Ingredients
To create this absolute perfection of a dish, home cooks will need the following:
Chicken and Base:
4 boneless, skinless chicken breastsinced
2-3 medium garlic clovesSeasonings:
¾ teaspoon salt (plus additional for taste)
½ teaspoon black pepper
1 teaspoon Dijon mustard (optional)
3 tablespoons sour cream (for coating)Breading Mixture:
2 cups all-purpose flour
2 teaspoons garlic powder
2 teaspoons onion powder
5 eggs
4 ounces freshly grated Parmesan cheese (¾ cup)
2 teaspoons parsley (dried or fresh)
½ teaspoon salt (for frying)Cooking Oil:
½ cup vegetable oil (neutral cooking oil)
¼ cup butter (4 tablespoons)
Notes
- Please note that nutritional data is an estimate and may vary depending on the specific ingredients used in preparation.
There’s nothing quite like biting into a piece of golden brown, incredibly crispy fried chicken breast. Whether someone is looking for a pan-fried version or deep frying expertise, this recipe delivers tender, flavorful results using proven methods that guarantee exceptionally juicy chicken every single time. The best part? It’s super quick to prepare, making it ideal for weeknight dinners or impressive gatherings.
How To Make Fried Chicken Breast Recipe Quick Answer
Home cooks only need boneless chicken breasts, basic pantry staples, and a skillet to achieve restaurant-quality results with a flavorful, moist interior and perfectly crispy exterior. Whether serving with dipping sauces, alongside vegetables, or in sandwiches, this recipe transforms ordinary chicken into an absolute perfection dish that works beautifully for weeknight dinners or impressive entertaining.
Why This Recipe Works
This crispy fried chicken breast recipe has earned its reputation for good reason. The secret lies in combining pan-fried simplicity with minimal oil requirements while still achieving an incredible Parmesan-crusted exterior that stays moist and flavorful on the inside. The biggest enemy of fried chicken is dry texture, and this method eliminates that problem through simple ingredients found at any grocery store—whether someone chooses to use a deep fryer or stick with a stovetop skillet.
The key techniques that make this recipe shine include proper scoring, which ensures even cooking throughout the meat. The egg coating acts as a protective barrier that locks in moisture, while optional marination using sour cream and mustard adds tenderness and remarkable flavor depth. This method works beautifully with boneless skinless chicken breasts, chicken tenders, or even chicken thighs, though cooking times may vary slightly depending on the protein chosen.
Ingredients
To create this absolute perfection of a dish, home cooks will need the following:
Chicken and Base:
- 4 boneless, skinless chicken breasts
- 2-3 medium garlic cloves (smashed or minced)
Seasonings:
- ¾ teaspoon salt (plus additional for taste)
- ½ teaspoon black pepper
- 1 teaspoon Dijon mustard (optional)
- 3 tablespoons sour cream (for coating)
Breading Mixture:
- 2 cups all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 5 eggs
- 4 ounces freshly grated Parmesan cheese (¾ cup)
- 2 teaspoons parsley (dried or fresh)
- ½ teaspoon salt (for frying)
Cooking Oil:
- ½ cup vegetable oil (neutral cooking oil)
- ¼ cup butter (4 tablespoons)
Step-by-Step Instructions
Preparing the Chicken
Begin by preparing the chicken breasts by patting them dry with paper towels—this crucial step ensures proper breading adhesion. Place them shiny side down on a cutting board. For those using whole breasts, carefully slice each one horizontally to create two cutlets, yielding 8 pieces total from 4 breasts.
Using a sharp knife, score the chicken using a crosshatch pattern from top to bottom and side to side, creating grooves approximately half inch deep that go all the way through. This scoring technique allows heat to penetrate quickly and evenly throughout the meat.
Cover the chicken with plastic wrap or parchment paper and gently pound each piece using a meat mallet, rolling pin, or even a heavy object until nearly paper-thin. This helps even out thickness, which is absolutely crucial for preventing dry or overcooked exteriors with raw centers.
Transfer the prepared pieces to a large bowl, then add the smashed or minced garlic, salt, and black pepper. Mix well to coat everything thoroughly. For those choosing the optional marination step, combine the Dijon mustard in a small bowl and rub this mixture into the scored crevices. Allow the chicken to marinate in the refrigerator for 15 minutes—this step tenderizes the meat and creates incredible flavor.
Setting Up the Breading Station
In a shallow bowl, combine the all-purpose flour with garlic powder and onion powder, mixing well and setting aside. In another shallow bowl, crack the eggs and add the freshly grated Parmesan cheese, parsley, and salt, whisking everything until well combined.
Prepare a large tray or washable surface dusted with flour to hold the breaded chicken. An organized setup prevents mess and streamlines the breading process, making the entire operation move smoothly.
Breading the Chicken
The key to successful breading is using one hand for dry ingredients and the other for wet ingredients. Take one chicken cutlet and press it into the flour mixture with the dry hand, coating thoroughly. Shake off excess flour and transfer the floured chicken to the egg mixture using the wet hand. Coat completely, ensuring every surface is covered with the Parmesan mixture.
Return the breaded cutlet to the flour-dusted surface and press firmly to secure small clumps of flour and egg, creating a fine, wonderful texture for the finished crust. Repeat this process with all chicken pieces, laying them in a single layer rather than stacking.
Allow the breaded chicken to rest for 5 minutes before frying—this gives the coating time to set properly.
Frying the Chicken
Set up a wire rack positioned on a baking sheet lined with parchment paper or aluminum foil to catch excess oil and prevent the chicken from becoming soggy. Heat a large skillet or cast iron pan over medium heat with 4 tablespoons of vegetable oil and 2 tablespoons of butter.
Medium heat is absolutely crucial here—medium-high heat will cook the outside too quickly while leaving the inside raw. Wait 30 seconds to 1 minute for the oil to heat properly; hot oil is essential for achieving a crispy crust, while cold oil will result in a soggy coating.
Working in batches to avoid overcrowding, carefully add 3-4 chicken cutlets to the hot oil and don’t touch or move them. This allows the crust to set properly. Fry for approximately 5 minutes without moving, then use tongs to lift a piece slightly and check for golden brown coloring. Flip the chicken and cook another 5 minutes on the other side.
For those who prefer checking internal temperature rather than visual cues, chicken is done when it reaches 165°F. Since these cutlets are thin and scored, they’ll cook quickly and thoroughly. Remove cooked chicken and place on the wire rack in a single layer.
Don’t turn off the heat when removing the chicken—this creates steam that would make the coating soggy. For the second batch, add another 4 tablespoons of oil and 2 tablespoons of butter to the already-hot pan. The second batch will cook slightly faster at approximately 4 minutes per side.
Finishing Touches
Once all chicken is cooked and resting on the wire rack, optionally sprinkle additional salt and freshly grated Parmesan cheese over the pieces while still hot. Fresh or dried herbs like parsley or cilantro make wonderful garnishes as well. Allow the chicken to cool slightly before serving, though the result will be perfectly crispy on the outside with incredibly juicy, flavorful meat on the inside.
Tips for Perfect Results
Preparation Tips: Always use fresh Parmesan cheese rather than pre-grated varieties, as fresh Parmesan melts better and provides superior flavor. Use a meat mallet to even out chicken thickness, ensuring uniform cooking throughout. The scoring technique is absolutely essential for quick, even cooking and prevents undercooked centers. Optional marination with sour cream and mustard adds noticeable tenderness and flavor to the final dish.
Cooking Tips: Wait for the oil to heat properly before adding chicken—test by sprinkling a bit of flour and watching for an immediate sizzle. Use cooking oil with a high smoke point like vegetable, canola, peanut, or avocado oil; avoid olive oil entirely. Cook in batches rather than overcrowding, as overcrowding lowers oil temperature and causes steaming instead of proper frying.
Never move or touch chicken while frying—the coating needs time to set properly. Don’t switch off the heat when removing chicken, as this creates steam that softens the coating. Always use a wire rack for draining rather than paper towels, since paper towels trap steam and soften the crust.
Timing Notes: The first batch requires approximately 5 minutes per side, while the second batch cooks approximately 4 minutes per side since the pan is already hot. Remember that everyone’s stove and pan is different, so adjust timing as needed. Bone-in chicken, dark meat varieties, and chicken thighs take longer to cook than these boneless breasts.
Serving Suggestions
Crispy fried chicken breast is incredibly versatile. Serve it simply with freshly grated Parmesan and salt while hot, or pair it with dipping sauces like mayonnaise, garlic sauce, tartar sauce, or homemade sweet and sour sauce. A squeeze of fresh lemon juice adds bright, tangy flavor. Spice lovers can sprinkle cayenne pepper or paprika, or serve with their favorite hot sauce.
For complete meals, serve alongside mashed potatoes, green beans, roasted vegetables, or smothered cabbage. For a lighter option, pair the crispy chicken with a fresh salad featuring mixed greens and vegetables for an outstanding combination. Create sandwiches or wraps by adding lettuce, tomatoes, and favorite sauces, or make perfect buttermilk biscuit sandwiches. Those looking to impress guests might even prepare chicken egg rolls using leftover shredded chicken for an incredible appetizer option.
At parties or game days, arrange chicken cutlets on a platter with various dips and French fries for simple appetizers. The chicken’s incredibly versatile nature means it pairs beautifully with pasta dishes—serve it over pasta with Cajun Alfredo sauce or a simple garlic butter cream sauce. A homemade 4-ingredient sweet-and-sour sauce also complements the crispy exterior perfectly for those preferring tangy flavors. It also works wonderfully in pasta salads and potato salads for comfort food options, or serve alongside nacho fries or flavored rice like garlic butter rice.
Recipe Variations
Protein Variations: Cut chicken into cubes to create crispy chicken appetizers, or use chicken tenders for quicker cooking. Try bone-in chicken pieces and adjust cooking time accordingly, or experiment with chicken wings and chicken thighs—dark meat stays even more moist than white meat.
Coating Variations: Add cayenne pepper to the flour mixture for spicy chicken, or include hot sauce in the egg mixture for additional heat. Mix Cajun seasoning or Italian seasoning into the breading for flavor variations. Add baking powder to the flour for a lighter, airier crust, or use panko breadcrumbs as a final coating for extra crunch. Experiment with different dried herbs in the breading mixture.
Cooking Method Variations: Air fry with less oil and adjust time and temperature accordingly for a hands-off approach. Bake in the oven for a completely hands-off method, or use cornstarch instead of all-purpose flour for an even crispier coating.
Storage and Reheating
Store leftover fried chicken in an airtight container in the refrigerator once it reaches room temperature. It will stay good for up to 4 days. When reheating, avoid the microwave as it makes the coating soggy. Instead, reheat in a 350°F oven for 10-15 minutes until warmed through and crispy again. An air fryer also delivers excellent reheating results.
Perfect Pairings and Dessert Ideas
After enjoying crispy fried chicken breast, home cooks might want to explore complementary recipes. Consider pairing the meal with a pancake-recipe-without-milk for breakfast servings, or satisfy sweet cravings afterward with delicious options like pancake-recipe-without-milk and.
waffle-recipe-without-milk for quick treats, or two-bananas-banana-bread for a wholesome ending to the meal.
Frequently Asked Questions
How do I keep the chicken juicy when frying?
How Do I Prevent the Breading From Falling Off?
Can I Make This Without Deep Frying?
How do I Know When the Chicken is Done?
Why Score The Chicken?
Can I Skip The Sour Cream And Mustard?
What’s The Best Oil For Frying?
Nutrition Information (Per Serving)
The nutritional breakdown for this recipe averages approximately:
- Calories: 420 kcal
- Carbohydrates: 21g
- Protein: 37g
- Fat: 19g
- Cholesterol: 207mg
- Sodium: 542mg
- Potassium: 566mg
Please note that nutritional data is an estimate and may vary depending on the specific ingredients used in preparation.
