Zesty, golden, and irresistibly crunchy—breaded chicken is the ultimate comfort food that transforms any meal into something special. Whether you’re craving quick weeknight dinners, impressive party appetizers, or cozy seasonal favorites, these 18 crispy recipes have you covered for every occasion. Get ready to discover your new go-to dishes that will have everyone asking for seconds!
Classic Buttermilk Fried Chicken
Whip up the ultimate comfort food with this crispy, golden fried chicken. We’re keeping it simple with a double-dredge technique for maximum crunch. Follow these steps for perfectly cooked chicken every time.
Ingredients
– 4 lbs chicken pieces (bone-in, skin-on for best results)
– 2 cups buttermilk (full-fat preferred for tenderizing)
– 2 cups all-purpose flour (or gluten-free 1:1 substitute)
– 1 tbsp salt (adjust to preference)
– 2 tsp black pepper (freshly ground works best)
– 1 tsp paprika (for color and mild heat)
– 1 tsp garlic powder
– 1/2 tsp cayenne pepper (optional, for spice)
– 4 cups vegetable oil (or any neutral high-smoke-point oil)
– 1/2 cup cornstarch (for extra crispiness)
Instructions
1. Place chicken pieces in a large bowl and pour buttermilk over them.
2. Cover the bowl and refrigerate for at least 4 hours or overnight for maximum tenderness.
3. In a separate large bowl, combine flour, cornstarch, salt, black pepper, paprika, garlic powder, and cayenne pepper.
4. Remove one piece of chicken from buttermilk, allowing excess to drip off.
5. Dredge the chicken piece thoroughly in the flour mixture, pressing to adhere.
6. Dip the floured chicken back into the buttermilk for 5 seconds.
7. Dredge the chicken in flour mixture again, creating a thick coating.
8. Place the double-dredged chicken on a wire rack and repeat with remaining pieces.
9. Let coated chicken rest at room temperature for 20 minutes to help coating adhere.
10. Pour vegetable oil into a large, heavy-bottomed Dutch oven until it reaches 2 inches deep.
11. Heat oil over medium-high heat to 350°F, using a thermometer for accuracy.
12. Carefully place 3-4 chicken pieces in the hot oil without crowding.
13. Fry for 12-15 minutes, maintaining oil temperature between 325-350°F.
14. Flip chicken pieces halfway through cooking using tongs.
15. Check for doneness – internal temperature should reach 165°F and coating should be deep golden brown.
16. Remove chicken from oil and drain on a wire rack set over a baking sheet.
17. Let chicken rest for 5 minutes before serving to allow juices to redistribute.
Here’s why this method works: the double-dredge creates shatteringly crisp crust while keeping the meat incredibly juicy. Serve it hot with honey for dipping or slice over waffles for a sweet-savory brunch. The contrast between the crunchy exterior and tender interior makes this worth every minute of prep time.
Panko-Crusted Parmesan Chicken Tenders
Unbelievably crispy and satisfying, these panko-crusted chicken tenders deliver restaurant-quality crunch with minimal effort. Using pantry staples like panko breadcrumbs and Parmesan creates a golden coating that stays crunchy for hours. They’re perfect for weeknight dinners or game day snacking.
Ingredients
– 1.5 lbs chicken tenders (or chicken breasts cut into strips)
– 1 cup all-purpose flour (for dredging)
– 2 large eggs, beaten (creates binding layer)
– 1.5 cups panko breadcrumbs (Japanese-style for extra crunch)
– 1 cup grated Parmesan cheese (freshly grated melts better)
– 1 tsp garlic powder (or fresh minced garlic)
– 1 tsp paprika (adds color and mild heat)
– 1/2 tsp black pepper (adjust to taste)
– 1 tsp salt (kosher salt preferred)
– 1/2 cup vegetable oil (or any neutral oil with high smoke point)
– Cooking spray (for baking option)
Instructions
1. Preheat oven to 400°F if baking, or heat 1/2 cup vegetable oil in large skillet to 350°F for frying.
2. Pat chicken tenders completely dry with paper towels—this helps coating adhere better.
3. Combine panko, Parmesan, garlic powder, paprika, salt, and pepper in shallow dish.
4. Place flour in separate shallow dish and beaten eggs in third dish.
5. Dredge each chicken tender in flour, shaking off excess.
6. Dip floured chicken into beaten eggs, letting excess drip off.
7. Press chicken firmly into panko-Parmesan mixture, coating all sides thoroughly.
8. For baking: Arrange coated tenders on parchment-lined baking sheet and spray lightly with cooking spray.
9. Bake at 400°F for 15-18 minutes until internal temperature reaches 165°F and coating is golden brown.
10. For frying: Carefully place 3-4 tenders in hot oil and fry 3-4 minutes per side until deep golden brown.
11. Use instant-read thermometer to check doneness—remove at exactly 165°F to prevent drying.
12. Transfer cooked tenders to wire rack set over baking sheet to keep bottom crispy.
The panko creates an airy, shatteringly crisp exterior that contrasts beautifully with the juicy chicken inside. Serve them with marinara for dipping or slice over salads for added crunch. The Parmesan adds savory depth that makes these far superior to basic breaded chicken.
Spicy Cajun Breaded Chicken Wings
Very few foods deliver that perfect crunch-spice combo like these wings. Versatile enough for game day or weeknight dinners, they pack serious flavor without fuss.
Ingredients
– 2 lbs chicken wings, split into drumettes and flats (pat dry for crispier coating)
– 1 cup all-purpose flour (for lighter coating, swap ¼ cup with cornstarch)
– 2 tbsp Cajun seasoning (adjust for heat preference)
– 1 tsp garlic powder
– 1 tsp smoked paprika
– ½ tsp salt
– 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
– 2 cups vegetable oil for frying (or any neutral high-smoke-point oil)
Instructions
1. Pat chicken wings completely dry with paper towels. Tip: Dry surfaces help coating stick better.
2. Whisk flour, Cajun seasoning, garlic powder, smoked paprika, and salt in a large bowl.
3. Pour buttermilk into a separate shallow dish.
4. Dip each wing into buttermilk, letting excess drip off.
5. Dredge wings in flour mixture, pressing gently to adhere coating evenly.
6. Place coated wings on a wire rack for 10 minutes. Tip: Resting helps coating set and reduces clumping.
7. Heat oil in a deep pot to 375°F, using a thermometer for accuracy.
8. Fry wings in batches for 10–12 minutes until golden brown and internal temperature reaches 165°F.
9. Drain wings on a wire rack over a baking sheet. Tip: This keeps them crisp versus soggy on paper towels.
10. Serve immediately or keep warm in a 200°F oven. Really, that crackly crust gives way to juicy, well-seasoned meat. Reminiscent of Louisiana fry-ups, these wings shine with cooling ranch or a drizzle of hot honey for sweet-heat balance.
Garlic Herb Breaded Chicken Cutlets
Very few weeknight dinners deliver crispy satisfaction like garlic herb breaded chicken cutlets. Versatile enough for sandwiches or plating with sides, these golden cutlets come together with pantry staples. Vibrant garlic and herbs permeate every crunchy bite.
Ingredients
– 1.5 lbs chicken cutlets (or pounded chicken breasts to 1/2-inch thickness)
– 1 cup all-purpose flour (or gluten-free 1:1 substitute)
– 2 large eggs
– 1.5 cups panko breadcrumbs (regular breadcrumbs work too)
– 4 cloves garlic, minced (use 2-3 tsp pre-minced for convenience)
– 2 tbsp fresh parsley, chopped (1 tbsp dried parsley if needed)
– 1 tsp dried oregano
– 1/2 tsp paprika
– 1/2 cup olive oil (or any neutral oil like avocado)
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Pat chicken cutlets completely dry with paper towels to help breading adhere.
2. Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko mixed with garlic, parsley, oregano, paprika, salt, and pepper.
3. Dredge each cutlet in flour, shaking off excess to prevent clumping.
4. Dip floured cutlet into egg, letting excess drip off.
5. Press cutlet firmly into panko mixture, coating both sides evenly.
6. Heat olive oil in a large skillet over medium heat until it shimmers (about 350°F).
7. Carefully place 2-3 cutlets in the hot oil without crowding the pan.
8. Cook for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
9. Transfer cooked cutlets to a wire rack set over a baking sheet to keep them crispy.
10. Repeat with remaining cutlets, adding more oil if needed.
11. Let cutlets rest for 2-3 minutes before serving to allow juices to redistribute.
Outstandingly crispy on the outside while staying juicy inside, these cutlets offer a garlic-forward flavor with herbal notes. Over pasta with marinara or sliced atop a Caesar salad, they bring satisfying crunch to any meal. Or stack them high on toasted buns with mayo and lettuce for an epic sandwich.
Air Fryer Breaded Chicken Thighs
Grab your air fryer for crispy, juicy chicken thighs without the mess of deep frying. This recipe delivers perfectly cooked chicken with a golden-brown crust in under 30 minutes. You’ll get restaurant-quality results right from your countertop.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs (or bone-in for more flavor)
– 1 cup all-purpose flour (or gluten-free alternative)
– 2 large eggs, beaten
– 1 cup panko breadcrumbs (regular breadcrumbs work too)
– 1 tsp garlic powder
– 1 tsp paprika
– 1 tsp salt
– 1/2 tsp black pepper
– Cooking spray (or any neutral oil)
Instructions
1. Pat chicken thighs completely dry with paper towels.
2. Set up three shallow bowls: flour in first, beaten eggs in second, and panko mixed with garlic powder, paprika, salt, and pepper in third.
3. Dredge each chicken thigh in flour, shaking off excess.
4. Dip floured chicken into beaten eggs, coating completely.
5. Press chicken into panko mixture, ensuring even coverage on all sides.
6. Preheat air fryer to 400°F for 3 minutes.
7. Arrange breaded chicken thighs in single layer in air fryer basket.
8. Lightly spray chicken with cooking spray for extra crispiness.
9. Air fry at 400°F for 12 minutes.
10. Flip chicken thighs using tongs.
11. Spray other side with cooking spray.
12. Air fry for additional 10-12 minutes until internal temperature reaches 165°F.
13. Check for golden-brown crust and clear juices when pierced.
14. Let rest on wire rack for 5 minutes before serving.
Here’s why this method works so well: the air fryer circulates hot air evenly, creating that crave-worthy crunch. Serve these crispy thighs sliced over salads, tucked into sandwiches, or alongside roasted vegetables for a complete meal that satisfies every time.
Cornflake-Crusted Honey Mustard Chicken
Mixing sweet honey with tangy mustard creates a sticky glaze that perfectly coats crispy cornflake-crusted chicken. This easy weeknight dinner comes together with minimal prep and bakes to golden perfection. Your family will love the satisfying crunch and balanced flavors.
Ingredients
– 1.5 lbs boneless, skinless chicken breasts (or thighs, if preferred)
– 1/4 cup Dijon mustard (or whole grain mustard for texture)
– 2 tbsp honey (warm slightly if too thick)
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups crushed cornflakes (measure after crushing)
– Cooking spray
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat chicken completely dry with paper towels to ensure coating sticks properly.
3. In a medium bowl, whisk together Dijon mustard, honey, olive oil, garlic powder, smoked paprika, salt, and black pepper until smooth.
4. Place crushed cornflakes in a separate shallow dish.
5. Dip each chicken piece into the honey mustard mixture, coating all sides evenly.
6. Press the coated chicken firmly into the crushed cornflakes, creating an even crust on all surfaces.
7. Arrange the coated chicken pieces on the prepared baking sheet, leaving space between each piece.
8. Lightly spray the tops of the chicken with cooking spray to help achieve maximum crispiness.
9. Bake at 400°F for 20-25 minutes until the internal temperature reaches 165°F and the crust is golden brown.
10. Let the chicken rest for 5 minutes before slicing to allow juices to redistribute.
Keeping the cornflake coating extra crispy while the chicken stays juicy inside makes this dish truly satisfying. The sweet honey balances the tangy mustard beautifully against the crunchy texture. Serve it sliced over a fresh green salad or alongside roasted vegetables for a complete meal that feels both comforting and light.
Lemon Pepper Breaded Chicken Breasts
Tender chicken gets a zesty upgrade with this lemon pepper breaded version. This quick dinner delivers crispy texture and bright flavor in under 30 minutes. Perfect for busy weeknights when you want something satisfying without the fuss.
Ingredients
– 2 large chicken breasts (about 1.5 lbs total, pounded to even thickness)
– 1 cup all-purpose flour (for better coating adhesion)
– 2 large eggs, beaten (helps breading stick)
– 1.5 cups panko breadcrumbs (for extra crunch)
– 2 tbsp lemon pepper seasoning (adjust for more zing)
– 1 tsp garlic powder (enhances savory notes)
– 1/2 tsp salt (balances the lemon)
– 1/4 cup vegetable oil (or any neutral high-heat oil)
– 2 tbsp fresh lemon juice (brightens the final dish)
– Fresh parsley for garnish (optional, adds color)
Instructions
1. Place chicken breasts between plastic wrap and pound to 1/2-inch thickness using a meat mallet or rolling pin for even cooking.
2. Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko mixed with lemon pepper seasoning, garlic powder, and salt.
3. Dredge each chicken breast in flour, shaking off excess to prevent clumping.
4. Dip floured chicken into beaten eggs, coating completely for proper breading adhesion.
5. Press chicken into panko mixture, ensuring full coverage on both sides for maximum crunch.
6. Heat vegetable oil in large skillet over medium-high heat until shimmering (about 350°F).
7. Carefully place breaded chicken in hot oil and cook for 5-6 minutes until golden brown and crispy.
8. Flip chicken using tongs and cook another 5-6 minutes until internal temperature reaches 165°F.
9. Transfer chicken to wire rack instead of paper towel to maintain crispiness on both sides.
10. Drizzle fresh lemon juice over hot chicken right before serving to enhance the citrus notes.
11. Garnish with fresh parsley if desired for visual appeal.
Now you have perfectly crisp chicken with zesty lemon pepper flavor shining through. The panko creates an airy crunch that contrasts beautifully with the juicy interior. Try slicing it over a fresh salad or serving with roasted vegetables for a complete meal that feels restaurant-quality.
Crunchy Coconut Breaded Chicken Strips
Ditch the takeout menus—these crunchy coconut breaded chicken strips deliver restaurant-quality flavor with minimal effort. Crispy, golden, and packed with tropical flair, they’re perfect for busy weeknights or casual gatherings. You’ll love the satisfying crunch and sweet-savory balance in every bite.
Ingredients
– 1.5 lbs chicken breast tenders (or sliced breasts, about 1-inch thick)
– 1 cup all-purpose flour (for dredging)
– 2 large eggs, beaten (helps coating stick)
– 1.5 cups panko breadcrumbs (for extra crunch)
– 1 cup shredded sweetened coconut (unsweetened works for less sweetness)
– 1 tsp garlic powder (or sub with onion powder)
– 1 tsp paprika (adds color and mild heat)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (freshly ground preferred)
– 1/2 cup vegetable oil (or any neutral oil, for frying)
Instructions
1. Pat the chicken breast tenders completely dry with paper towels to help the coating adhere.
2. In a shallow bowl, combine the all-purpose flour, garlic powder, paprika, salt, and black pepper.
3. In a second shallow bowl, pour the beaten eggs.
4. In a third bowl, mix the panko breadcrumbs and shredded sweetened coconut thoroughly.
5. Dredge each chicken tender in the flour mixture, shaking off any excess.
6. Dip the floured chicken into the beaten eggs, letting excess drip off.
7. Press the chicken firmly into the panko-coconut mixture, coating all sides evenly for maximum crunch.
8. Heat the vegetable oil in a large skillet over medium heat until it reaches 350°F, checking with a thermometer for accuracy.
9. Carefully place 3-4 coated chicken strips into the hot oil, avoiding overcrowding to maintain crispiness.
10. Fry for 4-5 minutes per side until golden brown and the internal temperature hits 165°F on a meat thermometer.
11. Transfer the cooked strips to a wire rack set over a baking sheet; this keeps them crispy instead of steaming on paper towels.
12. Repeat with remaining chicken, adding more oil if needed and letting it return to 350°F between batches.
13. Let the strips rest for 2 minutes before serving to allow juices to redistribute. Marvel at the golden, shatteringly crisp exterior that gives way to tender, juicy chicken inside. The subtle sweetness of coconut pairs beautifully with spicy mayo or a tangy mango salsa for dipping—try serving them over a fresh greens salad to balance the richness.
Buffalo Style Breaded Chicken Bites
Lately, these Buffalo Style Breaded Chicken Bites have become my go-to for game day and quick dinners. They deliver that classic spicy kick with a satisfying crunch everyone loves. You can have them ready in under 30 minutes.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (or use chicken tenders)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup Buffalo sauce
- 2 tbsp unsalted butter, melted
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp salt
- Vegetable oil for frying, about 1 inch deep in pan (or any neutral oil)
- Ranch or blue cheese dressing for serving, optional
Instructions
- Cut 1 lb chicken breasts into uniform 1-inch pieces for even cooking.
- Combine 1 cup flour, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper, and 1/4 tsp salt in a shallow bowl.
- Place 2 beaten eggs in a second shallow bowl.
- Add 1 cup panko breadcrumbs to a third shallow bowl.
- Dredge each chicken piece in the flour mixture, shaking off excess.
- Dip the floured chicken into the beaten eggs, coating completely.
- Press the chicken into the panko breadcrumbs, ensuring full coverage.
- Heat 1 inch of vegetable oil in a heavy-bottomed pot to 375°F.
- Fry chicken bites in batches for 3-4 minutes until golden brown and internal temperature reaches 165°F.
- Transfer cooked chicken to a wire rack set over a baking sheet to keep them crispy.
- Whisk together 1/2 cup Buffalo sauce and 2 tbsp melted butter in a large bowl.
- Toss all fried chicken bites in the Buffalo sauce mixture until evenly coated.
Remarkably crispy on the outside and juicy inside, these bites pack a tangy, spicy punch. Serve them immediately with cool ranch dressing to balance the heat, or pile them atop a salad for a hearty meal.
Rosemary and Thyme Breaded Chicken Drumsticks
Tender, juicy chicken drumsticks get a crispy herb crust in this straightforward recipe. They’re perfect for weeknight dinners or casual gatherings. This method delivers restaurant-quality results with minimal effort.
Ingredients
– 8 chicken drumsticks (about 2 pounds total, pat dry with paper towels)
– 1 cup all-purpose flour (for dredging, can substitute gluten-free flour)
– 2 large eggs (lightly beaten, helps coating adhere)
– 1 cup panko breadcrumbs (creates extra crispy texture, regular breadcrumbs work too)
– 2 tbsp fresh rosemary, finely chopped (dried rosemary can be substituted)
– 1 tbsp fresh thyme leaves (dried thyme works if fresh isn’t available)
– 1 tsp garlic powder (adds savory depth)
– 1 tsp salt (adjust to preference)
– ½ tsp black pepper (freshly ground preferred)
– ½ cup vegetable oil (or any neutral oil with high smoke point)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat chicken drumsticks completely dry with paper towels to ensure crispiness.
3. Combine flour, salt, and pepper in a shallow bowl or plate.
4. Place beaten eggs in a second shallow bowl.
5. Mix panko breadcrumbs, rosemary, thyme, and garlic powder in a third shallow bowl.
6. Dredge each drumstick in the flour mixture, shaking off excess.
7. Dip the floured drumstick into the egg mixture, coating all sides.
8. Press the drumstick into the breadcrumb mixture, ensuring even coverage.
9. Heat vegetable oil in a large oven-safe skillet over medium-high heat until shimmering (about 350°F).
10. Carefully place breaded drumsticks in the hot skillet, working in batches if needed.
11. Sear for 3-4 minutes per side until golden brown, using tongs to flip.
12. Transfer the skillet to the preheated oven and bake for 20-25 minutes.
13. Check internal temperature with a meat thermometer—it should read 165°F when inserted into the thickest part.
14. Remove from oven and let rest for 5 minutes before serving.
Moist chicken beneath the crunchy herb crust makes these drumsticks irresistible. The rosemary and thyme create an aromatic flavor that pairs well with roasted vegetables or a simple salad. For a complete meal, serve alongside mashed potatoes to soak up any pan juices.
Gluten-Free Almond Flour Breaded Chicken
Keeping gluten-free dinners simple yet satisfying can be challenging. This almond flour breaded chicken delivers crispy texture without the usual breadcrumbs. It’s perfect for quick weeknight meals everyone will enjoy.
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, sliced into cutlets (or use chicken tenders)
– 1 cup almond flour (blanched works best for fine texture)
– 2 large eggs
– 1/2 cup grated Parmesan cheese (the powdery kind sticks better)
– 1 tsp garlic powder
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup avocado oil (or any high-heat oil)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat chicken cutlets completely dry with paper towels to help coating adhere.
3. In a shallow bowl, whisk eggs until fully blended and frothy.
4. In a separate bowl, combine almond flour, Parmesan, garlic powder, paprika, salt, and pepper.
5. Dip each chicken piece in the egg mixture, letting excess drip off.
6. Press chicken firmly into the almond flour mixture, coating both sides evenly.
7. Place breaded chicken on the prepared baking sheet in a single layer.
8. Drizzle avocado oil evenly over all chicken pieces.
9. Bake at 400°F for 18-22 minutes until internal temperature reaches 165°F.
10. Flip chicken halfway through baking for even browning on both sides.
11. Let chicken rest for 5 minutes before serving to retain juiciness.
This chicken develops a golden, nutty crust that stays remarkably crisp. The almond flour provides subtle sweetness that pairs well with the savory Parmesan. Try slicing it over salads or stuffing into lettuce wraps for a low-carb meal.
BBQ Breaded Chicken Wings with Smoky Glaze
Bold, smoky, and perfectly crispy—these BBQ breaded chicken wings deliver serious flavor with minimal fuss. They’re coated in a crunchy exterior that gives way to juicy meat inside. A sticky, smoky glaze ties everything together for a crowd-pleasing appetizer or main.
Ingredients
– 2 lbs chicken wings, split at joints (pat dry for crispier skin)
– 1 cup all-purpose flour (or gluten-free flour blend)
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1 tsp salt
– ½ tsp black pepper
– 2 large eggs, beaten
– ½ cup BBQ sauce
– 1 tbsp honey
– 1 tsp liquid smoke (optional, for extra smokiness)
– Vegetable oil for frying (or any neutral high-heat oil)
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a shallow bowl, mix flour, garlic powder, smoked paprika, salt, and pepper.
3. Place beaten eggs in a separate shallow bowl.
4. Dip each wing first in the flour mixture, shaking off excess.
5. Next, dip the wing into the beaten eggs, coating evenly.
6. Return the wing to the flour mixture, pressing lightly to adhere a thick crust.
7. Heat 1 inch of vegetable oil in a deep skillet to 350°F—use a thermometer for accuracy.
8. Fry wings in batches for 6–8 minutes, turning once, until golden brown and internal temperature reaches 165°F.
9. Transfer fried wings to the prepared baking sheet using tongs.
10. Bake wings for 10 minutes to ensure they’re cooked through and extra crispy.
11. In a small saucepan, combine BBQ sauce, honey, and liquid smoke over low heat.
12. Stir glaze mixture for 2–3 minutes until warmed and slightly thickened.
13. Brush glaze generously over baked wings while still hot.
14. Serve immediately. Smoky, sweet, and satisfyingly crunchy, these wings shine with a cold beer or piled high with celery sticks and ranch dressing for dipping.
Asian-Style Sesame Breaded Chicken
Mixing Asian flavors with crispy breading creates this irresistible chicken dish. You’ll get tender meat inside a crunchy sesame coating that’s perfect for weeknights. It comes together faster than takeout with ingredients you likely have on hand.
Ingredients
– 1.5 lbs chicken thighs, boneless skinless (cut into 1-inch pieces)
– 1 cup panko breadcrumbs (for extra crunch)
– 3 tbsp sesame seeds (toasted if possible)
– 2 eggs, large
– 1/2 cup all-purpose flour
– 3 tbsp soy sauce (or tamari for gluten-free)
– 2 tbsp rice vinegar
– 1 tbsp honey (or maple syrup)
– 2 cloves garlic, minced
– 1 tsp ginger, grated (fresh preferred)
– 1/4 tsp red pepper flakes (adjust to heat preference)
– 1/2 cup vegetable oil (or any neutral oil with high smoke point)
– 2 green onions, sliced (for garnish)
Instructions
1. Whisk eggs in a medium bowl until fully combined.
2. Place flour in a separate shallow bowl.
3. Combine panko breadcrumbs and sesame seeds in a third bowl.
4. Pat chicken pieces completely dry with paper towels. Tip: Dry chicken ensures better coating adhesion.
5. Dredge each chicken piece in flour, shaking off excess.
6. Dip floured chicken into egg mixture, letting excess drip off.
7. Press chicken firmly into breadcrumb mixture to coat all sides.
8. Arrange breaded chicken in a single layer on a wire rack. Tip: Using a rack prevents sogginess on the bottom.
9. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
10. Carefully place chicken pieces in hot oil without crowding, working in batches.
11. Fry for 3-4 minutes until golden brown on the bottom.
12. Flip chicken and fry another 3-4 minutes until deeply golden and internal temperature reaches 165°F.
13. Transfer cooked chicken to a clean wire rack to drain. Tip: The rack keeps the crust crispy while it rests.
14. Whisk soy sauce, rice vinegar, honey, garlic, ginger, and red pepper flakes in a small bowl.
15. Drizzle sauce over hot chicken or serve on the side for dipping.
16. Garnish with sliced green onions before serving.
Looking at that golden-brown crust, you’ll notice the satisfying crunch gives way to juicy chicken inside. The sesame seeds provide nutty depth that pairs perfectly with the sweet-savory glaze. Serve it over steamed rice with quick-pickled vegetables for a complete meal that beats any restaurant version.
Cheesy Jalapeño Breaded Chicken Patties
Whip up these cheesy jalapeño breaded chicken patties for a spicy, satisfying meal that comes together quickly. They’re perfect for busy weeknights when you want something flavorful without the fuss. The crispy coating gives way to juicy chicken and melted cheese with just the right kick.
Ingredients
– 1 lb ground chicken (or ground turkey)
– 1 cup shredded cheddar cheese
– 2 fresh jalapeños, finely chopped (remove seeds for milder heat)
– 1/2 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup panko breadcrumbs
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup vegetable oil (or any neutral oil)
Instructions
1. Combine ground chicken, shredded cheddar, chopped jalapeños, garlic powder, smoked paprika, salt, and black pepper in a medium bowl.
2. Mix ingredients thoroughly with your hands until fully incorporated.
3. Divide mixture into 4 equal portions and shape each into 1/2-inch thick patties.
4. Place flour in a shallow dish and coat each patty completely.
5. Dip floured patties into beaten eggs, allowing excess to drip off.
6. Press patties firmly into panko breadcrumbs until fully coated on both sides.
7. Heat vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F).
8. Carefully place breaded patties in the hot oil, leaving space between them.
9. Cook patties for 4-5 minutes until golden brown and crispy.
10. Flip patties using a spatula and cook another 4-5 minutes.
11. Check internal temperature reaches 165°F using an instant-read thermometer.
12. Transfer cooked patties to a wire rack to drain excess oil.
Nothing beats the satisfying crunch giving way to tender, cheesy chicken with just enough jalapeño heat. Serve them on toasted buns with cool ranch dressing or slice over a crisp salad for a lighter option.
Herbed Breaded Chicken Schnitzel
You’ve probably had dry, bland chicken cutlets before, but this herbed breaded version delivers juicy, flavorful results every time. Year-round comfort food that’s crispy outside and tender inside, it’s perfect for busy weeknights or impressing guests.
Ingredients
– 4 boneless, skinless chicken breasts (about 1.5 lbs total, pounded to ½-inch thickness)
– 1 cup all-purpose flour (for dredging, or use gluten-free flour)
– 2 large eggs (lightly beaten with 2 tbsp water)
– 1.5 cups panko breadcrumbs (or regular breadcrumbs for finer texture)
– ¼ cup grated Parmesan cheese (freshly grated melts better)
– 2 tbsp chopped fresh parsley (or 2 tsp dried)
– 1 tsp dried oregano (crush between fingers to release oils)
– 1 tsp garlic powder (not garlic salt)
– ½ tsp paprika (for color and mild smokiness)
– ½ cup vegetable oil (or any neutral oil with high smoke point)
– Salt and black pepper (to season chicken and coating)
Instructions
1. Place one chicken breast between two sheets of plastic wrap and pound evenly to ½-inch thickness using a meat mallet or rolling pin.
2. Repeat with remaining chicken breasts and season both sides generously with salt and black pepper.
3. Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko mixed with Parmesan, parsley, oregano, garlic powder, paprika, ½ tsp salt, and ¼ tsp pepper.
4. Dredge one chicken breast in flour, shaking off excess.
5. Dip floured chicken into egg mixture, allowing excess to drip off.
6. Press chicken firmly into breadcrumb mixture, coating both sides completely.
7. Place breaded chicken on a wire rack—this keeps the bottom crispy while you coat the rest.
8. Heat ½ cup vegetable oil in a large skillet over medium-high heat until it shimmers (about 350°F).
9. Carefully add two chicken breasts to the hot oil without crowding the pan.
10. Fry for 3–4 minutes per side until golden brown and internal temperature reaches 165°F.
11. Transfer cooked schnitzel to a paper towel-lined plate to drain excess oil.
12. Repeat with remaining chicken, adding more oil if needed and letting it reheat between batches.
13. Let schnitzel rest for 2–3 minutes before slicing or serving.
Vibrantly golden and shatteringly crisp, the herbed breadcrumbs create a flavorful crust that locks in the chicken’s juiciness. Serve it with lemon wedges for brightness, atop a simple arugula salad, or sandwiched between crusty bread with pickles and mayo for a killer schnitzel sandwich.
Maple Dijon Breaded Chicken Tenders
Nailing the perfect weeknight dinner just got easier with these maple Dijon chicken tenders. They combine sweet and tangy flavors with a satisfying crunch that both kids and adults will love. You can have this crowd-pleaser on the table in under 30 minutes.
Ingredients
– 1.5 lbs chicken tenders (or sliced chicken breasts)
– 1/2 cup pure maple syrup (not pancake syrup for best flavor)
– 1/4 cup Dijon mustard (whole grain works too)
– 1 cup panko breadcrumbs (regular breadcrumbs are fine)
– 1/2 cup all-purpose flour
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1/2 tsp salt
– 2 large eggs
– 2 tbsp olive oil (or any neutral oil)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat chicken tenders completely dry with paper towels to ensure the coating sticks properly.
3. Whisk maple syrup and Dijon mustard together in a medium bowl until fully combined.
4. Place flour in a shallow dish and season with salt, pepper, garlic powder, and smoked paprika.
5. Beat eggs in a second shallow dish until uniform in color.
6. Spread panko breadcrumbs in a third shallow dish for your breading station.
7. Dip each chicken tender first into the flour mixture, shaking off any excess.
8. Next, dip the floured chicken into the egg mixture, letting excess drip off.
9. Finally, press the chicken firmly into the panko breadcrumbs, coating all sides evenly.
10. Arrange breaded chicken tenders in a single layer on the prepared baking sheet.
11. Drizzle olive oil evenly over the top of each chicken tender to promote browning.
12. Bake at 400°F for 15-18 minutes until the coating is golden brown and crispy.
13. Flip chicken tenders halfway through cooking using tongs for even browning on both sides.
14. Check for doneness by ensuring internal temperature reaches 165°F on a meat thermometer.
15. Brush the maple Dijon glaze over the hot chicken tenders immediately after removing from oven. Here’s your final result: The crispy panko coating gives way to juicy, perfectly cooked chicken with that irresistible sweet and tangy glaze. Serve them alongside roasted vegetables or chop them over a fresh green salad for a complete meal that feels both comforting and sophisticated.
Za’atar Spiced Breaded Chicken Cutlets
Zesty za’atar brings Middle Eastern flair to simple chicken cutlets in this quick weeknight dinner. These crispy, golden cutlets come together in under 30 minutes with pantry staples. Serve them alongside rice, in pitas, or over salads for a versatile meal that’s anything but boring.
Ingredients
– 1.5 lbs chicken cutlets (or slice chicken breasts to 1/2-inch thickness)
– 1 cup all-purpose flour
– 2 large eggs
– 1 cup panko breadcrumbs
– 3 tbsp za’atar seasoning (adjust for more intense flavor)
– 1 tsp garlic powder
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/2 cup olive oil (or any neutral oil with high smoke point)
– Lemon wedges for serving (optional)
Instructions
1. Pat chicken cutlets completely dry with paper towels to ensure crispy breading.
2. Set up three shallow bowls: place flour in the first bowl.
3. Whisk eggs in the second bowl until fully combined.
4. Mix panko breadcrumbs, za’atar seasoning, garlic powder, salt, and pepper in the third bowl.
5. Dredge one chicken cutlet in flour, shaking off excess.
6. Dip the floured cutlet into the egg mixture, coating both sides.
7. Press the cutlet firmly into the breadcrumb mixture, ensuring even coverage on both sides.
8. Place breaded cutlet on a wire rack and repeat with remaining chicken.
9. Heat olive oil in a large skillet over medium-high heat until it shimmers (about 350°F).
10. Carefully place 2-3 cutlets in the hot oil without crowding the pan.
11. Fry for 3-4 minutes until the bottom is golden brown and crispy.
12. Flip cutlets using tongs and fry another 3-4 minutes until internal temperature reaches 165°F.
13. Transfer cooked cutlets to a clean wire rack to drain excess oil and maintain crispiness.
14. Repeat frying process with remaining chicken in batches, adding more oil if needed.
15. Let cutlets rest for 2 minutes before serving to allow juices to redistribute. Deliciously crispy with earthy, herbal za’atar notes that pair perfectly with the tender chicken inside. The panko creates an extra crunchy exterior that holds up well in sandwiches or when topped with sauces. Drizzle with fresh lemon juice or tuck into warm pita bread with tahini sauce for an authentic Middle Eastern experience.
Crunchy Potato Chip Breaded Chicken
Just when you thought potato chips couldn’t get better, they transform ordinary chicken into something extraordinary. This clever coating creates the ultimate crispy crust with minimal effort. Junk food meets homemade deliciousness in under 30 minutes.
Ingredients
– 1.5 lbs boneless, skinless chicken breasts (pounded to ½-inch thickness for even cooking)
– 2 cups crushed plain potato chips (about 4 oz bag, or use your favorite flavor for variation)
– 1 cup all-purpose flour
– 2 large eggs
– 1 tsp garlic powder
– 1 tsp paprika
– ½ tsp black pepper
– ½ tsp salt
– ¼ cup vegetable oil (or any neutral oil with high smoke point)
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Place chicken breasts between plastic wrap and pound to ½-inch uniform thickness using a meat mallet or rolling pin.
3. Crush potato chips in their bag using your hands or a rolling pin until they resemble coarse breadcrumbs.
4. Spread flour on one plate and crushed chips on another plate.
5. Whisk eggs in a shallow bowl until fully blended.
6. Season chicken evenly on both sides with garlic powder, paprika, black pepper, and salt.
7. Dredge each chicken piece in flour, shaking off excess.
8. Dip floured chicken into beaten eggs, coating completely.
9. Press chicken firmly into crushed chips, ensuring full coverage on both sides.
10. Heat vegetable oil in large skillet over medium-high heat until shimmering (about 350°F).
11. Pan-fry chicken for 2-3 minutes per side until golden brown crust forms.
12. Transfer chicken to prepared baking sheet using tongs.
13. Bake at 400°F for 12-15 minutes until internal temperature reaches 165°F.
14. Rest chicken on cutting board for 5 minutes before slicing.
Zesty and satisfyingly crunchy, this chicken delivers a salty-savory punch that potato chip lovers will adore. The chips create an airy, shatteringly crisp texture that holds up beautifully against the juicy chicken inside. Try serving it sliced over salads, stuffed into sandwiches, or alongside roasted vegetables for a complete meal that feels indulgent yet comes together effortlessly.
Summary
Kick your chicken dinners up a notch with these 18 crispy, crowd-pleasing recipes perfect for any night of the week. From quick weeknight meals to impressive party dishes, there’s something for every craving. We’d love to hear which recipe becomes your new favorite—drop us a comment below and don’t forget to share your top picks on Pinterest!
