If you asked my family what their favorite weekday dinner is, there’s a very good chance they’d say my homemade chicken schnitzel. And I know exactly why! The chicken is perfectly crunchy on the outside but tender and juicy on the inside—a perfect combination of textures. It’s the panko breadcrumb coating and shallow frying in oil that does it. Oh, and this recipe is also super easy to make in less than 20 minutes!
As much as I love baked or broiled chicken breast, sometimes it’s fun to mix things up. This is my take on the classic German chicken schnitzel: Chicken is pounded thin, dredged in flour, eggs, and panko breadcrumbs, then fried to golden perfection. It’s one of my favorite ways to add variety to our dinner routine, and my kids LOVE it!
What’s in This Easy Chicken Schnitzel Recipe?
Kitchen staples like all-purpose flour, garlic powder, and cooking oil keep this ingredient list simple and budget-friendly! If you don’t already have these items to hand, they’re easily found in any grocery store.
- Chicken Breasts: I like to use boneless, skinless chicken breasts for this recipe as they’re easy to pound thin and cook quickly.
- All-Purpose Flour: Dredge the chicken breasts in flour to help the egg mixture stick to the chicken better.
- Seasoning: Paprika, kosher salt, black pepper, and garlic powder add a subtle flavor to the chicken.
- Eggs: Acts as a binder and helps the panko breadcrumbs to stick.
- Panko Breadcrumbs: Creates the crispiest coating on the chicken when frying. If you don’t have panko breadcrumbs, crushed crackers, cornflakes, or potato chips will also work.
- Cooking Oil: I like using canola oil for shallow frying, but any neutral-flavored, high-smoke point oil will work.
- Water: Combines with the eggs to create an egg wash.
- For Serving: Fresh parsley and lemon wedges finish the chicken schnitzel off perfectly but are completely optional.
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How to Store and Reheat
This chicken schnitzel recipe is best kept in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for 10-15 minutes until heated through.
How to Freeze
To freeze, place the cooked and cooled schnitzel in a freezer-safe container or bag and freeze for up to 3 months. Let it thaw in the fridge overnight before reheating.
Notes and Tips
- Squeeze a bit of lemon juice from a lemon wedge over your chicken for added flavor!
- Make sure the chicken breast is pounded to equal thicknesses to ensure even cooking.
- If you’re not serving your schnitzel chicken right away, keep it in a warm oven for up to an hour before serving.
- The oil should reach 360℉ before adding the chicken. If the oil isn’t hot enough, the chicken will absorb too much and become greasy. A kitchen thermometer is the best way to check the oil temperature.
Top Reader Review
“So easy! We loved it, my husband said it was just like grandmas:)” – Catie
Crispy Chicken Schnitzel Recipe
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 large eggs
- 2 tablespoons water
- 3 cups panko breadcrumbs
- 4 boneless, skinless chicken breasts
- cooking oil
For Serving (optional):
- lemon wedges
- fresh parsley
Instructions
- Pour 1 ½ inches of oil into a large heavy-bottomed pot or high-sided skillet. Heat the oil over medium-high heat to 360℉.
- Whisk the flour, paprika, salt, garlic powder, and pepper together in one shallow bowl. In another shallow bowl, whisk the eggs and water. Place breadcrumbs in a third bowl.1 cup all-purpose flour, 1 teaspoon paprika, ½ teaspoon kosher salt, ½ teaspoon garlic powder, ¼ teaspoon black pepper, 2 large eggs, 3 cups panko breadcrumbs, 2 tablespoons water
- Place each piece of chicken between 2 large pieces of plastic wrap and use a rolling pin or meat mallet to pound the chicken to ½- to ¼-inch thickness.4 boneless, skinless chicken breasts
- Coat the chicken first in the flour, then dredge in the egg wash, and finally in the breadcrumbs.
- Fry in batches, flipping once, until golden brown, 2 to 3 minutes. Transfer to a paper towel-lined plate to drain, season both sides with salt and pepper to taste. Repeat with remaining chicken.
- Hold in a warm oven if not serving immediately. Serve garnished with parsley, with lemon wedges on the side.fresh parsley, lemon wedges
Notes
How to Make Chicken Schnitzel Step by Step
Heat the Oil: Add 1½ inches of cooking oil to a deep fryer, heavy-bottomed pot, or high-sided skillet and heat over medium-high heat until 360℉.
Make the Dredging Station: In one shallow bowl, mix 1 cup of all-purpose flour, 1 teaspoon of paprika, ½ teaspoon of kosher salt, ½ teaspoon of garlic powder, and ¼ teaspoon of black pepper together. In another shallow bowl, add 2 large eggs and 2 tablespoons of water and whisk. Add 3 cups of panko breadcrumbs to a third shallow bowl.
Pound the Chicken: Place 4 boneless, skinless chicken breasts between 2 pieces of plastic wrap. Use a meat mallet or rolling pin to pound the chicken. Each breast should be about ½ to ¼-inch thick.
Dredge the Chicken: One at a time, dip each chicken breast in the flour mixture, then the egg wash, and finally the panko breadcrumbs. Make sure the chicken is fully coated in each step.
Fry the Chicken: Once all of the chicken breasts are coated, carefully place them into the hot oil in batches. Fry for about 2-3 minutes, flipping halfway, until evenly golden brown all over. After frying, place each piece of chicken schnitzel onto a paper towel-lined plate and season with salt and pepper on both sides.
Serve: (Optional) Sprinkle each schnitzel with fresh parsley and serve with lemon wedges on the side. If you’re not serving the chicken straight away, you can keep them in a warm oven until ready to serve.
I really don’t like white meat. Would this work with chicken thigh meat?
You can give it a try!
Can this be baked in oven or air fried instead of frying in oil?
Just how the breading is made is not the best for air frying or baking but you can sure try!
Fantastic recipe ! Just for a change my “Boss” sometimes adds white sesame seeds to the breadcrumbs for a different texture. Either way this is a scrummy meal..
Thank ya for stopping by, Mel!
Can these be frozen for later use?
I don’t see anything wrong with it!
The chicken was nice and crispy but the flavoring was incredibly bland.
I am sorry this wasn’t for you, Ed. Modify to your liking!
So easy! We loved it, my husband said it was just like grandmas:)
What a compliment!
I made this last night. I had huge chicken breasts so I cut them in half and didn’t need to flatten it. We loved it this will make our weeknight dinner rotation so easy and tasty. Thx
I’m so happy to hear you loved this recipe, Kathy!
Excellent!! Seasoned the chicken with garlic & onion powder and seasoning salt before adding to flour etc. this is similar to how I make veal Parmesan. Served with tomato and Boursin pasta and tossed salad. Yummy!
That sounds delish, Joanne! So glad you enjoyed it!
Made this for supper it was perfect and the lemon just intensified the flavor of the chicken definitely making this again soon!