Crispy Breaded Basil Chicken
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I have to admit, I’m a sucker for a perfectly breaded piece of chicken—golden on the outside, juicy on the inside, and full of flavor in every bite. I’ve shared my go-to breaded chicken recipe with you before, and I’ve even dressed it up with a rich, flavorful sauce that you could absolutely use on this version if you’d like. That said, this chicken is so good on its own that it doesn’t need anything extra… though I’ll never say no to a little sauce on the side for dipping.
Over the years, I’ve discovered that the secret to truly great breaded chicken lies in the breading itself. I like to use a blend of traditional bread crumbs and light, airy panko. The regular bread crumbs create a solid, even coating that clings beautifully to the chicken, while the panko adds that irresistible crunch thanks to its larger, crispier flakes. In this recipe, I’ve taken it a step further by mixing in shredded Parmesan cheese. Not only does it bring a savory, nutty flavor, but it also helps the breading crisp up even more in the pan or oven. Add in a well-balanced mix of seasonings, and you’ve got a breading that’s flavorful enough to stand on its own.
And because I love a complete meal, I served this crispy chicken alongside a simple pasta dish that paired perfectly with its crispy, cheesy coating. I’ll be sharing that recipe with you tomorrow, but if you peek at the photo, you might just catch a little preview of what’s coming next.
Ingredients for Crispy Basil Chicken
- ALL-PURPOSE FLOUR
- EGGS
- BREAD CRUMBS
- PANKO BREADCRUMBS
- PARMESAN CHEESE
- DRIED BASIL
- GARLIC POWDER
- SALT AND PEPPER
- CHICKEN TENDERS
- CANOLA OIL
Instructions for Crispy Basil Chicken
Set up your breading station:
- In one shallow bowl, beat the eggs until smooth.
- In a second shallow bowl, add the flour.
- In a third shallow bowl, combine the regular bread crumbs, panko bread crumbs, shredded Parmesan cheese, dried basil, garlic powder, and a pinch of salt and pepper.
Bread the chicken: Lightly coat each chicken piece in the flour, shaking off any excess. Dip into the egg mixture, then press into the breadcrumb/cheese mixture, making sure each piece is evenly coated on all sides.
Cook until golden: Heat a thin layer of canola oil in a large skillet over medium heat. Add the breaded chicken and cook for about 6–8 minutes per side, or until the coating is golden brown, the juices run clear, and an instant-read thermometer inserted into the thickest part reads 165°F.
Serve and enjoy: Transfer the chicken to a plate and keep warm until ready to serve. Enjoy as is, or pair with your favorite sauce or side dish.
Frequently Asked Questions
Can I bake this chicken instead of frying it?
Yes! To bake, place the breaded chicken on a greased or parchment-lined baking sheet, spray lightly with cooking spray, and bake at 400°F for 18–22 minutes (depending on thickness), flipping halfway through. This gives you a crispy coating with less oil.
What type of Parmesan works best?
Freshly shredded Parmesan gives the best flavor and texture. Pre-grated can work in a pinch, but avoid the powdery kind in a can—it won’t crisp up the same way.
Can I use only panko or only regular bread crumbs?
You can, but the combination of both gives the best results—regular bread crumbs help the coating stick, while panko adds extra crunch.
How do I keep the breading from falling off?
Pat the chicken dry before breading, press the coating firmly onto the meat, and avoid moving it too much while cooking. Flipping only once also helps keep the crust intact.
What oil is best for frying?
Canola oil is a great choice because it has a neutral flavor and a high smoke point. Vegetable oil or light olive oil also work well.
Can I make this ahead of time?
Yes. You can bread the chicken up to 4 hours in advance and refrigerate it until ready to cook. For best crispness, cook just before serving.
What can I serve with Parmesan breaded chicken?
It pairs beautifully with pasta, roasted vegetables, a fresh green salad, or even tucked into a sandwich with lettuce and tomato.
Can I freeze leftovers?
Yes—cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven at 375°F until hot and crispy.
FOR MORE RECIPES LIKE THIS, TRY:
- Lemon Breaded Chicken
- Parmesan Breaded Pork Chops
- Buttery Breaded Baked Chicken
- Quick & Easy Ritzy Chicken
Crispy Basil Chicken
Real Mom Kitchen
Equipment
Ingredients
- ¾ cup flour
- 2 eggs beaten
- ½ cup bread crumbs
- ½ cup Panko bread crumbs
- ½ cup shredded Parmesan cheese
- 1 ½ Tbsp dried basil
- ½ tsp garlic powder
- salt and pepper
- 12 chicken tenders
- canola oil
Instructions
- Place eggs in a shallow bowl. Place flour in a shallow bowl.
- In another shallow bowl, combine both bread crumbs, Parmesan cheese, basil, garlic powder, and salt and pepper to taste.
- Coat chicken with flour. Then dip in egg, followed by coating it with the breadcrumb mixture.
- In a skillet over medium heat, fry chicken in canola oil, on both sides, until the juices run clear, about 15 minutes. Remove from skillet and keep warm.
