Breaded chicken is often disappointing — soggy underneath, crust falling off, and bland in the middle. This version changes everything. A parmesan crust that crunches under your teeth, juicy chicken inside, and zero frying to deal with.
Ingredients :
- Panko — Japanese breadcrumbs in large, irregular flakes — they absorb less moisture than traditional breadcrumbs and provide a much airier texture. Easily found in the international aisle. Don’t swap for fine breadcrumbs: the result would be dense and uninteresting.
- Plain cornflakes — The secret to the crust. Crumb them coarsely by hand or for two seconds in a mixer — not into a fine powder, you want shards. They bring a slight sweetness and a different crunch than panko. Use plain ones, not the sugary breakfast cereal.
- Shredded Parmesan — Shredded rather than finely grated if you can find it. The small filaments melt and grill onto the crust, creating those golden-brown spots that crunch. Avoid the shaker-style powdered parmesan: it disappears into the breading without adding much.
- Chicken breasts — Size really matters. Medium-sized breasts around 170g are ideal. Too large and you risk a burnt crust before the inside is cooked. If your breasts are thick as a fist, flatten them or cut them into thin cutlets.
