Description
Try my crispy Malibu Chicken recipe! Golden fried chicken, ham, and Swiss cheese for a comforting, easy dinner.
Ingredients
Scale
- Main Ingredients:
- 1.5 lbs boneless, skinless chicken breasts (4 pieces, pounded thin)
- 4–6 slices thin-sliced ham
- 4–6 slices Swiss cheese
- Coating & Frying:
- 1/2 cup all-purpose flour
- 2 large eggs, whisked
- 1 cup Panko breadcrumbs
- 1/2 – 3/4 cup vegetable oil (for shallow frying)
- Flavor Boosters:
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt, to taste
- Black pepper, to taste
Instructions
- Prep the Chicken:: First things first, let’s get those chicken breasts ready! I like to slice each breast in half horizontally to make thinner cutlets, then place them between two sheets of plastic wrap. Grab your meat mallet – or a heavy pan if you’re like me and can never find the mallet – and pound them to about 1/4 to 1/2 inch thick. This step is key for even cooking and tender chicken, honestly. Season both sides with a good sprinkle of salt and pepper. I always forget to salt them properly at this stage, so don’t be like me!
- Assemble the Malibu Chicken:: Now for the fun part! Lay out your pounded chicken cutlets. On one half of each piece, layer a slice of ham, then a slice of Swiss cheese. Fold the other half of the chicken over, like a little edible parcel, and gently press the edges to seal. You want these little pockets of cheesy goodness to stay tucked in. I once tried to overstuff them, and the cheese just oozed out everywhere during frying – a delicious mess, but not what we’re aiming for here!
- Set Up Breading Stations:: Time to get messy! Grab three shallow dishes. In the first, put your all-purpose flour. In the second, whisk those two large eggs until they’re nice and uniform. In the third, combine the Panko breadcrumbs with the garlic powder, onion powder, a pinch of salt, and some fresh black pepper. Mix it all up. This is where the magic happens for that crispy coating. I always tell myself I’ll keep one hand dry, one hand wet, but by the end, both are usually covered, haha!
- Bread the Chicken:: Take each chicken parcel and dredge it first in the flour, making sure it’s fully coated. Shake off any excess. Next, dip it into the egg wash, letting any extra drip off. Finally, press it firmly into the Panko mixture, ensuring every inch is covered. This is where you really build that crispy exterior. I usually do this in batches, setting the breaded chicken on a clean plate while I heat the oil. It smells so good even before it hits the pan!
- Fry the Malibu Chicken:: Heat your vegetable oil in a large skillet over medium-high heat. You want it shimmering, around 350°F (175°C). Carefully place the breaded chicken into the hot oil, making sure not to overcrowd the pan. Cook for about 4-6 minutes on each side, until the chicken is golden brown and cooked through, and the cheese is beautifully melted inside. The kitchen gets so fragrant at this point, honestly, it’s hard to wait!
- Finish and Serve:: Once your Malibu Chicken is golden and crispy, carefully remove it from the skillet and place it on a wire rack set over a baking sheet to drain any excess oil. This helps keep it from getting soggy. Let it rest for a few minutes – that’s the hardest part, I know! – before serving. The chicken should be perfectly cooked, the ham warm, and the Swiss cheese gloriously gooey. It’s a sight to behold, and the first bite? Pure comfort.