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Easy Breaded Chicken Breasts

Easy Breaded Chicken Breasts
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Easy Breaded Chicken Breasts deliver juicy, tender chicken coated in a perfectly crispy golden crust, ready in under 30 minutes. This simple, family-friendly recipe is ideal for busy weeknights and offers versatility for various flavor customizations and serving options.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts

Breading Station

  • 1 cup all-purpose flour
  • 1 teaspoon salt (for flour seasoning)
  • 1/2 teaspoon black pepper (for flour seasoning)
  • 2 large eggs, beaten
  • 1 1/2 cups breadcrumbs (panko or regular)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste (for breadcrumb mixture)

Cooking

  • Cooking oil (neutral oil with a high smoke point, such as vegetable or canola oil), enough to coat the skillet

Instructions

  1. Prepare the chicken: Gently pound the chicken breasts to an even thickness of about 1/2 inch to ensure uniform cooking and tender results.
  2. Set up the breading stations: In one bowl, place the flour seasoned lightly with salt and pepper. In a second bowl, beat the eggs. In a third bowl, combine the breadcrumbs with garlic powder, paprika, salt, and pepper (and any optional seasonings you prefer).
  3. Coat the chicken: Dip each chicken breast first into the flour, shaking off any excess, then into the beaten eggs, and finally thoroughly coat with the breadcrumb mixture, pressing lightly to adhere. For extra crispiness, repeat the egg and breadcrumb coating once more.
  4. Cook until golden: Heat oil in a large skillet over medium heat. Cook the breaded chicken breasts for about 4-5 minutes per side until the coating is golden brown and the chicken is cooked through (internal temperature of 165°F / 74°C).
  5. Rest and serve: Remove the chicken from heat and place it on a wire rack to rest for a few minutes. This allows juices to redistribute and keeps the crust crispy. Serve with your choice of garnishes and sides.

Notes

  • Ensure even thickness by pounding chicken evenly to promote uniform cooking and avoid dryness.
  • Pat chicken dry before breading to help the coating adhere better.
  • For an extra crispy crust, double coat by repeating the egg and breadcrumb steps once more.
  • Maintain oil temperature at medium to medium-high heat to avoid burning the breading while cooking the chicken through.
  • Rest cooked chicken on a wire rack instead of a plate to preserve crispiness underneath.

Nutrition

Find it online: https://deliceflash.com/easy-breaded-chicken-breasts/