I recently tried this crispy chicken schnitzel and fell in love with its golden, crunchy texture and mouthwatering flavors. The combination of garlic, paprika, and lemon creates an irresistible zing that transforms even a simple meal into an adventure. It’s a straightforward yet delightful recipe perfect for impressing family during busy weeknights.
I love making this Crispy Chicken Schnitzel recipe because it reminds me of my favorite German Chicken traditions. I use 2 boneless, skinless chicken breasts pounded thin so they cook evenly and get super crispy.
I season them with salt and pepper to bring out the flavor, then dredge them in 1 cup of all-purpose flour. After that, I dip them in 2 beaten eggs before coating them in 2 cups of breadcrumbs (panko works best for that extra crunch).
I also add garlic powder and paprika into the breadcrumbs to give it that extra kick. I fry them in enough vegetable oil to lightly coat the pan so the schnitzel becomes perfectly crispy on both sides.
When you serve them with lemon wedges, its tangy zest mixes with the savory flavors to create a meal that is both satisfying and delicious. I think its a great idea for dinner and a hit with kids and adults alike.
Why I Like this Recipe
I like this recipe because it’s super easy to make and doesn’t take forever to prep. I can just season the chicken, dredge it, and fry it up without much fuss which makes it perfect for a busy night.
I love how crunchy the chicken gets from the breadcrumb coating and how the garlic powder and paprika add a really nice flavor punch. The crispy texture mixed with the tangy lemon is just awesome.
It makes me feel good knowing that it’s a family-friendly dish, and the kids are always asking for more whenever I whip up this meal. Plus, it’s fun to experiment with the seasoning and see how it changes the taste a bit each time.
This recipe is also great because it’s simple and uses ingredients I already have in my kitchen. I don’t have to run out to the store for anything fancy so that’s a big win for my time and money.
Ingredients
- Chicken breasts:
Ingredient Quantities
- 2 boneless, skinless chicken breasts (pounded thin)
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups breadcrumbs (panko works best for extra crispiness)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Vegetable oil for frying (enough to coat the bottom of your pan)
- Lemon wedges for serving
How to Make this
1. Pound the chicken breasts until they’re thin and even, then season both sides with salt and pepper.
2. Put the flour in one shallow dish.
3. Beat the eggs in a second dish.
4. Mix the breadcrumbs with garlic powder and paprika in a third dish.
5. Dredge each chicken piece first in flour, then dip it in the beaten eggs, and finally coat it well with the breadcrumb mixture.
6. Heat just enough vegetable oil in a large frying pan to coat the bottom over medium-high heat.
7. Fry the chicken for about 3 to 4 minutes on each side until it’s nicely golden brown and cooked through.
8. Remove the chicken from the pan and let it drain on paper towels so it doesn’t get too greasy.
9. Serve the chicken schnitzel with lemon wedges on the side to squeeze over just before eating.
10. Enjoy your tasty and crispy dinner with your family and kids—they’re gonna love it!Equipment Needed
1. A meat mallet or rolling pin to pound the chicken until it’s thin
2. Three shallow dishes or bowls – one for the flour, one for the beaten eggs, and one for the breadcrumb mix
3. A large frying pan that big enough to hold the chicken pieces in a single layer
4. A spatula or tongs to flip and remove the chicken from the pan
5. Paper towels to drain the fried chicken
6. A knife and cutting board if you need to cut or arrange the lemon wedges for servingFAQ
- Q: Do I really need to pound the chicken thin? A: Yes, pounding the chicken until it’s evenly thin helps it cook better and get that awesome crispy texture.
- Q: Can I bake the schnitzel instead of frying it? A: Sure, you can bake it if you want a healthier option, but it might not get as crunch as when you fry it.
- Q: Is panko breadcrumbs a must-have? A: No, you can use standard breadcrumbs or even crushed crackers, but panko gives you that extra crunch everybody loves.
- Q: How do I know when the chicken is cooked through? A: When the schnitzel turns a nice golden brown on both sides and the internal temperature reaches 165°F, it’s done.
- Q: Can I prep this dish in advance? A: Yup, you can bread the chicken ahead of time and store it in the fridge, just be sure to fry it up close to serving so it stays crispy.
Amazingly Tasty And Crispy Chicken Schnitzel Recipe Substitutions and Variations
- If you don’t have boneless, skinless chicken breasts, you can try using turkey cutlets or even thin pork chops (just make sure to adjust the cooking time a bit)
- If you are out of all-purpose flour, you could use rice flour or even a mix of cornstarch and a little flour to get that crispy coating
- Instead of panko breadcrumbs, regular breadcrumbs work just fine or you can crush up some cornflakes for a fun crunch
- If you want a twist on the seasoning, swap garlic powder with onion powder in a one to one ratio
- Vegetable oil can be replaced with canola or sunflower oil if that’s what you have available
Pro Tips
1. Pound the chicken evenly with a meat mallet or even a rolling pin making sure some parts arent too thick so you dont end up with raw bits in the middle.
2. Seasoning in layers is key—don’t just salt the chicken once; sprinkle a little before and after breading so every bite has a good hit of seasonings.
3. Make sure your oil is nice and hot before frying because if it’s too cool then your crunchy coating is going to turn out soggy, and you definitely dont want that.
4. Dont overcrowd the pan, fry just a few pieces at a time to keep the temperature steady and get that perfect crisp on every piece.Amazingly Tasty And Crispy Chicken Schnitzel Recipe
My favorite Amazingly Tasty And Crispy Chicken Schnitzel Recipe
Equipment Needed:
1. A meat mallet or rolling pin to pound the chicken until it’s thin
2. Three shallow dishes or bowls – one for the flour, one for the beaten eggs, and one for the breadcrumb mix
3. A large frying pan that big enough to hold the chicken pieces in a single layer
4. A spatula or tongs to flip and remove the chicken from the pan
5. Paper towels to drain the fried chicken
6. A knife and cutting board if you need to cut or arrange the lemon wedges for servingIngredients:
- 2 boneless, skinless chicken breasts (pounded thin)
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups breadcrumbs (panko works best for extra crispiness)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Vegetable oil for frying (enough to coat the bottom of your pan)
- Lemon wedges for serving
Instructions:
1. Pound the chicken breasts until they’re thin and even, then season both sides with salt and pepper.
2. Put the flour in one shallow dish.
3. Beat the eggs in a second dish.
4. Mix the breadcrumbs with garlic powder and paprika in a third dish.
5. Dredge each chicken piece first in flour, then dip it in the beaten eggs, and finally coat it well with the breadcrumb mixture.
6. Heat just enough vegetable oil in a large frying pan to coat the bottom over medium-high heat.
7. Fry the chicken for about 3 to 4 minutes on each side until it’s nicely golden brown and cooked through.
8. Remove the chicken from the pan and let it drain on paper towels so it doesn’t get too greasy.
9. Serve the chicken schnitzel with lemon wedges on the side to squeeze over just before eating.
10. Enjoy your tasty and crispy dinner with your family and kids—they’re gonna love it!
