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Chicken Thigh Schnitzel Main image

Chicken Thigh Schnitzel

This Chicken Thigh Schnitzel is the perfect combination of tender juicy chicken inside and crispy breaded coating outside. The thinly pounded chicken thigh is coated in egg and flour, ensuring that the meat inside stays juicy, while the seasoned breadcrumbs make for a flavourful crispy coating. I always serve my schnitzel with lemon because nothing compliments fried food better than a squeeze of fresh lemon juice. The best part of this tasty dish is it can be on your table in under 25 minutes from start to finish!
4.87 from 50 votes
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Course: dinner
Cuisine: German
Keyword: boneless chicken, breaded chicken, chicken, fried eggs
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Servings: 5 people
Calories: 1019kcal
Author: Anneke Silva

Equipment

  • Bowls x 3
  • Cutting Board
  • Heavy Bottomed Pan
  • Tongs
  • Parchment Paper
  • Meat Tenderizer

Ingredients

  • 8 Chicken thighs boneless skinless
  • 1 1/2 cups Avocado oil
  • 3 Large eggs
  • 1 cup Breadcrumbs unseasoned
  • 1 cup Flour
  • 2 cloves Garlic
  • 1 tsp Onion powder
  • 1 tsp Oregano powder
  • 1/4 tsp Chili powder
  • 2 tsp Paprika
  • 1 tsp Kosher salt
US Customary - Metric

Instructions

  • Lay a sheet of parchment on your cutting board.
  • Place the chicken thighs on the parchment a few at a time, leaving several inches between each.
    Place the chicken thighs on the parchment a few at a time, leaving several inches between each.
  • Place another piece of parchment on top of the chicken.
  • Smack the chicken with the tenderizer until it's about 1/2 cm thick, ensuring it's as uniform as possible.
    Smack the chicken with the tenderizer until it's about 1/2 cm thick, ensuring it's as uniform as possible.
  • Continue until all your chicken is flattened.
  • Beat the eggs in one bowl and set it aside.
  • Mix the flour and salt in a second bowl and set aside.
  • Mix the spices and breadcrumbs in a third bowl and set aside.
  • Dredge the chicken thighs in the flour, then dip in the eggs, then coat in breadcrumbs and place on a plate.
    Dredge the chicken thighs in the flour, then dip in the eggs, then coat in breadcrumbs and place on a plate.
  • Heat the oil on medium high.
  • When it starts to glisten add your breaded chicken and fry for 3 minutes on each side until golden.
  • Drain on paper towel before serving.

Nutrition

Calories: 1019kcal | Carbohydrates: 36g | Protein: 31g | Fat: 86g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 238mg | Sodium: 784mg | Potassium: 406mg | Fiber: 2g | Sugar: 2g | Vitamin A: 361IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 4mg