Some meals become tradition without you ever really deciding it — they just quietly claim their spot on the calendar. Crispy Chicken is ours. Every Sunday night, without fail, chicken breast gets breaded in Italian breadcrumbs and fried until it’s golden and shatteringly crisp on the outside, tender on the inside.
There’s nothing fussy about it, which is exactly why it works — after a busy weekend, the last thing I want is a complicated recipe, and the first thing I want is something that makes the whole house smell incredible while it cooks. It’s simple enough that the kids ask to help bread the cutlets, and consistent enough that if I ever tried to skip a week, I’d probably hear about it. This is the recipe that closes out our weekend, every single time.
Crispy Chicken
Ingredients
- 3 pounds Boneless Chicken Breasts
- 1 cup flour
- 4 cups Italian bread crumbls
- 3 eggs
- 1 cup vegetable oil
- salt + pepper
Instructions
Prepare Chicken
- Cut the chicken into thin pieces.
- Put flour on a plate, breadcrumbs on another plate and beat the egg in a bowl.
- Piece by piece, coat the chicken thoroughly with the flour and drop into the egg mixture, covering completely.
- Then again piece by pice, drip/shake the egg off of a piece of chicken and dip into the breadcrumbs. Press breadcrumbs into each side of the chicken being sure it’s throughly coated.
- Place on a plate, you can stack the chicken into each other.
Cook Chicken
- Heat vegetable oil in a heavy skillet over medium-high heat.
- Oil is hot enough when a breadcrumb sizzles.
- Add the chicken breasts piece by piece (don’t let them touch) and cook until golden brown, flip over and cook the other side.
- Once cooked (both sides are golden brown), put on a paper towel lined plate. Place paper towels between each layer of chicken (it soaks up some of the oil).
- Serve!
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