Chicken Schnitzel is a crispy, crunchy fried chicken dish that’s quick and easy to make. It uses thin slices of boneless chicken breast, coated in a seasoned breadcrumb mixture, and fried until golden brown. The result is a crispy outer layer with juicy, tender chicken inside.
You can enjoy it with mashed potatoes, fresh salads, fries, mushroom gravy, or creamy sauces. It’s a filling and satisfying meal that works well for both lunch and dinner.
What You’ll Find On This Page
This dish has its roots in Austria and Germany, where the traditional Wiener Schnitzel is made with veal. Over time, Chicken Schnitzel became a popular variation. It keeps the same crispy texture but uses chicken breast instead of veal. Today, it’s a favorite in many countries, including Germany, Israel, and Australia.
The best part? It’s simple to prepare and needs only a few basic ingredients. You don’t need to spend hours in the kitchen—just a quick prep, fry, and it’s ready in under 30 minutes.
So if you’re in the mood for something crispy and comforting, this Chicken Schnitzel recipe is a great pick. It’s easy, tasty, and sure to be a crowd-pleaser!
Explore More Chicken Breast Recipes:
- Chicken Piccata
- Pesto Chicken
- Chicken Marsala
- Marry Me Chicken
- Spinach Stuffed Chicken
- Lemon Pepper Chicken
- Garlic Butter Chicken
- Baked Chicken Breast
- Air Fryer Chicken Breast
Ingredients and Substitutions Overview
To make this Chicken Schnitzel, you’ll need a few basic ingredients that are easy to find and might already be in your pantry. Let’s take a quick look!
- Boneless Chicken Breast: Boneless chicken breast is ideal for making schnitzel, helping you get a tender and juicy result. I recommend using thinly sliced pieces for even cooking. If you're working with thicker breasts, it’s best to pound them to an even thickness before frying.
- Eggs: Acts as a binding agent, helping the breadcrumbs stick well to the chicken and giving a crispy, golden coating once fried.
- Panko Breadcrumbs: I usually prefer panko for its light and crispy texture—it gives the chicken that perfect crunch. But if you don’t have panko, regular breadcrumbs work just fine.
- All-Purpose Flour: Flour creates a dry base that helps the egg stick better to the chicken. If you're looking for a gluten-free option, rice flour or a gluten-free blend is a good choice.
- Seasonings: Basic seasonings like black pepper, garlic powder, paprika, and dried parsley give the schnitzel great flavor. You can also add sesame seeds for extra crunch or mix in some grated Parmesan. A little lemon zest can brighten up the taste, too.
- Oil: You can use your favorite oil for frying. I’ve used canola oil here, but feel free to use any neutral oil that works for you.
How to Make Chicken Schnitzel at Home?
Let’s make crispy Chicken Schnitzel together! I’ll walk you through how to season the chicken, prepare the breading, and coat each piece. Then, we’ll fry it until the outside is golden and crunchy, while the inside stays juicy. I’ve included step-by-step photos and a detailed video to help you along the way. Let’s get started!
Enjoy More Delicious Fried Chicken Recipes:
- Chicken Cutlets
- Chicken Fried Chicken Breast
- Chicken Parmesan
- Parmesan Crusted Chicken
- Fried Chicken
- Fried Chicken Tenders
- Fried Chicken Wings
- Popcorn Chicken
- Chicken Nuggets
- Chicken Patties
Chicken Schnitzel
Enjoy this crispy and golden Chicken Schnitzel made with seasoned chicken breast and a flavorful breadcrumb coating. Fried until perfectly crunchy on the outside and juicy inside, it’s a great choice for both lunch and dinner. Serve it with mashed potatoes, pasta, or fresh salads for a complete and satisfying meal.
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Ingredients
For Seasoning the Chicken
- 4 piece Boneless Chicken Breast, thinly sliced
- Black Pepper Powder, to taste
- ½ tsp Paprika
- Salt, to taste
For the Egg Mixture
- 2 Eggs
- ½ tsp Salt
- ½ tsp Black Pepper Powder
For Breading
- 1 cup All Purpose Flour
- ½ tsp Garlic Powder
- ½ tsp Black Pepper Powder
- ½ tsp Salt
- 1 cup Panko Bread Crumbs, add more if using larger breasts
- ½ tsp Dried Parsley
Other Ingredients
- 1 cup Oil, or enough for frying
Instructions
Seasoning the Chicken Breast
- Start by seasoning the chicken breast with salt, black pepper, and paprika. Rub the seasoning evenly on both sides so the flavors are well distributed. Set it aside for later use. I’ve used thinly sliced chicken breast for this recipe. If your chicken breasts are large, I recommend slicing them thinly or pounding them with a meat mallet. This helps the chicken cook evenly when frying.
Preparing the Breading Mixture
- In a bowl or shallow dish, crack open the eggs and season them with salt and black pepper. Whisk well until fully combined and keep it aside. This adds flavor and helps the breadcrumbs stick nicely, giving the chicken a crispy and well-seasoned crust.
- In a separate tray, add all-purpose flour and season it with garlic powder, salt, and black pepper. Mix well and set it aside. This creates the first layer in the breading process, helping the egg mixture stick better to the chicken.
- In another tray, mix panko breadcrumbs with dried parsley. If you want more flavor, you can also add Italian herbs, chili flakes, onion powder, or garlic powder—but I like to keep it simple here. This layer gives the schnitzel its signature crispy and golden crust.
Breading the Chicken
- To bread the chicken, start by dredging the seasoned chicken breast in the flour mixture. Make sure it’s coated well on all sides, then gently shake off any excess flour.
- Next, dip the flour-coated chicken into the egg mixture. Make sure it’s fully coated, then let the excess egg drip off before moving to the next step.
- Now, coat the egg-dipped chicken breast in the panko breadcrumb mixture. Press down gently so the breadcrumbs stick well and cover the chicken evenly. Once coated, your chicken is ready for frying!
Frying the Chicken
- In a shallow frying pan, add enough oil to submerge the chicken and heat it over medium heat. Once the oil is hot, carefully add the breaded chicken, making sure not to overcrowd the pan. This helps the chicken fry evenly and stay crispy.
- Fry the chicken for about 3–5 minutes on each side, or until golden brown and fully cooked. To be sure it’s done, you can use a meat thermometer—the internal temperature should reach 165°F, as recommended by the FDA.Once done, remove the chicken from the oil and let it rest on a cooling rack or a paper towel-lined tray for at least 5 minutes. This helps it stay crispy while it cools slightly. Now your Chicken Schnitzel is ready to enjoy!
Serving
- Serve this crispy Chicken Schnitzel with your favorite sides like mashed potatoes, pasta, salads, or veggies for a satisfying meal. For more pairing ideas, don’t forget to check out the Serving Suggestions section below.
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Chef's Notes and Tips
Here are some helpful tips to make the perfect Chicken Schnitzel every time:
- Pound or Thinly Slice the Chicken: For the juiciest Chicken Schnitzel, I recommend either thinly slicing the chicken breast or pounding it with a meat mallet to an even thickness. This helps the chicken cook more evenly and gives you a tender result. Pounding also breaks down the muscle fibers, which makes the chicken extra juicy and flavorful.
- Brine the Chicken: While I haven’t brined my chicken in this recipe, you can definitely do it for extra juiciness and tenderness. Just soak the chicken breast in saltwater for at least 30 minutes before seasoning. After soaking, make sure to pat the chicken dry with paper towels. This helps the chicken stay juicy while frying and keeps it tender, even after it’s cooked.
- Check Oil Temperature: It’s really important to get the oil temperature right for a perfect Chicken Schnitzel. The oil should be around 350°F (175°C). If it’s too hot, the coating will burn before the chicken cooks through. If it’s too cold, the schnitzel will soak up too much oil and turn greasy. You can use a kitchen thermometer, or drop a small piece of bread into the oil—it should brown in about 60 seconds if the oil is ready.
- Fry in Batches: It might be tempting to fry all your schnitzels at once, but it’s best to fry them in batches. Overcrowding the pan can lower the oil temperature, which means the schnitzels won’t cook evenly and won’t get that crispy, golden crust. They might also stick together. Give each piece enough space to cook properly and crisp up nicely.
- Rest the Breaded Chicken Before Frying:
After breading, let the chicken sit for about 10–15 minutes before frying. This helps the coating stick better and prevents it from falling off while cooking. - Use Paper Towels Between Layers: If you're frying multiple schnitzels, place them on a wire rack or a plate lined with paper towels. You can also layer them with more paper towels in between. This helps absorb excess oil and keeps the coating from turning soggy while you finish the rest.
- Add a Bit of Cornstarch (Optional): Mixing a small amount of cornstarch into the flour can help the coating stick better and crisp up even more. It’s optional but helpful if you're frying larger batches.
- Customize the Seasoning: Even though I’ve kept the seasoning simple, you can easily make it your own. Add a pinch of cayenne for heat, or try fresh herbs like thyme or oregano for a more earthy flavor. You can also swap garlic powder for onion powder, or mix some grated Parmesan into the breadcrumbs for extra flavor. Don’t be afraid to adjust it based on what you enjoy!
Nutrition Info
Serving: 1serving | Calories: 959kcal | Carbohydrates: 35g | Protein: 56g | Fat: 65g | Saturated Fat: 6g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 38g | Trans Fat: 0.3g | Cholesterol: 226mg | Sodium: 695mg | Potassium: 936mg | Fiber: 2g | Sugar: 1g | Vitamin A: 206IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 3mg
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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Serving Suggestions
Chicken Schnitzel is a versatile dish that pairs well with many sides. Here are some of my favorite ways to make it a complete and satisfying meal:
- Potato Dishes: Mashed potatoes, potato salad, fries, or oven-roasted potatoes are all great choices. They go really well with the crispy, golden crust of the schnitzel.
- Pasta Dishes: You can serve it with creamy pasta like fettuccine Alfredo, garlic Parmesan pasta, pesto pasta, aglio e olio, cacio e pepe, or even simple garlic spaghetti.
- Rice and Grain Dishes: Saffron rice, turmeric rice, or cilantro lime rice are great if you enjoy rice on the side. For lighter options, try quinoa, couscous, wild rice, farro, or barley.
- Vegetable Sides: Roasted green beans, Brussels sprouts, or steamed broccoli make a healthy addition. You can also add sautéed spinach, kale, or mushrooms for more flavor and nutrition.
- Salads: Try it with cucumber salad, arugula, coleslaw, or a fresh green salad with lemon vinaigrette for a light and refreshing meal.
- Sauces: Lemon wedges are always a good choice, but you can also serve it with mushroom gravy, honey mustard sauce, ranch, garlic aioli, tzatziki, or mayo for dipping.
Storage Suggestions
I recommend serving this Chicken Schnitzel as soon as it’s prepared to enjoy the crispy and crunchy exterior. However, if you have leftovers, here are some helpful storage tips to keep them fresh for longer:
- In the Fridge: Let the schnitzel cool completely before storing it in an airtight container. You can keep it in the fridge for up to 3 days. For best results, reheat it in the oven or on the stovetop to help maintain its crispiness.
- In the Freezer: Wrap each piece tightly in plastic wrap or foil, then place it in a freezer-safe bag or container. It will stay good for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight before reheating.
- Reheating: Reheat the thawed schnitzel in a preheated oven at 350°F for 8–10 minutes, flipping halfway for even crispiness. You can also use an air fryer at 350°F for 5–7 minutes, checking around 5 minutes and adding more time if needed. Reheating in the oven or air fryer helps bring back some crunch, even if it’s not as crispy as freshly made. It’s still a great way to enjoy leftovers!
Making It Ahead
If you’re planning to make Chicken Schnitzel ahead of time, you can bread and freeze it before frying. This makes it easy to prepare in advance for busy days.
- Freezing Before Frying: Once the chicken is breaded, place the pieces in a single layer on a baking sheet and freeze for 1–2 hours until firm. Then transfer them to a freezer-safe bag or container. You can store them this way for up to 3 months.
- Frying from Frozen: When you're ready to cook, there's no need to thaw. Just fry the schnitzels straight from the freezer in hot oil until golden and cooked through. Make sure the internal temperature reaches 165°F for safe cooking, as recommended by the FDA.
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