Crispy Breaded Chicken Breast
These crispy breaded chicken breasts are made with tender chicken cutlets marinated in yogurt and mustard, coated in seasoned breadcrumbs, and pan-fried until golden brown and extra crispy. Ready in just 25 minutes, they’re juicy on the inside with the most irresistible crunchy crust.
This is one of those meals that quietly became a family favorite. My kids grew up calling it crispy chicken, and even though their grandma always made the more traditional schnitzel with just breadcrumbs and lemon, they’ve come to love this version just as much—maybe even more.
For me, it’s the way my mom used to make it when we were kids—nothing fancy, just everyday pantry staples like yogurt, eggs, and a little mustard. That simple marinade makes the chicken incredibly tender and flavorful, and when it’s pan-fried to crispy perfection, it’s honestly hard to resist.
These days, I make a batch, and it disappears faster than anything else on the table. No arguments, no picky eaters—just clean plates and happy faces. That, to me, is the sign of a true keeper.
Why make this breaded chicken?
- Extra crispy outside and juicy inside.
- The yogurt marinade keeps the chicken tender and flavorful.
- Ready in less than 30 minutes making it perfect for busy weeknights.
- Freezer-friendly and great for meal prep.
- Delicious served with rice, potatoes, salad, or tucked into sandwiches and wraps.
Ingredients & Substitutes
- Greek yogurt – Greek yogurt gives the chicken wonderful tenderness, but regular plain yogurt works just as well. If you do not want to use yogurt, you can use mayonnaise instead. It adds richness and creaminess to the chicken.
- Breadcrumbs – Panko gives the crispiest results but regular breadcrumbs can also be used.
- Chicken breast – Thin chicken cutlets cook faster and more evenly than thick chicken breasts.
- Mustard – Just a touch of mustard goes a long way in adding flavor to the chicken.
- Herbs – I love chopping parsley really fine and adding it to my breadcrumbs for a nice, refreshing flavor.
- Optional ingredients – You can also add spices like paprika or cayenne.
Step-by-step: How to Breaded chicken breasts (Pan Fried)
- Prep chicken: Cut each chicken breast in half horizontally, so you have 8 slices. Flatten the pieces with a mallet, meat tenderizer, or rolling pin. Using a paper towel, gently pat the chicken pieces dry, then season with salt and pepper. Set aside to marinate for a short while.
- Marinate chicken: In a bowl, whisk together the egg, yogurt, mustard, salt, and pepper. Then, add the flour and combine well, ensuring no lumps. Dip the chicken pieces in the marinade and let them marinate for 15 minutes to an hour.
- Breading mixture: In a flat tray, shallow dish, or plate, combine panko bread crumbs, sesame seeds, and parsley. Season with salt and black pepper. Combine well.
- Coat chicken: Using a fork, pick a piece of chicken from the marinade and generously coat it with the breadcrumb mixture.
- Cook the Chicken: Heat the olive oil and butter in a large skillet over medium-high heat until the butter is melted and the mixture is hot. Add the chicken pieces to the skillet in a single layer. Cook for 4-5 minutes on each side, or until the crust is golden brown and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
- Remove the chicken on a clean paper hand towel to absorb excess fat.
Can I freeze these breaded chicken breasts?
- Precooked – Cook them as we do above. When they are cold, place them in a ziplock bag. These make amazing sandwiches and wraps. If you have teenagers (who are always hungry), these are great to have on hand. Just thaw as many as you need in the microwave.
- Breaded (not cooked) – Freeze them uncooked, as you see in the image below. All you do is place them uncooked in a ziplock bag, remove as much air as possible, and lay them flat in the freezer until frozen. Once they are frozen, you can stack them up and store them away in the corner of the freezer until you need them. To reuse them, just thaw them in the fridge for a couple of hours and cook them as we do below. My kids love chicken schnitzel, so I have these on hand for busy cake days, and it’s such a blessing.
How Long to Pan Fry Breaded Chicken Breast?
| Thickness | Cooking time |
|---|---|
| Thin chicken cutlets | 3 to 4 minutes per side |
| ½ inch thick | 4 to 5 minutes per side |
| ¾ inch thick | 5 to 6 minutes per side |
| Thick chicken breasts | 6 to 7 minutes per side |
| Internal temperature | 165 F /74 C |
Why I Love Using Yogurt for Breaded Chicken?
While buttermilk is traditionally used in many breaded chicken recipes, I’ve always preferred yogurt. It tenderizes the chicken beautifully while helping the marinade cling to the meat. Combined with a little mustard and flour it creates the perfect base for the breadcrumbs giving you juicy chicken and an extra crispy crust every time.
Breaded Chicken Breast (Pan-Fried)
This breaded chicken breasts are thin slices of chicken in a yogurt marinade and coated in breadcrumbs before being pan-fried until golden and crisp.
Ingredients
- 1 kg (4 med) Chicken breast (each divided horizontally into 2 then tenderized with a mallet)
- ½ tsp Salt
- ¼ tsp Pepper
- 1 large Egg large
- ¼ cup (120 ml) Greek yogurt plain
- 4 tbsp All-purpose flour
- 1 tsp Mustard paste
- ¼ tsp Kosher salt to taste
- ¼ tsp Pepper to taste
- ⅛ tsp Garlic powder (optional)
- ¼ tsp Lemon zest (optional)
- 2 cups Breadcrumbs panko or similar – dry
- ¼ cup Fresh parsley finely chopped
- 2 tbsp Sesame seeds (optional)
- ¼ tsp Salt
- ¼ tsp Pepper
- 2 tbsp Oil
- 2 tbsp Butter (makes it crispy)
Method
- Prepare the Chicken: Slice each chicken breast in half horizontally to create four thinner pieces. Place the chicken pieces between plastic wrap or parchment paper and gently pound them to an even thickness using a meat mallet.1 kg Chicken breast , ½ tsp Salt, ¼ tsp Pepper
- Marinate: In a bowl, whisk together the egg, yogurt, mustard, salt, and pepper. Then, add the flour and combine well, making sure there are no lumps. Add the chicken pieces to the marinade and let marinate for 15 minutes to an hour.1 large Egg, ¼ cup Greek yogurt, 4 tbsp All-purpose flour, 1 tsp Mustard, ¼ tsp Kosher salt, ¼ tsp Pepper, ⅛ tsp Garlic powder, ¼ tsp Lemon zest
- Breading mixture: In a shallow dish or plate, combine the bread crumbs, sesame seeds, and parsley. Season with salt and pepper. Combine well.2 cups Breadcrumbs, ¼ cup Fresh parsley, 2 tbsp Sesame seeds, ¼ tsp Salt, ¼ tsp Pepper
- Coat chicken: Using a fork, pick a piece of chicken from the marinade and generously coat it with the breadcrumb mixture.
- Cook the Chicken: Heat the olive oil and butter in a large skillet over medium-high heat until the butter is melted and the mixture is hot. Add the chicken pieces to the skillet in a single layer. Cook for 4-5 minutes on each side, or until the crust is golden brown and the chicken is cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken on a clean paper hand towel to absorb excess fat.2 tbsp Oil, 2 tbsp Butter
- Serve: Remove the chicken from the skillet and let it rest for a few minutes before serving. Serve with your choice of sides, such as a fresh salad, roasted vegetables, or mashed potatoes.
Notes
- Pound the chicken evenly – Thin pieces cook faster and stay juicy.
- Use dry hands for breading – One hand for wet, one for dry to avoid clumpy fingers.
- Chill before frying – Helps the coating stay intact.
- Don’t overcrowd the pan – It lowers the temperature and makes them soggy.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Pound the chicken evenly – Thin, evenly sized chicken cutlets cook more quickly and stay juicy. Aim for about ¼-inch thickness so the chicken cooks through before the breadcrumbs become too dark.
- Don’t skip the marinade – Even 15 minutes in the yogurt marinade makes a difference. The yogurt helps tenderize the chicken while adding flavor and creating a coating that holds the breadcrumbs beautifully.
- Use panko breadcrumbs for extra crispiness – Regular breadcrumbs work well, but panko gives the chicken a lighter, crunchier coating that’s especially delicious when pan-fried.
- Let the breaded chicken rest before frying – Once coated in breadcrumbs, let the chicken rest for 10 to 15 minutes. This helps the coating adhere better and prevents it from falling off in the pan.
- Fry over medium heat – If the heat is too high, the breadcrumbs will brown before the chicken is cooked through. Medium heat gives you a beautifully golden crust and juicy chicken every time.
- Don’t overcrowd the pan – Cook the chicken in batches if necessary. Overcrowding lowers the temperature of the oil, causing the breadcrumbs to absorb oil instead of becoming crispy.
- Flip only once – Resist the temptation to keep turning the chicken. Let it cook undisturbed until golden brown before flipping for the crispiest results.
- Let the chicken rest before serving – Allow the cooked chicken to rest for 3 to 5 minutes before serving. This gives the juices time to redistribute, keeping the chicken wonderfully moist and tender.
more chicken breast recipes
- Cheesy Chicken Breast Pasta
- Pesto Stuffed Chicken Breast
- Cheese Stuffed Chicken Breast
- Chicken in White Wine Sauce
- Chicken Francese Recipe
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Breading is falling off | Chicken wasn’t rested before frying | Let the breaded chicken sit for 10 minutes before frying |
| Chicken isn’t crispy | Oil wasn’t hot enough | Fry over medium heat and don’t overcrowd the pan |
| Chicken is dry | Pieces are too thick or overcooked | Pound the chicken evenly and cook only until 165 F |
| Breadcrumbs are burning | Heat is too high | Reduce the heat slightly and cook for a few extra minutes |
Frequently asked questions
This breaded chicken breast will keep in the fridge for 3 to 4 days.
Yes. You can bread the chicken up to 24 hours in advance and store it covered in the refrigerator. In fact, resting the breaded chicken before frying helps the coating adhere better and results in a crispier crust.
Yes, both work well. I prefer panko breadcrumbs because they create a lighter, crispier coating, but regular breadcrumbs will give you a finer, more traditional crust. You can even use a combination of both for the best of both worlds.
Yes! You can freeze them either cooked or uncooked. Freeze uncooked breaded chicken pieces in a single layer until firm, then transfer them to a freezer-safe bag for up to three months. Thaw overnight in the refrigerator before pan-frying as directed.
Absolutely! Chicken tenders work beautifully in this recipe and cook even faster than chicken breasts. Reduce the cooking time to about 3 to 4 minutes per side, depending on their thickness.
Make sure the chicken is dry before coating it in the batter. Press the breadcrumb mixture firmly onto the chicken, and let the coated chicken rest for a few minutes before cooking.
Yes, you can bake the chicken. Preheat the oven to 400°F (200°C), then place the coated chicken on a parchment-lined baking sheet. Bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C).
Preheat the air fryer to 400°F (200°C). Give them a generous coating of cooking spray on both sides. Air fry for 20-25 minutes, turning once in between or until the internal temperature reaches 165°F (74°C). You can also reheat the frozen chicken in the air fryer for 2 to 3 minutes.
Not quite. While both are breaded and pan-fried, this recipe uses a flavorful yogurt and mustard marinade, which keeps the chicken especially tender and juicy. Traditional chicken schnitzel has a simpler coating and preparation method. If you’re looking for the classic version, be sure to try my Chicken Schnitzel recipe.
Yes. While this recipe is designed for pan-frying, it can also be adapted for other cooking methods. For best results, I recommend using my dedicated baked breaded chicken breast recipe or air fryer version, which have been developed with adjusted temperatures and cooking times for those methods.
You can serve it over any of your favorite pastas. Or, try buttered noodles, mashed potatoes, or some sautéed veggies or salad, too. My kids love turmeric rice or rice pilaf with fruit and nuts along with their chicken schnitzel, breaded chicken, or this parmesan cheese-crusted chicken.
more quick chicken recipes
- Chicken Pot Pie Soup
- Creamy Chicken in White Sauce Recipe
- Crispy Chicken Parmesan Recipe
- Crispy General Tso’s Chicken
- See all chicken recipes
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Simple and yummy
Thank you, Joanita