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Stockpile these juicy, easy breaded chicken breasts for an fast weeknight dinner. They are extra tender and tasty thanks to a buttermilk marinade and a crispy parmesan panko crust. This will be one of your favorite go-to recipes!
Whenever I ask my family what they want for dinner, I’m met with a resounding “Max’s Chicken!” which is our family code name for my easy breaded chicken breasts. Our family friend nicknamed these in honor of my son Max who is over-the-top obsessed with this dish.
There is a reason why he always requests these breaded chicken breasts. I marinate them in buttermilk which imparts a tangy flavor and makes them super tender, then I dredge them in parmesan breadcrumbs for a crispy coating.
They’re never dry thanks to that buttermilk marinade and packed with flavor, not always a slam dunk when it comes to chicken.
Quick-cooking for the win
I use thin-cut chicken breasts so they literally cook up in about five to ten minutes which means dinner is on the table in record time. They can be sliced and served on top of your favorite salad, paired with roasted veggies and mashed potatoes, or tucked into a roll with some lettuce and tomato for a tasty sandwich.
The most delicious breaded chicken breasts MUST have that crispy crust with a super tender inside. So how do you ensure that the breading doesn’t fall off in sloppy clumps while the interior stays moist? Say it with me…OIL.
FIRST, we’re not deep frying these, but you need to use enough oil as the chicken absorbs it as it cooks. What is enough? Enough to cover the bottom of the pan and then be sure to replenish with every new batch you cook.
SECONDLY, that oil needs to be HOT. How hot? Hot, but not smoking. Hot enough that when you toss a stray breadcrumb in it sizzles. You want to see that bubble and hear that sizzle when the chicken goes in the pan.
These breaded chicken breasts require you to keep an eye on them. Adjust the heat down if they’re browning too quickly. Once you flip them, you can lower the heat so they cook through without burning.
These also freeze beautifully fully cooked. I’m in the habit of cooking a whole tray whenever I make them and stockpiling them in the frig or freezer for days when there’s no time for dinner prep.
Having a quick and easy dinner during the week is a lifesaver. These are in the regular rotation for us, and I’m sure if you give them a try, they’ll be in yours too!
Let’s make Easy Breaded Chicken Breasts
- Combine the buttermilk, garlic, parsley, and spices together in a bowl. Whisk to blend.
- Add the chicken to the marinade and chill for at least two hours or overnight.
- Combine the breadcrumbs and parmesan cheese in a shallow baking dish. Remove the chicken from the marinade and dredge in the breadcrumb mixture.
- Heat the oil in a large nonstick frying pan and cook the chicken (in batches) until golden brown and crispy, about 4 mins per side. Remove to a wire rack to drain. Repeat with remaining chicken breasts.
Tips for success
- Why do I recommend thin cut, halved, or pounded chicken breasts in this recipe? Thinner breasts promote even cooking, keep the chicken tender and juicy, and the crust crispy without burning. Also, they cook up in minutes!
- Why buttermilk? Not only does the buttermilk impart a tangy flavor, the acidity in the buttermilk helps to tenderize the chicken, resulting in a tender chicken breast.
- Don’t skip the parmesan in the breadcrumbs! It adds an extra dose of flavor and promotes an even crispier crust.
- Don’t crowd the pan. Cook in batches, being sure not to overlap the chicken. Too many pieces cooked at once will reduce the temperature of the oil and result in a soggy crust and unevenly cooked chicken.
- THIS ONE IN ALL CAPS! Be sure you have enough oil to coat the bottom of the pan and replenish with each batch. Also be sure your oil is hot, but not smoking, and the chicken bubbles and sizzles when it hits the pan.
- Manage your heat. Reduce the temperature if the chicken browns too quickly or starts to burn.
Stockpile these juicy, easy breaded chicken breasts for an fast weeknight dinner. They are extra tender and tasty thanks to a buttermilk marinade and a crispy parmesan panko crust.
- 2 lbs boneless, skinless chicken breasts (thin-cut, halved or pounded thin)
- 1 quart buttermilk
- 4-5 garlic cloves, peeled and smashed
- 1/4 cup parsley, chopped
- 2 tsp kosher salt
- 1 tsp fresh black pepper
- 1 tsp sweet paprika
- 3-4 cups panko bread crumbs (fresh bread crumbs or regular can be substituted)
- 1 cup parmesan cheese, grated
- Oil, for pan frying
- kosher salt and pepper, to taste
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Whisk together buttermilk, garlic, parsley, salt, pepper and paprika and pour into a gallon-size ziplock bag.
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Add chicken to bag and turn several times to be sure chicken is covered.
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Place bag in the refrigerator and allow chicken to marinate for at least two hours or overnight.
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Combine breadcrumbs and parmesan cheese in a shallow dish.
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Removed chicken from bag, shaking off excess buttermilk and dredge in breadcrumbs. Place on a plate until ready to cook.
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Pour oil to cover the bottom of large non-stick frying pan and heat over med/high heat. Once oil is hot (but not smoking) add the chicken breasts to the pan and cook until golden brown on one side (about 4 mins) and then turn and cook an additional 4 mins. Sprinkle with salt and pepper to taste.
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Remove cooked chicken breasts to a wire rack placed over a cookie sheet to drain or place on a paper towel-lined plate.
- Why do I recommend thin cut, halved, or pounded chicken breasts in this recipe? Thinner breasts promote even cooking, keep the chicken tender and juicy, and the crust crispy without burning. Also, they cook up in minutes!
- Why buttermilk? Not only does the buttermilk impart a tangy flavor, the acidity in the buttermilk helps to tenderize the chicken, resulting in a tender chicken breast.
- Don’t skip the parmesan in the breadcrumbs! It adds an extra dose of flavor and promotes an even crispier crust.
- Don’t crowd the pan. Cook in batches, being sure not to overlap the chicken. Too many pieces cooked at once will reduce the temperature of the oil and result in a soggy crust and unevenly cooked chicken.
- THIS ONE IN ALL CAPS! Be sure you have enough oil to coat the bottom of the pan and replenish with each batch. Also be sure your oil is hot, but not smoking, and the chicken bubbles and sizzles when it hits the pan.
- Manage your heat. Reduce the temperature if the chicken browns too quickly or starts to burn.
Update Notes: This post was originally published in March 2016 but was republished with step by step photos and tips in September 2018.
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Mary Ann | The Beach House Kitchen says
Steve and I have something in common Cathy. Chicken over salad is one of my favorite meals too! So easy and always delicious! Yours look perfectly juicy! Wish I could grab it off the screen!
Cathy says
Thanks so much Mary Ann! Guess he loves it for a reason!
Cheyanne @ No Spoon Necessary says
Seems like chicken over salad is a popular dinner choice because it’s on our regular rotation too! Buttermilk brined and breaded chicken is SO delicious and yours is calling my name, Cathy! Juicy interior, cripsy exterior – sheer perfection! Great idea to stock pile these in the freezer!! Totally going to do that! Cheers, friend!
Cathy says
Nothing beats easy and delicious Cheyanne!
Jennifer J says
Made these last night and WOW! So easy and beyond delicious. Sliced up one of breasts and sent it to school with the girls for lunch today. The gift that keeps on giving!
Cathy says
Love that they worked for you Jen! And you’re right – perfect in the lunchbox too!
Jennifer Joyner says
I’ve said it before and I’ll say it again… these are the best breaded chicken cutlets ever! I have been making them practically ever week for my family – and recently made them for a friend who his home sick. Everybody loves these!
Cathy says
I love hearing that Jen! Seriously, I make them almost every week too!
Catherine says
Prepared this for dinner tonight and received thumbs up from everyone. I’m looking forward to making it again, this time marinating for at least the two hours suggested.
Cathy says
Thats so great to hear Catherine! We’ve now renamed it Max’s Chicken because my younger son asks for it every night. Glad your family gave it a thumbs up!
Dorean says
What if I don’t have buttermilk and really don’t want to spend the money on it because the rest of it spoils? Can I use regular milk and lemon juice or vinegar?
Cathy says
You can try whole milk with either lemon juice and buttermilk (1 cup: 1 Tbsp) and let it stand for a few minutes before using. Plain yogurt could work as well. That said, I’ve only used a buttermilk substitute in baking, never in a marinade, but definitely worth a try.
Karen says
If you freeze them after cooking, what is the best way to heat them up? And, are they still crispy?
Cathy says
They should be defrosted and can be heated in the microwave (but won’t remain crisp) or heated on a rack in the oven for a crispy coating.
Sandra Tisdale says
Delicious indeed! So glad I tried this new recipe.
Cathy says
I’m so glad you enjoyed Sandra!
Tricia says
Hi- thanks for the recipe! I’m making them for a second time tonight. Do you prep and freeze extras or freeze them after cooking them? Thanks!
Cathy says
You can refrigerate or freeze the extras. The breading won’t be as crispy as the first time around, but you can reheat on the stove top to crisp up. Enjoy!
Mary Ellen says
Thank you Cathy. I make my own chicken cutlets every other week or so but the buttermilk brine makes these divine. So delicious! Thank you.
Cathy Roma says
Chicken cutlets are a forever staple for us too. I love not only the flavor of the buttermilk, but that it omits the flour/egg/breadcrumb steps. I’m actually making these tonight!
Girish says
Hi Cathy, I tried this yesterday and it was so perfect that I made this again today. Thanks for such an awesome recipe! I have never been able to get chicken breast to be so soft like this. Its always turned out chewy. I love the softness and the whole buttermilk marinating. The crunchiness on the outside makes it really a great appetizer to serve while entertaining guests. I dint use the cheese though – instead I topped it up with some cilantro and lemon. Bursting flavors! Thanks.
Cathy Roma says
I am a buttermilk junkie!! It’s a my favorite marinade for not only flavor, but for making proteins extra tender. So happy you enjoyed the chicken and I’m going to add a little lemon and cilantro next time I make them. Thanks for the tip!
agreso says
Thank you Cathy. I make my own chicken cutlets every other week or so but the buttermilk brine makes these divine. So delicious! Thank you.
Supriya Kutty says
Whenever I am late for the office I usually think of what should I make but when I came across this post by you I bookmarked it so that I try it for my breakfast. Thank you so much for such a beautiful post.