Crispy Parmesan Crusted Chicken – Golden, Juicy, and Full of Flavor

Crispy Parmesan Crusted Chicken that's juicy, golden, and packed with flavor. Coated in panko breadcrumbs and real parmesan, this easy recipe is perfect for pan-frying or baking. Family-friendly and ready in under 30 minutes!

Craving a meal that’s perfectly golden on the outside, juicy and tender on the inside, and bursting with savory flavor in every bite? This Parmesan Crusted Chicken is your new go-to recipe! Whether you pan-fry it to crispy perfection or opt to bake it for a lighter touch, this dish is everything you want in a weeknight dinner or an elevated weekend meal.

Simple ingredients, bold flavor, and restaurant-style results—what more could you ask for?

Why You'll Love This Parmesan Crusted Chicken

This is not your average breaded chicken. What sets this dish apart is the crispy panko and parmesan coating that locks in moisture and adds an irresistible crunch with every bite. It’s a crowd-pleaser that’s both impressive and approachable—perfect for picky eaters, dinner parties, or even weekly meal prep.

Here’s why this recipe will become a staple in your kitchen:

• Cheesy and Crispy: The combination of Panko and real Parmesan or Pecorino Romano adds unmatched crunch and flavor.

• Juicy Cutlets: Properly prepped chicken cutlets mean faster cook times and guaranteed tenderness.

• Quick and Easy: Ready in under 30 minutes, depending on your cooking method.

• Versatile: Pairs perfectly with pasta, salads, roasted veggies, or a light lemon caper sauce.

Ingredients Explained

Each ingredient here serves a purpose—building texture, flavor, or both. Let’s break it down:

Chicken Cutlets (4–5 pieces)

Thinly sliced and pounded chicken breasts are ideal for quick, even cooking. If you're using thicker cuts, be sure to tenderize with a meat mallet for that perfect crispy exterior and juicy inside.

Tip: Patting them dry is essential to help the egg wash and coating adhere.

Flour (for dredging)

Though not listed above in the formal ingredient list, a light flour dredge before the egg wash ensures the coating sticks beautifully and evenly.

Egg Wash

• 1 Egg: The binding agent.

• 1/2 tbsp Olive Oil: Adds richness and enhances browning.

• 1/2 tbsp White Vinegar: Slight acidity tenderizes the chicken.

• 1/2 tsp Garlic Powder: Infuses savory depth.

• 1/2 tsp Dried Parsley: Adds herby notes.

• 1/4 tsp Oregano: Gives an Italian vibe.

• 1/4 tsp Red Pepper Flakes: Optional but highly recommended for a gentle kick.

• 1/4 tsp Salt + 1/8 tsp Black Pepper: Essential seasoning.

Tip: Whisk thoroughly until it’s silky and emulsified—this ensures better coating coverage.

Panko Coating

• 1 cup Panko Breadcrumbs: Extra crunchy and perfect for frying or baking.

• 1/2 cup Parmesan or Pecorino Romano: Nutty, salty, and crisp when cooked—use the real stuff for best flavor.

• 1/2 tsp White Pepper: Milder and slightly floral compared to black pepper; balances the coating.

How to Make Parmesan Crusted Chicken

Step-by-Step Instructions

1. Prep the Chicken

Pound chicken to an even thickness. This promotes faster cooking and avoids dryness. Pat them dry thoroughly with paper towels.

2. Flour Dredge

Lightly coat each chicken cutlet in all-purpose flour. Shake off excess. This helps the egg wash grip the meat.

3. Make the Egg Wash

In a shallow bowl, whisk together the egg, olive oil, vinegar, garlic powder, parsley, oregano, pepper flakes, salt, and pepper until smooth.

4. Prepare the Coating

In a second shallow bowl, mix together the panko, parmesan (or pecorino), and white pepper.

5. Bread the Chicken

Dip each floured chicken cutlet into the egg mixture, allowing excess to drip off. Press into the breadcrumb mixture on both sides, ensuring a full coating. Press firmly so it sticks.

Cooking Methods

To Fry:

• Heat about ½ inch of oil in a deep skillet over medium-high heat.

• Once the oil reaches 340-350°F, gently place the chicken cutlets in the pan.

• Fry for 4–6 minutes, flipping once halfway through, until golden brown and internal temperature reaches 165°F.

• Place on a wire rack to maintain crispness and immediately sprinkle with salt.

To Bake:

• Preheat oven to 400–420°F.

• Arrange breaded chicken on a wire rack set over a baking sheet or parchment paper.

• Bake for 18–25 minutes, depending on thickness.

• Optional: Broil for the last 1–2 minutes to intensify golden crunch.

Tips for Success

💡 Dry Chicken = Crispy Chicken
Moisture is the enemy of crisp. Be sure to pat dry your chicken thoroughly.

💡 Press the Coating
Don’t just dip and go—use your hands to really press the panko-parmesan mixture onto the chicken. This helps it stick during cooking.

💡 Use Fresh Grated Cheese
Avoid the pre-grated parmesan in a green can. Freshly grated Parmesan or Pecorino gives way better flavor and texture.

💡 Monitor Oil Temp
Too hot and the outside burns before the inside cooks. Too cool and you get a soggy crust. A thermometer is your best friend here.

💡 Rest on a Wire Rack
After frying, rest the cutlets on a wire rack, not paper towels. This prevents steaming and keeps that crust crunchy.

What to Serve With Parmesan Crusted Chicken

• Lemon Butter Pasta: The richness of the chicken pairs perfectly with light, zesty noodles.

• Garlic Mashed Potatoes: Comfort food heaven.

• Caesar Salad: Crisp and tangy to contrast the savory chicken.

• Roasted Veggies: Try broccolini, carrots, or asparagus for a balanced plate.

• Marinara or Pesto Sauce: For a fun dipping twist.

Make-Ahead and Storage Tips

Make-Ahead: Bread the chicken and refrigerate for up to 24 hours before frying or baking.
To Store: Leftovers keep in the fridge for 3–4 days.
To Reheat: Warm in the oven or air fryer at 375°F until hot and crispy again. Avoid microwaving if you want to keep that crunchy crust!

Frequently Asked Questions

Can I use chicken thighs instead?
Yes! Boneless, skinless thighs will work—just make sure they’re flattened and cooked to 165°F.

What’s the difference between Parmesan and Pecorino Romano?
Parmesan is milder and nuttier, while Pecorino is sharper and saltier. Both work beautifully in this recipe!

Can I make this gluten-free?
Absolutely! Use gluten-free panko and flour.

Can I air fry this?
Yes! Preheat the air fryer to 390°F. Cook for 8–10 minutes, flipping halfway. Spray with a light mist of oil for golden results.

This Parmesan Crusted Chicken hits all the right notes: it's crispy, cheesy, juicy, and incredibly versatile. Whether you're cooking for picky kids, dinner guests, or yourself (because you deserve it), this recipe is a guaranteed winner.

The balance of seasonings, the texture of the panko, and the richness of the cheese make every bite satisfying. Serve it up with your favorite sides and get ready for the compliments to roll in!

Yield: 4

Author: CookSnapBake.com

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Crispy Parmesan Crusted Chicken

Crispy Parmesan Crusted Chicken that's juicy, golden, and packed with flavor. Coated in panko breadcrumbs and real parmesan, this easy recipe is perfect for pan-frying or baking. Family-friendly and ready in under 30 minutes!

Cook time: 20 MinTotal time: 20 Min

Ingredients

• Chicken Cutlets (4–5 pieces)
• Flour (for dredging)
• Egg Wash:
• 1 Egg
• 1/2 tbsp Olive Oil
• 1/2 tsp Garlic Powder
• 1/2 tsp Dried Parsley
• 1/4 tsp Oregano
• 1/4 tsp Red Pepper Flakes
• 1/4 tsp Salt + 1/8 tsp Black Pepper
• Panko Coating:
• 1 cup Panko Breadcrumbs
• 1/2 cup Parmesan or Pecorino Romano
• 1/2 tsp White Pepper

Instructions

1. Pound chicken to an even thickness. This promotes faster cooking and avoids dryness. Pat them dry thoroughly with paper towels.
2. Lightly coat each chicken cutlet in all-purpose flour. Shake off excess. This helps the egg wash grip the meat.
3. In a shallow bowl, whisk together the egg, olive oil, vinegar, garlic powder, parsley, oregano, pepper flakes, salt, and pepper until smooth.
4. In a second shallow bowl, mix together the panko, parmesan (or pecorino), and white pepper.
5. Dip each floured chicken cutlet into the egg mixture, allowing excess to drip off. Press into the breadcrumb mixture on both sides, ensuring a full coating. Press firmly so it sticks.
6. Cooking Methods
7. To Fry:
8. Heat about ½ inch of oil in a deep skillet over medium-high heat.
9. Once the oil reaches 340-350°F, gently place the chicken cutlets in the pan.
10. Fry for 4–6 minutes, flipping once halfway through, until golden brown and internal temperature reaches 165°F.
11. Place on a wire rack to maintain crispness and immediately sprinkle with salt.
12. To Bake:
13. Preheat oven to 400–420°F.
14. Arrange breaded chicken on a wire rack set over a baking sheet or parchment paper.
15. Bake for 18–25 minutes, depending on thickness.
16. Optional: Broil for the last 1–2 minutes to intensify golden crunch.

Did you make this recipe?

Tag @cooksnapbake on instagram and hashtag it #ParmCrustedChicken

Ready to Make This Crispy Chicken Magic?

Try it out tonight and let me know how it goes in the comments! Snap a pic and tag me on Instagram @cooksnapbake—I’d love to see your creations.

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