Instructions
1. Prep your coating
- Mix flour, salt, pepper, paprika, and garlic powder in a shallow bowl.
- In another bowl, beat the eggs.
- In a third bowl, combine panko breadcrumbs and Parmesan.
2. Coat the chicken (or veggies)
- Dredge in flour, shaking off excess.
- Dip in egg, then coat with panko-Parmesan mixture.
3. Fry to perfection
- Heat oil in a skillet over medium-high heat.
- Fry each piece 3–5 minutes per side (depending on thickness) until golden brown and crispy.
- Drain on paper towels.
4. Serve
- Serve with ranch, honey mustard, garlic aioli, or marinara.
- Sprinkle extra Parmesan or herbs for a finishing touch.
Tips for Maximum Crunch
- Double-dip: After the first breadcrumb coating, dip again in egg + breadcrumbs for ultra-thick crust.
- Oven-fried version: Bake at 425°F (220°C) for 20–25 minutes, flipping halfway.
- Air fryer version: 400°F (200°C) for 12–15 minutes for guilt-free crispiness.
If you want, I can give you a sweet “Crispy Heaven” version too—like crispy caramelized donuts or fritters, perfect for dessert!
Do you want me to make that version too?
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