Pan Fried Cocoa Chicken

    20 minutes

    A basic, simple recipe for pan fried chicken. I add a teaspoon of cocoa powder to the flour and sometimes some freshly ground black pepper in the breadcrumbs.

    29 people made this

    Serves: 5 

    • 2 (450g) skinless, boneless chicken breasts
    • 250g plain flour for coating
    • 1 teaspoon cocoa powder
    • 1 egg, whisked
    • 240g breadcrumbs
    • 3 tablespoons olive oil for frying

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Mix flour and cocoa powder in a shallow dish or plate.
    2. One by one, coat chicken in flour mixture, then dip in beaten egg, then in breadcrumbs.
    3. In a large frypan heat oil over medium high heat.
    4. Shallow fry coated chicken pieces in oil until cooked through (approximately 5 minutes).

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    Reviews in English (22)


    Nice easy pan fried boneless, skinless chicken recipe. I seasoned the chicken with salt and pepper and used seasoned bread crumbs. The cocoa gives the chicken a nice flavor that you won't guess is cocoa. I would make this again! Thanks for a great unique recipe.  -  08 May 2013


    I was a little disappointed and maybe a little relieved that I could not taste the chocolate in this recipe! I also found that frying the chicken over med-high heat was too high--the chicken was dark brown on the outside and raw in the middle. The coating was crispy and delicious, though. I will make this again, omitting the cocoa and cooking on a lower heat, and I think I will end up with an awesome recipe for chicken nuggets!  -  25 Mar 2002  (Review from Allrecipes USA and Canada)


    As the recipe is written, the cocoa powder really doesn't add much. I have made chili in the past with cocoa powder so I added some chili powder and garlic powder as well. It was fantastic with those additions. Cocoa really enhances chili flavors. Try it this way you'll like it!!  -  21 Jan 2007  (Review from Allrecipes USA and Canada)