Chicken Recipe

Prepare breasts

If breasts are thick, butterfly or pound to an even thickness about 1/2 inch: place between plastic wrap and gently pound with a meat mallet or rolling pin. Pat dry with paper towels.

Season both sides of each breast evenly with kosher salt, black pepper, garlic powder, onion powder, and paprika. Set aside while you prepare the breading station (10 minutes).

Set up three shallow bowls or rimmed plates: 1) flour mixed with 1/2 tsp of the salt and 1/4 tsp pepper; 2) egg wash: whisk together the eggs, milk, minced garlic, 2 tbsp Parmesan and chopped parsley until smooth; 3) breadcrumb mixture: combine breadcrumbs, 1/2 cup Parmesan, 1 tsp salt, 1/2 tsp pepper, and Italian seasoning.

Dredge each seasoned chicken breast first in the flour, shaking off excess, then dip into the egg-Parmesan wash coating thoroughly, then press into the breadcrumb mixture until well coated. For a thicker crust, repeat the egg wash and breadcrumb step once more.

Place coated breasts on a wire rack and let rest 10 minutes to help the coating adhere.

Pour oil into a large skillet to reach about 1/4 inch depth (roughly 1 cup). Heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb sizzles and browns steadily within 10 seconds when tested.

Add butter to the skillet and swirl to melt (this adds flavor and helps browning). Reduce heat to medium so oil stays around 325–350°F.

Carefully place 2 chicken breasts in the skillet (do not crowd). Fry 4–5 minutes on the first side without moving, until golden brown and crisp. Flip and fry another 4–5 minutes, adjusting heat as needed to prevent burning. Internal temperature should reach 165°F (74°C). Thicker breasts may take 6–8 minutes per side.

Transfer cooked breasts to a clean wire rack set over a sheet pan to drain and stay crisp. Sprinkle each breast with 1/2 tbsp freshly grated Parmesan and a pinch of chopped parsley. Repeat with remaining breasts.

To make an Alfredo-style drizzle while the chicken rests: in a small saucepan over medium-low heat, melt 1 tbsp butter, add 1/2 cup heavy cream and warm until just simmering. Whisk in 1/2 cup grated Parmesan until smooth. Season with 1/4 tsp salt and 1/4 tsp black pepper. Keep warm, stirring, until ready to drizzle.

To serve, spoon a few tablespoons of the warm Alfredo drizzle over each fried breast, or serve the sauce on the side for dipping. Garnish with additional parsley and serve with lemon wedges if desired.

Serve each fried Alfredo chicken breast hot, sprinkled with extra Parmesan and parsley. Pair with pasta, mashed potatoes, or a simple salad.