Recipe | Parmesan Breaded Chicken

Parmesan Breaded Chicken

With school back in session, we wanted to create an easy, kid-friendly recipe for weeknight family dinners. This Parmesan Breaded Chicken recipe was developed by Farmer & Foodie collaborator, Lindsey McClave.


  • 1.5-2lbs boneless chicken breasts from Foxhollow
  • 1.5 cups all purpose flour
  • 2 large eggs, beaten
  • 1.5 cups panko breadcrumbs
  • 1 tbs garlic powder
  • 1 tbs dried oregano
  • ¼ tsp red pepper flakes
  • zest from 1 lemon
  • ½ cup freshly grated parmesan
  • kosher salt
  • black pepper
  • neutral oil, such as grapeseed, for frying
  • Lemon juice & minced fresh herbs for garnish such as parsley or basil


Transfer the chicken to a cutting board & pat dry. On the underside of each breast you will find a ‘tender’ that runs the length of the breast & is attached on just one side. Pull the tender off & either batter & fry or reserve for another use.

Arrange chicken breasts top side up & place a single layer of saran wrap overtop. Using a meat tenderizer or a rolling pin, pound each breast to a thin and even thickness, about ½ inch on all sides. Discard the saran wrap & season the breasts lightly with kosher salt & pepper. Set aside.

Set up a breading station using three shallow bowls or rimmed plates. Place flour mixed with 1 tsp kosher salt & ½ tsp black pepper in the first bowl, beaten eggs in the middle bowl, & panko in the third. Add garlic powder, oregano, red pepper flakes, lemon zest, parmesan, 1 tsp kosher salt & ½ tsp black pepper to the panko & toss together until well combined. Working 1 breast at a time, start by dredging the chicken in the flour, ensuring all sides are lightly covered. Next move the flour-covered breast to the eggs & coat on both sides, allowing any excess egg to drip off before placing in the panko mixture, turning to encrust the breast on both sides & along the edges, pressing down on the panko to ensure a solid coating.

Place a large frying pan over medium-high heat & add enough oil to come up ¼ inch on the sides of the pan. Test the oil temp by sprinkling a few flakes of panko over the pan. When the panko sizzles the moment it hits the oil it is time to fry. Add the chicken to the pan, 2 pieces at a time making sure not to overcrowd. Fry for 6-8 minutes total, flipping once halfway through. Transfer to a paper towel lined plate & season immediately with salt. Garnish with a spritz of fresh lemon juice & a sprinkle of minced fresh herbs before serving.

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