Description
French-inspired crispy herb-infused chicken combines garden-fresh herbs with golden, crackling skin that delights dinner guests. Fragrant rosemary, thyme, and parsley elevate simple poultry into an elegant meal you’ll crave repeatedly.
Ingredients
Scale
- 4 chicken fillets, boneless, skinless
- 2 whole eggs
- ¼ cup (60 ml/2 fl oz) olive oil
- ½ cup all-purpose flour
- ⅔ cup dry bread crumbs
- ⅓ cup Parmigiano-Reggiano cheese, freshly grated
- ½ tsp oregano, fresh or dried
- ½ tsp thyme, fresh or dried
- ⅓ tsp dried rosemary
- ½ tsp dried sage
- ¼ tsp garlic powder
- ½ tsp black pepper
- 1 pinch paprika powder
- Salt, to taste
- Black pepper, to taste
Instructions
- Preparation: Thoroughly cleanse chicken fillets, eliminating moisture with paper towels to optimize seasoning absorption and create a pristine surface for coating.
- Tenderizing: Gently pound chicken to uniform 1/2 inch thickness, ensuring consistent cooking and flavor distribution throughout the meat.
- Coating Station: Organize three distinct stations – first with all-purpose flour, second with seasoned egg wash, third with a blend of breadcrumbs, Parmigiano-Reggiano, herbs, garlic powder, paprika, salt, and black pepper.
- Breading Technique: Expertly coat each chicken fillet by sequentially dredging in flour, dipping in egg wash, and thoroughly covering with herbed breadcrumb mixture, pressing gently to secure an even, adherent layer.
- Cooking Process: Heat olive oil in a large skillet over medium temperature, creating an ideal environment for achieving a crisp, golden exterior while maintaining internal moisture.
- Frying: Strategically place breaded chicken in hot oil, cooking 3-4 minutes per side until reaching a rich golden-brown color and confirming internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
- Serving: Remove chicken from skillet, allow brief resting period to lock in juices, then plate alongside a vibrant salad or complementary accompaniment for a complete culinary experience.
Notes
- Moisture Matters: Pat chicken completely dry to help breading stick perfectly and create an ultra-crispy exterior without sogginess.
- Thickness is Key: Pound chicken evenly to ensure uniform cooking and prevent dry or undercooked sections.
- Layering Technique: Follow the precise flour-egg-breadcrumb coating sequence for maximum crunch and flavor adherence.
- Temperature Control: Maintain medium heat while frying to achieve golden-brown crust without burning the delicate herbed coating.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 415
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 186 mg