Schnitzel is an iconic dish that seriously deserves a spot on your plate, not just during Oktoberfest, but any time you’re craving comfort food with a crispy twist! This recipe for Chicken Schnitzel is everything I want: golden and crunchy on the outside, juicy and tender on the inside, and so flavorful I found myself going back for seconds. It’s also made with simple, everyday ingredients you probably already have in your kitchen! I already know this crispy chicken schnitzel is going to win you (and your family!) over the same way it did me.
Easy Fried Chicken Schnitzel
While schnitzel is super popular in Germany and Austria, there are variations just about everywhere in the world. But no matter where you’re eating it, the idea is usually the same. Thin cutlets (many versions use pork or veal, though I love using chicken) are breaded and fried until golden and crisp. This recipe actually starts out a lot like our chicken Parmesan recipe since you pound the chicken thin and bread it using a simple mix of seasonings, flour, an egg wash, and Panko breadcrumbs. However, instead of topping it with sauce and cheese, I finish it with a squeeze of fresh lemon.
Frying the chicken might sound like a big deal if you’ve never done it before, but with this recipe, it’s completely beginner-friendly. If you’ve got some oil and a heavy-bottomed skillet, you can make chicken schnitzel!!
Recipe Tips and Suggestions
- If you want to save a little extra money, you can omit the Parmesan cheese. Just make sure to add extra panko breadcrumbs (about ½ cup more) for breading the chicken!
- Make sure to pound out the chicken to ¼-inch thickness. This promotes even cooking and helps ensure the panko doesn’t burn before the chicken reaches the safe internal temperature of 165°F.
- Feel free to add additional seasonings to the flour or egg wash. I think onion powder, dried thyme, or dried oregano would be great additions!
- Use a heavy-bottomed skillet to fry your homemade chicken schnitzel (or any recipe that calls for shallow frying for that matter!). The thicker base holds heat more evenly and helps the oil to stay at a steady temperature.
- Keep the oil temperature around 350°F while frying. If it’s too hot, the crust can burn before the chicken cooks through, and if it’s too cool, the breading can get soggy. An instant read thermometer is the best way to check! But if you don’t have one, dip the end of a wooden spoon into the oil; if steady bubbles form around the wood, the oil is likely hot enough. However, using a thermometer will give you the most reliable results!
- Don’t overcrowd the skillet when frying. I was only able to fry one piece of chicken at a time. Overcrowding can cause the oil temperature to drop, which means the coating won’t crisp up properly, and the chicken can turn out greasy instead of golden and crunchy.
Chicken Schnitzel
Equipment
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3 Bowls or Shallow Dishes
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Sheet Pan
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Heavy Bottom Skillet
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Ziplock Bag or Plastic Wrap
Ingredients
- 2 large chicken breasts boneless, skinless (780g) $4.59*
- 1 tsp salt divided, $0.04
- 1 tsp black pepper divided, (freshly cracked) $0.16
- ½ cup all-purpose flour 80g, $0.09
- 2 eggs $0.50
- 1 Tbsp water $0.00
- 1 tsp garlic powder $0.04
- 1 tsp dried parsley $0.05
- 1 ¼ cup Panko breadcrumbs 100g, $0.82**
- ½ cup Parmesan cheese grated, (65g) $1.78
- 2 cups vegetable oil 16oz, $1.19***
- 1 lemon quartered, $0.68
Instructions
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Gather and prepare all ingredients.
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Take each chicken breast and cut it evenly down the middle, lengthwise. Place each cutlet into a ziplock bag or between two sheets of plastic wrap. Then, with a meat tenderizer mallet or rolling pin, gently pound each piece to ¼-inch thickness. Season them with ½ teaspoon of salt and ½ teaspoon of black pepper and set them aside.
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Grab 3 medium bowls or shallow dishes. In the first bowl, combine the flour, ½ teaspoon salt, and ½ teaspoon of black pepper. In the second bowl, whisk together the egg, water, garlic powder, and parsley. In the third bowl, mix the panko and grated Parmesan.
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To bread the chicken, coat each piece in flour, shake off any excess, and transfer it to the egg bowl. Coat it in the egg wash, letting any extra drip off, then transfer to the panko. Coat it in panko, pressing it to ensure the chicken is fully covered. Then place all the breaded chicken onto a sheet pan.
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Once all the chicken has been breaded, heat the oil in a skillet to 350°F-375°F over medium heat. Once the oil is hot, carefully place one piece of breaded chicken into the oil. Do not overcrowd the skillet, and work in batches.
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Fry the chicken undisturbed for 3-4 minutes, until golden brown. Using tongs, gently flip and continue cooking for 2-3 minutes, until the internal temperature reaches 165°F.
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Once the chicken is done, place it on paper towels to drain. Make sure to maintain the oil temperature at 350°F and continue frying until all the pieces are done cooking. Serve with a squeeze of fresh lemon and enjoy.
See how we calculate recipe costs here.
Notes
Nutrition
how to make Chicken Schnitzel step-by-step photos
Gather all of your ingredients.
Prep the chicken: Evenly slice down the middle (lengthwise) of 2 large chicken breasts to create 4 separate cutlets.
Place each cutlet into a ziplock bag or between two sheets of plastic wrap. Using a meat tenderizer mallet or a rolling pin, gently pound each piece to ¼-inch thickness all the way across.
Season the pounded chicken with ½ teaspoon of salt and ½ teaspoon of black pepper (total) and set them aside for now.
Make the breading station: Gather 3 medium bowls or shallow dishes. Add ½ cup all-purpose flour, ½ teaspoon salt, and ½ teaspoon of black pepper to the first bowl and combine. In the second bowl, whisk together 2 eggs, 1 Tbsp water, 1 tsp garlic powder, and 1 tsp dried parsley. Finally, combine 1¼ cup panko breadcrumbs and ½ cup grated Parmesan cheese in the third bowl.
Bread the chicken: Dip each cutlet into the flour mixture on both sides and shake off any excess. Then dip it into the egg wash, letting any extra drip off, and transfer to the panko breadcrumb bowl. Coat the chicken in panko on both sides, pressing it to make sure the chicken is fully covered. Once breaded, place all the chicken onto a sheet pan.
Cook the chicken: Now heat 2 cups of vegetable oil in a skillet to 350°F-375°F over medium heat (use an instant-read thermometer to check the temperature). When the oil is the correct temperature, carefully place one chicken into the hot oil. Work in batches here! Don’t overcrowd the skillet.
Fry the chicken undisturbed for 3-4 minutes, until golden brown. Using tongs, gently flip and continue cooking for 2-3 minutes, until the internal temperature reaches 165°F.
Drain the chicken: When it’s done, place the chicken onto a paper towel-lined plate to drain any excess oil. Make sure to maintain the oil temperature at 350°F and continue frying until all the pieces are done cooking. Serve your homemade chicken schnitzel with fresh lemon and enjoy!
Serving Suggestions
If you’re leaning into the Oktoberfest theme this year, I’d serve this crispy chicken schnitzel with something classic like spaetzle or a hearty German potato salad! But this recipe is also a delicious midweek option (kids LOVE it!). Mashed potatoes with green beans make it a super filling family meal, or you can keep it lighter with a green salad and sauerkraut. Air fryer French fries and a side of apple slaw is another combo I reach for when I want something delicious and easy.
Storage & Reheating
As with anything fried, I like to serve chicken schnitzel right away while it’s hot and crispy. If you do have leftovers, let them cool and store them in an airtight container in the fridge for 3-4 days. To bring back the crunch, I prefer reheating in the oven or air fryer at 350°F until heated through (flip them after 5-10 minutes so both sides can crisp up). You can also freeze schnitzel for up to 3 months. Thaw it in the fridge overnight before reheating for the best results.
More Easy Fried Chicken Recipes
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