Easy Breaded Chicken Breasts
Enjoy crunchy and tender breaded chicken breasts that are perfect for busy weeknights or casual gatherings. This versatile dish pairs well with various sides and sauces.
Ingredients
Chicken and Coating Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup all-purpose flour Mixed with salt and spices
- 2 large eggs Beaten
- 1 cup breadcrumbs Can use panko for extra crunch
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- to taste Olive oil or vegetable oil For frying
Instructions
Preparation
- If the chicken breasts are thick, gently pound them to an even thickness for uniform cooking.
- In three separate shallow dishes, place flour, beaten eggs, and breadcrumbs.
- Mix salt, pepper, garlic powder, onion powder, and paprika into the flour.
Coating the Chicken
- Coat each chicken breast in the flour mixture, shaking off any excess.
- Dip the floured chicken into the beaten eggs, letting any excess drip off.
- Dredge the chicken in the breadcrumbs, pressing gently to adhere.
Cooking
- Heat a large skillet over medium heat and add enough oil to cover the bottom.
- Once the oil is hot, add the chicken breasts and cook for about 5 to 7 minutes per side, or until golden brown and cooked through.
- Remove the cooked chicken and let it drain on paper towels.
- Allow to rest for a few minutes before slicing or serving.
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Notes
For variety, consider adding different herbs and spices to the breadcrumbs or using different types of coating. Store leftovers in an airtight container, and reheat in the oven for best results.