For an added depth of flavor try adding ground dried mushroom powder to the flour.


  • 1 cup panko bread crumbs
  • 1 teaspoon paprika in oil (can use regular paprika)
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 large eggs
  • 8 (6 ounce) skinless, boneless chicken breasts, pounded or cut thin
  • 1 cup flour
  • 2 tablespoon dried mushroom powder (optional)
  • oil for frying


Combine panko, paprika, and half of salt and pepper in a bowl, set aside.

Prepare another bowl with beaten eggs and a third bowl with the flour and the rest of the salt and pepper and optional mushroom powder.

Heat a large frying pan over high heat and add a thick layer of oil (the more oil you use the crispier the chicken will be and the less oil will actually be absorbed, so don’t skimp and save the extra oil for another use).

Once oil is hot, take each piece of chicken and dredge in flour, then egg then panko.  Then place in hot oil, do not overcrowd the pan.  Turn when browned and place on a plate lined with paper towels.  Repeat until all chicken is finished.

This chicken is great hot, cold, room temperature and any time.  Enjoy.

By Tamar Genger 

Tamar is the Executive Editor of  She recently moved from New York City to Beer Sheva, Israel.  She is the mother of three amazing children, a registered dietitian, nutrition educator, and major foodie!!  Always on the search for the best of everything and often found in the kitchen cooking up new healthy foods, Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!

Originally Published Dec 10th, 2017 on