Garlic Parmesan Fried Chicken

Ingredients

• 700 g chicken breasts (cut into strips or bite-sized pieces)
• 1 tsp salt (divided; adjust to taste)
• 0.5 tsp ground black pepper
• 1 tsp sweet paprika
• 0.75 cup all-purpose flour (for coating)
• 2 large eggs (beaten)
• 1.25 cup panko breadcrumbs (for an extra-crispy coating)
• 0.25 cup vegetable oil (approximately; some oil will remain in the pan)
• 3 tbsp unsalted butter
• 4 garlic (cloves, finely minced or pressed)
• 0.5 cup grated Parmesan cheese (preferably freshly grated)
• 2 tbsp fresh parsley (chopped, for finishing)
• 1 tbsp lemon juice (optional, to balance the sauce)

Steps

1. 1

   Pat the chicken dry with paper towels and cut it into strips or uniform pieces. Season it with approximately half of the salt, the black pepper, and the sweet paprika.

2. 2

   Prepare three shallow dishes: place the flour in the first, the beaten eggs in the second, and the panko in the third. Add a pinch of the remaining salt to the panko.

3. 3

   Dredge each piece of chicken in the flour, shaking off the excess. Then dip it in the egg and, finally, coat it completely with the panko, pressing gently so the coating adheres.

4. 4

   Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken in a single layer, working in batches to avoid overcrowding the skillet.

5. 5

   Fry the chicken for about 3-4 minutes per side, until golden and crispy and it reaches an internal temperature of 74 °C. Transfer the cooked pieces to a wire rack or a plate lined with paper towels.

6. 6

   Carefully remove the excess oil from the skillet and return it to medium heat. Add the butter and let it melt without allowing it to burn.

7. 7

   Add the minced garlic to the butter and cook for 30-60 seconds, stirring constantly, until fragrant. Do not let it brown too much, as it may become bitter.

8. 8

   Stir in the grated Parmesan and, if using, the lemon juice. Stir until a thick, aromatic sauce forms.

9. 9

   Return the crispy chicken to the skillet and toss gently to coat it with the garlic Parmesan butter. Cook for 1-2 minutes more, just until thoroughly coated and heated through.

10. 10

    Finish with the chopped fresh parsley and serve immediately while the coating remains crispy.

Notes

The publication only provides the dish name and does not include quantities or instructions; the ingredients and steps have been reconstructed as a guideline based on the title and type of recipe. To keep the chicken crispy, serve it immediately and avoid covering it while hot.

Nutrition per serving

• main course
• chicken
• fried
• crispy
• garlic
• Parmesan
• quick
• easy dinner