Best Fried Chicken Breast (Crispy Pan Fried Breasts Recipe) Recipe
This recipe delivers the best crispy pan-fried chicken breasts with a flavorful, golden crust and tender juicy interior. Perfect for a quick 30-minute meal, the chicken cutlets are seasoned with garlic, salt, and pepper, coated in a double dredge of seasoned flour and an egg-Parmesan batter, then pan-fried in a combination of butter and neutral oil for a rich taste and crunchy texture. Ideal for a comforting dinner, this straightforward method guarantees evenly cooked, ultra-crispy chicken every time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 2 to 3 medium-sized cloves of garlic, smashed and minced (or ¾ tsp garlic powder)
- ¾ tsp salt, or to taste
- ½ tsp black pepper
Dry Batter
- 2 cups (240 g) all-purpose flour
- 2 tsp garlic powder
- 2 tsp onion powder
Wet Batter
- 5 eggs
- 4 oz (¾ cup or 100 g) freshly grated Parmesan cheese (optional but adds flavor)
- 2 tsp parsley, dried or fresh (or any preferred dry/fresh herb or Italian seasoning)
- ½ tsp salt
For Frying
- ½ cup (8 tbsp or 100 g) neutral cooking oil (such as vegetable oil)
- ½ stick (¼ cup or 4 tbsp or 57 g) butter
Instructions
- Cut and Tenderize Chicken. Take the 4 boneless skinless chicken breasts and slice each horizontally into two halves to create cutlets, resulting in 8 pieces. Place the cutlets on a cutting board, cover with plastic wrap or parchment paper, and gently pound with a meat tenderizer or rolling pin to even out the thickness. Avoid making them too thin, just ensure uniform thickness for even cooking. Transfer the cutlets to a large bowl.
- Prepare Chicken and Wet & Dry Batters. Mix smashed garlic, ¾ tsp salt, and ½ tsp black pepper into the chicken cutlets. Optionally marinate in the fridge until ready. In a shallow bowl, combine 2 cups flour, 2 tsp garlic powder, and 2 tsp onion powder; set aside. In another shallow bowl, whisk 5 eggs, Parmesan cheese, parsley, and ½ tsp salt to make the egg mixture; set aside.
- Dredge the Chicken. Dust a large tray with flour to place dredged chicken. Use one dry hand and one wet hand to avoid mess. Coat each cutlet thoroughly in the flour mixture, shaking off excess, then dip in the egg mixture until coated, and then coat once more in the flour mixture, pressing gently to form small clumps for texture. Place the dredged chicken in a single layer on the floured tray without overlapping.
- Fry the Chicken. Set a wire rack over a baking sheet lined with foil or parchment. Heat a large skillet over medium heat and add 4 tbsp vegetable oil and 2 tbsp butter. Wait for the butter to melt and oil to heat, about 30 seconds to 1 minute. Cook chicken cutlets in batches, adding enough to fit comfortably without crowding. Do not move the chicken once placed. Cook first side about 5 minutes until golden brown, then flip and cook the other side for another 5 minutes. Remove cooked chicken to wire rack in a single layer. For the second batch, replenish the skillet with 4 tbsp oil and 2 tbsp butter; cook faster, about 4 minutes per side. Optionally sprinkle salt and grated Parmesan on hot chicken. Let cool slightly before serving.
Notes
- For even cooking, aim for uniform thickness by pounding chicken gently.
- Use medium heat rather than medium-high to avoid undercooked interiors and burnt crust.
- Rest cooked chicken on wire rack to keep crust crispy and avoid sogginess.
- You can check doneness with a meat thermometer—the safe internal temp is 165°F (74°C).
- Parmesan cheese is optional but adds a wonderful depth of flavor and enhances crispiness.
- Use freshly grated Parmesan for best flavor; pre-grated may not melt as well.
- Double dredging with flour and egg mixture creates a thick, crunchy coating.
- Do not overcrowd the pan during frying to maintain oil temperature.
- Butter adds richness but using a neutral oil with high smoke point helps prevent burning.
- If marinating the chicken longer, keep it refrigerated and tightly sealed.
