As much as I love baked or broiled chicken breast, sometimes it’s fun to mix things up. This is my take on the classic German chicken schnitzel: Chicken is pounded thin, dredged in flour, eggs, and panko breadcrumbs, then fried to golden perfection. It’s one of my favorite ways to add variety to our dinner routine, and my kids LOVE it!
What’s in This Easy Chicken Schnitzel Recipe?
Kitchen staples like all-purpose flour, garlic powder, and cooking oil keep this ingredient list simple and budget-friendly! If you don’t already have these items to hand, they’re easily found in any grocery store.
Chicken Breasts: I like to use boneless, skinless chicken breasts for this recipe as they’re easy to pound thin and cook quickly. All-Purpose Flour: Dredge the chicken breasts in flour to help the egg mixture stick to the chicken better. Seasoning: Paprika, kosher salt, black pepper, and garlic powder add a subtle flavor to the chicken. Eggs: Acts as a binder and helps the panko breadcrumbs to stick. Panko Breadcrumbs: Creates the crispiest coating on the chicken when frying. If you don’t have panko breadcrumbs, crushed crackers, cornflakes, or potato chips will also work. Cooking Oil: I like using canola oil for shallow frying, but any neutral-flavored, high-smoke point oil will work. Water: Combines with the eggs to create an egg wash. For Serving: Fresh parsley and lemon wedges finish the chicken schnitzel off perfectly but are completely optional.
How to Store and Reheat
This chicken schnitzel recipe is best kept in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for 10-15 minutes until heated through.
How to Freeze
To freeze, place the cooked and cooled schnitzel in a freezer-safe container or bag and freeze for up to 3 months. Let it thaw in the fridge overnight before reheating.
Notes and Tips
Squeeze a bit of lemon juice from a lemon wedge over your chicken for added flavor! Make sure the chicken breast is pounded to equal thicknesses to ensure even cooking. If you’re not serving your schnitzel chicken right away, keep it in a warm oven for up to an hour before serving. The oil should reach 360℉ before adding the chicken. If the oil isn’t hot enough, the chicken will absorb too much and become greasy. A kitchen thermometer is the best way to check the oil temperature.
How to Make Chicken Schnitzel Step by Step
Heat the Oil: Add 1½ inches of cooking oil to a deep fryer, heavy-bottomed pot, or high-sided skillet and heat over medium-high heat until 360℉. Make the Dredging Station: In one shallow bowl, mix 1 cup of all-purpose flour, 1 teaspoon of paprika, ½ teaspoon of kosher salt, ½ teaspoon of garlic powder, and ¼ teaspoon of black pepper together. In another shallow bowl, add 2 large eggs and 2 tablespoons of water and whisk. Add 3 cups of panko breadcrumbs to a third shallow bowl. Pound the Chicken: Place 4 boneless, skinless chicken breasts between 2 pieces of plastic wrap. Use a meat mallet or rolling pin to pound the chicken. Each breast should be about ½ to ¼-inch thick. Dredge the Chicken: One at a time, dip each chicken breast in the flour mixture, then the egg wash, and finally the panko breadcrumbs. Make sure the chicken is fully coated in each step. Fry the Chicken: Once all of the chicken breasts are coated, carefully place them into the hot oil in batches. Fry for about 2-3 minutes, flipping halfway, until evenly golden brown all over. After frying, place each piece of chicken schnitzel onto a paper towel-lined plate and season with salt and pepper on both sides. Serve: (Optional) Sprinkle each schnitzel with fresh parsley and serve with lemon wedges on the side. If you’re not serving the chicken straight away, you can keep them in a warm oven until ready to serve.
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