Fadi's Chicken Recipe

Prepare and flatten

Trim any excess fat from the chicken breasts or thighs. If breasts are thick, slice each breast horizontally to make two thinner cutlets or place between plastic wrap and gently pound to an even 1/2-inch thickness. This helps them cook evenly and makes portions kid-friendly.

Marinate

In a bowl combine yogurt, olive oil, lemon juice, minced garlic, smoked paprika, ground cumin, onion powder, kosher salt, and black pepper. Add the chicken, coating each piece thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours. (If short on time, 15 minutes still improves flavor.)

Set up breading station

Place flour in a shallow dish. In a second shallow bowl whisk the egg with the milk. In a third shallow dish combine breadcrumbs, grated Parmesan (if using), mild paprika, and fine salt.

Bread the chicken

Remove chicken from marinade, letting excess drip off. Dredge each piece first in flour (shake off excess), then dip into the egg mixture, then press into the breadcrumb mixture until evenly coated. Set breaded pieces on a tray and let rest 5–10 minutes to help the coating adhere.

Pan-fry (preferred for kids)

Add 2 tablespoons vegetable oil to a large nonstick skillet and heat over medium heat until shimmering. Add breaded chicken pieces without crowding (work in batches if needed). Cook 3–4 minutes per side for thin cutlets (internal temperature 165°F / 74°C), or 5–6 minutes per side for slightly thicker pieces. Adjust heat to prevent burning; lower to medium-low if coating browns too quickly. Add remaining 1 tablespoon oil or the optional tablespoon butter in the last minute and spoon over the chicken to gloss the finish.

Oven-bake alternative

Preheat oven to 425°F (220°C). Place breaded chicken on a parchment-lined baking sheet sprayed with cooking oil. Mist or lightly brush the tops with oil. Bake 12–16 minutes, flipping halfway, until golden and internal temperature reaches 165°F (74°C).

Rest and serve

Transfer cooked chicken to a wire rack or paper-towel-lined plate and let rest 3–5 minutes. Serve warm with lemon wedges and mild dipping sauce (ketchup or ranch) alongside preferred kid sides (apple slices, steamed carrots, or fries).