Italian Crispy Chicken
An easy chicken built around boneless skinless chicken breasts, italian seasoned breadcrumbs and italian seasoning — roughly 70 minutes start to finish, and rated medium to make. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or heavy pan to an even thickness of about 1/2 inch so they cook uniformly.
- Set up three shallow dishes: in the first whisk together the flour, salt, pepper, and paprika; in the second beat the eggs with a splash of water; and in the third combine the Italian seasoned breadcrumbs, finely crushed croutons, and Italian seasoning.
- Dredge each chicken breast in the seasoned flour and shake off the excess, then dip it fully into the beaten egg, and finally press it firmly into the crumb mixture so the coating sticks on both sides.
- Heat the canola oil in a large heavy skillet over medium heat until it shimmers, around 175 C / 350 F, testing with a pinch of crumbs that should sizzle on contact.
- Lay the breaded chicken in the hot oil without crowding the pan and fry for 4 to 5 minutes per side until the crust is deep golden and crisp.
- Cook until the chicken reaches an internal temperature of 74 C / 165 F at the thickest point, transferring finished pieces to a wire rack set over paper towels.
- Let the chicken rest for 5 minutes so the juices settle, then serve hot with lemon wedges or marinara on the side.
You'll use: Frying pan / skillet · Pan · Whisk
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
Tips & common questions
How long does Italian Crispy Chicken take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
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Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Italian Crispy Chicken is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Fried chicken Burger in Milan, Italy.jpg by Pava, CC BY-SA 3.0 it via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.