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Crispy Chicken Recipe Easy Tips for Perfectly Seasoned Golden Crust

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A quick and easy crispy chicken recipe featuring a perfectly seasoned golden crust that is flavorful, crunchy, and juicy. Ideal for weeknight dinners with simple pantry ingredients.

Ingredients

Scale
  • Chicken thighs or breasts, bone-in, skin-on (boneless optional)
  • ½ cup all-purpose flour (can substitute almond flour for gluten-free)
  • 1 cup panko breadcrumbs (Japanese brand recommended)
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 3 tablespoons olive oil or vegetable oil
  • Optional: fresh thyme or rosemary, chopped
  • Optional: hot sauce or cayenne pepper
  • Optional summer variation: fresh lemon zest instead of smoked paprika

Instructions

  1. Pat the chicken pieces dry with paper towels to remove excess moisture. Season both sides generously with salt and pepper. (5 minutes)
  2. Set up the dredging station: place ½ cup flour in one shallow bowl, beat 2 eggs in a second bowl, and combine 1 cup panko breadcrumbs with smoked paprika, garlic powder, onion powder, salt, black pepper, and optional herbs in a third bowl. (5 minutes)
  3. Coat each chicken piece first in flour, shaking off excess, then dip into beaten eggs, letting excess drip off. Press firmly into breadcrumb mixture for an even coating. (10 minutes)
  4. Heat 3 tablespoons of oil in a heavy skillet over medium-high heat until shimmering but not smoking. (3 minutes)
  5. Place coated chicken skin-side down in hot oil without overcrowding. Cook 5-6 minutes undisturbed to form crust, then flip and cook 4-5 minutes more until golden and cooked through. (10-12 minutes)
  6. Check doneness with a meat thermometer (165°F/74°C) or cut into thickest part to ensure juices run clear. (2 minutes)
  7. Transfer chicken to a wire rack or paper towels to drain excess oil and rest for 5 minutes before serving. (5 minutes)

Notes

Pat chicken dry to ensure crispiness. Use medium-high heat and do not overcrowd the pan. Flip chicken only once. Rest chicken on a wire rack after cooking to keep crust crisp. For a lighter version, bake at 425°F (220°C) on a wire rack for 20-25 minutes, flipping halfway. To reheat leftovers, use a hot oven at 375°F (190°C) on a wire rack for 8-10 minutes to revive crust.

Nutrition

Keywords: crispy chicken, golden crust, easy chicken recipe, pan-fried chicken, weeknight dinner, panko chicken, seasoned chicken

Find it online: https://lucastable.com/crispy-chicken-recipe-easy-tips-for-perfectly-seasoned-golden-crust/