18 Crispy Chicken Dinner Recipes You’ll Want to Make Every Week

Crispy chicken is super yummy and fun to eat. You’re probably thinking about it now and wanting to taste it.

It’s a favorite food for many people, and for good reason – it’s crunchy on the outside and juicy on the inside.

We have 18 cool recipes for you to try, from spicy Korean fried chicken to crispy chicken tenders.

These recipes will make your dinner time more exciting and give you lots of new ideas. You can try a new one every week and find your favorite!

Spicy Korean Fried Chicken

Spicy Korean Fried Chicken is a crispy and flavorful dish with a kick of heat.

Ingredients

• 2 lbs chicken pieces
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 cup panko breadcrumbs
• 1/4 cup Korean chili flakes
• 1/4 cup granulated sugar
• 2 eggs
• 1 cup buttermilk
• Vegetable oil for frying
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar

Instructions

1. In a large bowl, whisk together flour, cornstarch, panko breadcrumbs, Korean chili flakes, and sugar.
2. In a separate bowl, whisk together eggs and buttermilk.
3. Add the chicken pieces to the egg mixture and coat evenly.
4. Dredge the chicken pieces in the flour mixture, shaking off excess.
5. Heat about 2-3 inches of vegetable oil in a large skillet over medium-high heat.
6. Fry the chicken pieces in batches until golden brown and crispy, about 5-7 minutes.
7. In a small bowl, whisk together garlic, ginger, soy sauce, and rice vinegar.
8. Toss the fried chicken pieces in the garlic-ginger sauce until well coated.
9. Serve the Spicy Korean Fried Chicken hot and enjoy.

Crispy Chicken Tenders With Dipping Sauces

Crispy chicken tenders served with a variety of dipping sauces make a delicious meal.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups panko breadcrumbs
• 2 eggs
• Vegetable oil for frying
• Dipping sauces of your choice

Instructions

1. Cut the chicken into strips and set aside.
2. In a shallow dish, mix together the flour, paprika, garlic powder, salt, and pepper.
3. In a separate dish, beat the eggs.
4. In a third dish, place the panko breadcrumbs.
5. Dip each chicken strip into the flour mixture, then the eggs, and finally the breadcrumbs, pressing gently to adhere.
6. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
7. Fry the chicken tenders in batches until golden brown and crispy, about 5-7 minutes per batch.
8. Remove the tenders from the oil with a slotted spoon and place on paper towels to drain excess oil.
9. Serve the crispy chicken tenders hot with your choice of dipping sauces.

Baked Chicken Parmesan With Marinara Sauce

Crispy chicken topped with marinara sauce and melted mozzarella cheese.

Ingredients

• 4 boneless chicken breasts
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1 cup breadcrumbs
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil

Instructions

1. Preheat oven to 400°F (200°C).
2. Prepare breading station with flour, eggs, and breadcrumbs.
3. Season chicken with salt, garlic powder, and Italian seasoning.
4. Dip chicken in flour, then eggs, and finally breadcrumbs.
5. Heat olive oil in a skillet and cook chicken until browned on both sides.
6. Transfer chicken to a baking dish and spoon marinara sauce over each breast.
7. Sprinkle mozzarella and Parmesan cheese over the sauce.
8. Bake for 20-25 minutes or until cheese is melted and bubbly.
9. Serve hot and enjoy!

Japanese-Style Teriyaki Chicken Cutlets

Crispy Japanese-Style Teriyaki Chicken Cutlets are a delicious dinner option.

Ingredients

• 4 boneless chicken cutlets
• 1/2 cup teriyaki sauce
• 1/4 cup panko breadcrumbs
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• Salt and pepper to taste

Instructions

1. Prepare the teriyaki sauce by mixing it with garlic and ginger in a small bowl.
2. Season the chicken cutlets with salt and pepper.
3. Dip each chicken cutlet in the teriyaki sauce mixture, coating both sides evenly.
4. Roll the coated chicken cutlets in panko breadcrumbs to cover completely.
5. Heat the vegetable oil in a large skillet over medium-high heat.
6. Add the breaded chicken cutlets to the skillet and cook for 5-6 minutes on each side, until golden brown and crispy.
7. Remove the chicken from the skillet and place on a paper towel-lined plate to drain excess oil.
8. Serve the crispy teriyaki chicken cutlets hot and enjoy.

Garlic and Herb Crusted Chicken Breasts

Tender chicken breasts infused with aromatic garlic and herbs.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cloves of garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together garlic, olive oil, rosemary, thyme, salt, and pepper.
3. Add the chicken breasts to the bowl and coat with the garlic herb mixture.
4. In a separate bowl, mix together breadcrumbs and Parmesan cheese.
5. Coat each chicken breast with the breadcrumb mixture, pressing gently to adhere.
6. Place the coated chicken breasts on a baking sheet lined with parchment paper.
7. Bake for 25-30 minutes or until the chicken is cooked through and the crust is golden brown.
8. Serve hot and enjoy.

Pan-Seared Chicken With Lemon Butter Sauce

Pan-Seared Chicken With Lemon Butter Sauce is a flavorful dish with a bright citrus sauce.

Ingredients

• 4 boneless chicken breasts
• 2 lemons
• 4 tablespoons butter
• 2 cloves garlic
• 1 cup chicken broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Season the chicken breasts with salt and pepper.
2. Heat butter in a skillet over medium-high heat and sear the chicken until golden brown.
3. Remove the chicken from the skillet and set aside.
4. Reduce heat to medium and add garlic to the skillet, cooking for 1 minute.
5. Squeeze the lemons and add the juice to the skillet, scraping up any browned bits.
6. Pour in chicken broth and bring the mixture to a simmer.
7. Return the chicken to the skillet and cook until heated through.
8. Serve the chicken with the lemon butter sauce spooned over the top, garnished with parsley.

Crispy Chicken and Waffles With Maple Syrup

Crispy fried chicken served with fluffy waffles and drizzled with maple syrup.

Ingredients

• 2 lbs chicken pieces
• 1 cup all-purpose flour
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 1 cup buttermilk
• Vegetable oil for frying
• 2 cups waffle batter
• Maple syrup

Instructions

1. In a large bowl, combine flour, paprika, garlic powder, onion powder, salt, and pepper.
2. Pour buttermilk into a separate large bowl.
3. Dip each chicken piece into the buttermilk, then coat in the flour mixture, shaking off excess.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat.
5. Fry the chicken until golden brown and crispy, about 5-7 minutes per side.
6. Cook waffles according to the waffle batter instructions.
7. Serve the fried chicken on top of the waffles and drizzle with maple syrup.

Indian-Style Chicken Tikka Masala

Rich and creamy Indian-inspired chicken dish.

Ingredients

• 1 1/2 pounds boneless chicken breast or thighs
• 1/2 cup plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons ghee or vegetable oil
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large onions, diced
• 2 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 tablespoon tomato puree
• 1 cup chicken broth
• Fresh cilantro, for garnish

Instructions

1. In a large bowl, whisk together yogurt, lemon juice, ghee or oil, garam masala, cumin, coriander, cayenne pepper, salt, and black pepper.
2. Add the chicken to the marinade and mix well to coat, then cover and refrigerate for at least 30 minutes or overnight.
3. Heat 2 tablespoons of oil in a large skillet over medium-high heat and cook the chicken until browned and cooked through.
4. Remove the chicken from the skillet and set aside, then add more oil if necessary and cook the onions until they are lightly browned.
5. Add the garlic, ginger, and cook for 1 minute, stirring constantly.
6. Stir in the tomatoes, tomato puree, and chicken broth, and bring to a boil.
7. Reduce the heat to low and simmer, covered, for 10-15 minutes or until the sauce has thickened.
8. Add the cooked chicken back to the skillet and stir to coat with the sauce.
9. Simmer for an additional 5 minutes, then garnish with cilantro and serve over basmati rice.

Chicken Fritters With Remoulade Sauce

Crispy chicken fritters served with a creamy remoulade sauce make a delicious dinner.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 cup buttermilk
• Vegetable oil for frying
• Remoulade sauce for serving

Instructions

1. Cut the chicken into small pieces and season with salt, pepper, and paprika.
2. In a large bowl, whisk together the flour, garlic powder, and cayenne pepper.
3. Pour the buttermilk into a separate large bowl.
4. Dip each piece of chicken into the buttermilk, coating completely, then roll in the flour mixture to coat.
5. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat.
6. Fry the chicken in batches until golden brown and cooked through, about 5-7 minutes per batch.
7. Drain the fritters on paper towels and serve hot with remoulade sauce.

Mexican Chicken Quesadillas With Salsa

Mexican Chicken Quesadillas With Salsa is a flavorful and crispy dish.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 1 jalapeno pepper, chopped
• 2 cloves garlic, minced
• 1 cup shredded cheese
• 4 large tortillas
• 1 cup salsa
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions

1. Preheat a large skillet over medium-high heat and add the olive oil.
2. Add the chopped onion, bell pepper, and jalapeno to the skillet and cook until the vegetables are tender.
3. Add the garlic to the skillet and cook for 1 minute.
4. Add the chicken to the skillet and cook until browned and cooked through.
5. In a large bowl, shred the cooked chicken and set aside.
6. In the same skillet, add one tortilla and sprinkle shredded cheese on half of the tortilla.
7. Add the shredded chicken on top of the cheese and fold the tortilla in half.
8. Cook the quesadilla for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
9. Flip the quesadilla and cook for an additional 2-3 minutes or until the other side is also crispy.
10. Repeat the process with the remaining tortillas and filling.
11. Serve the quesadillas with salsa and enjoy.

Oven-Fried Chicken With Potato Wedges

Crispy oven-fried chicken paired with potato wedges makes a satisfying meal.

Ingredients

• 2 lbs chicken pieces
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 cup panko breadcrumbs
• 2 large potatoes
• 1/2 cup olive oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix together flour, paprika, garlic powder, salt, black pepper, and cayenne pepper.
3. Dip each chicken piece into the flour mixture, then into the panko breadcrumbs, coating evenly.
4. Place the coated chicken pieces on a baking sheet lined with parchment paper.
5. Cut the potatoes into wedges and place them on a separate baking sheet lined with parchment paper.
6. Drizzle the olive oil over the potato wedges and toss to coat.
7. Bake the chicken for 25-30 minutes and the potato wedges for 20-25 minutes, or until both are crispy and golden brown.
8. Serve the oven-fried chicken with potato wedges hot.

Chicken Cordon Bleu With Honey Mustard Sauce

Chicken Cordon Bleu With Honey Mustard Sauce is a crispy chicken dish filled with ham and cheese.

Ingredients

• 4 boneless, skinless chicken breasts
• 4 slices of ham
• 4 slices of Swiss cheese
• 1 cup of all-purpose flour
• 1 teaspoon of paprika
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 2 eggs
• 1 cup of panko breadcrumbs
• 1/4 cup of honey
• 2 tablespoons of Dijon mustard
• 2 tablespoons of olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. Lay the chicken breasts flat and make a horizontal incision in each to create a pocket.
3. Place a slice of ham and a slice of Swiss cheese inside each chicken breast.
4. In a shallow dish, mix together the flour, paprika, garlic powder, salt, and pepper.
5. Dip each stuffed chicken breast in the flour mixture, then in the eggs, and finally in the panko breadcrumbs.
6. Heat the olive oil in a large skillet over medium-high heat and sear the chicken breasts until golden brown on both sides.
7. Transfer the chicken breasts to a baking sheet and bake for 25-30 minutes or until cooked through.
8. In a small bowl, mix together the honey and Dijon mustard.
9. Remove the chicken from the oven and brush the honey mustard sauce on top of each breast.
10. Return the chicken to the oven and bake for an additional 2-3 minutes or until the sauce is caramelized.
11. Serve hot and enjoy.

Southern-Style Fried Chicken and Biscuits

Crispy fried chicken served with flaky biscuits and gravy.

Ingredients

• 2 lbs chicken pieces
• 1 cup all-purpose flour
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 cup buttermilk
• Vegetable oil for frying
• 2 cups biscuit dough
• Gravy mix

Instructions

1. In a large bowl, combine flour, paprika, garlic powder, salt, black pepper, and cayenne pepper.
2. Pour buttermilk into a separate large bowl.
3. Dip each piece of chicken into the buttermilk, then coat in the flour mixture, shaking off excess.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat.
5. Fry the chicken pieces until golden brown and cooked through, about 5-7 minutes per side.
6. Preheat the oven to 400°F (200°C).
7. Roll out the biscuit dough and cut into rounds.
8. Bake the biscuits in the oven for 12-15 minutes, or until golden brown.
9. Prepare the gravy according to the package instructions.
10. Serve the fried chicken with biscuits and gravy.

Thai-Style Green Curry Chicken With Rice

Thai-Style Green Curry Chicken With Rice is a flavorful and aromatic dish.

Ingredients

• 1 pound boneless, skinless chicken breast or thighs
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons Thai green curry paste
• 2 cups coconut milk
• 1 cup chicken broth
• 1/2 cup fish sauce
• 1/4 cup brown sugar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups cooked jasmine rice
• Fresh basil leaves, chopped

Instructions

1. Heat oil in a large skillet or Dutch oven over medium-high heat.
2. Add garlic and ginger; cook for 1 minute, until fragrant.
3. Add chicken; cook until browned, about 5-6 minutes.
4. Add curry paste; cook for 1 minute, stirring constantly.
5. Pour in coconut milk, chicken broth, fish sauce, brown sugar, cumin, salt, and pepper.
6. Bring mixture to a simmer; cook for 10-12 minutes, until chicken is cooked through.
7. Serve chicken and curry sauce over cooked jasmine rice; garnish with chopped basil.

Crispy Chicken Caesar Wraps With Parmesan Cheese

Crispy chicken meets classic Caesar flavors in this easy wrap recipe.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• 4 large tortilla wraps
• 1 head of romaine lettuce, chopped
• 1 cup Caesar dressing
• 1 cup shaved Parmesan cheese

Instructions

1. Prepare the breading station with flour, eggs, and panko breadcrumbs mixed with paprika, garlic powder, salt, and pepper.
2. Cut the chicken into thin strips and season with salt and pepper.
3. Dip each chicken strip into the flour, then the eggs, and finally the panko breadcrumbs mixture, coating evenly.
4. Heat about 1/2 inch of oil in a large skillet over medium-high heat and fry the chicken until crispy and golden brown.
5. Warm the tortilla wraps by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the wraps by placing crispy chicken, romaine lettuce, and shaved Parmesan cheese on each tortilla, then drizzling with Caesar dressing.
7. Serve immediately and enjoy.

Chicken and Mushroom Creamy Pasta Bake

Chicken and mushroom creamy pasta bake is a rich and satisfying meal.

Ingredients

• 8 oz pasta
• 1 lb boneless chicken breast
• 2 cups mixed mushrooms
• 1 onion
• 2 cloves garlic
• 1 cup cream
• 1 cup grated cheddar
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Cook pasta according to package instructions.
3. In a large skillet, sauté chicken and onion until the chicken is cooked through.
4. Add mushrooms and garlic to the skillet and cook until the mushrooms release their moisture.
5. In a large bowl, combine cooked pasta, chicken mixture, and cream.
6. Stir in thyme and season with salt and pepper.
7. Transfer the pasta mixture to a baking dish and top with grated cheddar.
8. Bake for 20-25 minutes or until the top is golden brown.
9. Serve hot and enjoy.

Greek-Style Chicken Gyro With Tzatziki Sauce

Crispy chicken and invigorating tzatziki sauce come together in a delicious Greek-style gyro.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breast
• 1/2 cup plain Greek yogurt
• 1/2 cup diced cucumber
• 1/4 cup diced red onion
• 1/4 cup chopped fresh dill
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 4 pita bread
• Tomato, onion, and lettuce for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a bowl, whisk together yogurt, cucumber, onion, dill, garlic, lemon juice, salt, and pepper to make the tzatziki sauce.
3. In a separate bowl, mix together olive oil, oregano, salt, and pepper.
4. Add the chicken to the bowl and coat with the olive oil mixture.
5. Place the chicken on a baking sheet and bake for 25-30 minutes or until cooked through.
6. Warm the pita bread by wrapping it in foil and heating it in the oven for 5 minutes.
7. Slice the cooked chicken into thin strips.
8. Assemble the gyro by spreading tzatziki sauce on the pita bread, then adding chicken, tomato, onion, and lettuce.
9. Serve immediately and enjoy.

Buffalo Chicken Wings With Blue Cheese Dressing

Spicy buffalo chicken wings with creamy blue cheese dressing.

Ingredients

• 2 pounds chicken wings
• 1/2 cup butter
• 1/2 cup hot sauce
• 1 cup blue cheese dressing
• 1 cup shredded carrots
• 1 cup celery sticks
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Rinse the chicken wings and pat dry with paper towels.
3. Mix hot sauce and butter in a bowl.
4. Toss chicken wings in the bowl until fully coated.
5. Spread the wings on a baking sheet and bake for 30 minutes.
6. Increase oven temperature to broil and cook for 10 more minutes.
7. Serve the wings with blue cheese dressing, carrots, and celery sticks.
8. Season with salt and pepper to taste.

Conclusion

You’ve got 18 crispy chicken recipes to spice up your meals. Which one will you try first? With so many flavors and cooking methods, you’ll never get bored. Will you become a chicken dinner master, whipping up Korean fried chicken or baked parmesan with ease? Get cooking and find out!