Ingredients
- 2–4 boneless, skinless chicken breasts or thighs, pounded to 1/2-inch thickness
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs (panko or regular)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper to taste
- Oil for frying (vegetable, canola, or light olive oil)
Instructions
- Trim and pound chicken to even thickness.
- Set up a dredging station with seasoned flour, beaten eggs, and breadcrumbs.
- Dredge chicken in flour, dip in egg, and coat with breadcrumbs, pressing gently to adhere.
- Heat oil in a skillet over medium-high. Fry chicken 3–4 minutes per side, or until golden and 165°F internally.
- Transfer to a wire rack or paper towel-lined plate. Let rest a few minutes before serving.
Notes
- Add Parmesan to the breadcrumbs for extra flavor.
- Use cayenne or chili powder for heat.
- Mix in herbs like oregano or parsley to the coating.
- For gluten-free, use gluten-free flour and breadcrumbs.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 fillet
- Calories: 310
- Sugar: 1g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 105mg
