Instructions
Step 1 / 7
Let's get started!
Cut
Pound the chicken breast
Coat
Coat chicken breast with flour
Coat
Coat chicken breast with eggs
Coat
Coat chicken breast with breadcrumbs
Fry
Fry chicken breast, in large skillet, with vegetable oil, salt, black pepper, and paprika, at 175C, 8min
Frying
until golden brown and crispy
Why this matters
What: Cook food in hot oil — shallow frying uses enough oil to come partway up the food, deep frying submerges it entirely.
Why: Hot oil rapidly dehydrates the surface, creating a crisp crust through the Maillard reaction while the interior steams and stays moist.
- Oil not hot enough — food absorbs grease and turns soggy
- Overcrowding — drops oil temperature and causes steaming
- Not draining on paper towels — excess oil makes food heavy
Check
Continue until internal_temp >= 74C
Rest
Let restLet meat sit after cooking so juices redistribute for 3 min
Why It Works
- Pound the chicken breast thin and even for the crispiest result and fastest cooking
- The three-stage breading (flour → egg → breadcrumbs) creates the signature crispy coating
- Do not overcrowd the pan; fry in batches to maintain a consistent oil temperature
- Serve with a squeeze of lemon, hummus, and Israeli salad for a traditional plate
Common Mistakes to Avoid
- Watch temperatures carefully
- Don't skip the resting step
Technical Details (CKL)
servings 4
ingredient "chicken breast" 600g
ingredient "flour" 80g
ingredient "eggs" 100g
ingredient "breadcrumbs" 120g
ingredient "vegetable oil" 200ml
ingredient "salt" 5g
ingredient "black pepper" 3g
ingredient "paprika" 5g
pan "large skillet" 32cm
knife "chef's knife"
cut "chicken breast" style pound
coat "chicken breast" with "flour"
coat "chicken breast" with "eggs"
coat "chicken breast" with "breadcrumbs"
# Fry until golden brown on both sides
fry "chicken breast" in pan with "vegetable oil" "salt" "black pepper" "paprika" at 175C for 8min
until internal_temp >= 74C
rest 3minThis recipe is defined using CKL (Culinary Knowledge Language), a precise language for describing cooking procedures.