Crispy Breaded Chicken Recipe: How to Make Frango Empanado at Home

If there's one dish that brings comfort, crunch, and pure joy to the table, it's breaded chicken. Frango empanado — the Brazilian-style take on crispy coated chicken — is a favorite in kitchens everywhere, and for good reason. It's simple to prepare, endlessly versatile, and delivers that irresistible golden crunch with every bite. Whether you're feeding a hungry family on a weeknight or impressing friends at a weekend gathering, this recipe will guide you step by step toward perfectly seasoned, juicy chicken with a shatteringly crisp exterior. Grab your skillet, roll up your sleeves, and let's get cooking!

Classic Crispy Breaded Chicken

Golden crispy breaded chicken pieces on a plate

This classic version is all about that deep golden crust and tender, flavorful meat inside. A simple three-step breading station — flour, egg, and seasoned breadcrumbs — is the secret to getting the coating to stick perfectly without falling apart in the pan. Serve it with rice, fries, a fresh salad, or a squeeze of lemon for a meal that hits every note.

2 boneless, skinless chicken breasts, sliced into cutlets
1 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups breadcrumbs (panko works wonderfully)
1 teaspoon garlic powder
1 teaspoon paprika
Salt and black pepper to taste
Vegetable oil for frying
Lemon wedges for serving

Pat the chicken cutlets dry with paper towels and season both sides generously with salt, pepper, garlic powder, and paprika.
Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Dredge each cutlet in flour, shaking off excess, then dip it into the egg, and finally press it firmly into the breadcrumbs until fully coated.
Place the breaded cutlets on a wire rack and let them rest for about 10 minutes so the coating sets.
Heat about half an inch of oil in a large skillet over medium-high heat until it shimmers.
Fry the cutlets for 3 to 4 minutes per side, until golden brown and cooked through.
Transfer to a paper towel-lined plate to drain, then serve hot with lemon wedges.

Lighter Baked Breaded Chicken

Baked breaded chicken cutlets on a baking tray

Craving that same satisfying crunch without the deep frying? This light version delivers all the flavor with far less oil. By baking the breaded chicken on a preheated tray, you get a beautifully crisp exterior while keeping things lighter and easier to clean up. It's a smart choice for a balanced weeknight dinner that nobody will guess is oven-baked.

2 boneless, skinless chicken breasts, sliced into cutlets
3/4 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and black pepper to taste
2 tablespoons olive oil (for drizzling)
Cooking spray or parchment paper

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Season the chicken cutlets with salt, pepper, oregano, and garlic powder.
Prepare your breading station with flour, beaten eggs, and panko in three separate bowls.
Coat each cutlet in flour, then egg, then press into the panko until evenly covered.
Arrange the breaded cutlets on the baking sheet and drizzle lightly with olive oil.
Bake for 18 to 22 minutes, flipping halfway through, until golden and cooked through.
Let rest for a couple of minutes before serving with your favorite sides.

There you have it — two delicious ways to master breaded chicken at home. Whether you go for the classic fried crunch or the lighter baked option, both versions are guaranteed to become a regular in your rotation. Enjoy every crispy bite!