breaded chicken

Tasty and delicious fried chicken marinated and cooked in under 25 minutes.

Quick And Easy Fried Chicken

½ lbs. chicken drumsticks

ml Knorr SavorRich Chicken Liquid Seasoning

all-purpose flour

soy sauce

calamansi

black pepper

cooking oil

Quick and Easy Fried Chicken

Create slits on the chicken drumsticks by slicing all the way to the bone.

Place the chicken inside a resealable bag. Add soy sauce, calamansi juice, Knorr SavorRich, and ground black pepper. Seal the bag and then shake until all ingredients are well blended. Push the air out of the bag and seal again. Marinate for 10 minutes.

Heat oil in a pot.

Place the flour in a container with cover. Put the marinated chicken in the container (one to two pieces at a time). Cover and shake until the chicken get completely coated with flour. Shake-off excess flour.

Deep-fry the chicken for 14 minutes.

Remove from the pot and let the chicken rest for 5 minutes.

Serve with rice or any of your favorite side dishes.

Have dinner ready in a snap with this one pan meal from Delish.com. 

Creamy Lemon Parmesan Chicken

c. all-purpose flour

c. Parmesan, divided

garlic powder

lemon

Kosher salt

chicken breasts

olive oil

butter

garlic,

c. baby spinach

heavy cream

chicken broth

lemon, sliced

c. thinly sliced fresh basil

Mother’s Day Dinner
I have a large family with 5 grown children and my mom who lives with us. I wanted to make a formal style dinner for Mother’s Day but didn’t want to be cooking all day. I made this dish but modified it slightly. I coated skinless chicken thighs and put them in the oven at 350 for an hour. While they were baking I make the sauce and added mushrooms. I added this sauce to the dish and baked for an additional 15 min. I served with garlic roasted red potatoes, which I  also popped in the oven at the same time the chicken was baking, and French bread slices and  strawberry avocado tossed salad. Needless to say this dish was a hit!! Everyone loved it so much and have already requested this be a regular dish. Thank you for a great Mother’s Day dinner experience.

Wow!! This was an amazing dish!! I added sliced portabella mushrooms before I silted the spinach which really added some depth to the sauce!! I would also add a small slurry of cornstarch to thicken it a tad more—that probably is because I added extra broth and cream bc I love love sauce! :)) 
incredible recipe and will definitely save this one as a permanent dish!

Easy and tasty week night meal.... I prefer more garlic and I addded a pinch of crushed red pepper (we just like spice in our house) I boiled angel hair on the side and tossed it in at the end for a complete meal

This recipe is wonderful!  I added an extra garlic clove and the zest of 2/3 of a lemon and then used the zested lemon for cutting up the lemon slices along with the 1/3 of the lemon that wasn’t zested and didn’t use the lemon ends.  That way when adding the sliced lemon to the sauce since it was zested it didn’t taste bitter.  I also pounded the chicken and made sure to add the flour mixture by hand after dredging so it had a nice coating.  Used our cast iron skillet and it was so flavorful.  I also made roasted Brussels sprouts and boxed mashed potatoes and doctored the potatoes to make them taste homemade and added some of the sauce from the chicken as gravy for the potatoes.  This was seriously delicious!

Has this tonight. Really good. Next time I will double the sauce and use chicken cutlets. Served over angel hair pasta.

Very good, whole family loved it and I used it for ISO dinners

i made this tonight. I added grape tomatoes, after reading the reviews, and a splash of white wine. Served over angle hair pasta. Yummy!

A new family favorite! We were all amazed at the lightness, freshness, and perfect pairing of the lemon, parmesan, garlic, and basil. My husband and daughter want me to put this into our regular rotation and use it for family get togethers. It was so easy but I felt like a chef making it!

This is the best chicken recipe. I also make it with angel hair, and it’s fantastic. Easy recipe, so cozy and comforting. I would give this 10 stars if I could!

This was easy and delicious. I did add the grape tomatoes at the end as suggested. But from the beginning I added sliced mushrooms with the spinach and. Added some cooked crumbled bacon into the sauce when I added the chicken. (Not a lot of bacon, just like 1 1/2 slices we had left over from breakfast). The bacon added a nice salty element to the dish.

We absolutely loved it. I doubled the recipe and I did add the cherry tomatoes like suggested by others and I added capers. Omg. Made it even more delicious.  Definitely recommend.  Thank you.

I rarely write recipe reviews, but we tried this tonight and my family, including all three of my kids (9, 7, and 3), ate every bite! And my oldest is super picky. My husband said it was restaurant quality! I used whole milk and cream cheese because I didn't have heavy cream. I did end up making additional sauce because by the time my chicken cooked through it had thickened up too much, but I just sort of randomly added in amounts of each ingredient and it still tasted fabulous! Just a great blend of flavors. I think I'm going to add mushrooms next time! Yum!

The best!! I have made a very similar dish before but this recipe is the best ever! I add mushrooms as my family & I love them, next time I will add sun dried tomatoes. I made it with thin spaghetti.

I made this tonight.  very easy and delicious.  Next time I make though I will add more parmesean and greens (I used baby kale because I prefer it) and thicken the sauce with corn starch.  I served it over pasta with a side vegetable.  The family loved it - it's a keeper!

Unbelievable dish!!!  I have made this 4 times already.  I did add grape tomatoes and served this over egg noodles.  Truly, this is a keeper.  Easy, Peazy dinner.  Thanks for sharing this dish!!!

This turned out great! Make sure to de-seed the lemon you use. I didn't, and I think the seeds gave it a slightly bitter taste.

https://streaming.hearstdigitalstudios.com/9012a6a6-b024-4d7d-b720-6031ef52f48c/video_rover_16x9_1080p_hd_1520958738_98291.mp4

This Creamy Lemon Chicken Is An In Instant Classic

Air Fryer Chicken Tenders are a quick and easy recipe that are a great alternative to frozen chicken strips! The Panko breading creates a crunchy coating over tender and juicy chicken breasts.

Air Fryer Chicken Tenders

lb. chicken tenders or chicken breasts

c. Panko bread crumbs

c. flour

onion powder

salt and pepper

In a medium bowl, mix the flour, onion...

In a medium bowl, mix the flour, onion powder, garlic powder, salt and pepper.

Add the Panko bread crumbs to a separate...

Add the Panko bread crumbs to a separate bowl.

Whisk the egg in a third separate bowl.

If using chicken breasts, cut each breast into...

If using chicken breasts, cut each breast into 3-4 even tenders.

Coat each tender in flour, then egg and...

Coat each tender in flour, then egg and lastly Panko.

Arrange the tenders in your Airfryer basket and...

Arrange the tenders in your Airfryer basket and spray with a light coat of olive oil. This is optional, but will help brown the chicken tenders nicely.

Cook at 325° for 15-20 minutes, depending on...

Cook at 325° for 15-20 minutes, depending on the size of your tenders, until they reach an internal temperature of 165°.

Serve immediately with your favorite dipping sauces!

65 g plain flour

g Parmesan

salt

garlic, crushed

baby spinach

240 mL double cream

chicken stock

g thinly sliced fresh basil

Best breaded chicken! Chicken cutlets are prepared to tender perfection and given a golden, perfectly crispy breading with za'atar and toasted sesame seed. Serve with tahini sauce and one of our simple Mediterranean salad.

Za'atar Breaded Chicken Recipe

boneless skinless chicken breasts

Salt and pepper

tbsp ghee

tbsp Private Reserve extra virgin olive oil

flour all-purpose

eggs

bread crumbs

sesame seeds

tbsp heaping za'atar spice

Prepare the tahini sauce according to this recipe and the salad of your choice and set aside for now.

Place chicken breast on a cutting board. Hold it flat with the palm of your left hand (non dominant hand), and using a sharp chef's knife, carefully slice in half horizontally into two pieces. Do the same with the second chicken breast.  You should end up with 4 cutlets at this point. (note, you can leave the chicken cutlets this size, or portion them to make 6 or 8 pieces in total. When pounded, they will expand.)

Using a meat tenderizer (a kitchen hammer like this one), pound the chicken cutlets until thin.

Pat chicken cutlets dry, and season well with salt and pepper on both sides.

Prepare a dredging station. Place the flour and egg wash each in a shallow bowl. And in a third shallow bowl, placed on the other side of the egg wash, mix together the bread crumbs, sesame seeds, za'atar and garlic powder.

Dredge each chicken cutlet first in the flour, then the egg wash, and finally in the bread crumb and za'atar mixture. Place prepared cutlets on a large tray for now.

In a large 12-inch cast iron skillet, over medium heat, heat the ghee and olive oil (you want about 1/4 inch of the ghee and oil mixture in the skillet). When ghee/olive oil mixture is shimmering, add the breaded . Cook until golden brown, about 2 minutes on each side. If needed, do this in batches, do not crowd the skillet. Place cooked cutlets on a large tray lined with paper towel very briefly to drain any excess oil.

Serve hot with tahini sauce and your choice of Mediterranean salad or balela salad.

Wow, what a gorgeous looking chicken dish! So creative, too. Love it!

I've never had za’atar before but sounds like very interesting flavor profile. Looking forward to trying this!

This chicken looks so darn delicious and perfect with some diced cucumbers and fresh tomatoes. I bet it would be amazing drizzled with a ranch or that Greek dressing they give you at our local Greek restaurant!

This sounds intriguing. I'll have to play with the flour to find a gluten free blend that works. This sounds too delicious to pass up!

I had to laugh at the description you quoted of "everything beige and crunchy" - I'm pretty sure that is my almost-three-year-old's dream, food-wise! Ha! Fortunately recipes like this mean we can both be happy, most likely - he gets his crunchy beige food, and I get delicious Mediterranean flavors! :)

These look so flavorful! I love that you don't have to deep fry them. Delicious and healthy!

Delicious!!! Za'atar is the best and these are so great!

This was a massive hit for Sunday dinner. The combination of the chicken with the freshness of the salad and the zip of the tahini sauce, just perfect. Definitely going in the monthly rotation!

Looking so colorful. Thanks for sharing this recipe.

If you've always wanted to learn how to bread chicken, now's your chance; this simple technique is the key to making pure, delicious breaded chicken magic that wows everyone in the house and keeps the mess to a minimum.

How to Bread Chicken

Salt and black pepper

all-purpose flour ((see note 2))

eggs ((see note 3))

panko bread crumbs

Parmesan cheese

parsley

lemon ((about 1 teaspoon))

Preheat oven to 200 degrees. Line a rimmed baking sheet with foil for easy cleanup. Top with a wire rack coated with nonstick spray or olive oil.

Cover a cutting board completely with a piece of plastic wrap. Add chicken breasts. Working with one breast at a time, place your palm on top of the breast and slice in half horizontally so you have two cutlets. Repeat with the second breast.

Arrange all four cutlets in a single layer on the plastic wrap-covered cutting board. Cover with a second piece of plastic wrap. Pound chicken breasts to an even thickness, about 1/4-inch. Remove top layer of plastic wrap and season breasts with salt and pepper.

In a shallow dish, add flour. In a second shallow dish, add eggs and beat lightly. In a third shallow dish, combine panko, grated Parmesan, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Stir to combine.

Working with one cutlet at a time, dredge in flour and shake off excess. Dip in eggs and tap gently on side of dish to remove excess. Add to panko mixture and press gently until crumbs adhere. Transfer to a large plate and repeat with remaining cutlets (cutlets can be wrapped in plastic and refrigerated for up to 2 hours).

To bread the chicken:

Line rimmed baking sheet or large plate with 3 layers of paper towels. In a large skillet over medium-high heat, heat remaining 1 cup oil until shimmering. Add 2 cutlets and fry until deep golden brown and cooked through, about 3 minutes per side.

Drain cutlets well on paper towel-lined plate and transfer to prepared wire rack in oven to keep warm. Repeat with remaining 2 cutlets.

To fry the chicken:

https://content.jwplatform.com/videos/7NY2W3qH.mp4

Learn how to bread chicken with this simple technique that wows everyone in the house and keeps the mess to a minimum.

How to Bread Chicken- Culinary Hill

Stockpile these juicy, easy breaded chicken breasts for an fast weeknight dinner. They are extra tender and tasty thanks to a buttermilk marinade and a crispy parmesan panko crust.

Breaded Chicken Breasts

chicken breasts ((thin-cut, halved or pounded thin))

buttermilk

4-5 garlic cloves, (peeled and smashed)

parsley, (chopped)

tsp kosher salt

tsp sweet paprika

bread bread crumbs or regular can be substituted))

parmesan cheese, (grated)

Oil, (for pan frying)

kosher salt and pepper, (to taste)

Whisk together buttermilk, garlic, parsley, salt, pepper and paprika and pour into a gallon-size ziplock bag.

Add chicken to bag and turn several times to be sure chicken is covered.

Place bag in the refrigerator and allow chicken to marinate for at least two hours or overnight.

Combine breadcrumbs and parmesan cheese in a shallow dish.

Removed chicken from bag, shaking off excess buttermilk and dredge in breadcrumbs. Place on a plate until ready to cook.

Pour oil to cover the bottom of large non-stick frying pan and heat over med/high heat. Once oil is hot (but not smoking) add the chicken breasts to the pan and cook until golden brown on one side (about 4 mins) and then turn and cook an additional 4 mins. Sprinkle with salt and pepper to taste.

Remove cooked chicken breasts to a wire rack placed over a cookie sheet to drain or place on a paper towel-lined plate.

Baked breaded chicken, these delicious chicken breasts are baked to juicy perfection.

Baked Breaded Chicken

chicken breast

Salt and Pepper

garlic (minced)

paprika

dry Italian bread crumbs

panko

Parmesan cheese (fresh grated)

basil leaves

oregano

Preheat oven to 350 degrees F (175 degrees C).

Lightly grease a 9x13 inch baking dish.

Season chicken breasts liberally with salt and pepper on both sides. Set aside.

In a pie tin or shallow dish, mix together the bread crumbs, Parmesan cheese, basil, oregano, and pepper.

In a separate pie tin mix together olive oil and garlic with paprika.

Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Press the bread crumbs to the chicken so each breast is coated fully.

Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture and oil.

Bake 30-35 minutes in the preheated oven, until internal temperature of the chicken reaches 165 degrees, or until chicken is no longer pink and juices run clear.

Think chicken breasts are a bit boring? Try this garlic chicken that has the crunch and flavour of chicken kiev, but with a fraction of the prep

Crunchy garlic chicken

mayonnaise

garlic clove, crushed

lemon, zested

herbs herbs

panko breadcrumbs

boneless, skinless chicken breasts

lemon wedges, snipped chives and roasted potatoes and tomatoes to serve (optional)

Make a production line of a board, two wide, shallow bowls or dishes, and a baking tray that will comfortably fit the chicken, lined with baking parchment or oiled foil.

If intending to bake immediately, heat oven to 200C/180C fan/gas 6. (Otherwise, remember to turn the oven on 10 mins before baking.)

In the first dish, mix the parmesan, mayo, garlic, lemon zest, herbs and seasoning to form a paste – a tablespoon does this well, and helps at the next stage. Tip the crumbs into the second dish and shake so they cover the base.

Now the messy part. Put the chicken on the board and, if necessary, trim and discard any flappy bits. Blot well with kitchen paper – this will help the coating stick.

Slide the first breast into the mayo mix and use the spoon to make sure it is coated all over. Pick it up by the pointy end and place on the crumbs. Use a spoon to cover completely with crumbs, and press them on gently until covered all over. Pick up once again by the ‘tail’ and place on the prepared baking tray. Repeat with the second breast, then discard any leftover mayo and crumbs.

Bake for 25-30 mins until golden and cooked through. Transfer to a board and slice into three or four thick slices, scatter over the chives and serve with the lemon wedges, roasted potatoes and tomatoes, if you like.

This easy pan-fried breaded chicken recipe is amazing! The breading is perfectly brown and crispy, the chicken inside is moist and tender, it's so juicy and delicious!

Easy Crispy Breaded Chicken Breast

bread crumbs (preferably Panko)

tsp pepper

tbsp oil

If the chicken breasts are thicker than 1 inch, either pound them to a 1-inch thickness or slice them into 2 thin layers.

Crack the eggs in a bowl and whisk with a fork.

Put the bread crumbs on a large plate.

Heat the oil in a large non-stick frying pan over medium-high heat.

Dip each chicken breast in eggs first on both sides, then dip in breadcrumbs on both sides, pressing into the bread crumbs so they stick better.

Put breaded chicken breasts on a frying pan, making sure they are not touching. Sprinkle the chicken with 1/3 tsp salt and 1/8 tsp pepper.

Cook for 4 minutes, then carefully flip the chicken with a spatula. Sprinkle with remaining 1/3 tsp salt and 1/8 tsp pepper.

Cook the chicken for another 4 minutes, or until cooked through (uniformly white in the middle).

This pan-fried breaded chicken recipe is amazing! So easy to make and so crispy! Also includes keto option! PRINT THE RECIPE: https://www.melaniecooks.com/breaded-chicken/11961/

Easy Crispy Breaded Chicken Recipe | How To Make Breaded Chicken

Everyone will love this crispy oven fried chicken recipe - it&#039;s so simple to make but so full of flavor! We love to serve it with potato wedges or mac and cheese, or add your family&#039;s favorite sides for an all-around comforting meal.

Top 27 breaded chicken recipes from across the web

The most viewed breaded chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 27 breaded chicken recipes from across the web

The most viewed breaded chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick And Easy Fried Chicken

Creamy Lemon Parmesan Chicken

Air Fryer Chicken Tenders

Creamy Lemon Parmesan Chicken

Za'atar Breaded Chicken Recipe

How to Bread Chicken

Breaded Chicken Breasts

Baked Breaded Chicken

Crunchy garlic chicken

Easy Crispy Breaded Chicken Breast

Crispy Oven Fried Chicken

Air Fryer Breaded Chicken Cutlets

Mini schnitzels with garlic sauce

Air Fryer Chicken Nuggets

Fried Chicken With Egg And Flour

Chicken schnitzel caesar

Easiest Air Fried Chicken Cutlets

Chicken Milanese

Crispy Chicken Ciabatta Sandwich

Frozen Chicken Kiev in the Air Frye...

Bao bun fillings

Breaded Chicken Breast Pan-Fried

Air Fryer Chicken Cutlets

Easy Breaded Chicken Cutlets Recipe

30-Minute Crispy Breaded Chicken Br...

Air Fryer Chicken Cutlets

Copycat Longhorn Steakhouse Parmesa...

The most viewed breaded chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine