Go Back
–+ servings
chicken empanizado on a plate
Kate Ramos

How To Make Crispy Mexican Pollo Empanizado Recipe

This pollo empanizado recipe is one of those meals I come back to when I want something crispy, comforting, and easy to build a dinner around. Thin chicken cutlets are coated in seasoned flour, egg, and panko bread crumbs, then pan-fried until golden brown and crunchy on the outside while staying juicy inside.


Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: chicken
Cuisine: Mexican
Calories: 452
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 thin chicken cutlets or 2 large boneless, , skinless chicken breasts
  • kosher salt to taste
  • Freshly ground black pepper to taste
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon water
  • 2 cups panko breadcrumbs
  • 1 cup peanut or avocado oil plus more as needed
  • Zest of 1 lime
  • Lime wedges for serving

Method
 

  1. Pound the chicken. If you are starting with cutlets, skip this step. Slice each chicken breast horizontally to make four thin cutlets. Place in a single layer on a cutting board. Cover with plastic wrap or parchment paper and gently pound to an even 1/4-inch thickness. The most important part of this process is getting the breast pieces an even thickness. Don't pound so hard that they start breaking apart.
  2. Season the chicken. Season both sides of the chicken with salt and freshly ground black pepper.
  3. Prepare the breading. Place the 1/2 cup flour in one shallow dish. Whisk the 2 eggs and tablespoon of water in a second dish. Combine the 2 cups panko and zest of 1 lime in a third.
  4. Bread the cutlets. Coat each cutlet in flour and shake off the excess. Dip into the egg mixture, then press firmly into the panko.
  5. Fry until golden. Heat enough oil to cover the bottom of a large frying pan by at least 1/2 inch over medium heat. Test the oil to see if it is ready by dropping a pinch of panko in the oil. If it bubbles right away it is ready. If it takes a couple of seconds, give the oil another minute to heat up before frying.
  6. Once oil is hot enough, fry one or two cutlets at a time (don't crowd the pan) for 2 to 3 minutes per side, until golden brown and the center reaches 165°F. Transfer to a wire rack or paper towel-lined plate, season lightly with salt, and repeat adding more oil as needed.
  7. Serve immediatley with lime wedges for squeezing.


Nutrition

Serving: 1gCalories: 452kcalCarbohydrates: 38gProtein: 37gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 12gCholesterol: 240mgSodium: 327mgFiber: 2gSugar: 2g

Notes

  1. Breading: if you run out of panko, crushed cornflakes or dry breadcrumbs will work as well.
  2. Add Mexican Seasoning: Elevate the flour by mixing in 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon ground cumin, and a pinch of cayenne pepper or Mexican oregano.
  3. Freezing Uncooked: Bread the cutlets, arrange them in a single layer on a parchment-lined baking sheet, and freeze until solid. Wrap tightly and store for up to 2 months. Fry directly from frozen, adding 1–2 extra minutes per side.
  4. The Double-Dip Alternative: For an extra thick, shatteringly crispy crust, dip the chicken in the flour and egg then re-dip into the flour and egg a second time before dipping into the panko and frying.

Tried this recipe?

Let us know how it was!