Who doesn’t love pan fried chicken coated in a crispy, Parmesan crust. This is great for when you want something satisfying and quick. Heat up a quick side or two to go along with it and you have dinner. You can even make this into a tasty chicken sandwich, as my hubby loves to do.
Here’s what you need:
*1 C. flour
*1 tsp. salt
*1 tsp. cracked pepper
*2 eggs
*2 TBS water
*1 TBS hot sauce
*1 1/2 C. bread crumbs
*3/4 C. Parmesan cheese, finely grated
*2 tsp. onion powder, or more to taste
*2 tsp. garlic powder, or more to taste
*2 tsp. dried parsley or 1 TBS of fresh + more for garnish
*1 tsp. dried thyme, or more to taste
*1 tsp. dried majoram
*juice of 1 lemon
*3 garlic cloves, smashed
*canola oil
*3 or more boneless, skinless chicken breasts, pounded thin (about 1/4 inches thick)
In a shallow dish or bowl, mix together flour, salt and pepper.
In another shallow dish or bowl, lightly beat eggs, water and hot sauce until blended.
I know 1 TBS of hot sauce sounds like a lot, but it truly is not that hot because the chicken is coated in flour and bread crumbs later.
And yes, a third time is a charm, in another shallow dish or bowl, combine bread crumbs, onion powder, garlic powder, Parmesan cheese, parsley, thyme and marjoram.
Working with one piece at a time, dredge chicken in the flour mixture.
shake off any excess flour.
Then place in the egg mixture, coating both sides.
Then place in the breadcrumb mixture. As you will notice, there is not a lovely picture of the chicken in the breadcrumb mixture. By this point both hands were messy and the picture was forgotten….but I think you can get the hang of this step.
Set the chicken aside and do the same steps with the remaining pieces.
In a large pan, add enough oil to lightly cover the bottom. Do not turn on the heat yet. Place garlic cloves into the pan with the oil.
Turn the heat to medium and stir the garlic as the oil begins to warm. Do not walk away or the garlic may burn, burned garlic and oil do not mix…..trust me, I know. I still have flash backs.
When the garlic turns golden brown ( not dark brown or burnt)and is fragrant, take them out and discard or keep for other uses. Turn heat up to medium high heat. carefully add chicken to the pan. Cook chicken for 5 minutes and turn them over.
Continue to cook for approximately another 5 minutes or until chicken is no longer pink.
Place on a serving platter and squeeze the lemon juice over all of the chicken pieces. garnish with parsley and serve.
A Foodie In The South 