What is the trick to getting breaded chicken so crispy?

The real trick is in the prep. Use panko breadcrumbs, their larger flakes create more crunch. For maximum effect, toast the panko in a dry pan for 3-4 minutes until golden before mixing with the parmesan. This step gives you a deep, golden crust that stays crispy, whether you pan-fry or bake.

Can I air-fry or bake the crumbed chicken?

Absolutely. For baking, cook on a wire rack at 400°F / 200°C for 15-18 minutes, flipping halfway. To air-fry, cook at 375°F / 190°C for 10-12 minutes. The key for both methods is to not crowd the pan or basket, which steams the coating.

What oil should be used for frying the breaded chicken?

A neutral oil with a high smoke point is best. I use olive oil for its flavor, but light olive oil or avocado oil works well too. Heat about 3 tablespoons in your skillet over medium heat until it shimmers before adding the chicken. This ensures a good sear without burning.

Can I use dried herbs for the homemade breadcrumbs?

Yes, you can substitute dried herbs. Use 1 teaspoon of dried parsley instead of 2 tablespoons fresh. The flavor will be slightly more concentrated, so mix it into the panko and parmesan coating well. Fresh herbs offer a brighter taste, but dried are a great pantry backup.

What do I do if I only have fresh bread to make breadcrumbs?

If you only have fresh bread, make your own breadcrumbs. Tear the bread into pieces, pulse in a food processor until coarse, then spread on a baking sheet. Bake at 300°F / 150°C for 10-15 minutes, stirring once, until dry and crisp. Let them cool completely before using for dredging.

What is a Chicken Cutlet?

A chicken cutlet is simply a thin slice of chicken breast. To make one, place a whole breast flat and slice it horizontally into two thinner pieces. Then, gently pound it with a rolling pin or pan to an even ½-inch thickness. This ensures quick, even cooking and prevents dryness.

Crumbed Chicken: 35-Minute Easy Recipe with Homemade Herbs

Name: The Easiest Crispy Crumbed Chicken (Better Than Takeout)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1.5 lbs (680g) chicken breast or tenderloins; Kosher salt and black pepper; ¾ cup all-purpose flour; 1 tsp Italian seasoning; 1 tsp kosher salt; ½ tsp black pepper; 2 large eggs; 2 cloves garlic, minced; 1 ½ cups panko breadcrumbs; ½ cup finely grated parmesan cheese; 2 tbsp fresh parsley, finely chopped; 3 tbsp olive oil (plus more for the pan)

Description

Crispy, golden crumbed chicken made with a simple dredging station. The secret is garlic-infused egg wash and parmesan panko for a flavorful, crunchy crust that stays put. Ready in 35 minutes.

Ingredients

Scale

For the Chicken:

1.5 lbs (680g) chicken breast or tenderloins

Kosher salt and black pepper

For the Dredging Station:

¾ cup all-purpose flour

1 tsp Italian seasoning

1 tsp kosher salt

½ tsp black pepper

2 large eggs

2 cloves garlic, minced

1 ½ cups panko breadcrumbs

½ cup finely grated parmesan cheese

2 tbsp fresh parsley, finely chopped

For Cooking:

3 tbsp olive oil (plus more for the pan)

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Instructions

1. Pat the chicken pieces completely dry with paper towels. If using breasts, slice them horizontally into cutlets and gently pound to an even ½-inch thickness. Season all over with salt and pepper.

2. Set up three shallow dishes. In the first, mix the flour, Italian seasoning, 1 tsp salt, and ½ tsp pepper. In the second, beat the eggs and whisk in the minced garlic. In the third, combine the panko, parmesan, and parsley.

3. Working with one piece at a time, coat the chicken in the flour mixture, shaking off excess. Dip it into the egg wash, letting excess drip off. Finally, press firmly into the panko mixture to coat both sides. Place on a plate.

4. To pan-fry: Heat 3 tbsp olive oil in a large skillet over medium heat until shimmering. Cook cutlets for 3-4 minutes per side until golden brown and crisp.

5. To bake: Preheat oven to 400°F / 200°C. Place coated chicken on a parchment-lined baking sheet (or on a wire rack). Bake for 15-18 minutes, flipping halfway.

6. Check for doneness: The internal temperature should reach 165°F / 74°C. Let rest for 5 minutes before serving.

Notes

Store in the refrigerator for up to 3 days or freezer for up to 3 months. Reheat at 400°F for 10 minutes.

Use one hand for dry steps (flour, crumbs) and the other for wet (egg) to avoid clumpy fingers.

For extra crispy baked chicken, lightly spray or brush the coated cutlets with oil before baking.

Don’t crowd the pan when frying; cooking too many pieces at once can steam the coating and make it soggy.

No fresh parsley? Use 1 tsp dried parsley mixed into the panko.

Prep Time: 20 min
Cook Time: 15 min
Category: Dinner, Main Course
Method: Baking, Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cutlet
Calories: 380 kcal
Sugar: 2 g
Sodium: 580 mg
Fat: 16 g
Saturated Fat: 4 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 1 g
Protein: 34 g
Cholesterol: 125 mg