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When it comes to comfort food, few dishes evoke the same level of satisfaction as crispy garlic Parmesan crusted chicken. This dish stands out not only for its irresistible flavors but also for its textural contrasts that make every bite a delightful experience. With a golden, crunchy exterior that gives way to tender, juicy chicken inside, this recipe is the epitome of culinary comfort.

Crispy Garlic Parmesan Crusted Chicken

Discover the joy of making Crispy Garlic Parmesan Crusted Chicken, a dish that combines flavor and crunch in every bite. Perfect for family dinners or meal prep, this recipe features juicy chicken with a golden, crispy coating that includes a flavorful blend of garlic, herbs, and Parmesan. Follow our step-by-step guide to master the breading technique and achieve restaurant-quality results at home. Elevate your meals with this delicious, versatile chicken recipe!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup all-purpose flour

2 large eggs

1 cup panko breadcrumbs

1/2 cup grated Parmesan cheese

1 tablespoon garlic powder

1 teaspoon onion powder

1 teaspoon dried Italian herbs (oregano, basil, thyme)

1/2 teaspoon paprika

Salt and pepper, to taste

1/2 cup buttermilk (or milk with 1 tablespoon lemon juice)

Fresh parsley, chopped (for garnish)

Olive oil or cooking spray, for frying

Instructions
 

Prep the Chicken: Place the chicken breasts between two pieces of plastic wrap. Using a meat mallet, gently pound them to an even thickness of about 1/2 inch to ensure even cooking.

    Marinate: In a shallow dish, pour the buttermilk over the chicken, ensuring all surfaces are coated. Cover and let marinate in the fridge for at least 30 minutes (or up to 2 hours for maximum tenderness).

      Set Up Breading Station: In a three-step breading setup:

        - Dredge: In one shallow dish, place the flour seasoned with salt and pepper.

          - Dip: In a second dish, beat the eggs until well combined.

            - Coat: In a third dish, mix panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, Italian herbs, paprika, and a pinch of salt and pepper.

              Bread the Chicken: Remove each chicken breast from the buttermilk, allowing excess to drip off. First, dredge in the flour, coating well and shaking off any excess. Next, dip into the beaten eggs, allowing again for excess to drip. Finally, press into the breadcrumb mixture, ensuring it’s evenly coated on all sides. Repeat with all pieces.

                Cook the Chicken: In a large skillet, heat about 1/4 inch of olive oil over medium heat. Once hot, carefully place the breaded chicken breasts in the skillet, ensuring not to overcrowd the pan. Cook for about 5-7 minutes on each side, or until golden brown and crispy, and the internal temperature reaches 165°F (74°C).

                  Drain and Serve: Once cooked, transfer the crispy chicken to a paper towel-lined plate to drain off excess oil. Let rest for a minute.

                    Garnish and Enjoy: Sprinkle with freshly chopped parsley before serving. Pair with your favorite dipping sauce or a side salad for a complete meal.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4