Mia Patel
Breading chicken is a versatile cooking method that can be used to create a variety of dishes, from fried chicken to chicken parmesan, sandwiches, and salads. The process of breading chicken involves coating chicken pieces in a layer of flour, followed by eggs, and finally, breadcrumbs. This technique, known as the standard breading procedure, ensures a crispy and crunchy texture while sealing in the juices of the chicken. By preparing the chicken cutlets to an even thickness, you can ensure more uniform cooking, resulting in juicy and tender meat. The breaded chicken can then be pan-fried on a stovetop, baked in the oven, or even air-fried, offering a range of cooking options to suit different preferences and equipment.
| Characteristics | Values |
|---|---|
| Preparation time | Varies, but can be prepared up to 24 hours in advance |
| Cooking time | 30-35 minutes in the oven, 15 minutes on a stovetop |
| Ingredients | Chicken, flour, eggs, breadcrumbs, oil, salt, pepper, basil, oregano, onion powder, garlic, paprika, Parmesan cheese |
| Equipment | Meat mallet, bowls, paper towels, non-stick skillet, wire rack, sheet pan |
| Method | Pound chicken to an even thickness, dredge in flour, dip in egg, coat in breadcrumbs, pan-fry or bake |
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What You'll Learn
Prepare your chicken
To prepare your chicken, start by placing your chicken cutlets on a flat surface. If your cutlets have uneven thicknesses, you may want to consider butterflying the chicken or using a meat mallet to even it out. Having an even thickness across the cutlet will give your chicken a better chance of cooking evenly.
Next, pat the chicken dry with a paper towel. Wet chicken will not allow the breading to stick as well. Then, season the chicken with salt and pepper on both sides. Set aside.
Now, prepare three shallow bowls. One for flour, one for beaten eggs, and one for your breadcrumb mixture. Fill each with enough to coat several pieces of chicken. You can make your own breadcrumbs by pulsing torn bread in a food processor and drying them out in the microwave. Alternatively, you can use Panko breadcrumbs, which are extra crisp and add crunch to the breading.
Finally, you can begin the breading process. Working with one cutlet at a time, place the chicken in the bowl of flour and coat both sides, shaking off the excess. Then, transfer the cutlet to the bowl of beaten eggs and coat both sides, letting the excess runoff. Finally, set the cutlet in the breadcrumbs and coat both sides, gently pressing the breadcrumbs onto the cutlet so they stick.
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Set up your breading station
Setting up your breading station is a crucial step in the breading process. It ensures that you have all the necessary ingredients and tools readily available, making the breading process more efficient and less messy. Here's a step-by-step guide to setting up your breading station:
- Gather your ingredients: The standard breading procedure typically involves three key ingredients: flour, eggs, and breadcrumbs. You may also season your flour with salt and pepper or other spices of your choice. If you want to add some extra crunch, consider using panko breadcrumbs or even crushing some cornflakes for an innovative twist.
- Prepare your chicken: Place your chicken on a cutting board and use a meat mallet to gently pound it to an even thickness. This step ensures that your chicken cooks evenly. You can also season the chicken with salt at this stage.
- Arrange your ingredients in an assembly line: Set up your ingredients in the order they will be used. Start with a plate or bowl of flour, followed by a plate or bowl of beaten eggs, and finally, a plate or bowl of breadcrumbs. You may want to place the raw chicken at the beginning of this assembly line and have your cooking pan at the end, ready for the breaded chicken.
- Prepare your breading station: Before you begin breading, ensure you have a paper towel or a clean cloth to pat the chicken dry. Removing excess moisture will help the breading stick better. You may also want to have a plate or bowl reserved for your breaded chicken, so it's ready to be cooked or stored.
- Get ready for frying: If you plan to fry your chicken immediately after breading, have your skillet or non-stick pan ready. Place a wire rack over a sheet pan near your stove. Add enough oil to cover the bottom of your skillet or pan, and heat it over medium-high heat until it shimmers but does not smoke. You can test the oil's readiness by dropping in a few breadcrumbs—if they sizzle gently, the oil is ready for frying.
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Coat the chicken
To coat the chicken, you will need three shallow bowls: one for flour, one for beaten eggs, and one for your breadcrumb mixture. First, pat the chicken dry with a paper towel to ensure that the breading will stick. Then, place the chicken in the bowl of flour and coat both sides, shaking off the excess. Next, transfer the chicken to the bowl of beaten eggs, coating both sides and letting the excess drip off. Finally, place the chicken in the breadcrumbs, coating both sides and gently pressing the crumbs onto the chicken so they stick.
It is important to use dry chicken and to shake off excess flour and egg at each stage to ensure that the breading adheres well and cooks evenly. You can use homemade breadcrumbs, or panko breadcrumbs, which add extra crunch. If you want to add flavour, you can season the breadcrumbs with salt, pepper, basil, oregano, onion powder, Parmesan cheese, or garlic powder.
If you are not cooking the chicken immediately, you can leave the breaded chicken in the refrigerator for up to 24 hours before cooking. If you are storing it for longer than 10 minutes, it is a good idea to lay the breaded chicken flat and avoid stacking the pieces on top of each other.
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Cook the chicken
Once you've prepared the chicken cutlets and set them aside for 10 to 20 minutes, it's time to cook. Heat up a nonstick skillet on medium-high heat and add enough oil to cover the bottom of the pan. You want the oil to be shimmering but not smoking—a few breadcrumbs dropped into the oil should sizzle gently. If they brown too quickly, lower the heat.
Now it's time to fry the chicken. Place the cutlets in the pan and let them sit in the oil before flipping. Avoid poking or prodding the chicken while it cooks. Breaded chicken breasts usually take about 15 minutes to cook through on the stove. However, cooking time will depend on the thickness of your cutlets. If your cutlets are thicker on one end, that end will need more time to cook through.
If you want to avoid the stovetop altogether, you can bake your breaded chicken in the oven. Preheat the oven to between 350°F and 400°F (175°C and 200°C). Grease a baking dish and arrange your breaded chicken inside. Bake for 30 to 35 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
You can also start the chicken on the stovetop and finish it in the oven. Pan-fry the chicken breast first to get a crisp outside, then finish it in the oven. This will give you evenly cooked chicken without any burnt spots.
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Store and reheat
To store your breaded chicken, let it cool to room temperature after cooking. Then, place it in an airtight container and refrigerate for up to 3 days.
If you'd like to freeze your breaded chicken for longer storage, wrap it tightly in plastic wrap and then foil, or place it in a freezer bag. Properly stored, it will keep in the freezer for 2-3 months.
When you're ready to enjoy your breaded chicken again, here are some reheating instructions:
For refrigerated chicken: Preheat your oven to 350°F (180°C). Place the chicken on a baking sheet and cover it with aluminum foil to prevent drying. Reheat for about 20 minutes, or until heated through.
For frozen chicken: You can thaw it overnight in the refrigerator, then follow the above reheating instructions. Alternatively, you can reheat it directly from frozen. Preheat your oven to 350°F (180°C). Place the frozen chicken on a baking sheet, cover with foil, and bake for about 40-50 minutes, or until heated through.
You can also reheat breaded chicken in a skillet on the stovetop. Heat a small amount of oil or butter in a non-stick skillet over medium heat. Add the chicken and cook for about 5-7 minutes on each side, or until warmed through.
Keep in mind that reheating times may vary depending on the thickness of your chicken and the power of your oven or stovetop, so adjust the timing as needed. Enjoy your delicious, crispy breaded chicken!
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Frequently asked questions
You will need chicken, flour, eggs, and breadcrumbs. You can also season the breadcrumbs with parmesan cheese, basil, oregano, onion powder, pepper, and garlic.
Using a meat mallet, gently pound the chicken so that it is of even thickness. Pat the chicken dry with a paper towel.
First, dredge the chicken in flour until well coated, shaking off any excess. Next, dip the chicken in egg, letting the excess drip off. Finally, coat the chicken in breadcrumbs, pressing them on so they stick.
Heat oil in a nonstick skillet over medium-high heat. Test if the oil is ready by dropping in a few breadcrumbs—if they start sizzling gently, the oil is ready. Fry the chicken without poking and prodding it, letting it sit in the oil before flipping it.
