Makes 2 servings | Prep Time: 15 minutes / Cook Time: 10 minutes
Crispy, golden, and juicy, this chicken schnitzel recipe gets an upgrade with one unexpected ingredient: corn starch. It’s makes a simple, crunchy chicken schnitzel for two.
There’s nothing more satisfying than the crunch of perfectly fried schnitzel, and this recipe delivers every single time. Traditionally, schnitzel is dredged in flour, egg, and breadcrumbs, but here we’re using a flour-and-corn-starch mixture that creates an even crispier crust than just breadcrumbs alone could make. It’s a quick, fun twist on a classic that keeps the inside juicy while the outside turns audibly crunchy.
This small batch recipe makes 2–3 servings, making it perfect for a cozy Oktoberfest night in, a date night dinner, or just a well-earned treat when you’re craving fried chicken without going through the whole process of deep frying thighs and whole chicken breasts. The whole process takes about 30 minutes from start to finish, and you’ll only need a handful of pantry staples.
Ingredients
- 1 eight-ounce boneless, skinless Chicken Breast
- 1/3 cup All-Purpose Flour
- 1/3 cup Corn Starch
- 1/2 tsp. Garlic Powder
- ½ teaspoon Kosher Salt, plus more to finish
- ¼ teaspoon freshly cracked Black Pepper
- 1 large Egg, beaten
- 1/4 cup Neutral Oil, for frying (like canola or vegetable)
- Lemon Wedges, for serving
Corn starch isn’t just for thickening sauces; it’s a true game-changer when it comes to frying. It delivers that ultra-light, golden crust without feeling heavy or greasy. A quick sprinkle of salt and squeeze of lemon right after frying brightens everything up and balances the richness beautifully.
I usually use corn starch as a thickening agent for sauces and soups. I had no idea that using corn starch as part of the coating for chicken schnitzel would create an audibly crunchy and beautifully browned crust. Argo® Corn Starch actually makes your fried chicken the crispiest fried chicken, and it’s naturally gluten free! Crunch is everything when it comes to this schnitzel, so I definitely recommend using the corn starch method for that guaranteed crunchy, ultra crispy goodness!
Sprinkle some salt over the schnitzel as soon as you remove it from the pan, then squeeze some fresh lemon to add acidic balance. So simple. So good.
This recipe is SO EASY, and it will definitely be a crowd pleaser. Who doesn’t like super crunchy fried chicken!? Just keep it simple with few, but effective, ingredients. Use awesome chicken, and don’t be afraid of flavor. Be sure to tag me on Instagram if you make this chicken schnitzel. I want to see!
Hope you have an amazing October. Get ready for a ton of recipes coming your way!
Crispy Chicken Schnitzel (with Cornstarch)
Ingredients
- 2/3 cup Corn Starch
- 2/3 cup All-Purpose Flour
- 1 tsp. Garlic Powder divided
- 1 tsp. Salt divided
- 1 tsp. freshly cracked Black Pepper divided
- 2 Large Eggs
- 2 8 oz. Chicken Breasts
- 3 tbsp. Avocado Oil or any neutral oil
- fresh Lemon Juice for serving
Instructions
- Combine 2/3 cup Corn Starch, 2/3 cup All-Purpose Flour, and 1/2 teaspoon each of garlic powder, salt, and pepper in a large bowl. Whisk to combine.
- Add remaining garlic powder, salt, pepper, and 2 Large Eggs in a separate large bowl. Whisk to combine.
- Butterfly 2 8 oz. Chicken Breasts. (Lay the breast flat on a cutting board, hold the knife parallel to the cutting board, then cut the chicken in half to create a top half and bottom half.)
- Lay a large sheet of plastic wrap on the counter. Set one of the chicken breast halves on the plastic, then cover with plastic wrap of equal size to the first piece. Use a mallet or heavy-bottomed pan to pound the chicken to 1/4" thick. Repeat with remaining chicken.
- Dredge the first chicken half in egg mixture, then in the corn starch mixture. Press the corn starch mixture into the chicken to fully coat it. Set aside, and repeat with remaining chicken.
- In a large skillet, heat 3 tbsp. Avocado Oil over medium-high heat. When oil is hot and shimmering, cook coated chicken breasts one at a time, about 2-3 minutes per side until crunchy and golden brown. Remove to a plate lined with paper towels to drain any excess oil. Immediately sprinkle with a pinch of salt.
- Repeat for remaining chicken, and add more oil as needed.
- Serve crispy chicken schnitzel hot, with a squeeze of fresh Lemon Juice. Enjoy!
Nutrition
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