20 Crispy Crusted Chicken Recipes for Every Occasion

Craving that perfect crunch? Whether you’re whipping up a quick weeknight dinner, hosting a cozy gathering, or just indulging in some crispy comfort food, we’ve got you covered. From golden oven-baked cutlets to spicy fried tenders, these 20 Crispy Crusted Chicken Recipes are sure to satisfy every craving. Get ready to elevate your chicken game—let’s dig in!

Parmesan Herb Crusted Chicken

This crispy, golden chicken is packed with savory Parmesan and fresh herbs—a foolproof weeknight winner that feels fancy without the fuss.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1/2 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 1 tbsp chopped fresh parsley
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a shallow bowl, mix 1/2 cup Parmesan, 1/4 cup panko, 1 tbsp parsley, 1 tsp oregano, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Brush chicken breasts with 2 tbsp olive oil, then press firmly into the Parmesan mixture to coat both sides.
4. Place on the baking sheet and bake for 20–25 minutes, until the crust is golden and chicken reaches 165°F internally.

The magic here? The Parmesan melts into a crispy, umami-rich crust while keeping the chicken juicy inside—no flipping required!

Tip: For extra crunch, lightly toast the panko in a dry skillet before mixing.

Panko Crusted Chicken Tenders

These crispy, golden chicken tenders are a family favorite—crunchy on the outside, juicy on the inside, and way better than takeout.

Ingredients:

• 1 lb chicken tenders
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup vegetable oil (for frying)

Instructions:

1. In a shallow bowl, whisk together the flour, 1/2 tsp salt, and 1/4 tsp black pepper. In another bowl, beat the eggs. In a third bowl, mix the panko, 1 tsp garlic powder, 1 tsp paprika, and remaining 1/2 tsp salt.
2. Dredge each chicken tender in the flour mixture, shaking off excess. Dip into the beaten eggs, then press firmly into the panko mixture to coat evenly.
3. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry the tenders in batches for 3–4 minutes per side, until deep golden brown and cooked through. Drain on a paper towel-lined plate.

The panko creates an ultra-crispy crust that stays crunchy even after cooling—perfect for packing in lunches or serving with dipping sauces.

Tip: For extra flavor, add 1/2 tsp onion powder to the panko mixture or swap paprika for smoked paprika.

Garlic Butter Crusted Chicken

This juicy, golden-crusted chicken is packed with garlicky richness—perfect for weeknights when you want something simple but seriously flavorful.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cloves garlic, minced
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tsp dried parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix softened butter, minced garlic, dried parsley, salt, and black pepper until combined.
3. In another bowl, toss panko breadcrumbs and Parmesan cheese.
4. Pat chicken dry, then spread each breast evenly with the garlic butter mixture. Press buttered side into the panko-Parmesan mix to coat.
5. Place chicken crust-side up on the baking sheet. Bake for 22–25 minutes until the crust is golden and the internal temperature reaches 165°F.

The magic here? The butter keeps the chicken ultra-moist while the panko crisps into a shatteringly good crust—no frying required!

Tip: For extra browning, broil for 1–2 minutes at the end (watch closely!).

Lemon Pepper Crusted Chicken

This zesty, crispy chicken is a weeknight hero—bright lemon and bold pepper create a crust that’s packed with flavor and ready in under 30 minutes.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 1/4 cup all-purpose flour
• 1 tbsp lemon zest (from 1 large lemon)
• 2 tsp freshly cracked black pepper
• 1 tsp kosher salt
• 1/2 tsp garlic powder
• 2 tbsp olive oil
• 1 tbsp butter
• Lemon wedges, for serving

Instructions

1. Prep the crust: In a shallow dish, mix 1/4 cup flour, 1 tbsp lemon zest, 2 tsp black pepper, 1 tsp salt, and 1/2 tsp garlic powder.
2. Coat the chicken: Dredge chicken breasts in the flour mixture, pressing gently to adhere. Shake off excess.
3. Pan-fry: Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high. Add chicken and cook for 5–6 minutes per side, until golden and internal temperature reaches 165°F.
4. Rest & serve: Let chicken rest 5 minutes before slicing. Squeeze fresh lemon wedges over the top.

The double hit of lemon—zest in the crust and juice at the end—keeps every bite tangy and fresh, while the pepper adds just the right kick.

Tip: For extra crunch, let the coated chicken sit on a wire rack for 10 minutes before frying—this helps the crust stay put!

Spicy Cajun Crusted Chicken

This bold, flavorful chicken packs a punch with a crispy, spice-rubbed crust—perfect for jazzing up weeknight dinners.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (adjust for heat)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp brown sugar

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a small bowl, mix 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp oregano, 1/2 tsp cayenne, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp brown sugar.
3. Pat chicken dry, then rub evenly with 2 tbsp olive oil. Press spice mixture onto both sides of each breast.
4. Bake for 20–25 minutes until internal temperature reaches 165°F and the crust is deeply golden.

The brown sugar caramelizes into a smoky-sweet crust, balancing the heat from the cayenne—no boring chicken here!

Tip: Let the chicken rest for 5 minutes before slicing to keep it juicy.

Cheesy Bacon Crusted Chicken

This crispy, cheesy, bacon-loaded chicken is a guaranteed crowd-pleaser—perfect for when you want dinner to feel like a treat without the fuss.

Ingredients:

• 4 boneless, skinless chicken breasts
• 6 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (optional garnish)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix 1 cup shredded cheddar cheese, crumbled bacon, 1/4 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
3. Place chicken breasts on the baking sheet and pat dry. Divide the bacon-cheese mixture evenly over each, pressing gently to adhere.
4. Bake for 22–25 minutes until the chicken reaches 165°F internally and the topping is bubbly and golden. Garnish with fresh parsley if desired.

The magic here? The mayo-mustard mix keeps the crust ultra-rich and helps it crisp up beautifully—no breadcrumbs needed!

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Almond Crusted Chicken Cutlets

These Almond Crusted Chicken Cutlets are a crispy, nutty twist on classic breaded chicken—perfect for a quick weeknight dinner that feels a little fancy.

• 4 boneless, skinless chicken breasts (about 1.5 lbs total), pounded to ½-inch thickness
• ½ cup finely ground almonds (almond flour works too)
• ¼ cup grated Parmesan cheese
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 large egg
• 1 tbsp Dijon mustard
• 2 tbsp olive oil

1. In a shallow dish, mix the ground almonds, Parmesan, garlic powder, smoked paprika, salt, and black pepper.
2. In another dish, whisk the egg and Dijon mustard until smooth.
3. Dip each chicken breast into the egg mixture, letting excess drip off, then press firmly into the almond mixture to coat both sides.
4. Heat olive oil in a large skillet over medium heat. Cook the chicken for 4–5 minutes per side, until golden brown and the internal temperature reaches 165°F.

The almond crust adds a rich, toasty crunch that pairs perfectly with the juicy chicken—no boring breadcrumbs here!

Tip: For extra crispiness, let the coated chicken rest on a wire rack for 5 minutes before cooking.

Cornflake Crusted Chicken

This crispy, golden chicken gets its irresistible crunch from an unexpected pantry staple—cornflakes! It’s a kid-friendly weeknight win with a texture that’ll have everyone reaching for seconds.

Ingredients:

• 1 ½ cups cornflakes, crushed
• ½ cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• 2 large eggs
• 2 tbsp Dijon mustard
• 4 boneless, skinless chicken breasts
• 3 tbsp olive oil

Instructions:

1. Prep: Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Crust mix: In a shallow bowl, combine crushed cornflakes, flour, garlic powder, smoked paprika, salt, and black pepper.
3. Wet mix: In another bowl, whisk eggs and Dijon mustard until smooth.
4. Coat: Dip each chicken breast in the egg mixture, letting excess drip off, then press firmly into the cornflake mix to coat all sides. Place on the baking sheet.
5. Bake: Drizzle olive oil over the chicken. Bake for 20–25 minutes until internal temperature reaches 165°F and the crust is deeply golden.

The cornflakes create a shatteringly crisp crust that stays crunchy even after baking—no frying required! Serve with honey mustard for dipping or slice over a salad for extra texture.

Tip: For extra-crispy results, place the coated chicken on a wire rack set over the baking sheet to allow air circulation.

Rosemary Parmesan Crusted Chicken

This crispy, herby chicken is a weeknight hero—golden, cheesy, and packed with savory rosemary flavor.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1/2 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a shallow bowl, mix 1/2 cup Parmesan, 1/4 cup panko, 1 tbsp rosemary, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Brush chicken breasts with 1 tbsp olive oil, then press firmly into the Parmesan mixture to coat both sides.
4. Place on the baking sheet and bake for 20–22 minutes until the crust is golden and the chicken reaches 165°F internally.

The magic here? The Parmesan melts into a crisp, umami-rich crust while the rosemary infuses every bite—no frying required.

Tip: For extra crunch, lightly toast the panko in a dry skillet before mixing.

Coconut Crusted Chicken with Mango Salsa

This tropical twist on crispy chicken brings a little sunshine to your dinner table with sweet coconut and zesty mango salsa.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup shredded sweetened coconut
• 1/2 cup panko breadcrumbs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 egg, beaten
• 2 tbsp coconut oil (or neutral oil)
• 1 ripe mango, diced
• 1/4 cup red bell pepper, finely chopped
• 2 tbsp red onion, minced
• 1 tbsp fresh lime juice
• 1 tbsp chopped cilantro
• Pinch of salt

Instructions:

1. Prep the chicken: In a shallow bowl, mix shredded coconut, panko, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Dip chicken breasts in beaten egg, then press into the coconut mixture to coat evenly.
2. Cook the chicken: Heat 2 tbsp coconut oil in a large skillet over medium heat. Cook chicken for 5–6 minutes per side until golden brown and internal temperature reaches 165°F.
3. Make the salsa: While chicken cooks, combine diced mango, red bell pepper, red onion, 1 tbsp lime juice, cilantro, and a pinch of salt in a bowl. Toss gently.
4. Serve: Slice chicken and top with mango salsa.

The crunchy coconut crust pairs perfectly with the juicy, tangy salsa—it’s like a vacation on a plate!

Tip: For extra crispiness, toast the shredded coconut in a dry skillet for 2–3 minutes before breading the chicken.

Mustard Dijon Crusted Chicken

This tangy, crispy chicken is a weeknight hero—just a handful of ingredients and big, bold flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup Dijon mustard
• 1/4 cup honey
• 1 tbsp olive oil
• 1 cup panko breadcrumbs
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, whisk together 1/2 cup Dijon mustard, 1/4 cup honey, and 1 tbsp olive oil.
3. In another bowl, mix 1 cup panko breadcrumbs, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Coat chicken breasts in the mustard mixture, then press into the breadcrumb mix until fully covered. Place on the baking sheet.
5. Bake for 20–25 minutes until the crust is golden and chicken reaches 165°F internally.

The honey-Dijon glaze caramelizes into the panko for a sweet-savory crunch that’s irresistible straight from the oven.

Tip: For extra crispiness, broil for 1–2 minutes at the end—just watch closely to avoid burning!

Herb and Panko Crusted Chicken Breasts

This crispy, golden-crusted chicken is packed with fresh herb flavor and comes together in under 30 minutes—perfect for a quick weeknight dinner that feels special.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large egg, beaten
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a shallow dish, mix 1/2 cup panko breadcrumbs, 1/4 cup Parmesan, 2 tbsp parsley, 1 tbsp thyme, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Dip chicken breasts into 1 beaten egg, then press firmly into the panko mixture to coat both sides.
4. Heat 2 tbsp olive oil in a large skillet over medium-high. Cook chicken for 2–3 minutes per side until the crust is golden.
5. Transfer to the baking sheet and bake for 15–18 minutes, until the internal temperature reaches 165°F.

The panko crust stays extra crisp thanks to the quick pan-sear before baking, while the fresh herbs keep it bright and flavorful.

Tip: For extra crunch, toast the panko in a dry skillet for 2 minutes before mixing with the herbs.

Pecan Crusted Chicken with Honey Glaze

This crispy, nutty chicken gets a sweet finish with a sticky honey glaze—perfect for turning an ordinary weeknight into something special.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup finely chopped pecans
• 1/2 cup panko breadcrumbs
• 1/4 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs, beaten
• 2 tbsp olive oil
• 1/4 cup honey
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a shallow dish, mix chopped pecans, panko, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Place flour and beaten eggs in separate dishes.
3. Dredge chicken in flour, dip in eggs, then press into pecan mixture to coat evenly. Place on the baking sheet.
4. Heat 2 tbsp olive oil in a large skillet over medium-high. Sear chicken for 2–3 minutes per side until golden, then transfer to the oven. Bake for 15–18 minutes until internal temperature reaches 165°F.
5. Meanwhile, whisk 1/4 cup honey, 1 tbsp Dijon mustard, and 1 tbsp apple cider vinegar in a small saucepan over low heat until warm and combined.
6. Drizzle glaze over cooked chicken just before serving.

The pecans add a buttery crunch that pairs magically with the tangy-sweet glaze—no one will guess it’s this simple!

Tip: For extra crispiness, toast the pecans in a dry skillet for 2–3 minutes before chopping.

Sun-Dried Tomato Crusted Chicken

This juicy, flavor-packed chicken gets a crispy, savory crust thanks to sun-dried tomatoes and Parmesan—perfect for impressing with minimal effort.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 2 tbsp olive oil (from the sun-dried tomato jar)
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh basil (optional, for garnish)

Instructions:

1. Prep: Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Crust: In a bowl, mix the sun-dried tomatoes, Parmesan, panko, 2 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
3. Coat: Press the mixture evenly onto the top of each chicken breast, gently pressing to adhere.
4. Bake: Place chicken on the prepared sheet and bake for 22–25 minutes, until the crust is golden and the internal temperature reaches 165°F.
5. Serve: Garnish with fresh basil if using. Let rest 5 minutes before slicing.

The sun-dried tomatoes add a tangy-sweet punch, while the Parmesan-panko mix gives every bite a satisfying crunch. Tip: For extra crispiness, broil for the last 1–2 minutes (watch closely!).

Crunchy Potato Chip Crusted Chicken

This crispy, salty-sweet chicken is a fun twist on the classic breaded cutlet—with a satisfying crunch that’ll have everyone reaching for seconds.

Ingredients:

• 2 cups crushed plain salted potato chips (about 1 standard bag)
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a shallow bowl, mix 2 cups crushed potato chips, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp black pepper.
3. In another bowl, whisk together 1/4 cup honey and 2 tbsp Dijon mustard.
4. Dip chicken breasts in the honey-mustard mixture, then press firmly into the chip mixture to coat both sides. Place on the baking sheet.
5. Drizzle 1 tbsp olive oil over the chicken. Bake for 20–25 minutes until the crust is golden and the internal temperature reaches 165°F.

The potato chips caramelize slightly in the oven, creating a shatteringly crisp crust with a hint of smoky sweetness—no deep-frying required!

Tip: For extra crunch, use kettle-cooked chips or mix in a handful of crushed pretzels with the potato chips.

Curry Spiced Crusted Chicken

This golden, aromatic chicken is packed with warm curry flavors and a satisfying crunch—perfect for spicing up your weeknight dinner rotation.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tbsp curry powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large egg, beaten
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a shallow bowl, mix 1/2 cup panko, 1/4 cup Parmesan, 1 tbsp curry powder, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Dip chicken breasts into the beaten egg, then press firmly into the panko mixture to coat evenly.
4. Heat 2 tbsp olive oil in a large skillet over medium-high. Sear chicken for 2–3 minutes per side until golden (it won’t be fully cooked).
5. Transfer to the baking sheet and bake for 15–18 minutes, until internal temperature reaches 165°F.

The double-cooking method (sear + bake) locks in juiciness while keeping the crust extra crisp—no soggy breading here!

Tip: For extra heat, add a pinch of cayenne to the breadcrumb mix.

Buffalo Sauce Crusted Chicken Wings

These wings pack a double punch of flavor—crispy on the outside, juicy on the inside, and slathered in a tangy-spicy Buffalo crust that sticks in all the right ways.

Ingredients:

• 2 lbs chicken wings, split at joints
• 1/2 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 cup hot sauce (like Frank’s RedHot)
• 1/4 cup unsalted butter, melted
• 1 tbsp honey

Instructions:

1. Prep: Preheat oven to 400°F. Line a baking sheet with foil and set a wire rack on top.
2. Coat: In a bowl, toss chicken wings with 1/2 cup all-purpose flour, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp salt until evenly coated.
3. Bake: Arrange wings on the rack and bake for 45 minutes, flipping halfway, until golden and crispy.
4. Sauce: Whisk together 1/2 cup hot sauce, 1/4 cup melted butter, and 1 tbsp honey. Brush generously over baked wings.
5. Crisp: Return to oven for 5 minutes to set the glaze.

The magic here? The flour coating soaks up the Buffalo sauce, creating a crackly crust that clings to every nook of the wings.

Tip: For extra heat, add a pinch of cayenne to the sauce mix!

Whole Grain Mustard Crusted Chicken

This mustard-crusted chicken is a weeknight hero—bold, tangy, and packed with texture, all while being deceptively simple to make.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/4 cup whole grain mustard
• 2 tbsp honey
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a small bowl, whisk together whole grain mustard, honey, olive oil, garlic powder, smoked paprika, kosher salt, and black pepper.
3. Pat chicken breasts dry, then coat evenly with the mustard mixture. Press panko breadcrumbs firmly onto both sides of each breast.
4. Arrange chicken on the prepared baking sheet. Bake for 20–25 minutes, until the crust is golden and the internal temperature reaches 165°F.

The magic here? The mustard-honey glaze caramelizes under the panko, creating a sweet-savory crunch that clings perfectly to every bite.

Tip: For extra crispiness, broil for the last 1–2 minutes—just keep a close eye to prevent burning!

Pretzel Crusted Chicken with Beer Cheese Sauce

This crunchy, cheesy twist on classic chicken will have everyone reaching for seconds—perfect for game day or a cozy weeknight dinner.

Ingredients:

• 2 cups crushed pretzels
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 4 boneless, skinless chicken breasts
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 2 tbsp unsalted butter, melted
• 1 tbsp olive oil
• 1 cup shredded sharp cheddar cheese
• 1/2 cup lager-style beer
• 1/4 cup heavy cream
• 1 tsp Dijon mustard

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a shallow bowl, mix crushed pretzels, garlic powder, smoked paprika, and salt. Place flour in another bowl and beaten eggs in a third.
3. Dredge chicken in flour, dip in eggs, then press into pretzel mixture to coat. Place on the baking sheet and drizzle with melted butter.
4. Bake for 20–25 minutes until golden and internal temperature reaches 165°F.
5. Meanwhile, heat olive oil in a saucepan over medium. Add beer, cream, and Dijon mustard, whisking until simmering. Stir in cheddar until melted and smooth, about 3 minutes.
6. Serve chicken drizzled with beer cheese sauce.

The pretzel crust stays extra-crispy even under the creamy sauce, making every bite a satisfying contrast.

Tip: For extra crunch, pulse the pretzels in a food processor until some are fine and some are still chunky.

Za’atar Spiced Crusted Chicken

This Middle Eastern-inspired chicken is crispy, fragrant, and packed with earthy za’atar flavor—perfect for a quick weeknight dinner with a twist.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 3 tbsp olive oil, divided
• 2 tbsp za’atar spice blend
• 1 tsp garlic powder
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp plain Greek yogurt (or sour cream)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a small bowl, mix 2 tbsp olive oil, za’atar, garlic powder, salt, and black pepper to form a paste.
3. Rub the spice paste evenly over the chicken breasts, pressing gently to adhere.
4. Heat remaining 1 tbsp olive oil in a large skillet over medium-high. Sear chicken for 3 minutes per side until golden.
5. Transfer to the baking sheet and bake for 15–18 minutes, until internal temperature reaches 165°F.
6. Whisk together lemon juice and yogurt. Drizzle over chicken before serving.

The za’atar crust gets irresistibly crispy in the oven, while the yogurt-lemon sauce adds a bright, creamy finish.

Tip: For extra crunch, sprinkle a pinch of za’atar on top right before serving.

Conclusion

With 20 crispy-crusted chicken recipes for every occasion, you’ll never run out of delicious ways to enjoy this family favorite! Whether you’re craving classic fried chicken or a creative twist, there’s something here for everyone. Try a recipe (or three!), leave a comment with your top pick, and don’t forget to share the love on Pinterest. Happy cooking!