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Close up of breaded chicken breasts cooking in a frying pan.
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Breaded Chicken Breasts
Prep Time
20 mins
Cook Time
8 mins
Marinating Time
2 hrs
Total Time
26 mins
 

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.

Course: Quick Dinner
Cuisine: American
Keyword: breaded chicken, chicken breasts
Servings: 4 servings
Calories: 697 kcal
Author: Cathy Roma | What Should I Make For...
Ingredients
  • 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
Instructions
  1. Whisk together buttermilk, garlic, parsley, salt, pepper and paprika and pour into a gallon-size ziplock bag.
  2. Add chicken to bag and turn several times to be sure chicken is covered.
  3. Place bag in the refrigerator and allow chicken to marinate for at least two hours or overnight.
  4. Combine breadcrumbs and parmesan cheese in a shallow dish.
  5. Removed chicken from bag, shaking off excess buttermilk and dredge in breadcrumbs. Place on a plate until ready to cook.

  6. 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.

  7. Remove cooked chicken breasts to a wire rack placed over a cookie sheet to drain or place on a paper towel-lined plate.

Recipe Notes
  • 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.
  •  
Nutrition Facts
Breaded Chicken Breasts
Amount Per Serving
Calories 697 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 10g63%
Cholesterol 193mg64%
Sodium 2388mg104%
Potassium 1322mg38%
Carbohydrates 46g15%
Fiber 2g8%
Sugar 14g16%
Protein 71g142%
Vitamin A 1235IU25%
Vitamin C 8.7mg11%
Calcium 654mg65%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.