Easy Crispy Parmesan Crusted Chicken Recipe

Juicy, tender, savory boneless chicken breast with a crunchy Parmesan crust. The perfect main dish for a mid-week dinner.

Years ago, around 2013, I recall seeing a parmesan-crusted chicken recipe on the back of a breadcrumb packet. I thought it sounded super delicious, so I decided to try it out.

I went to the grocery store and got all the ingredients. What I found most interesting was the cheesy mayo mixture. I thought to myself, “Mayo? Why use mayo as a binder instead of the typical egg wash?”.

As a relatively young cook, I also found mixing the binder (mayo) with grated Parmesan cheese to be a creative approach. In that recipe, the chicken was baked, which is an option.

After years of making it, I find that it tastes better when fried. It can sometimes come out dry when baked. However, I had to create a recipe out of this dish and share it because it’s the perfect main course for a midweek dinner.

What is Parmesan Crusted chicken?

Parmesan-crusted chicken is typically made using boneless chicken breasts. It’s seasoned, then coated with a binder that consists of grated Parmesan cheese mixed with mayonnaise, and finally coated with crunchy panko breadcrumbs.

This results in not just your typical fried boneless chicken, but extra-crispy fried boneless chicken that’s juicy and packed with an amazing, savory flavor, mainly from the cheesy Parmesan mayo mixture. It’s what makes this chicken so delicious.

If you’re looking for a new dish, especially a delicious way to fry boneless chicken, check out this recipe and give it a try. Below are the ingredients you need for this recipe.

What you need:

• Meat: Boneless Chicken Breast
• Seasonings: Laury’s seasoning salt, Garlic Powder, Onion powder, Italian Seasoning, and Black pepper
• Binding ingredients: Mayo and Grated Parmesan Cheese
• Coating: Panko and Plain breadcrumbs
• Oil: Vegetable oil

How to make Parmesan crusted chicken

1. Slice the boneless chicken so that it’s 1/16th of an inch thick and 5-6 inches long.
2. Season the chicken and give it a massage to ensure the seasonings are evenly distributed.
3. Add the mayo and grated parmesan to a large mixing bowl and stir until well blended.
4. In another large mixing bowl, combine the plain breadcrumbs and the panko breadcrumbs.
5. Coat each piece of chicken on each side with a semi-thick layer of the cheesy mayo mixture.
6. Lay the chicken pieces in the breadcrumbs and press, then turn them over and press the other side into the breadcrumbs.
7. Set them aside on a cooling rack and let them rest for 15-20 minutes.
8. Preheat the oil by adding it to the skillet and placing it over medium-high heat or 375°F for 5 minutes. Medium-high heat is the key to perfect, crispy boneless chicken. You want to cook it on high so it crisps up fast.
9. Add 4-5 pieces of chicken to the skillet and fry for 4-5 minutes per side
10. Once done, remove the chicken and set them on a cooling rack

Tips for best results:

• I know I already mentioned how much time to wait before adding the chicken to the oil, but I just want to emphasize that you make sure the skillet is hot; adding food to hot oil is very important when frying.
• Cooking 4 to 5 pieces at a time is also essential because a crowded skillet causes the temperature to drop and creates moisture, which prevents the chicken from crisping up.
• Fry the chicken at 375°F, keeping the oil temperature above 350°F.

Serving suggestions:

• Egg noodles: Egg noodles seasoned well and topped with some butter goes great with this dish.
• Mashed potatoes: Mashed potatoes are a great option as a side dish. The smooth potatoes and crunchy chicken contrast works well here.
• Macaroni and cheese: Stovetop or baked macaroni and cheese go great with parmesan crusted chicken, just like it does with regular fried chicken.
• Potato Salad: I love potato salad with anything FRIED. Whatever works with fried chicken will go well with this recipe; it is still fried chicken, after all, just more savory.
• Green beans: You can’t go wrong with green beans as a vegetable side dish. Any green vegetable will work, honestly, but green beans are my favorite.

Storage and reheating

• How do you store the chicken? You can place it in a bowl or Tupperware dish and cover it with a lid, aluminum foil, or plastic wrap, then store it in the refrigerator.
• Can you freeze it? Yes, this freezes perfectly. Simply place them in a Ziploc bag and ensure it’s tightly sealed to prevent freezer burn.
• Freezing before cooking: You can store the chicken in the freezer after coating it with breadcrumbs to cook at a later time. Just place them in a Ziploc bag and seal it tightly.
• How do you reheat it in an oven? Place them on a griddle or baking sheet and heat up at 350°F for 15-20 minutes or until crispy.

Other chicken recipes you might like:

• The Best Spinach Stuffed Chicken Breast Recipe
• The Best Chicken Enchilada Recipe
• Simple Juicy Oven Roasted Whole Chicken Recipe
• Curry Peanut Butter Chicken And Cabbage

Equipment:

• Large skillet: You’ll need a large skillet because we’re frying a lot of boneless chicken here and want to fry it in as few batches as possible.
• Cooling Rack: Use a cooling rack to rest the chicken after coating it and to set the chicken on once it’s done. This prevents the oil from seeping to the bottom end of the chicken and making it soggy.
• Large Mixing bowls: Make sure you have some mixing bowls. You need it hold the cheesy mayo which is the binder and another for the breadcrumbs.
• Knife: You need a sharp knife to slice the boneless chicken breast in halves and to remove the slime and fat from the chicken.
• Tongs: You will need tongs to flip the chicken after it has browned on one side, so make sure you have one on hand.
• Measuring cups: For accuracy, measure the mayo and oil using measuring cups.
• Measuring spoons: Use measuring spoons to measure the seasonings accurately.

Thanks for clicking and checking us out and I hope you enjoy this recipe as much as I do. It’s simple, easy, and delicious so why won’t you? The recipe is available below for printing.

Make sure to subscribe so you don’t miss out on any of my new delicious recipes, and get notified by email every time I post. Also, follow me on social media: Facebook, Pinterest, Twitter, Instagram, and YouTube.

Enjoy, later!

PBJ~

Print