Crispy Garlic Parmesan Fried Chicken Breast

Crispy Garlic Parmesan Fried Chicken Breast

This crispy garlic parmesan fried chicken breast uses a short soy marinade and a cornstarch and rice flour dredge for a crackly, shatter-light crust. The finish is a light brush of garlic butter and a dusting of real parmesan for savory, clingy flavor without sogginess.

Why This Recipe Works

Cornstarch and rice flour create a brittle, crisp coating, while the short, diluted soy marinade seasons without curing the meat. A brief rest after dredging hydrates the starch so it fries into thin shards, and the dry-first finish keeps the crust intact.

Ingredients Overview

Use light soy sauce and do not extend the marinade time. Freshly grated parmesan melts and clings better than pre-shredded cheese, and a tiny amount of garlic in the butter keeps the flavor sharp without burning.

How to Make It

Marinate briefly, then dredge firmly so the starches stick. Rest the cutlets on a rack, do a second light dredge, and fry at 175 C until deeply golden. Brush with warm garlic butter, then finish with parmesan and pepper right away.

Tips and Storage

Serve immediately for maximum crunch. If needed, re-crisp leftovers on a rack in a 200 C oven for 6 to 8 minutes, then reapply a light sprinkle of parmesan.