Ingredients
Equipment
Method
- Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
- Dredge chicken pieces in flour, dip in egg, then coat with breadcrumb mixture. Place on a clean plate.
- Heat a large skillet over medium-high heat with enough olive oil to coat the bottom. Cook chicken in batches for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F).
- While cooking the last batch, melt butter in a small saucepan over medium heat. Add minced garlic and cook for 30-60 seconds until fragrant.
- Transfer cooked chicken to a bowl, pour garlic butter over the top, and toss to coat. Garnish with fresh parsley and serve immediately.
Nutrition
Calories: 320kcalCarbohydrates: 12gProtein: 35gFat: 16gSaturated Fat: 6gCholesterol: 125mgSodium: 480mgPotassium: 420mgFiber: 1gSugar: 2gVitamin A: 150IUVitamin C: 3mgCalcium: 120mgIron: 2.5mg
Notes
For a gluten-free version, substitute all-purpose flour with a gluten-free blend and use gluten-free panko. For a keto version, use almond flour and crushed pork rinds instead of flour and breadcrumbs. Air fry at 400°F for 8-10 minutes for a healthier option.
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