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Turn your regular chicken into something super crunchy and cheesy. With just a few steps, you’ll get juicy chicken and a golden crust that’s loaded with garlicky, cheesy flavor.
I’ve tried chicken all sorts of ways, but this one nails it—crunchy on the outside, surprisingly tender inside, every single time.
Irresistible Ingredients
- Quality Eggs: Make the crust stick well
- Italian Seasoning: Brings in that herby kick
- Fresh Garlic: Gives it a bold, fragrant edge
- Panko Breadcrumbs: Packs in the crunch
- Fresh Parmesan: Grate it yourself so it melts just right
- Chicken Breasts: Pick ones that are similar size so they cook evenly
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Making It Happen
- Final Rest:
- Set your chicken aside for a few minutes before cutting in.
- Careful Cooking:
- Pan-fry or bake till you get that golden, crispy outside.
- Perfect Dredge:
- Drop into the egg first, then really press into your crumb mixture.
- Coating Creation:
- Stir together Parmesan, breadcrumbs, and seasonings until it all looks mixed up.
- Chicken Prep:
- Pound the chicken nice and even so it cooks all at once.
An Italian chef once told me—press the breading on really well and give it a little rest. That’s the trick for a crust that actually crunches.
Top Sides
Toss it on creamy mashed potatoes or garlic pasta. Throw in some roasted veggies or a fresh salad. Squeeze a little lemon butter sauce on top if you’re feeling fancy.
Tasty Twists
Switch up the cheese with Asiago or Romano. Sprinkle in extras like oregano or chopped basil, or toss in red pepper flakes for a spicy kick.
Simple Storage
Pop leftovers in a tightly sealed container for up to three days. Warm them back up in your oven—they’ll stay crunchy that way. Skip the microwave, or you’ll lose that crispy bite.
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This garlicky, cheesy chicken is my go-to for feeding friends or family. It’s got a crunchy crust, juicy inside, and shows how awesome everyday stuff can taste. Hard to mess up, and anyone can pull it off.