.Breaded Chicken (Better Than Takeout)

Here’s a crispy, juicy breaded chicken recipe that’s even better than takeout – crunchy on the outside, tender on the inside, and full of flavor:

🐔 Breaded Chicken (Better Than Takeout)

2 large chicken breasts (boneless, skinless) – sliced into cutlets or strips
1 cup all-purpose flour
2 large eggs
2 tbsp milk or water
1 ½ cups breadcrumbs (panko for extra crunch or regular for classic)
½ cup grated Parmesan cheese (optional, for flavor)
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp black pepper
½ tsp salt
Vegetable oil (for shallow frying or spraying if air frying)

Prep the Chicken
- Slice chicken breasts into thin cutlets or strips.
- Pat dry with paper towels and season lightly with salt & pepper.
Set up Breading Station
- Bowl 1: Flour.
- Bowl 2: Eggs + milk (whisked).
- Bowl 3: Breadcrumbs + Parmesan + garlic powder + onion powder + paprika + salt + pepper.
Coat the Chicken
- Dredge each piece in flour (shake off excess).
- Dip into the egg mixture.
- Press into the breadcrumb mix, coating evenly.
- Place breaded chicken on a tray and let it rest for 10 minutes (helps coating stick).
Cook the Chicken
- Pan Fry (classic method):
  - Heat ¼ inch of oil in a skillet over medium heat.
  - Fry chicken 3–4 minutes per side until golden brown and internal temp reaches 75°C / 165°F.
  - Drain on paper towels.
- Air Fryer (lighter method):
  - Spray both sides of breaded chicken with cooking spray.
  - Air fry at 200°C / 400°F for 12–15 minutes, flipping halfway.
- Oven-Baked (healthier method):
  - Place breaded chicken on a parchment-lined tray, drizzle lightly with oil.
  - Bake at 220°C / 425°F for 18–22 minutes, flipping once.
Serve
- Enjoy hot with ketchup, ranch, honey mustard, or hot sauce.
- Perfect with fries, mashed potatoes, or inside a sandwich/burger.

✨ Tips for Extra Crispy Chicken: