Add Chicken / Breaded Chicken Recipe
Make Add Chicken / Breaded Chicken Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Breaded Chicken
Method
Breaded Chicken
Prepare the chicken
Trim any visible fat from the chicken breasts. If breasts are thick, butterfly each one or place between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even thickness about 1/2 inch thick. Cutting or pounding ensures even cooking and easier breading.
Season
Season both sides of the chicken evenly with the kosher salt, black pepper, garlic powder, and paprika. Pat the seasoning into the meat so it adheres.
Set up breading station
Place the flour in a shallow bowl. In a second shallow bowl, whisk the 2 eggs with the 2 tablespoons of whole milk until smooth. In a third shallow bowl, combine the breadcrumbs, grated Parmesan, and dried Italian seasoning; stir to combine.
Dredge the chicken
Working one piece at a time, lightly coat the seasoned chicken in the flour, shaking off excess. Dip into the egg wash, letting excess drip off, then press into the breadcrumb mixture so the surface is evenly coated. Place the breaded pieces on a wire rack set over a baking sheet (or a plate) while you bread the rest.
Heat the oil
In a large skillet over medium heat, add about 3 tablespoons vegetable oil and heat until shimmering but not smoking (an instant-read thermometer in the oil will read roughly 325–350°F / 160–175°C). Tilt the pan to coat the bottom with oil.
Fry the chicken
Carefully add the breaded chicken to the hot skillet (do not overcrowd—work in batches if necessary). Cook undisturbed for about 3–4 minutes on the first side until the crust is golden brown. Flip and cook another 3–4 minutes on the second side until golden and the internal temperature reaches 165°F (74°C). For thicker pieces, reduce heat to medium-low after browning to finish cooking through without burning the crust.
Drain and rest
Transfer cooked chicken to a wire rack or paper towel-lined plate to drain excess oil. Let rest 3–5 minutes before serving to allow juices to redistribute and the crust to set.
Serve
Serve the breaded chicken hot with lemon wedges on the side if desired. Adjust salt to taste and slice or leave whole depending on how it will be added to the dish (as an add-on or entree).