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Paneed Chicken
Created by: Howcan Team
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup vegetable oil
Instructions
- Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch.
- In a shallow dish, mix 1 cup of flour with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- In another shallow dish, beat 2 eggs.
- In a third shallow dish, combine 1 cup of breadcrumbs, 1/2 cup of grated Parmesan cheese, and 1/2 teaspoon of garlic powder.
- Dredge each chicken breast in the flour mixture, then dip into the beaten eggs, and finally coat with the breadcrumb mixture, pressing gently to adhere.
- Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat.
- Add the breaded chicken breasts to the skillet and cook for 4-5 minutes on each side, or until golden brown and cooked through.
- Transfer the cooked chicken to a paper towel-lined plate to drain any excess oil.
- Serve the paneed chicken hot with your favorite side dishes and enjoy!
Paneed chicken, a classic Southern dish, originated in the United States and has its roots in traditional French cuisine. The term "paneed" comes from the French word "paner," which means to bread or coat with breadcrumbs. This cooking method was brought to the American South by French immigrants and has since become a beloved staple in Southern cooking. The dish typically consists of chicken breasts that are pounded thin, coated in seasoned breadcrumbs, and then pan-fried to golden perfection. Notable chefs and restaurants in the Southern region, such as New Orleans, have perfected the art of paneed chicken, serving it with a side of creamy mashed potatoes and tangy collard greens. Today, the best versions of paneed chicken can be found in renowned Southern eateries that prioritize using high-quality, locally sourced ingredients and mastering the art of achieving a crispy, flavorful crust while keeping the chicken juicy and tender. To make the perfect paneed chicken, it's crucial to pay attention to the seasoning of the breadcrumbs and the cooking time to ensure a crispy exterior and moist interior. While the traditional method involves pan-frying, some chefs also opt for baking the paneed chicken in the oven for a healthier alternative without compromising on flavor and texture.
30 min
4
350 calories
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