Pan-fried breaded chicken
These pan‑fried breaded chicken breasts are so versatile, and they’re incredibly simple and quick to make. This pan‑fried chicken is one of those satisfying dinners that never disappoints — golden and crisp on the outside, juicy on the inside, and a real crowd‑pleaser any night of the week.
You get all the appeal of a crispy chicken dish without the heaviness of deep‑frying, as the breadcrumb coating turns beautifully golden in the pan while the chicken stays wonderfully tender.
It’s ideal for a lighter fakeaway‑style dinner at home
What’s goes well alongside these breaded chicken breasts?
Pan‑fried breaded chicken is such a handy recipe to have up your sleeve. It cooks fast, uses simple ingredients and pairs with almost anything — from salad to chips to creamy mash. I often serve these alongside a simple green salad with some fries, or tuck them into a toasted brioche bun for an easy, delicious dinner.
Top Tip
Place a chicken breast on a chopping board and rest one hand on top. Using a sharp knife, carefully slice through the middle of the breast horizontally — this will give you two flatter pieces of chicken that cook much more quickly.
Pan-fried breaded chicken
Ingredients
- 2 large chicken breasts
- 25 g salted butter
- 4 tbsp olive oil
- 50 g plain flour
- 1 egg
- 50 g panko breadcrumbs
Instructions
- Slice each chicken breast, in half to create 4 flat chicken breasts (See top tip).
- Take 3 bowls and place the flour, eggs and breadcrumbs into each bowl.
- Gently heat the butter and oil in a shallow frying pan. When the butter has melted, dip a slice of chicken in the flour, then into the egg and then into the breadcrumbs (in that order), place in the pan and cook on each side for around 8 mins until golden and cooked through.
- Repeat until all the chicken is cooked through. You may need to do this in 2 batches.
- Slice and serve immediately with some salad, chips or pasta.
Top tip
- Place a chicken breast on a chopping board, place one hand on the top of the chicken and with a sharp knife, very carefully, slice through the middle of the chicken, this will then create 2 flat pieces of chicken and wont take as long to cook.