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Homemade Crispy Chicken recipe photo

Crispy Chicken

Crispy breaded chicken served over a creamy seasoned pasta.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 servings

Equipment

  • Skillet
  • Large Pot
  • Mixing Bowls
  • Meat Mallet
  • Cookie sheet
  • Whisk

Ingredients
  

  • 3 large chicken breasts
  • 2-3 cups panko bread crumbs
  • 3/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup milk
  • 6 tbsp olive oil
  • 12 oz farfalle noodles
  • 8 oz cream cheese
  • 1 tsp Italian seasoning
  • 1/4 tsp granulated garlic
  • 1/2 tsp oregano
  • 1/4 tsp salt for sauce
  • 1 tsp chicken bouillon granules
  • 1 tbsp butter
  • 1 can cream of chicken soup 10.5 oz can
  • 1 cup chicken broth
  • 1/2 cup milk additional for sauce

Instructions
 

  • Place one chicken breast at a time in a large zip-top bag and pound to an even thickness with a meat mallet; remove and slice each breast in half lengthwise if desired to create thinner cutlets.
  • Set up three shallow pans or bowls: one with the 3/4 cup all-purpose flour mixed with 1/2 tsp salt, one with 1/2 cup milk, and one with 2–3 cups panko bread crumbs.
  • Dredge each piece of chicken in the seasoned flour, shaking off excess, then dip in milk, and press into panko to fully coat; place coated pieces on a small cookie sheet and freeze for about 5 minutes to help the breading adhere.
  • While chicken chills briefly, cook 12 oz farfalle according to package directions in a large pot of salted boiling water; drain and set aside.
  • Heat 6 tbsp olive oil in a skillet over medium heat. Fry the breaded chicken until golden brown on each side, about 3–5 minutes per side. Add more oil if needed.
  • Reduce heat to low, cover the skillet, and cook the chicken until cooked through, about 5–7 more minutes; remove and tent with foil to keep warm.
  • In a small bowl, microwave 8 oz cream cheese for 30 seconds until softened, then stir in 1 tsp Italian seasoning, 1/4 tsp granulated garlic, 1/2 tsp oregano, 1/4 tsp salt, and 1 tsp chicken bouillon until smooth.
  • In the same skillet, melt 1 tbsp butter over medium heat. Add the 10.5 oz can of cream of chicken, 1 cup chicken broth, 1/2 cup milk, and the seasoned cream cheese; whisk and bring to a gentle bubble, cooking about 2 minutes until sauce is smooth and heated through.
  • Toss the cooked farfalle into the sauce until evenly coated.
  • Slice the cooked crispy chicken into strips and arrange over the sauced pasta; serve immediately.

Notes

  • Freezing the breaded chicken for 5 minutes helps the coating stay in place.
  • Adjust olive oil amount as needed for frying.
  • Microwaving cream cheese softens it for easier mixing.
  • Use a meat mallet to tenderize and even the chicken thickness.