Breaded Chicken Breasts

We’d like to give chicken a huge shoutout! Because without it, what else would we eat for all our basic, non-special dinners?! Well, these Breaded Chicken Breasts would like to celebrate and also bring a little more flavor to those bland, forgettable meals we were referring to. These big hunks of meat are heavily coated in savory, zesty breadcrumbs, pan-fried, and then roasted to make sure every slice is as crispy, juicy, and flavorful as the next. Sounds like a pretty delicious way to celebrate, eh? Breaded Chicken Breasts are here to bring new life to poultry for dinner!

image 3534 - We'd like to give chicken a huge shoutout! Because without it, what else would we eat for all our basic, non-special dinners?! Well, these Breaded Chicken Breasts would like to celebrate and also bring a little more flavor to those bland, forgettable meals we were referring to. These big hunks of meat are heavily coated in savory, zesty breadcrumbs, pan-fried, and then roasted to make sure every slice is as crispy, juicy, and flavorful as the next. Sounds like a pretty delicious way to celebrate, eh? Breaded Chicken Breasts are here to bring new life to poultry for dinner!

Ingredients

  • 10 slices white bread, crusts discarded and slices torn into pieces
  • 1 tablespoon fresh thyme leaves, minced
  • 1 teaspoon lemon zest, finely grated
  • 3/4 teaspoon kosher salt, plus more, to taste
  • freshly ground black pepper, to taste
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 4 (6-ounce) chicken breasts, boneless and skinless, pounded to equal thickness
  • 1/3-1/2 cup oil, for shallow frying
  • lemon wedges, to taste, for serving

Directions

Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Place the bread pieces on a microwave-safe plate and microwave on high heat until they are dried out, about 1 minute.

Step 3 –Place the bread pieces, the thyme, the lemon zest, the salt, and the pepper in a food processor and pulse until crumbs form.

Step 4 –Separately place the flour, the eggs, and the breadcrumbs into three shallow dishes.

Step 5 –Pat the chicken breasts dry and season both sides with the salt and the pepper.

Step 6 –Dip the breasts into the flour and shake off the excess.

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Step 7 –Run the breasts through the beaten eggs to lightly coat them, and then hold them over the liquid, letting any excess fall back into the bowl.

Step 8 –Lay the breasts in the breadcrumbs, turn them over, and press them into the breading to coat.

Step 9 –Lay the chicken breasts on a piece of wax paper.

Step 10 –Heat a large skillet over medium heat and add the oil.

Step 11 –Lay 2 of the chicken breasts into the oil, smooth-side down, and cook, without turning, until the bottom is beginning to brown, about 2 minutes.

Step 12 –Flip the breasts and cook until they are equally brown on the other side, about 2 minutes. Transfer the breasts to a paper-towel-lined plate.

Step 13 –Repeat the cooking process with the remaining chicken breasts.

Step 14 –Place the browned chicken breasts on a rack over a baking pan and bake until their internal temperature reaches at least 165 degrees F, about 6-8 minutes.

Step 15 –Squeeze the lemon wedges over the chicken breasts.

Step 16 –Serve.

Nidhi
Nidhi

Hi! I'm Nidhi.
Here at the EHL, it's all about delicious, easy recipes for casual entertaining. So come and join me at the beach, relax and enjoy the food.

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