Crispy Chicken with Basil Pesto Drizzle

Imperial June 24, 2026June 24, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 1 hour 10 minutes, including 30 minutes marinating

Quick Ingredients

Chicken: 4 boneless skinless chicken breast cutlets, about 1 1/2 pounds total, pounded to 1/2-inch thickness
Buttermilk marinade: 1 cup whole buttermilk, 1 large egg, 1 tablespoon Dijon mustard, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
Crispy coating: 1 cup all-purpose flour, 1/2 cup cornstarch, 1/2 cup panko breadcrumbs, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon baking powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
Frying: 3 to 4 cups neutral oil, enough for 1 inch in the pan
Pesto drizzle: 2 cups packed fresh basil, 1/2 cup extra-virgin olive oil, 1/4 cup toasted pine nuts, 1/2 cup grated Parmesan, 1 small garlic clove, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, 1/4 teaspoon kosher salt, 1 to 2 tablespoons cold water as needed
To serve: Lemon wedges, extra Parmesan, fresh basil, and flaky salt

Do This

1. Blend basil, olive oil, toasted pine nuts, Parmesan, garlic, lemon juice, lemon zest, and salt into a smooth pesto; thin with 1 to 2 tablespoons cold water for drizzling.
2. Whisk buttermilk, egg, Dijon, salt, and pepper; add chicken and marinate in the refrigerator for 30 minutes.
3. Mix flour, cornstarch, panko, seasonings, and baking powder in a shallow dish.
4. Dredge chicken firmly in the coating, pressing it on well; rest coated chicken on a rack for 10 minutes.
5. Heat 1 inch of oil to 350°F in a heavy skillet or Dutch oven.
6. Fry chicken 3 to 4 minutes per side, until deeply golden and 165°F inside; drain on a wire rack.
7. Drizzle with pesto, finish with Parmesan, basil, flaky salt, and lemon wedges, then serve immediately.

Why You’ll Love This Recipe

Big crunch, fresh finish: The chicken is shatteringly crisp, while the basil pesto adds brightness, garlic, lemon, and a Mediterranean feel.
Home-cook friendly: Boneless chicken cutlets cook quickly and evenly, so you get fried chicken flavor without a long fry time.
Restaurant-style presentation: A green pesto drizzle over golden chicken looks impressive but is simple to make.
Flexible serving options: Serve it as a main dish with salad, tuck it into sandwiches, or slice it over pasta or roasted vegetables.

Grocery List

Meat: 4 boneless skinless chicken breast cutlets, about 1 1/2 pounds total
Produce: Fresh basil, garlic, lemon, optional extra basil for garnish
Dairy: Whole buttermilk, Parmesan cheese
Pantry: All-purpose flour, cornstarch, panko breadcrumbs, pine nuts, extra-virgin olive oil, neutral frying oil, Dijon mustard, garlic powder, onion powder, smoked paprika, baking powder, kosher salt, black pepper, optional flaky salt
Refrigerated: 1 large egg

Full Ingredients

For the Crispy Chicken

4 boneless skinless chicken breast cutlets, about 1 1/2 pounds total
1 teaspoon kosher salt, divided for seasoning the chicken and marinade
1/2 teaspoon freshly ground black pepper

For the Buttermilk Marinade

1 cup whole buttermilk
1 large egg
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the Crispy Coating

1 cup all-purpose flour
1/2 cup cornstarch
1/2 cup panko breadcrumbs
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon smoked paprika
1/2 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For Frying

3 to 4 cups neutral oil, such as canola, vegetable, or peanut oil, enough to reach 1 inch deep in your pan

For the Basil Pesto Drizzle

2 cups packed fresh basil leaves, about 2 ounces
1/2 cup extra-virgin olive oil
1/4 cup pine nuts, toasted and cooled
1/2 cup freshly grated Parmesan cheese, about 1 1/2 ounces
1 small garlic clove, peeled
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
1/4 teaspoon kosher salt, plus more to taste
1/8 teaspoon freshly ground black pepper
1 to 2 tablespoons cold water, as needed to thin for drizzling

For Serving

Lemon wedges
2 tablespoons freshly grated Parmesan cheese
2 tablespoons small fresh basil leaves or torn basil
1/2 teaspoon flaky salt, optional

Crispy Chicken with Basil Pesto Drizzle – Closeup

Step-by-Step Instructions

Step 1: Toast the pine nuts and make the pesto

Place the pine nuts in a dry skillet over medium-low heat. Toast for 3 to 5 minutes, stirring often, until they smell nutty and turn light golden in spots. Transfer them to a plate right away so they do not keep browning in the hot pan. Let them cool for 5 minutes.

In a food processor, combine the basil, toasted pine nuts, Parmesan, garlic, lemon juice, lemon zest, kosher salt, and black pepper. Pulse 6 to 8 times, until the basil is finely chopped. With the machine running, slowly drizzle in the 1/2 cup olive oil and blend until the pesto is mostly smooth but still has a little texture. For a looser drizzle, blend in 1 tablespoon cold water, then add the second tablespoon only if needed. Taste and add a small pinch of salt if you like. Cover and set aside while you prepare the chicken.

Step 2: Pound and season the chicken

If your chicken cutlets are uneven, place them between two sheets of parchment paper or plastic wrap and pound gently with a meat mallet or rolling pin until they are about 1/2 inch thick. Even thickness helps the chicken cook quickly without drying out. Season the chicken on both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Step 3: Marinate the chicken in buttermilk

In a medium bowl, whisk together the buttermilk, egg, Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until smooth. Add the seasoned chicken and turn each piece so it is fully coated. Cover the bowl and refrigerate for 30 minutes. If you want to prep ahead, you can marinate the chicken for up to 8 hours in the refrigerator.

Step 4: Mix the crispy coating

In a wide shallow dish, whisk together the flour, cornstarch, panko breadcrumbs, garlic powder, onion powder, smoked paprika, baking powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. The flour builds the classic coating, the cornstarch keeps it extra crisp, the panko adds crunchy texture, and the baking powder helps create a light, craggy crust.

Step 5: Dredge the chicken and let it rest

Remove one piece of chicken from the buttermilk marinade and let the excess drip back into the bowl for a few seconds. Lay it in the coating mixture and press firmly so the flour mixture sticks to all sides. Flip and press again, making sure the edges are coated too. Transfer the coated chicken to a wire rack set over a sheet pan. Repeat with the remaining chicken.

Let the coated chicken rest on the rack for 10 minutes while you heat the oil. This short rest helps the coating hydrate and cling to the chicken, which means fewer loose crumbs in the pan and a better crust.

Step 6: Heat the oil to the right temperature

Pour neutral oil into a large heavy skillet, cast-iron pan, or Dutch oven until it reaches 1 inch deep. Heat over medium to medium-high heat until the oil reaches 350°F on a deep-fry thermometer. Set a clean wire rack over a sheet pan and place it near the stove for draining the cooked chicken. Avoid draining fried chicken on paper towels if possible, because a rack keeps air moving around the crust and helps it stay crisp.

Step 7: Fry the chicken until golden and cooked through

Carefully lower 2 pieces of chicken into the hot oil, laying them away from you to avoid splashes. Fry for 3 to 4 minutes on the first side, then flip and fry for another 3 to 4 minutes on the second side. The crust should be deep golden brown and crisp, and the thickest part of the chicken should register 165°F on an instant-read thermometer.

Adjust the heat as needed to keep the oil between 325°F and 350°F while frying. If the oil drops too low, the coating may absorb more oil; if it gets too hot, the crust can brown before the chicken cooks through. Transfer the fried chicken to the clean wire rack and sprinkle lightly with flaky salt if using. Let the oil return to 350°F before frying the remaining chicken.

Step 8: Drizzle with pesto and serve

Arrange the crispy chicken on a platter or individual plates. Stir the pesto; if it has thickened, add 1 teaspoon cold water at a time until it drizzles easily from a spoon. Spoon or drizzle the pesto over the chicken just before serving, or serve it on the side as a dip to keep every bite extra crisp. Finish with extra Parmesan, fresh basil, and lemon wedges. Serve immediately while the chicken is hot and crunchy.

Pro Tips

Use a thermometer for the oil: The sweet spot is 325°F to 350°F during frying. This gives you a crisp crust and juicy chicken.
Do not crowd the pan: Fry 2 cutlets at a time so the oil temperature does not drop too much.
Press the coating on firmly: A confident press in the flour mixture creates those crunchy, craggy bits that make fried chicken so good.
Keep the pesto bright: Add the lemon juice and zest as written, and do not heat the pesto in the pan. Spoon it over the hot chicken right before serving.
Serve pesto on the side for maximum crunch: If you are feeding crispy-crust lovers, offer the pesto as a dip instead of drizzling it over the whole platter.

Variations

Chicken thighs version: Use 1 1/2 pounds boneless skinless chicken thighs. Pound any thick spots to 1/2 inch and fry 4 to 5 minutes per side, until the internal temperature reaches 165°F.
Spicy pesto chicken: Add 1/2 teaspoon crushed red pepper flakes to the pesto and 1/4 teaspoon cayenne pepper to the flour coating.
Nut-free pesto: Replace the pine nuts with 1/4 cup toasted sunflower seeds, or leave the nuts out and add 2 extra tablespoons Parmesan for body.

Storage & Make-Ahead

Storage: Store leftover fried chicken and pesto separately in airtight containers in the refrigerator for up to 3 days. Keeping the pesto separate helps the coating stay as crisp as possible. Reheat chicken on a wire rack set over a baking sheet in a 375°F oven for 10 to 12 minutes, or until hot and crisp. Avoid microwaving if you can, because it softens the crust.

Make-ahead: The pesto can be made up to 2 days ahead. Store it in a covered container with a thin layer of olive oil on the surface to help prevent browning. The chicken can marinate for up to 8 hours. For best texture, dredge and fry the chicken right before serving.

Nutrition (per serving)