutes, this method ensures tender, evenly cooked chicken every time.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 2 to 3 medium-sized cloves of garlic, smashed and minced (or ¾ tsp garlic powder)
- ¾ tsp salt (or according to taste)
- ½ tsp black pepper
Dry Batter
- 2 cups (240 g) all-purpose flour
- 2 tsp garlic powder
- 2 tsp onion powder
Wet Batter
- 5 eggs
- 4 oz (¾ cup/100 g) freshly grated Parmesan cheese (optional, but adds flavor)
- 2 tsp parsley (dried or fresh, or substitute with any preferred herb or Italian seasoning)
- ½ tsp salt
For Frying
- ½ cup (8 tbsp/100 g) neutral cooking oil (vegetable oil)
- ½ stick (¼ cup/4 tbsp/57 g) butter
Instructions
- Cut and Tenderize Chicken. Slice each boneless, skinless chicken breast horizontally to create two thinner cutlets. Place the cutlets between plastic wrap or parchment paper and gently pound them evenly to ensure uniform thickness for quick, even cooking.
- Season the Chicken. Transfer the chicken cutlets to a large bowl. Add smashed and minced garlic, salt, and black pepper, mixing well to coat the chicken thoroughly. Optionally, marinate in the fridge until ready to cook.
- Prepare Dry and Wet Batters. In one shallow bowl, combine all-purpose flour, garlic powder, and onion powder. In another shallow bowl, whisk together eggs, grated Parmesan cheese, parsley, and salt until well combined.
- Dredge the Chicken. Dust a large tray with flour to hold dredged cutlets. Using a dry hand, coat one cutlet thoroughly in the flour mixture, shaking off excess. Then, with a wet hand, dip it into the egg mixture, coating completely. Finally, return it to the flour mixture and press to adhere a thick, textured coating. Place the coated cutlet on the flour-dusted tray. Repeat for all cutlets, keeping them in a single layer.
- Heat the Pan and Oil. Place a large skillet (cast iron preferred) over medium heat. Add 4 tbsp neutral oil and 2 tbsp butter per batch. Wait until butter is melted and oil is hot but not smoking, about 30-60 seconds.
- Fry the Chicken. Add a single layer of chicken cutlets to the hot oil without crowding. Cook undisturbed for about 5 minutes until the bottom is golden brown. Use tongs to flip each cutlet and cook the other side for another 5 minutes. Make sure each side is evenly golden and the internal temperature reaches 165°F (74°C). Remove the cooked chicken and place it on a wire rack set over a baking sheet to drain excess oil.
- Cook Remaining Batches. For subsequent batches, add another 4 tbsp oil and 2 tbsp butter as needed. The pan will remain hot, so cook remaining cutlets for about 4 minutes per side or until golden and cooked through. Place finished cutlets on the wire rack as before.
- Serve. Sprinkle hot fried chicken with additional salt and grated Parmesan if desired. Let cool briefly, then enjoy the crispy, juicy chicken breasts fresh from the pan.
Notes
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Do not overcrowd the pan; fry chicken in batches to maintain oil temperature and crispiness.
- The Parmesan in the egg mixture is optional but adds great flavor and contributes to a crispy coating.
- If preferred, substitute minced garlic with garlic powder in the chicken seasoning step.
- The tenderizing step is crucial to ensure even thickness for even cooking and juicier results.
- Use medium heat, not medium-high, to avoid burning the coating while leaving the inside undercooked.
- Allow fried chicken to rest on a wire rack to prevent sogginess on the bottom.
