Crispy Chicken Steak
A delightful and crunchy chicken dish perfect for weeknight dinners or brunches, served with a creamy sauce or fresh salad.
Ingredients
For the chicken
- 2 pieces boneless chicken breasts Pounded to an even thickness
- 1 cup breadcrumbs Use panko for a crunchier texture
- 1/2 cup all-purpose flour Seasoned with salt, pepper, garlic powder, and paprika
- 2 large eggs Beaten for the breading process
- to taste salt and pepper For seasoning the flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- as needed oil for frying Ensure it's hot enough to sizzle
For serving
- to taste creamy sauce or salad For serving alongside the chicken
Instructions
Preparation
- Pound the chicken breasts until they have an even thickness.
- Set up your breading station with seasoned flour in one bowl, beaten eggs in another, and breadcrumbs in a third.
- Dredge each chicken breast in the flour, dip in the eggs, and coat thoroughly with breadcrumbs.
Cooking
- Heat oil in a pan over medium heat until hot enough to sizzle.
- Carefully place the breaded chicken in the oil and fry for about 5-7 minutes on each side until golden brown and cooked through.
- Drain the chicken on paper towels and serve it hot with your creamy sauce or fresh salad.
Notes
Leftovers can be stored in an airtight container for up to 3 days. For longer storage, freeze for up to 2 months. Reheat in a hot skillet to maintain crispiness.