To bread chicken properly, follow the standard breading procedure which involves three main steps using flour, eggs, and breadcrumbs:
- Prepare the chicken:
- If needed, pound the chicken breasts or cutlets to an even thickness for uniform cooking.
- Pat the chicken dry with a paper towel to help the breading stick better.
- Season the chicken with salt and pepper or other preferred seasonings.
- Set up your breading station:
- Place flour in one shallow bowl.
- Beat eggs in a second shallow bowl.
- Put breadcrumbs (plain or seasoned, panko is popular for extra crunch) in a third shallow bowl.
- Bread the chicken:
- Dredge each piece of chicken in the flour, coating it evenly and shaking off any excess.
- Dip the floured chicken into the beaten eggs, ensuring it is fully coated and letting excess drip off.
- Press the chicken into the breadcrumbs, covering all sides thoroughly and pressing gently so the crumbs adhere well.
- Optionally, let the breaded chicken rest for 15-20 minutes to help the coating set for more even cooking.
- Cook the breaded chicken:
- You can fry, bake, or air-fry the chicken until it is golden brown and cooked through. If frying, use hot oil and cook until crisp on both sides.
- Drain on paper towels if fried to remove excess oil.
This method seals in the juices and creates a crispy, flavorful crust on the chicken
. Additional tips:
- Use one hand for dry ingredients (flour and breadcrumbs) and the other for wet (egg) to keep the breading from becoming mushy.
- Panko breadcrumbs provide a crunchier texture compared to regular breadcrumbs.
- Seasoning the flour or breadcrumbs with herbs and spices can enhance flavor.
- Breaded chicken can be prepared ahead and refrigerated before cooking
This technique works well for chicken breasts, thighs, cutlets, or tenders and is the basis for dishes like fried chicken, chicken parmesan, and chicken sandwiches.
