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High-angle shot of golden-brown Parmesan Crusted Chicken strips with basil aioli and fresh herbs.

Parmesan Crusted Chicken with Creamy Basil Aioli

This Parmesan Crusted Chicken features a golden-brown panko crust and a succulent interior. Served with a vibrant, pale-green basil aioli, it is a restaurant-quality meal that is crispy, savory, and incredibly easy to make at home.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Italian-inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Chicken Breasts 680g, boneless and skinless
  • 1/2 cup All-Purpose Flour 60g
  • 2 Large Eggs Whisked
  • 1.5 cups Panko Breadcrumbs 90g
  • 3/4 cup Parmesan Cheese 75g, finely grated
  • 1/4 cup Avocado Oil 60ml, for frying
  • 1/2 cup Mayonnaise 120ml
  • 1/2 cup Fresh Basil Leaves 15g, divided
  • 1 tbsp Lemon Juice 15ml
  • 1 clove Garlic minced

Equipment

  • 1 12-inch Skillet Cast iron or stainless steel preferred.
  • 3 Shallow Dredging Bowls For the flour, egg, and breadcrumb stations.
  • 1 Small Food Processor For blending the basil aioli.

Instructions
 

Prepare the Sauce
  1. Combine mayo, half of the basil, garlic, and lemon juice in a processor. Blend until pale-green with herb flecks.
Bread the Chicken
  1. Coat chicken in flour, then egg, then the panko-parmesan mixture. Press firmly to adhere.
Fry and Serve
  1. Fry in hot oil for 4-5 minutes per side until golden-brown. Internal temp should reach 165°F (74°C).
  2. Slice into strips, drizzle with aioli, and top with fresh chopped basil and cracked black pepper.

Notes

Use a wire rack to rest the chicken to keep the bottom crispy.
Always freshly grate your parmesan for the best melting properties.
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