Crispy fried chicken breast

Want to cook up the perfect crispy chicken breast? Try our Roasted Chicken Breast recipe. It gets so crispy and is perfect for salads, pasta and more!

Chicken breast on cutting board.

The most perfect crispy chicken breast!

If I had the option to eat it grilled, baked or crispy, I would make it all crispy! This Roasted Chicken Breasts recipe gives you the perfect crispy chicken breasts for any main meal -> add crispy chicken sandwich, crispy chicken salad, etc.

Our recipe consists of lean chicken breasts and a super easy breading made from a secret ingredient -> cornflakes!

Why you will love it!

Prepared on the stove

Super crispy!

Perfect salad topper

Roll the chicken in the egg and cover.

What you need

  • Chicken breast: Make sure to prep your chicken breasts by pounding them with a meat tenderizer until evenly battered.
  • Egg: Egg ensures that the breading sticks to the chicken.
  • Cornflakes: Shredded cornflakes are the secret ingredient to ultra-crispy chicken!
  • Flour: You can also use AP flour or a gluten-free flour blend if needed.
  • Spices: Seasonings needed include garlic, paprika, and salt.
  • Oil: We recommend using olive or avocado oil for frying.

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Great Jones

cast iron skillet

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Uncooked chicken on cutting board.

meat thermometer

Try it!

Thermoworks thermal pen

We swear by using a meat thermometer when cooking every cut of meat. The Thermapen is our go-to meat thermometer that always works.

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Pan Frying Chicken Breast (Quick Guide)

  1. Tenderize: Use a meat mallet to mash the chicken until it’s about 1 inch thick.
  2. Egg: Roll the chicken in scrambled eggs.
  3. topping: Brush the chicken with the cornflake topping so it is completely coated.
  4. Roast meat: Sear the chicken breasts in the pan over medium/high heat, about 4-5 minutes per side or until the internal temperature reaches 165°F.

quick tip!

Don’t skimp on tenderizing the chicken breasts.

It’s important to cook the chicken breasts evenly using a meat tenderizer. This will prevent the chicken from overcooking or undercooking in certain areas.

Latest Chicken Recipes


Cast iron chicken breast.

Top tips for crispy chicken

Since this recipe is all about the perfectly crispy chicken, we share our top tips for making every bite crispy.

excavator: To get that crispy crust on your chicken, it’s important to dip the chicken breasts in egg and topping. What you need for our topping:

Medium/high heat: The secret to crispy chicken is to pan fry over medium/high heat until the center reaches 165°F. We use olive oil, but avocado oil works too.

internal temperature of the chicken

According to the USDA, the safe cooking temperature for poultry is 165°F.

Let yourself rest: Remember to let the chicken rest for 5 minutes after cooking to allow the internal temperature to rise by about 1.5°C.

crispy chicken on the plate.

Try it in the air fryer!

We have an absolutely brilliant Air Fryer Chicken Parmesan recipe that uses similar ingredients and the method works for breasts too!

  1. Preheat air fryer to 375°F and spray air fryer basket with non-stick cooking spray.
  2. Next, place a chicken breast on the air fryer basket and spray the top of the chicken with non-stick cooking spray. You probably only fit one chicken breast at a time in your air fryer, but if you can fit two chicken breasts without them touching, you can safely cook two at a time.
  3. Air fry the chicken breasts for 6 minutes. Then flip the chicken breasts and top with 1/4 cup marinara sauce and a generous sprinkling of Parmesan cheese. Air roast an additional 5-6 minutes or until the internal temperature of the chicken breasts reaches 165°F.
Chicken slices on the plate.


Store leftover chicken in an airtight container in the refrigerator for up to 3 days.


  • Place the chicken breasts on a parchment-lined cutting board, then cover with parchment paper. Using a meat mallet, shred the chicken until it’s about ¾ – 1 inch thick. Season the chicken with ½ teaspoon salt and ½ teaspoon pepper.

    Chicken breast on cutting board.
  • Crack the eggs into a large bowl and whisk them.

  • In a separate bowl, add corn flakes, flour, garlic powder, paprika, pepper, and kosher salt. Mash the cornflakes with your hands and mix all the ingredients together.*

  • Dip a chicken breast through the egg mixture, allowing excess egg to drain from the chicken breast. Then dig the chicken through the cornflakes mixture. Toss the chicken in the cornflake mixture and use your hands to firmly press the breading into the chicken breasts. Repeat until all chicken breasts are covered.

    Roll chicken in egg and cornflakes.
  • Heat the oil in a large skillet over medium/high heat. When the oil is hot, add the chicken breasts to the pan. Cover the pan halfway to avoid oil splattering. Don’t overfill the pan. You may need to cook the chicken in multiple batches. Cook each chicken for 4-5 minutes on each side or until golden brown or the chicken’s internal temperature is 165°F.

    Chicken breasts on a cast iron skillet.
  • Remove the chicken from the pan and immediately season with the salt flakes. Let the chicken rest for 5 minutes and serve immediately.

    Chicken breast on plate.

tips and hints

  • If you don’t want to use your hands, place all the ingredients in a food processor and process until you have a crumble and not a powder.
  • If you don’t have cornflakes, you can use rice crispies.
  • Our chicken breast weighed 1.5 pounds. But only three breasts. Sometimes chicken comes in 4 breasts.
  • If you run out of eggs, feel free to add another egg to the bowl.

Photography: The photos captured in this post are by Ashley McGlaughlin of The Edible Perspective.

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