Sometimes you just want fried chicken without pulling out the deep fryer. This Fried Chicken Breast Recipe is my answer to that craving. It’s pan-fried in a skillet, still gets that golden, crunchy crust, and the chicken stays nice and juicy inside.

I make this a lot on weeknights because it’s quick, uses basic ingredients, and always hits the spot. You can put it on the table with mashed potatoes and veggies, slice it into sandwiches, or even lay it over a salad. However you serve it, it’s the kind of meal that disappears fast.

No special tricks here just even cutlets, seasoned flour, hot oil with a little butter, and patience while the crust sets. Simple, but it works every time.

Jump to Recipe Print Recipe

Ingredients for Fried Chicken Breast Recipe

Here’s what you’ll need to make about 4–6 servings:

4 boneless, skinless chicken breasts, each halved if thick
Salt (about ¾ tsp)
Freshly ground black pepper (about ½ tsp)
2-3 cloves garlic, minced (or substitute with garlic powder if needed)
2 cups all-purpose flour
2 tsp garlic powder
2 tsp onion powder
Eggs (2 large) beaten
Parmesan cheese, freshly grated (about ¾ cup)
Fresh parsley or dried, chopped (for flavor in coating)
Cooking oil with high smoke point (vegetable, canola, or avocado)
Butter (about 2 tbsp)

Optional swaps / additions:

Use coarse breadcrumbs or panko instead of some flour for extra crunch
Cornstarch or gluten-free flour if avoiding wheat
Paprika or smoked paprika for color and a mild smoky note
Herbs like thyme or oregano in place of parsley

Step-by-Step Instructions for Fried Chicken Breast

Step 1: Prep the chicken

Take your chicken breasts and lay them flat on a board. If they’re on the thicker side, carefully slice them in half so you end up with thinner cutlets. I like to cover them with parchment and give them a quick pound with my rolling pin just enough so they’re even. This way, the chicken cooks evenly and you won’t have one side dry while the other’s still raw. Sprinkle both sides with salt, pepper, and some minced garlic.

Step 2: Get your bowls ready

Set up two bowls:

One with flour, garlic powder, and onion powder mixed together.
The other with whisked eggs, a good handful of grated Parmesan, parsley, and just a pinch of salt.

Keep a tray handy for the dredged chicken you’ll thank yourself later when things get messy.

Step 3: Dredge and coat

Here’s the order: flour egg flour again. First, coat a piece of chicken lightly in the flour mix, shake it off, then dip it into the egg and cheese mixture. Finish with another dusting of flour, pressing it gently so the crust sticks. Place each piece on the tray and repeat until all the chicken is coated.

Step 4: Time to fry

Heat a big skillet over medium. Add a spoonful of oil and a knob of butter (the butter adds that amazing flavor). Once it’s hot and sizzles when you flick in a bit of flour, lay down a few cutlets don’t crowd the pan. Fry them without touching for about 4–5 minutes, then flip and cook the other side. You’re aiming for that deep golden brown crust.

When done, transfer the chicken to a rack set over a baking sheet. This keeps the crust crisp instead of soggy. Continue with the rest, adding a little more butter and oil as needed.

Step 5: Rest and enjoy

Let the chicken sit for a couple of minutes so the juices settle. Then serve it hot and crispy maybe with a squeeze of lemon, a side of mashed potatoes, or tucked into a sandwich.

Tips & Substitutions

Keep the chicken even in size If one end of the breast is thick and the other thin, it won’t cook evenly. A quick pound with a rolling pin or mallet makes all the difference.
Use fresh Parmesan if you can Pre-grated doesn’t melt the same and won’t give that nutty flavor in the crust. If you don’t have Parmesan, try pecorino or skip the cheese for a simpler crust.
Oil choice matters Go with something that can handle heat: vegetable oil, sunflower, canola, or avocado oil. Olive oil tends to burn here.
Butter for flavor I like a mix of butter and oil. The oil prevents burning, while the butter adds that golden richness.
Spice it up If you enjoy heat, add a pinch of cayenne or smoked paprika to the flour mix.
Gluten-free option Swap regular flour for a gluten-free all-purpose blend or even cornstarch for a crispier bite.
No fresh garlic? Garlic powder works fine. Onion powder and Italian seasoning are also great stand-ins.

Nutrition Information (per serving)

This fried chicken breast recipe makes about 6 servings. Here’s a rough breakdown for one serving (keep in mind these numbers are estimates and can change based on exact ingredients and portion size):

Calories: 620
Protein: 45–48 g
Carbohydrates: 30 g
Fat: ~34 g
Cholesterol: 295 mg
Sodium: 900 mg
Calcium: 190 mg (thanks to that Parmesan in the coating)
Iron: 3 mg

These numbers are calculated using a standard nutrition tool and are only a guide. If you need exact numbers for example, if you’re tracking macros it’s best to plug your own ingredients into a trusted nutrition calculator or consult with a registered dietitian.

Serving Suggestions

This fried chicken breast is so good on its own that you could just eat it straight off the rack (and honestly, I usually sneak a piece while the rest is cooling). But if you want to turn it into a full meal, here are a few of my favorite pairings:

Classic comfort: Mashed potatoes and green beans on the side. Simple, filling, and hard to beat.
Fresh & light: Slice the chicken and serve it over a big salad with crisp lettuce, cucumbers, and a drizzle of ranch or honey mustard.
Pasta night: Toss your favorite noodles in a light Alfredo or tomato sauce and add the crispy chicken on top. Instant restaurant vibes.
Sandwich style: Tuck a piece into a toasted bun with mayo, lettuce, and pickles. Basically a homemade fried chicken sandwich.
Party platter: Cut the chicken into strips, pile them on a tray, and serve with dipping sauces like barbecue, garlic mayo, or hot sauce. Perfect for game night.

Tips for Success

Pound the chicken evenly It doesn’t have to be paper-thin, just even. This way the chicken cooks at the same pace, and you won’t end up with one side dry.
Don’t rush the oil Let the oil and butter get hot before adding the chicken. If you drop it in too early, the coating turns soggy instead of crispy.
Hands-off frying Once the chicken is in the pan, resist the urge to poke or move it around. Let the crust set, then flip it once. That’s how you get that gorgeous golden coating.
Drain on a rack, not paper towels A rack keeps the bottom crispy. Paper towels trap steam, and suddenly your chicken’s not so crunchy anymore.
Cook in batches Overcrowding the pan drops the oil temperature and makes the crust greasy. Give the chicken some space.
Use fresh Parmesan if possible It melts better and adds a deeper, nutty flavor compared to pre-grated cheese.

Recipe Variations

Spicy kick Add cayenne pepper or chili powder to the flour mix, or drizzle hot sauce over the fried chicken just before serving.
Cheesy crust Mix extra Parmesan or even a little cheddar into the breading for a richer, cheesier bite.
Herb lovers Swap parsley for Italian seasoning, dried thyme, or oregano in the egg mixture for a more herby crust.
Air fryer option Lightly spray the dredged chicken with oil and cook at 375°F (190°C) for about 12–15 minutes, flipping halfway. It won’t be exactly the same as pan-fried, but still golden and crispy.
Oven-baked version Place breaded chicken on a greased baking sheet, spray lightly with oil, and bake at 400°F (200°C) for 20–25 minutes.
Breadcrumb twist Instead of finishing in flour, press the cutlets into panko breadcrumbs after dipping in egg for an extra-crunchy crust.

Frequently Asked Questions

What is the best way to fry chicken breast?

For me, the easiest way is to slice the chicken into thinner cutlets first. That way, they cook faster and don’t dry out. Coat them well in the flour egg flour layers and fry in a mix of oil and a little butter. Medium heat is usually the sweet spot it gives a crisp crust without burning.

How long does it take to fully fry a chicken breast?

It really depends on how thick your chicken is. Thin cutlets take maybe 4–5 minutes per side. A thicker piece might be closer to 7 minutes. I usually cut one open the first time to check it should be white and juicy, never pink in the middle.

How to pan fry chicken breasts without drying it out?

The trick is not to blast the heat. I keep it on medium and let the crust form slowly. Once they’re done, let the chicken rest on a rack for a couple of minutes. That resting time really makes it juicier.

Do you do egg or flour first for fried chicken?

Always flour first. If you dunk it in egg before flour, it just slides right off. So: flour egg flour again. That double dip gives you the best crunchy coating.

What’s the secret to juicy fried chicken?

Two things: even thickness and not overcooking. Pound the chicken gently so it’s the same size all over, and don’t leave it in the pan longer than you need. Resting after frying also helps keep the juices inside.

What spices are good in chicken batter?

I like garlic powder, onion powder, and paprika as the base. If you like it spicy, throw in a pinch of cayenne. Dried parsley or even Italian seasoning adds a nice herby touch too.

Conclusion

If you’ve been searching for a way to make fried chicken breast that’s juicy inside and perfectly crispy outside without deep frying this recipe is the one to keep in your back pocket. The flour, egg, and Parmesan crust makes every bite golden and crunchy, while the chicken stays tender.

Serve it with your favorite sides for dinner, slice it over a salad for something lighter, or tuck it into a sandwich when you’re craving comfort food. However you enjoy it, this fried chicken breast is simple enough for a weeknight but special enough to impress.

So grab a skillet, heat up some oil and butter, and get cooking. Once you take that first bite, you’ll know why this recipe is a keeper.