Crispy Herb Chicken Recipe
Ingredients:
4 boneless, skinless chicken breasts (or thighs)
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 teaspoons dried mixed herbs (like thyme, rosemary, oregano)
2 eggs
2 tablespoons milk
1–2 cups breadcrumbs (panko works best for extra crunch)
3 tablespoons olive oil or butter for frying
Instructions:
Prep the Chicken
Pat chicken dry with paper towels. This helps it get extra crispy.
Optional: Pound chicken slightly to even thickness for uniform cooking.
Set Up Dredging Station
Bowl 1: Mix flour, salt, pepper, garlic powder, onion powder, paprika, and 1 tsp of dried herbs.
Bowl 2: Whisk eggs with milk.
Bowl 3: Mix breadcrumbs with remaining 1 tsp of herbs.
Coat the Chicken
Dredge chicken in flour mixture → dip in egg mixture → coat with breadcrumb mixture. Press breadcrumbs gently so they stick well.
Cook
Heat olive oil or butter in a large skillet over medium heat.
Cook chicken for 4–6 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C).
Serve
Let chicken rest for 5 minutes, then slice.
Optional: Sprinkle fresh herbs (like parsley or thyme) on top for extra flavor.
Tips for Maximum Crispiness:
Use panko breadcrumbs for crunchier coating.
Make sure the chicken is completely dry before dredging.
Don’t overcrowd the pan—cook in batches if needed.
This goes perfectly with mashed potatoes, roasted veggies, or a fresh salad!
If you want, I can also give you a baked version that’s just as crispy but healthier. Do you want me to do that?
