My mother-in-law is a fantastic cook, and she recently shared one of her secret family recipes with me: Crispy Parmesan-Crusted Chicken. This dish is so easy to make yet incredibly flavorful, and it’s become a regular request in my household. My husband practically begs for it every day, and I don’t blame him!
The key to this recipe lies in the double breading technique, which creates a delightfully crispy and flavorful crust around the juicy chicken. Plus, the addition of Parmesan cheese adds a touch of elegance and richness that elevates this dish beyond your average breaded chicken.
So, ditch your boring chicken routine and try this recipe. I guarantee you’ll be hooked too!
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- Salt (to taste)
- Sweet paprika (1/2 tsp)
- Black pepper (1/2 tsp)
- Soy sauce (1 tbsp)
- Olive oil (1 tbsp)
- 2 eggs
- Parmesan cheese (1 cup, grated)
- Breadcrumbs (2 tbsp)
- Garlic powder (1/2 tsp)
- Paprika (1/2 tsp)
For the French Fries:
- 5 potatoes
- Vegetable oil (for frying)
- Cornstarch (1 tbsp)
- Salt (to taste)
Instructions
- Marinate the Chicken: Pat the chicken breasts dry with paper towels. Season them generously with salt, paprika, and black pepper. In a bowl, whisk together soy sauce and olive oil. Add the chicken breasts to the marinade and toss to coat. Let them marinate for at least 30 minutes, or up to overnight for even more flavorful chicken.
- Prepare the Breading: In one shallow bowl, whisk the eggs. In another bowl, combine the Parmesan cheese, breadcrumbs, garlic powder, and paprika.
- Bread the Chicken: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Dip each marinated chicken breast in the egg mixture, letting any excess drip off. Then, coat the chicken thoroughly in the Parmesan breadcrumb mixture, pressing gently to ensure the crumbs adhere well.
- Bake the Chicken: Place the breaded chicken breasts on the prepared baking sheet and bake for 12-15 minutes, or until golden brown and cooked through. An internal temperature of 165°F (74°C) is recommended for safe consumption.
- Make the French Fries: While the chicken bakes, prepare the french fries. Cut the potatoes into thin sticks. Soak them in cold water for 30 minutes to remove excess starch. This helps them achieve a crispier texture. Drain and dry the potatoes thoroughly with paper towels.
- Fry the Fries: Heat enough vegetable oil in a large skillet or pot over medium-high heat. Toss the potato sticks with cornstarch to coat them lightly. Once the oil is hot, carefully add the fries in batches and fry for 4-6 minutes, or until golden brown and crispy. Drain the fries on paper towels to remove excess oil. Season them with salt to taste.
- Serve and Enjoy: Plate your crispy Parmesan-crusted chicken alongside the homemade french fries. Garnish with chopped chives, dill, or a sprinkle of garlic powder, if desired. Enjoy this delicious and satisfying meal!
Tips
- For a thicker breading, repeat the dipping process twice in both the egg and breadcrumb mixture.
- You can substitute panko breadcrumbs for a lighter and crispier texture.
- If you don’t have Parmesan cheese, you can use another grated hard cheese like Romano or Asiago.
- To bake the fries instead of frying, preheat your oven to 400°F (200°C), toss the fries with olive oil and seasoning, and bake for 20-25 minutes, flipping them halfway through, until golden brown and crispy.
I hope you enjoy this recipe as much as my family does! Let me know in the comments below what you think.
