Crispy Chicken Breast


  • 1/4 cup flour
  • 1 large egg
  • 1 cup panko bread crumbs
  • 2 6-8oz boneless, skinless chicken breasts, trimmed and pounded if necessary
  • 6 tbsp vegetable oil
  • lemon wedges
  • salt and pepper, to taste


  1. Spread flour in shallow dish. Beat egg in second shallow dish. Spread bread crumbs in third shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Working with 1 breast at a time, dredge breasts in flour, dip in egg, then coat with bread crumbs, pressing gently to adhere.
  2. Line large plate with triple layer of paper towels. Heat oil in 10 inch nonstick skillet over medium-high heat until shimmering. Lay chicken in skillet and cook until golden brown on both sides and chicken registers 160 degrees, 4-6 minutes per side. Drain chicken briefly on paper towel-lined plate. Serve with lemon wedges.

Original recipe from The Complete Cooking for Two Cookbook.

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