Description
Achieve unbelievably crispy, golden-brown chicken without a single egg. This recipe delivers maximum flavor and perfect texture every time.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1/2 cup all-purpose flour (or gluten-free blend)
- 1/2 cup milk (dairy or non-dairy), or thinned plain yogurt, or 1/4 cup mayonnaise
- 1.5 cups panko breadcrumbs (or gluten-free panko)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika (smoked or sweet)
- 1/2 tsp salt (plus more for seasoning)
- 1/4 tsp black pepper (plus more for seasoning)
- Cooking oil for frying, or cooking spray for baking/air frying
Instructions
- 1. Prepare Chicken: Pat chicken dry, pound to 1/2-inch thickness if using breasts, and season generously with salt, pepper, garlic powder, onion powder, and paprika.
- 2. Set Up Stations: Place flour in one shallow dish, milk/yogurt/mayo in another, and panko breadcrumbs (seasoned with a pinch of salt/pepper) in a third.
- 3. Bread Chicken: Dredge chicken in flour, shake off excess. Dip in wet mixture, letting excess drip. Press firmly into panko until fully coated. Repeat for all pieces.
- Pan Frying: Heat 1/2 inch oil in a skillet to 350-375°F. Cook 3-5 minutes per side until golden and 165°F internal temp.
- Baking: Preheat oven to 400°F. Place chicken on a wire rack on a baking sheet. Spray lightly with oil. Bake 20-25 mins, flipping halfway, until golden and 165°F.
- Air Frying: Preheat air fryer to 375°F. Spray basket with oil. Air fry for 12-18 mins, flipping halfway, until golden and 165°F.
- 5. Rest and Serve: Let chicken rest for 5 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 20 mins