Introduction

This recipe for crispy and juicy breaded chicken breasts is perfect for a quick and satisfying meal. With a simple coating of seasoned breadcrumbs, these chicken breasts turn out golden and flavorful every time.

Two crispy golden-brown breaded chicken fillets with a crumbly, crunchy texture cover the main part of the image and are sprinkled with small green parsley pieces. The chicken rests on a white plate with some browned yellow onion chunks underneath and around the edges. In the blurred background, there are pieces of sliced avocado and a hint of a reddish tomato. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
1 cup breadcrumbs
1/2 cup flour
2 large eggs, beaten
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika

Instructions

Step 1: Prepare the chicken by patting the breasts dry with paper towels and set them aside.
Step 2: In a shallow bowl, combine the flour, salt, black pepper, garlic powder, and paprika.
Step 3: Place the beaten eggs in another shallow bowl, and the breadcrumbs in a third bowl.
Step 4: Dredge each chicken breast first in the seasoned flour mixture, shaking off any excess.
Step 5: Dip the chicken into the beaten eggs, making sure it’s evenly coated.
Step 6: Finally, press the chicken breasts into the breadcrumbs until fully coated on all sides.
Step 7: Heat a generous amount of oil in a large skillet over medium heat. Once hot, add the chicken breasts.
Step 8: Cook for about 5-7 minutes per side, or until the coating is golden brown and the chicken reaches an internal temperature of 165°F (74°C).
Step 9: Remove the chicken from the skillet and let it rest for a few minutes before serving to lock in the juices.

Tips & Variations

Use panko breadcrumbs for an extra crispy texture.
For added flavor, mix grated Parmesan cheese into the breadcrumbs.
Try seasoning the flour with dried herbs like thyme or oregano for a different twist.
Cook the chicken on medium heat to prevent burning the coating while ensuring the chicken cooks through.

Storage

Store leftover breaded chicken breasts in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain crispiness, avoiding the microwave if possible to prevent sogginess.

How to Serve

Two pieces of golden brown, crispy breaded chicken breasts are placed side by side on a white plate. The breading is coarse, crunchy, and evenly covers the chicken, with small bits of green parsley sprinkled on top for color. Underneath and around the chicken, there are slightly charred, chunky yellow onion pieces and a few slices of green zucchini and a small red tomato partly visible at the edge. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the breaded chicken instead of frying?

Yes, you can bake the chicken breasts at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden and cooked through.

How do I know when the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature has reached 165°F (74°C). The chicken should also be no longer pink inside and the juices will run clear.

Crispy and Juicy Easy Breaded Chicken Breasts Recipe

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★★★★★

4.5 from 128 reviews

This recipe for Crispy and Juicy Easy Breaded Chicken Breasts offers a simple yet delicious way to prepare tender chicken with a flavorful, crunchy coating. Perfect for a quick dinner, the chicken breasts are seasoned with garlic powder, paprika, salt, and pepper, then breaded with a flour and breadcrumb mixture before being pan-fried to golden perfection.

Author: Zane
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Frying
Cuisine: American

Ingredients

Scale

Chicken

4 boneless, skinless chicken breasts

Coating

1 cup breadcrumbs
1/2 cup all-purpose flour
2 large eggs, beaten

Seasonings

1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika

Instructions

Prepare the Chicken: Pat the chicken breasts dry with paper towels. If they are thick, you can gently pound them to an even thickness to ensure even cooking.
Season the Chicken: Season both sides of the chicken breasts with salt, black pepper, garlic powder, and paprika. This will infuse flavor into the meat.
Set up Breading Stations: In three separate shallow bowls, place the flour in the first bowl, beaten eggs in the second, and breadcrumbs in the third.
Coat the Chicken: Dredge each chicken breast first in the flour, shaking off any excess, then dip into the beaten eggs to coat, and finally press into the breadcrumbs until fully covered. Set aside on a plate.
Heat the Pan: Preheat a large skillet over medium heat and add enough oil to cover the bottom (about 2-3 tablespoons). Heat until shimmering.
Cook the Chicken: Place the breaded chicken breasts in the hot skillet. Cook for about 5-7 minutes on each side, or until the coating is golden brown and the internal temperature of the chicken reaches 165°F (74°C).
Rest and Serve: Remove the chicken from the skillet and let it rest for a few minutes before slicing. This helps retain the juiciness in the meat. Serve as desired.

Notes

For extra flavor, you can add parmesan cheese to the breadcrumb mixture.
Use panko breadcrumbs for a lighter, crunchier texture.
If you want to reduce oil usage, consider baking the breaded chicken at 400°F (200°C) for 20-25 minutes, flipping halfway.
Always ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: breaded chicken breasts, crispy chicken, pan-fried chicken, easy chicken recipe, juicy chicken breasts