Description
Our tutorial on how to make crispy chicken schnitzel with tender, juicy chicken and a golden flour, egg and panko coating. Using either stovetop and air fryer methods for amazing results.
Ingredients
Units
Scale
For the chicken
- 4 boneless, skinless chicken breasts, about 6-7 ounces each
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the breading
- 3/4 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 1/2 cups panko breadcrumbs, or fine dry breadcrumbs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For frying
- 2 - 3 cups neutral cooking oil, such as sunflower, canola or avocado oil
- Lemon wedges, for serving
Instructions
- Prepare the chicken. Place each chicken breast between two pieces of parchment paper or plastic wrap and gently pound to an even thickness of about ¼ inch. Season both sides with salt.
- Set up the breading station. Add flour in a shallow dish, season with salt & pepper.. Whisk the eggs with the water in a second dish. Combine the panko breadcrumbs with the salt in a third dish.
- Bread the chicken. Working with one piece at a time, dredge the chicken lightly in flour, shaking off the excess. Dip into the egg mixture, making sure it’s completely coated, then press firmly into the breadcrumbs. Turn and press again so the crumbs adhere well. Set the breaded chicken on a clean plate or wire rack while you finish the remaining pieces.
Pan-fry Method
- Heat the oil in a large skillet over medium to medium-high heat. Target temperature for your oil: 350°F (175°C)The oil should be hot enough that a few breadcrumbs dropped into it immediately sizzle. Add the chicken without crowding the pan and cook for about 3–4 minutes per side, turning once, until deeply golden and the chicken reaches 165°F in the thickest part.
- Drain properly. Transfer the schnitzel to a wire rack set over a sheet pan rather than directly onto paper towels. This keeps the hot steam from softening the bottom crust.
- Serve. Serve immediately with lemon wedges, or use the crispy chicken for chicken burgers, salads, sandwiches or alongside mashed potatoes and loganberry preserves.
Air Fryer Method
- Preheat the air fryer to 400°F. Lightly spray or brush both sides of the breaded chicken with oil and arrange the pieces in a single layer without overlapping. Air fry for approximately 8–12 minutes, turning halfway through, until crisp and golden and the chicken reaches 165°F. Cooking time will vary with the thickness of the chicken and your air fryer.
Notes
- Chicken: Chicken breasts work particularly well because they can be pounded thin and cook quickly. Chicken cutlets can be used as-is if they’re already evenly sliced.
- Breadcrumbs: Panko gives the crunchiest texture; fine dry breadcrumbs give a more traditional schnitzel crust.
- Oil temperature: Medium to medium-high heat is the sweet spot, about 350°F. If the breading darkens before the chicken is cooked, reduce the heat.
- Don’t overcrowd the pan: Cook in batches if necessary. Give each piece enough room to make good contact with the hot oil.
- Storage: Refrigerate cooked chicken once completely cooled and use within 3–4 days. Store with parchment underneath or on a rack to minimize trapped moisture.
- Reheating: An air fryer or oven will bring the crust back to life much better than a microwave.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Austrian
