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Best Fried Chicken Breast

Golden, crispy, juicy—this fried chicken breast recipe is everything you’ve been craving. Imagine perfectly pan-fried chicken cutlets with a crunchy Parmesan crust and a tender, flavorful inside, all without deep frying.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 5
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 2 –3 medium garlic cloves smashed & minced (or ¾ tsp garlic powder)
  • ¾ tsp salt plus more to taste
  • ½ tsp black pepper
  • Flour Mixture:
  • 2 cups 240 g all-purpose flour
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • Egg Mixture:
  • 5 large eggs
  • 4 oz ¾ cup / 100 g freshly grated Parmesan cheese (optional but highly recommended)
  • 2 tsp parsley fresh or dried — or Italian seasoning substitute
  • ½ tsp salt
  • For Frying:
  • ½ cup 8 tbsp / 100 g neutral cooking oil (vegetable, canola, peanut, avocado, or sunflower)
  • 4 tbsp ½ stick / 57 g butter
  • Optional Garnish:
  • Extra Parmesan parsley, or fresh herbs

Method
 

  1. Get the Chicken Ready
  2. Slice each chicken breast horizontally to make 2 cutlets (total: 8 pieces).
  3. Place cutlets between parchment or plastic wrap and gently pound with a mallet or rolling pin until even thickness.
  4. Transfer to a bowl and season with garlic, ¾ tsp salt, and ½ tsp black pepper. Mix well.
  5. Prepare Dredging Station
  6. In one shallow bowl, mix flour, garlic powder, and onion powder.
  7. In another bowl, whisk eggs, Parmesan, parsley, and ½ tsp salt.
  8. Dredge the Chicken
  9. Dust a tray with flour to hold coated chicken.
  10. Working one cutlet at a time:
  11. Coat in the flour mixture (press in lightly). Shake off excess.
  12. Dip into the egg mixture until fully coated.
  13. Return to the flour mixture, pressing well. Clumps of egg + flour add extra crunch.
  14. Place dredged chicken on the floured tray in a single layer.
  15. Fry the Chicken
  16. Set up a wire rack over a baking sheet (to drain after frying).
  17. In a large skillet, heat 4 tbsp oil + 2 tbsp butter over medium heat until hot (about 1 minute).
  18. Cook cutlets in batches (don’t overcrowd).
  19. Fry 5 minutes per side until golden brown and crisp.
  20. Check doneness: internal temp should be 165°F.
  21. Remove to the wire rack in a single layer.
  22. For the second batch, add 4 tbsp oil + 2 tbsp butter again; cook ~4 minutes per side (pan will already be hot).
  23. Optionally sprinkle hot chicken with Parmesan and parsley.

Notes

Let dredged chicken rest for 5 minutes before frying so coating sets.
Always fry in hot oil—adding to cold oil makes chicken soggy.
Use freshly grated Parmesan for the best melt and flavor.
Leftovers: store in an airtight container in the fridge up to 4 days.
Serve with pasta, mashed potatoes, salad, or in sandwiches.