Bread Crumbs: The Secret To Perfectly Breaded Chicken

There are several ways to bread chicken without using flour. One method is to dip the chicken in egg, let the excess drip off, and then coat it with breadcrumbs and a seasoning mix. Another method is to dip the chicken in milk, then coat it with seasoned crumbs. Some people also add a step of marinating the chicken in a mixture of lemon juice, garlic, salt, pepper, and milk before coating it with egg and breadcrumbs. It is also possible to use a product like Pork Panko as a substitute for traditional breadcrumbs to create a crispy, golden, and oil-soaked cutlet.

How to bread chicken with breadcrumbs without flour

Use egg wash to help breadcrumbs stick

While it is possible to bread chicken with just breadcrumbs, an egg wash will help the breadcrumbs stick to the chicken. The protein in the egg causes the breading to stick to the chicken, creating a crisp coating.

To use an egg wash, first beat an egg and add any seasonings you would like. You can also add a liquid such as milk or olive oil to the egg wash, which is common when breading chicken without flour. Dip the chicken into the egg mixture and let any excess drip off before coating it in breadcrumbs.

You can use a variety of breadcrumbs, such as panko, cracker crumbs, or seasoned bread crumbs. Make sure the chicken is evenly coated in breadcrumbs. If you desire a thicker crust, you can repeat the process by dipping the chicken in the egg wash and breadcrumbs again.

Let the coated chicken rest for 15 to 30 minutes at room temperature before cooking. This will help the breading stick to the chicken and ensure a crisp texture.

Marinate chicken before breading

Marinating chicken before breading it with breadcrumbs is a great way to infuse flavour into the meat. The marinade can be as simple as lemon juice, salt, pepper, dried oregano, garlic powder and onion powder. You can also add herbs like rosemary and thyme to the marinade for extra flavour. It is recommended to marinate the chicken for at least 15 minutes, but the longer it sits, the more intense the flavour will be.

Once the chicken has marinated, remove it from the marinade and let the excess juice drip off. You can do this by setting the chicken on a wire rack or using paper towels to pat it dry. This step is important because it ensures that the flour (or other dry coating) will stick to the chicken.

After the chicken is dry, you can begin the breading process. The standard breading procedure involves three steps: first, coat the chicken in flour, shaking off any excess; second, dip it into beaten egg; and finally, dredge it in breadcrumbs, making sure the chicken is evenly coated.

Let the breaded chicken rest for at least 15 minutes before cooking. This allows the coating to set and helps ensure a crispier texture when fried.

When you are ready to cook, heat oil in a cast-iron skillet or Dutch oven over medium-high heat. Fry the chicken for 3-4 minutes on each side, or until golden brown. Serve hot and enjoy the juicy, flavourful chicken!

Use gluten-free breadcrumbs

If you're gluten intolerant or are cooking for someone who is, you can still enjoy breaded chicken by using gluten-free breadcrumbs. Gluten-free breadcrumbs are readily available in most supermarkets, or you can make your own by using gluten-free bread.

To bread chicken with gluten-free breadcrumbs without flour, you can follow the same steps as you would with regular breadcrumbs. First, prepare your chicken by removing it from the marinade and letting any excess juice and garlic drip off. Then, dip each piece of chicken in an egg mixture, ensuring it is fully coated. You can add milk, lemon juice, or mustard to the egg mixture for extra flavour. Finally, coat the chicken with gluten-free breadcrumbs, ensuring an even coating. You can also add seasonings to the breadcrumbs, such as Parmesan cheese, paprika, thyme, garlic powder, or onion powder.

Let the coated chicken rest for 15 to 30 minutes at room temperature. Heat oil in a cast-iron skillet or Dutch oven over medium-high heat until it vigorously bubbles when you drop a crumb into it. Add the breaded chicken to the pan in batches to avoid overcrowding. Fry each side for 3 to 4 minutes, or until deep golden-brown. Transfer the chicken to a wire rack or paper towel-lined plate.

Alternatively, you can bake the crumbed chicken in the oven. Place the chicken on a baking paper-lined tray and bake at 200 degrees Celsius for 10 minutes. Flip the chicken and bake for another 10 minutes, or until golden and cooked through.

Bake instead of frying

Breading chicken with breadcrumbs and eggs is a common option for coating chicken without flour. This method results in a delicious dish if done right. However, frying breaded chicken can be a hassle and a health concern due to the use of oil. Baking the breaded chicken is a healthier alternative that yields similar results.

To bake instead of fry, you can follow these steps:

• Preheat the oven to 350°F.
• Prepare the chicken by removing it from the marinade and letting the juice and garlic drip off.
• Dip each piece of chicken in the egg mixture, ensuring it is completely coated.
• Coat the chicken with breadcrumbs, ensuring an even layer.
• Place the breaded chicken on a baking tray or dish.
• Spray the chicken with olive oil to prevent it from drying out and help achieve a crispy texture.
• Bake the chicken for 10-12 minutes on each side, or until golden brown.

Baking the breaded chicken without flour yields a crispy exterior and juicy interior, similar to fried chicken. This method is also generally healthier, as it uses less oil, and is easier to clean up. Additionally, baking allows for more even cooking and browning of the chicken compared to frying, which may require cooking in batches.

While baking is a great alternative to frying, it is important to note that the flavour and texture of baked chicken will differ slightly from fried chicken. The baked version may not have the same level of crispness and browning that is characteristic of fried chicken. However, baking is a convenient and tasty option that allows you to enjoy breaded chicken without the hassle and health concerns of frying.

Use milk instead of egg wash

If you want to bread chicken with breadcrumbs without flour or eggs, you can use milk instead of an egg wash. The wash is used to provide a protein matrix to bind the starches in the flour or breading and create a thicker crust coating. While milk is the least effective binder compared to egg or buttermilk, it has the least impact on the flavour profile.

To bread chicken with milk and breadcrumbs, first, remove the chicken from the marinade and let the juice and garlic drip off. Then, dip each piece of chicken in milk, shaking off any excess. Next, dip the chicken into your breadcrumbs of choice, ensuring the whole piece is evenly coated. Let the coated chicken pieces rest on a plate for at least 15 minutes and up to 30 minutes at room temperature.

Heat oil in a cast-iron skillet or Dutch oven over medium-high heat for a few minutes, until it vigorously bubbles when you drop in a stray piece of breading. Add the breaded chicken to the pan, ensuring you do not overcrowd the pan (you may need to cook in batches). Cook until the bottom is deep golden brown, about 3 to 4 minutes, then flip and cook the other side for about another 3 minutes.

Transfer the chicken pieces to a wire rack or a paper towel-lined plate and serve hot.

Frequently asked questions