18 Crispy Crusted Chicken Recipes Delicious

Who doesn’t love the irresistible crunch of perfectly crispy chicken? Whether you’re craving a quick weeknight dinner or planning a cozy weekend feast, our roundup of 18 Crispy Crusted Chicken Recipes is sure to inspire. From golden oven-baked delights to savory skillet sensations, each recipe promises a delicious twist on this comfort food classic. Dive in and discover your next favorite dish!

Parmesan Crusted Chicken with Lemon Butter Sauce

Kick your dinner up a notch with this crispy, juicy chicken that’s drenched in a tangy lemon butter sauce. It’s the kind of meal that’ll have everyone asking for seconds before they’ve even finished their first plate.

Ingredients

• 2 boneless, skinless chicken breasts
• A cup of grated Parmesan cheese
• A half cup of panko breadcrumbs
• A couple of tbsp of olive oil
• A splash of lemon juice
• 2 tbsp of butter
• A pinch of salt and pepper
• A sprinkle of garlic powder

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Mix the Parmesan, panko, and garlic powder in a shallow dish. Tip: For extra crispiness, press the mixture firmly onto the chicken.
3. Season the chicken breasts with salt and pepper, then coat them in the Parmesan mixture.
4. Heat olive oil in a skillet over medium-high heat and sear the chicken for 2-3 minutes on each side until golden. Tip: Don’t move the chicken around too much to get a perfect crust.
5. Transfer the chicken to the baking sheet and bake for 15-20 minutes until the internal temperature reaches 165°F.
6. While the chicken bakes, melt butter in the same skillet and add a splash of lemon juice, stirring for about a minute. Tip: Use fresh lemon juice for the brightest flavor.
7. Drizzle the lemon butter sauce over the chicken right before serving.

You’ll love how the crispy Parmesan crust gives way to tender chicken, all balanced by that zesty lemon butter sauce. Try serving it over a bed of arugula for a fresh contrast or with roasted potatoes to soak up every last drop of sauce.

Herb and Garlic Crusted Chicken

Viral doesn’t even begin to cover it—this Herb and Garlic Crusted Chicken is the weeknight hero we all deserve. Crispy, juicy, and packed with flavor, it’s a no-brainer for your dinner lineup.

Ingredients

• 4 boneless, skinless chicken breasts
• A couple of cloves of garlic, minced
• A handful of fresh parsley, chopped
• A splash of olive oil
• 1/2 cup of panko breadcrumbs
• 1/4 cup of grated Parmesan cheese
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, mix the minced garlic, chopped parsley, olive oil, panko breadcrumbs, and Parmesan cheese until well combined.
3. Season the chicken breasts with salt and pepper on both sides.
4. Press the breadcrumb mixture onto the top of each chicken breast, making sure it’s evenly coated.
5. Place the chicken on the prepared baking sheet and bake for 20-25 minutes, or until the crust is golden and the chicken reaches an internal temperature of 165°F.
6. Let the chicken rest for 5 minutes before slicing to keep it juicy.

Kick it up a notch by serving this chicken over a bed of creamy mashed potatoes or alongside a crisp salad. The crust is irresistibly crunchy, while the inside stays tender and flavorful—perfect for any occasion.

Spicy Panko Crusted Chicken Tenders

Make your taste buds dance with these Spicy Panko Crusted Chicken Tenders—crispy, fiery, and utterly addictive.

Ingredients

• 1 lb chicken tenders
• A couple of cups of panko breadcrumbs
• A splash of hot sauce
• 1 cup all-purpose flour
• 2 eggs, beaten
• A pinch of salt
• A dash of paprika
• 1/2 tsp garlic powder
• Oil for frying (enough to fill a skillet about 1/2 inch deep)

Instructions

1. Preheat your oil in a large skillet over medium heat to 350°F—use a thermometer to nail the temp.
2. Mix the panko, salt, paprika, and garlic powder in a shallow dish for that spicy crunch.
3. Dredge each tender in flour, shaking off the excess—this helps the egg stick better.
4. Dip the floured tenders into the beaten eggs, then coat them in the panko mix, pressing lightly to adhere.
5. Fry the tenders in batches for about 3-4 minutes per side until golden brown and crispy—don’t overcrowd the pan.
6. Drain on a wire rack over a baking sheet to keep them crispy, not soggy.
7. Toss the hot tenders in a splash of hot sauce right before serving for an extra kick.

Crispy on the outside, juicy on the inside, these tenders are a fiery delight. Serve them with a cool ranch dip to balance the heat, or chop them up for a next-level spicy chicken salad.

Almond Crusted Chicken with Honey Mustard

Dive into this crispy, juicy Almond Crusted Chicken with Honey Mustard that’s about to become your weeknight hero. Perfectly golden, packed with crunch, and dunked in a sweet-tangy sauce—it’s a no-brainer.

Ingredients

• 2 boneless, skinless chicken breasts
• A cup of almond flour
• A couple of eggs
• A splash of olive oil
• Half a cup of honey
• A tablespoon of Dijon mustard
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Pound the chicken breasts to an even thickness for uniform cooking—trust me, it makes a difference.
3. Whisk the eggs in a shallow bowl and season with a pinch of salt and pepper.
4. Dip each chicken breast in the egg mixture, then coat thoroughly with almond flour. Pro tip: Press the flour onto the chicken to ensure it sticks.
5. Heat a splash of olive oil in a skillet over medium-high heat and sear the chicken for 2-3 minutes per side until golden.
6. Transfer the chicken to the prepared baking sheet and bake for 15-20 minutes, or until the internal temperature hits 165°F.
7. While the chicken bakes, mix the honey and Dijon mustard in a small bowl for the sauce. Another tip: Warm it slightly for a smoother blend.
8. Let the chicken rest for 5 minutes before slicing—this keeps it juicy.
9. Drizzle with the honey mustard sauce and serve. Final tip: Add a sprinkle of chopped almonds on top for extra crunch.

Crunchy on the outside, tender on the inside, and that sauce? Chef’s kiss. Try it over a bed of greens or with roasted veggies for a full meal deal.

Coconut Crusted Chicken with Mango Salsa

Let’s dive into a tropical twist on your weeknight dinner that’s as easy as it is explosive in flavor. Coconut Crusted Chicken with Mango Salsa is your ticket to a mini-vacation on a plate.

Ingredients

• 2 chicken breasts, sliced into tenders
• A cup of shredded coconut
• A half cup of panko breadcrumbs
• A couple of eggs, beaten
• A splash of coconut milk
• A pinch of salt and pepper
• One ripe mango, diced
• A handful of cilantro, chopped
• A squeeze of lime juice
• A dash of red pepper flakes

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Mix the shredded coconut and panko breadcrumbs in a shallow dish. In another dish, whisk the eggs with a splash of coconut milk.
3. Season the chicken tenders with salt and pepper, then dip each one into the egg mixture, letting the excess drip off.
4. Coat the chicken in the coconut-panko mix, pressing gently to adhere. Tip: For extra crunch, double coat by repeating the egg and breadcrumb steps.
5. Arrange the coated tenders on the baking sheet and bake for 20-25 minutes, flipping halfway, until golden and crispy.
6. While the chicken bakes, toss the diced mango with cilantro, lime juice, and a dash of red pepper flakes for the salsa. Tip: Let the salsa sit to meld flavors while the chicken cooks.
7. Serve the crispy chicken hot with the fresh mango salsa on top. Tip: For a fun twist, serve in lettuce wraps for a low-carb option.

Outrageously crispy meets juicy and sweet in this dish. The coconut crust gives a satisfying crunch, while the mango salsa adds a bright, tangy contrast. Try stacking them high on a platter for your next gathering—it’s a guaranteed crowd-pleaser.

Cornflake Crusted Chicken Nuggets

You won’t believe how these Cornflake Crusted Chicken Nuggets turn basic into bomb. Crispy, crunchy, and crazy easy—get ready to level up your nugget game.

Ingredients

• 1 lb chicken breast, cut into bite-sized nuggets
• A couple of cups of cornflakes, crushed
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• A splash of milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• Oil for frying

Instructions

1. Preheat your oil in a deep fryer or large pot to 375°F. Tip: Use a thermometer to keep the temp just right.
2. Mix flour, salt, pepper, and garlic powder in a bowl. This is your first station.
3. In another bowl, whisk eggs with a splash of milk. Station two, done.
4. Crush those cornflakes into coarse crumbs and spread them on a plate. Last station, check.
5. Dredge each nugget in the flour mix, dip in egg, then coat with cornflakes. Press lightly to stick.
6. Fry in batches for 3-4 minutes until golden brown. Tip: Don’t overcrowd the pot, or they’ll steam instead of crisp.
7. Drain on a wire rack over paper towels. Tip: This keeps them crispy all around.

Outrageously crunchy outside, tender inside—dip these in honey mustard or buffalo sauce for a next-level bite. Perfect for game day or a fun twist on dinner.

Panko and Parmesan Crusted Chicken Cutlets

Dive into crunch heaven with these Panko and Parmesan Crusted Chicken Cutlets—crispy on the outside, juicy inside, and ridiculously easy to nail.

Ingredients

• 2 chicken breasts, sliced into cutlets
• A cup of panko breadcrumbs
• A half cup of grated Parmesan
• A couple of eggs
• A splash of olive oil
• A pinch of salt and pepper
• A teaspoon of garlic powder

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Whisk the eggs in a bowl—this is your glue for the crust.
3. Mix panko, Parmesan, garlic powder, salt, and pepper on a plate. Pro tip: For extra crunch, toast the panko in a dry pan first.
4. Dip each cutlet in egg, then press into the panko mix. Coat both sides well.
5. Heat olive oil in a pan over medium-high. Sear each cutlet for 2 minutes per side until golden. Pro tip: Don’t crowd the pan—cook in batches if needed.
6. Transfer to the baking sheet. Bake for 10 minutes to ensure they’re cooked through. Pro tip: Use a meat thermometer—165°F is the magic number.

Velvety inside with a golden, crackly crust, these cutlets are a dream. Serve them atop a zesty arugula salad or slice them for a next-level sandwich.

Walnut Crusted Chicken with Apple Cider Glaze

Alright, let’s dive into this crispy, juicy masterpiece that’s about to blow your taste buds away. A walnut-crusted chicken with apple cider glaze is the weeknight hero you didn’t know you needed.

Ingredients

• 4 chicken breasts (skinless, boneless)
• A cup of walnuts, finely chopped
• A couple of tablespoons of olive oil
• A splash of apple cider vinegar
• Half a cup of apple cider
• A tablespoon of honey
• A pinch of salt and pepper
• An egg, beaten

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
2. Season the chicken breasts with salt and pepper on both sides.
3. Dip each chicken breast into the beaten egg, then press into the chopped walnuts to coat evenly. Tip: Make sure the walnuts stick well for that perfect crunch.
4. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 2-3 minutes on each side until the walnuts are golden. Tip: Don’t overcrowd the pan to get an even sear.
5. Transfer the chicken to the prepared baking sheet. Bake for 15-20 minutes until the internal temperature reaches 165°F.
6. While the chicken bakes, combine apple cider, apple cider vinegar, and honey in a small saucepan. Simmer over medium heat until it reduces by half, about 5 minutes. Tip: Stir occasionally to prevent burning.
7. Drizzle the glaze over the baked chicken before serving.

Who knew walnuts and apple cider could create such magic? The crust is insanely crunchy, the chicken stays juicy, and that glaze? Sweet with a tangy kick. Serve it over a bed of greens or with roasted sweet potatoes for a full meal deal.

Cheesy Bread Crusted Chicken

Skip the boring chicken dinners—this Cheesy Bread Crusted Chicken is your ticket to flavor town. Serve it up crispy, cheesy, and downright irresistible.

Ingredients

• 2 chicken breasts (because who’s counting?)
• A cup of shredded mozzarella (go wild)
• Half a cup of breadcrumbs (for that crunch)
• A couple of tbsp of grated Parmesan (because more cheese is always better)
• A splash of olive oil (to keep things slick)
• 1 egg (the glue that holds it all together)
• A pinch of salt and pepper (season like you mean it)

Instructions

1. Preheat your oven to 375°F—no guessing, just set it.
2. Whisk that egg in a bowl like it owes you money. Tip: A fork works wonders here.
3. Mix breadcrumbs, mozzarella, and Parmesan in another bowl. This is your crunchy, cheesy blanket.
4. Dip each chicken breast in the egg, then coat it in the cheesy breadcrumb mix. Press lightly to make sure it sticks.
5. Heat olive oil in a pan over medium heat. Brown the chicken for 2 minutes each side—just until golden, not cooked through. Tip: This step is all about color, not doneness.
6. Transfer to a baking sheet and bake for 20 minutes. Tip: Use a meat thermometer to hit 165°F inside.

That first bite? Crunchy, cheesy, juicy perfection. Try slicing it over a Caesar salad or dunking in marinara for a next-level experience.

Sun-Dried Tomato and Basil Crusted Chicken

Bold flavors meet juicy chicken in this dish that’s as easy to make as it is to devour. Perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 4 chicken breasts, because who’s counting calories?
• A handful of sun-dried tomatoes, chopped fine
• A couple of tbsp of fresh basil, because dried just won’t do
• A splash of olive oil, for that golden crust
• 1/2 cup of breadcrumbs, for the crunch
• A pinch of salt and pepper, to make everything pop
• 2 cloves of garlic, minced, because flavor

Instructions

1. Preheat your oven to 375°F—no guessing, use that oven thermometer.
2. Mix the sun-dried tomatoes, basil, breadcrumbs, garlic, salt, and pepper in a bowl. Tip: If the mix feels dry, a drizzle of olive oil can bring it together.
3. Brush each chicken breast with olive oil. This isn’t just for flavor; it helps the crust stick.
4. Press the breadcrumb mixture onto each chicken breast. Tip: Use the back of a spoon to really pack it on there.
5. Bake for 25 minutes or until the crust is golden and the chicken hits 165°F inside. Tip: Let it rest for 5 minutes before slicing to keep all those juices in.

The crust? Crunchy with a hint of sweetness from the tomatoes. The chicken? Juicy and packed with flavor. Serve it sliced over a bed of greens or alongside roasted veggies for a meal that’s as colorful as it is delicious.

Mustard and Herb Crusted Chicken Breasts

Elevate your dinner game with these Mustard and Herb Crusted Chicken Breasts—juicy, flavorful, and ready to impress in under 30 minutes.

Ingredients

• 2 boneless, skinless chicken breasts
• A generous slather of Dijon mustard (about 2 tbsp)
• A handful of fresh herbs (think rosemary, thyme, and parsley), finely chopped
• A couple of garlic cloves, minced
• A splash of olive oil (about 1 tbsp)
• A pinch of salt and a crack of black pepper
• 1/2 cup of panko breadcrumbs for that crunch

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Pat the chicken breasts dry with paper towels—this helps the mustard stick better.
3. Slather each breast with Dijon mustard, covering all sides.
4. In a bowl, mix the chopped herbs, minced garlic, panko, salt, pepper, and olive oil until it’s all friends.
5. Press the herb mixture onto the mustard-covered chicken, coating evenly.
6. Place the chicken on the baking sheet and bake for 25 minutes, or until the crust is golden and the chicken hits 165°F inside.
7. Let it rest for 5 minutes before slicing—patience rewards you with juicier meat.

You’ll love the crispy, herby crust giving way to tender chicken beneath. Try serving it over a bed of arugula with a lemon vinaigrette for a fresh twist.

Pecan Crusted Chicken with Maple Dijon Sauce

Fancy a dish that’s crispy, juicy, and packed with flavor? This pecan crusted chicken with maple dijon sauce is your next weeknight hero—easy to make, impossible to resist.

Ingredients

• 2 boneless, skinless chicken breasts
• A cup of finely chopped pecans
• Half a cup of panko breadcrumbs
• A couple of tablespoons of Dijon mustard
• A splash of maple syrup
• One egg
• A pinch of salt and pepper
• A tablespoon of olive oil

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a shallow bowl, mix the chopped pecans and panko breadcrumbs.
3. In another bowl, whisk the egg with a pinch of salt and pepper.
4. Dip each chicken breast into the egg mixture, then coat it evenly with the pecan-panko mix. Tip: Press the coating gently to make sure it sticks.
5. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 2-3 minutes on each side until golden brown.
6. Transfer the chicken to the prepared baking sheet and bake for 15-20 minutes, until the internal temperature reaches 165°F. Tip: Use a meat thermometer for perfect doneness.
7. While the chicken bakes, whisk together Dijon mustard and maple syrup in a small bowl for the sauce. Tip: Adjust the ratio to your liking for more sweetness or tang.
8. Serve the chicken hot, drizzled with the maple dijon sauce.

Velvety inside with a crunchy pecan crust, this chicken is a texture dream. Pair it with a crisp salad or roasted veggies for a meal that’s as beautiful as it is delicious.

Chili Lime Crusted Chicken Thighs

Craving something zesty? These chili lime crusted chicken thighs are your ticket to flavor town—juicy, bold, and ready in a flash.

Ingredients

• 4 bone-in, skin-on chicken thighs
• A couple of limes, zested and juiced
• 2 tbsp chili powder
• 1 tbsp garlic powder
• A splash of olive oil
• 1 tsp salt

Instructions

1. Preheat your oven to 375°F. Pro tip: Letting the oven fully preheat ensures even cooking.
2. In a bowl, mix the lime zest, chili powder, garlic powder, and salt. This is your flavor bomb—don’t skimp!
3. Pat the chicken thighs dry with paper towels. Dry skin = crispy skin, so take your time here.
4. Rub each thigh with olive oil, then coat generously with the spice mix. Get under the skin for maximum flavor.
5. Place the thighs skin-side up on a baking sheet. Bake for 35-40 minutes until the skin is crispy and the internal temp hits 165°F.
6. Right out of the oven, squeeze fresh lime juice over the thighs. The acidity brightens everything up.

Look at that golden, crispy skin giving way to tender, juicy meat. Serve these bad boys over a cool cucumber salad or with a side of creamy avocado for the ultimate contrast.

Rosemary and Thyme Crusted Chicken

Bold flavors meet crispy perfection in this Rosemary and Thyme Crusted Chicken. Get ready to transform your dinner game with minimal effort and maximum taste.

Ingredients

• 2 boneless, skinless chicken breasts
• A couple of tbsp olive oil
• A splash of lemon juice
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• A pinch of salt
• A pinch of black pepper
• 1/2 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F. This ensures your chicken cooks evenly and gets that golden crust.
2. In a bowl, mix the olive oil, lemon juice, rosemary, thyme, salt, and pepper. Tip: Fresh herbs beat dried ones for flavor, so don’t skip them.
3. Coat each chicken breast in the herb mixture, then press into the breadcrumbs until fully covered. Tip: For extra crunch, double coat with breadcrumbs.
4. Place the chicken on a baking sheet lined with parchment paper. Bake for 25 minutes or until the internal temperature hits 165°F. Tip: Use a meat thermometer to avoid guessing.
5. Let it rest for 5 minutes before slicing. This keeps the juices in, making every bite succulent.

Outcome? A crispy, herby crust gives way to tender, juicy chicken inside. Serve it sliced over a fresh arugula salad or alongside roasted veggies for a meal that’s as beautiful as it is delicious.

Golden Flaxseed Crusted Chicken

Just when you thought chicken couldn’t get any crunchier, here comes Golden Flaxseed Crusted Chicken to prove you wrong. This dish packs a nutritious punch with a golden, crispy exterior that’s downright addictive.

Ingredients

• 2 chicken breasts, because who’s counting?
• A cup of golden flaxseed meal, for that crunch
• A couple of eggs, beaten like they owe you money
• A splash of olive oil, for frying
• A pinch of salt and pepper, to keep things interesting

Instructions

1. Preheat your oven to 375°F. This ensures your chicken cooks evenly without drying out.
2. Season the chicken breasts with salt and pepper. Don’t be shy; flavor is key.
3. Dip each breast into the beaten eggs, making sure it’s fully coated. This is your glue for the flaxseed.
4. Coat the chicken in golden flaxseed meal, pressing gently to adhere. Tip: For extra crunch, double coat by repeating the egg and flaxseed steps.
5. Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken. Sear for 2-3 minutes per side until golden. Tip: Don’t overcrowd the pan to ensure even browning.
6. Transfer the skillet to the oven. Bake for 15-20 minutes, until the internal temperature hits 165°F. Tip: Use a meat thermometer to avoid guesswork.

Voilà! You’ve got a dish that’s crispy on the outside, juicy on the inside. Serve it sliced over a fresh salad or alongside roasted veggies for a meal that’s as nutritious as it is delicious.

Buffalo Sauce Crusted Chicken Wings

Need a game-changer for your next game day? These Buffalo Sauce Crusted Chicken Wings are your ticket to flavor town—crispy, spicy, and downright addictive.

Ingredients

• 2 lbs of chicken wings, split at the joints
• A generous splash of vegetable oil
• 1 cup of all-purpose flour
• A couple of teaspoons of garlic powder
• A pinch of salt
• 1/2 cup of your favorite buffalo sauce
• A tablespoon of melted butter

Instructions

1. Preheat your oven to 400°F and line a baking sheet with foil. Pro tip: Lightly grease the foil to prevent sticking.
2. Toss the chicken wings in vegetable oil, then coat them evenly with flour, garlic powder, and salt. Shake off any excess.
3. Arrange the wings on the baking sheet in a single layer. Bake for 45 minutes, flipping halfway through, until golden and crispy.
4. While the wings bake, mix buffalo sauce and melted butter in a bowl. Heat it up for 30 seconds in the microwave for a smoother blend.
5. Once the wings are done, toss them in the buffalo sauce mixture until fully coated. Pro tip: Use a large bowl and toss gently to keep the crust intact.
6. Return the wings to the baking sheet and broil for 2-3 minutes for an extra crispy finish. Watch closely to avoid burning.

Crave-worthy with a crunch that gives way to juicy, tender meat. Serve these bad boys with a side of cool ranch and celery sticks to balance the heat.

Za’atar Crusted Chicken with Yogurt Sauce

Elevate your dinner game with this Za’atar Crusted Chicken with Yogurt Sauce—juicy, herby, and downright addictive. Perfect for when you’re craving something bold but easy.

Ingredients

• 4 chicken breasts (about 1.5 lbs)
• A generous sprinkle of za’atar (about 2 tbsp)
• A couple of glugs of olive oil (about 2 tbsp)
• A pinch of salt
• A splash of lemon juice (about 1 tbsp)
• 1 cup of plain yogurt
• A small handful of chopped mint (about 2 tbsp)
• A dash of garlic powder

Instructions

1. Preheat your oven to 375°F. This ensures your chicken cooks evenly and gets that perfect crust.
2. Rub the chicken breasts with olive oil, then coat them evenly with za’atar and a pinch of salt. Pro tip: Let them sit for 10 minutes to absorb the flavors.
3. Heat a skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden. This locks in the juices.
4. Transfer the skillet to the oven. Bake for 15-20 minutes, or until the internal temp hits 165°F. No guessing—use a meat thermometer.
5. While the chicken bakes, mix yogurt, lemon juice, chopped mint, and garlic powder in a bowl. Chill until serving. This sauce is a game-changer.
6. Let the chicken rest for 5 minutes before slicing. This keeps it juicy.

With a crispy za’atar crust and creamy yogurt sauce, this dish is a flavor explosion. Serve it over a bed of quinoa or with a side of roasted veggies for a complete meal.

Quinoa Crusted Chicken with Avocado Cream

Get ready to shake up your dinner routine with this crispy, creamy delight that’s as fun to make as it is to eat. Quinoa crusted chicken meets its match with a dreamy avocado cream that’ll have you licking the plate.

Ingredients

• 2 boneless, skinless chicken breasts
• A cup of cooked quinoa
• A couple of eggs
• A splash of olive oil
• Half a cup of flour
• A ripe avocado
• A squeeze of lime juice
• A handful of cilantro
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Pound the chicken breasts to an even thickness for uniform cooking.
3. Set up your breading station: flour in one bowl, beaten eggs in another, and quinoa in a third.
4. Dredge each chicken breast in flour, dip in egg, then press into quinoa to coat.
5. Heat olive oil in a skillet over medium-high and sear chicken for 2 minutes per side until golden.
6. Transfer to the baking sheet and bake for 15 minutes or until the internal temperature hits 165°F.
7. While the chicken bakes, blend avocado, lime juice, cilantro, salt, and pepper until smooth for the cream.
8. Let chicken rest for 5 minutes before slicing to keep it juicy.

Dig into the crunch of quinoa giving way to tender chicken, all smoothed over with that velvety avocado cream. Try it atop a zesty salad or stuffed into warm tortillas for a twist.

Conclusion

Kickstart your culinary adventure with these 18 crispy crusted chicken recipes that promise to delight your taste buds and add a crunch to your meals! Whether you’re craving something classic or in the mood for a twist, there’s a recipe here for everyone. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!

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