Description
Juicy, tender, savory boneless chicken breast with a crunchy Parmesan crust. The perfect main dish for a mid week dinner.
Ingredients
- 2 Lbs Boneless Chicken Breast
- 1 Cup Grated Parmesan Cheese
- 1–1/2 Cups Mayo
- 1 Cup Vegetable Oil
- 2 Cups Panko Breadcrumbs
- 1–1/2 Cups Plain Breadcrumbs
- 1 Tbs Seasoning Salt
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tsp Italian Seasoning
- 1/2 Tsp Black Pepper
Instructions
- Slice the boneless chicken so that it’s 1/16th of an inch thick and 5-6 inches long.
- Season the chicken and give it a massage to ensure the seasonings are evenly distributed.
- Add the breadcrumbs to a large mixing bowl and stir well.
- In another large mixing bowl, combine the mayo and grated parmesan cheese then stir until well combined.
- Coat each piece of chicken on each side with a semi-thick layer of the cheesy mayo mixture.
- Lay the chicken pieces in the breadcrumbs and press, then turn them over and press the other side into the breadcrumbs.
- Set them aside on a cooling rack.
- 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.
- Add 4-5 pieces of chicken to the skillet and fry for 4-5 minutes per side
- Once done, remove the chicken and set them on a cooling rack.
Notes
- If there are too many burnt bits in the skillet after frying the first two batches, remove them and add a little more oil. Let me get hot before adding the last batch. There are usually 3 batches worth of chicken if you fry 4-5 at a time.
