Easy Parmesan Chicken

Sometimes, people are intimidated about frying chicken.  I'm not talking about the double-battered, soaked in grease Southern-style chicken.  I'm talking just plain breaded chicken, like you'd use for chicken Parmesan or Marsala.    Setting up a breading station ahead of time will make the job easier, saving time and helping prevent the chicken from overcooking.   This chicken is flash fried for a crispy exterior, then finished off in the oven for a moist, juicy piece of meat.

Here's what you'll need:

1 3-oz skinless, boneless chicken breast per person
1 1/2 c flour
1 egg, beaten
1 1/2 c bread crumbs (I used panko)
salt and pepper
1/2 tsp garlic powder, divided
1 tsp oregano, divided
1/2 tsp basil, divided
1/4 c grated Parmesan cheese
2 Tbsp butter
2 Tbsp olive oil

Preheat oven to 300.  Line a sheet pan with paper towels; put a cooling rack on the pan.  Set aside.

Now, set up your breading station.  You'll need three bowls, each large enough for the chicken breast to lay flat.  Put the flour in one, the egg in another and the bread crumbs in the last one.

Season each one with salt and pepper.  It's important to season each layer so the breading has an even flavor, too.  Divide the garlic powder, oregano and basil between the flour and bread crumb bowls. Add the Parmesan cheese to the breadcrumbs. Stir to mix.

Set aside.

Heat the butter and olive oil in a large skillet (I used cast iron) until it melted and just begins to smoke.

Dip the chicken into the flour, then the egg, then the bread crumbs.  Gently place into the hot pan, being careful not to overcrowd the pan.  If you do, the chicken won't be crispy.  It needs space for the oil to circulate around the meat.

Cook the chicken about 1 minute,  then turn.  The chicken should look golden brown.

Cook one more minute then place on the rack in the preheated oven.

Bake for about 10 minutes, until the juices run clear when you stab it with a fork.

Enjoy!