Ingredients
Scale
- 1/2 cup canola oil
- 1 lb boneless skinless chicken breasts (cut into 1-inch chunks)
- salt and pepper (to taste)
- 1 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 2 tablespoons chopped fresh parsley
Instructions
- Season the chicken pieces with salt and pepper to taste. In a large bowl mix together the panko breadcrumbs, parmesan cheese, garlic powder, and paprika. Add salt and pepper to taste. Add flour into a pie dish or plate.
- Dredge the chicken in the flour, then dip into the beaten eggs, then dredge in the panko mixture.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken to the skillet, 5 or 6 pieces at a time, and cook until golden and crispy and fully cooked (the internal temperature has reached 165 degrees F.).
- Serve right away and top with additional parmesan if desired.