Crispy Chicken Breasts Recipe for Two
This crispy chicken breasts recipe for two delivers ultra-crunchy, golden chicken in just 30 minutes. Featuring a simple flour, egg, and panko coating, this recipe ensures juicy, evenly cooked chicken perfect for a fast and satisfying meal.
Equipment
- 10-inch nonstick skillet
- Shallow dishes (for flour, egg, and bread crumbs)
- Paper towels
- Tongs
Ingredients
- ¼ cup all-purpose flour
- 1 large egg
- 1 cup panko bread crumbs
- 2 6- to 8-ounce boneless, skinless chicken breasts, trimmed and pounded to even thickness
- ¼ teaspoon table salt
- ⅛ teaspoon pepper
- 6 tablespoons vegetable oil
- Lemon wedges for serving
Instructions
- Prepare the Coatings: Set out three shallow dishes. Add flour to the first, beat the egg in the second, and pour panko bread crumbs into the third. Pat the chicken breasts dry with paper towels and season each side with salt and pepper.
- Dredge the Chicken: Working with one breast at a time, coat the chicken lightly in the flour, dip into the beaten egg, then press into the panko bread crumbs, ensuring the coating adheres firmly.
- Heat the Oil: Place a 10-inch nonstick skillet over medium-high heat and pour in the vegetable oil. Allow the oil to heat until shimmering, about 2–3 minutes.
- Cook the Chicken: Carefully lay the breaded chicken breasts into the skillet. Cook for about 4 to 6 minutes per side, until each side is golden brown and an internal temperature of 160°F is reached.
- Drain and Serve: Transfer the cooked chicken onto a plate lined with a triple layer of paper towels to drain excess oil briefly. Serve hot with lemon wedges on the side.
Notes
- Make sure to pound the chicken breasts evenly for consistent cooking.
- Use a thermometer to check doneness to avoid undercooking or overcooking.
- Serve immediately for the crispiest texture.
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