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1 piece of pan-fried parmesan crusted chicken on a piece of lettuce

Pan-Fried Parmesan Crusted Chicken

Learn how to make perfect pan-fried parmesan crusted chicken with the most tenderness on the inside and ultra crispiness on the outside.
5 from 6 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 pieces
Calories per serving: 397kcal
Author: Tu

Ingredients 

  • 2 medium chicken breasts boneless, skinless
  • 1 c panko bread crumbs
  • ½ c parmesan freshly grated
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 c buttermilk or heavy cream
  • ¼ c vegetable oil for frying, use more if needed
  • ½ tsp salt
  • ¼ tsp ground black pepper

Instructions

  • Cut each chicken breast into 2 pieces. Then use a meat mallet to gently pound them into ¼ inch of thickness.
    2 medium chicken breasts
  • In a small bowl, combine salt and black pepper. Eyeball to divide the salt & pepper seasoning into 5 parts. Lightly season 1 pounded chicken breast with 1 part of seasoning mixture.
    ½ tsp salt, ¼ tsp ground black pepper
  • In a large mixing bowl, combine the last part of salt & pepper mixture with the rest of dry ingredients.
    1 c panko bread crumbs, ½ c parmesan, ½ tsp garlic powder, ½ tsp onion powder
  • Pour buttermilk in another mixing bowl.
    1 c buttermilk
  • Carefully dip the chicken pieces in buttermilk than dredge them in the panko mixture.
  • In a large frying pan and on medium high heat, add enough oil to pan fry the chicken. The oil should cover the chicken piecces one-third to halfway up their side.
    ¼ c vegetable oil
  • Add one piece of breaded chicken at a time and arrange in a single layer. Ideally 1 to 2 pieces each time. Pan-fry the chicken breasts until done, approximately 5 to 7 minutes (2.5 to 3.5 for each side). They should have golden brown outer crust.
  • Serve hot immediately with your choice of sides (See notes).

Notes

Side dishes suggestion

Pan-fried parmesan crusted chicken usually served with lemon wedges, mashed potatoes or a separately made sauce like spicy-mayo sauce.
However, if you insist on making pan gravy to serve with this parmesan chicken. Here is the easy process of making pan gravy:
  • Carefully pour off all but 2 tbsp of left over oil in the pan.
  • Add about ½ cup of small dice white onion and sauté until translucent.
  • Add 2 tbsp of all purpose flour and cook to make a blond roux.
  • Whisk in 2.5 cup of half-and-half or chicken stock and simmer on medium low heat for 10 to 15 minutes.
  • Strain pan gravy through a cheese cloth or a fine sieve mesh and adjust seasoning with salt and pepper.
  • Serve hot or warm as a side dish to parmesan crusted chicken.

Nutrition

Calories: 397kcalCarbohydrates: 15gProtein: 32gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 87mgSodium: 795mgPotassium: 549mgFiber: 1gSugar: 4gVitamin A: 231IUVitamin C: 1mgCalcium: 252mgIron: 1mg