BFF Crispy Coated Chicken

By • September 29, 2010 • 24 Comments



Author Notes: I’m in the trenches everyday with a full-time job, a working husband, and kids in school. Sometimes it is a real struggle to cook dinner and pack everyone's lunches every day. When I’m in the weeds, I know I can turn to this dish...it has never let me down. Kids love it. Adults love it. It’s great hot out of the pan for dinner and still great packed for lunch the next day. Grown-ups get it sliced into a crisp green salad while kids can dip their room temp chicken into ketchup. I always make a double batch of this the night before a plane trip and pack the leftovers as sandwiches. There is nothing that can get me through the morning or a long plane flight like knowing I’m going to have a lunch date with my BFF! - monkeymommonkeymom

Food52 Review: WHO: Monkeymom is an avid Food52er, weekday warrior, and scientist.
WHAT: Your new BFF. (Seriously.)
HOW: Dredge pounded-thin chicken in egg, panko, and cheese; fry it up; put on salads and sandwiches all week long.
WHY WE LOVE IT: Let's first talk about the chicken: how crispy it is, how satisfying it is, how the panko and cheese make the best crust we've had in a long time. Now, onto the dressing: This is Caesar's elegant cousin that we can't stop making. Monkeymom's recipe is now in our weekly rotation -- we bet it will become a part of yours, too.
A&M

Serves 4

Crispy Coated Chicken

  • 1 pound chicken tenders or boneless skinless chicken breast
  • 1 1/2 cups panko bread crumbs
  • 1 cup grated parmesan cheese
  • 1/4 cup flour
  • 1/2 teaspoon garlic salt
  • 2 eggs
  • Salt and pepper
  • Vegetable oil
  1. If using chicken breast, slice into pieces about 1/2-inch thick. Pound chicken tenders or slices between two pieces of saran wrap to 1/4-inch in thickness. Sprinkle with salt and pepper. Set aside.
  2. Get breading stations ready. Mix flour and garlic salt on a plate. Next, beat eggs in a shallow but wide bowl. Then mix together panko and parmesan in another shallow but wide bowl or plate. Put a clean plate at that end.
  3. With one hand coat a piece of chicken with flour mixture and then drop into egg mixture. Pick it up, coat both sides with egg then drop into panko/cheese mixture. Using your other hand, coat both sides with panko/cheese. Set on the clean plate and continue coating the rest of the chicken.
  4. Add enough vegetable oil to generously coat your frying pan (I use non-stick for this) and heat on medium high heat. Once hot, add enough chicken to fill the pan. Once the coating has turned golden brown flip each slice over. Add additional oil to make sure that the panko/cheese mixture can also brown evenly on that side. When both sides are nicely browned, remove to a plate with paper towels.
  5. The chicken can be served hot or room temperature. To reheat, heat in a 350° F oven or toaster for 5 minutes or until coating sizzles.
  6. Slice to serve in a green salad with Lemony Parmesan Dressing (or your favorite).
  7. Pack chicken pieces into lunch boxes with a small container of ketchup.
  8. Tuck pieces of chicken between two slices of your favorite toast with lettuce and tomatoes.

Lemony Parmesan Dressing

  • 1 small garlic clove
  • 1/4 cup grated Parmesan (ideally grated on a microplane)
  • 1 tablespoon crème fraiche
  • 2 tablespoons lemon juice
  • 1 teaspoon honey
  • 6 tablespoons virgin olive oil
  • 1 teaspoon anchovy paste (optional)
  • Salt and pepper
  1. Mash up the garlic clove your favorite way.
  2. Add garlic with Parmesan, crème fraiche, lemon juice and anchovy (if using) and mix thoroughly.
  3. Add olive oil and whisk until evenly mixed and emulsified.
  4. Taste and add salt, pepper, or more lemon juice. I like this with lots of pepper.
  5. For lunches, pack a bit of dressing in a small container and drizzle on salads or sandwich right before eating (a small baggie works well -- pour into the corner of the baggie and seal the bag, then twist the baggie right above it. When it is time for lunch, clip the corner of the bag and squeeze the dressing out).
Jump to Comments (24)

Comments (24) Questions (0)

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about 1 month ago Popscockles

So good! My Japanese mother made us Tonkatsu a lot growing up; it seems sacrilege to throw the Parmesan cheese in -- but it is so, so good! And easy!

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2 months ago EmilyC

Really enjoyed this last night for dinner -- and again for lunch today, with the chicken atop a spinach salad with strawberries, feta, almonds, and the leftover dressing. That dressing is really superb.

Stringio

3 months ago Rose Saxe

Thanks, this was delicious! And so timely - I had chicken thawing in the fridge yesterday and no idea what to make for dinner... My 6 year old also loved it, with the dressing! (And I just ate the leftovers for lunch on top of an arugula salad.)

Mirrors

3 months ago Don Roszel

Where does the teaspoon of honey go? In the dressing?

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3 months ago arcane54

Congratulations on your win for this great summer chicken dish! We have a version called "Italian picnic chicken" that incorporates dried herbs in the panko coating. I love the addition of Parmesan to the crust and the dressing sounds delicious and so versatile!

Monkeys

3 months ago monkeymom

herbs sound awesome...I will have to try it next time around. :)

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3 months ago gingerroot

Congrats on the wildcard mm!! We all love this recipe and this is a great reminder to make it again soon.

Monkeys

3 months ago monkeymom

Hi gingerroot! congrats on your recent win!

Mrs._larkin_370

3 months ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Congrats monkeymom! I love this recipe. I'm tempted to also try it with thin cut pork scallopini.

Monkeys

3 months ago monkeymom

Thanks mrsl! It is great with pork too! Love you!

Monkeys

3 months ago monkeymom

Thanks food52 for the wildcard! You really brightened up my day :) Love you guys.

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over 2 years ago fineartdaily

Thanks, this is a good variation on one of our staples. Best Beloved chowed down, and we actually had all the ingredients, for once. We have a good butcher who provides really thin chicken scallopini, so I didn't have to pound the chicken. Hmmm. That is a step I normally enjoy. Must make a note to self...

Monkeys

over 2 years ago monkeymom

So glad you and your beloved liked it! The pounding is a part I do enjoy :)

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over 3 years ago nicci

This was so delicious! Thank you for sharing. The Lemony-Parmesan dressing is amazing and we ended up drizzling it over everything we could think of the rest of the week.

Monkeys

over 3 years ago monkeymom

Thanks! So excited that you tried and like it!

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

I made this last weekend, and doubled the recipe. The whole family loved it! Sconeboy said "Crispy + Chicken = Pure Awesomeness!" The lemony parmesan dressing is yummy - I dunked my chicken in it.Great easy dish, monkeymom!

Monkeys

almost 4 years ago monkeymom

So glad to hear it! Pure awesomeness...that rocks!

Monkeys

almost 4 years ago monkeymom

Thanks gingerroot and ChezSuzanne! This is a staple in my house. I hope you like it!

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almost 4 years ago gingerroot

YUM! This looks so good - I'm definitely saving and making this soon. The lemony parmesan dressing sounds divine!

Me

almost 4 years ago TheWimpyVegetarian

I really like this monkeymom!! Perfect to take on a hike for a picinic I'm thinking :-)

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

This sounds great!!

Monkeys

almost 4 years ago monkeymom

Thanks mrsL! It isn't fancy but we love it!

Stringio

almost 4 years ago testkitchenette

My mom made a similar dish to this except she baked the chicken. We fought over who would get to bring the leftovers to school for lunch if too many helpings were taken at dinner. Thanks for reminding me of a simple but oh so delicious meal to make more regularly!

Monkeys

almost 4 years ago monkeymom

I definitely have to try the baking angle (once I get a new oven, mine died yesterday). And I agree, it IS hard to make sure there are leftovers!