Breaded Chicken: With Skin Or Without?

Breading chicken is a versatile cooking method that can be used to make dishes like chicken fingers, chicken parmesan, and fried chicken sandwiches. The process involves coating chicken in breadcrumbs, flour, or batter, and then cooking it by baking, frying, or air frying. The chicken can be either with or without its skin, and the skin can be removed before cooking to create a crispier texture. The breading process can be done in several ways, including using a simple flour and egg mixture, a batter, or a marinade. The chicken is then coated in breadcrumbs, which can be store-bought or homemade, and left to rest before cooking.

Preparing the chicken

Step 1: Cut and Pound the Chicken

Start by placing a chicken breast on a cutting board and slicing it in half horizontally to create two cutlets. Repeat this process for as many chicken breasts as needed. Then, place the cutlets between two layers of plastic wrap and use a meat mallet to gently pound them to an even thickness of about 1/4 to 1/2 inch. Alternatively, you can use the wide blade of a knife, a small skillet, or a large metal measuring cup if you don't have a meat mallet.

Step 2: Season the Chicken

Once the chicken is pounded to an even thickness, it's time to season it. Sprinkle salt and pepper generously on both sides of the cutlets. You can also add other seasonings like Italian seasoning, garlic powder, Cajun seasoning, Parmesan cheese, or lemon zest to enhance the flavor.

Step 3: Set Up the Breading Station

Prepare three shallow bowls or dishes for the breading process. In the first bowl, place all-purpose flour and give it a quick mix to ensure there are no lumps. In the second bowl, beat one or two eggs, depending on the quantity of chicken, and add a tablespoon of water if desired. The third bowl should contain your choice of breadcrumbs. Panko breadcrumbs are a popular choice for extra crispiness, but you can also use plain dry breadcrumbs, crush your own bread crumbs, or get creative with crushed crackers, pretzels, corn flakes, or nuts. Season the breadcrumbs with salt and pepper, and any other herbs or spices you prefer.

Step 4: Dredge and Coat the Chicken

Take one cutlet at a time and dredge it in the flour until it is well coated. Shake off any excess flour, then dip it into the egg mixture, ensuring the entire surface is coated. Finally, place the cutlet in the bowl of breadcrumbs and cover it completely. Gently press the breadcrumbs onto the chicken to help them adhere. Repeat this process for all the cutlets.

Step 5: Rest and Chill the Breaded Chicken

Once all the chicken pieces are coated, let them rest at room temperature for about 15 to 30 minutes. This step helps the breading adhere better and allows the chicken to come closer to room temperature, reducing the temperature shock when frying. After resting, place the breaded chicken in the refrigerator, uncovered, for about 30 minutes to an hour. This chilling time helps the breading solidify and ensures that the layers adhere better during cooking.

Making the breading stick

The next step is to create a 'glue' for the breading to stick to. You can do this by coating the chicken in flour, then egg, and finally your chosen breading. It is important to shake off any excess flour before moving on to the egg wash, as this will prevent the breading from sticking properly. You can use buttermilk instead of egg, or add a teaspoon of Dijon mustard or a few drops of hot sauce to the mixture for a little kick.

Once the chicken is coated in egg (or buttermilk), dredge it in your chosen breading. Finely ground breadcrumbs stick better than coarse ground breadcrumbs, so it is worth grinding your own in a food processor if you are using store-bought breadcrumbs. Panko breadcrumbs are a great option for extra crispy chicken, and you can add Parmesan cheese or finely ground nuts to the panko mixture for extra flavour.

Before cooking the chicken, it is important to let it rest for at least 5 minutes to allow the breading to set. For even better results, chill the chicken in the refrigerator for about 30 minutes to help the layers of breading ingredients solidify and adhere better after cooking.

When cooking the chicken, be patient and don't flip it over too early. Wait until a golden rim appears around the chicken before turning it to the other side. This will help to ensure that the breading stays on the chicken.

Choosing the breading

The standard breading procedure involves three basic ingredients: flour, eggs, and breadcrumbs. The flour dries the chicken, providing a base for the other ingredients to stick to. The eggs act as a binding agent, helping the breadcrumbs adhere to the chicken. The breadcrumbs create a crispy texture and can be seasoned to add flavour.

When choosing your breadcrumbs, you can opt for plain dry breadcrumbs, which come in a cardboard tube, and season them yourself. This way, you can customise the flavour profile to your liking. Alternatively, you can use pre-seasoned breadcrumbs for added convenience. Panko breadcrumbs, also known as Japanese breadcrumbs, are a popular choice for fried foods as they produce an extra crispy texture. If you want to get creative, you can experiment with other crumbs like finely crushed cornflakes or walnuts instead of traditional breadcrumbs.

If you're feeling adventurous, you can even make your own breadcrumbs by grinding fresh bread or pulsing torn bread in a food processor. This ensures your breadcrumbs are free of added fillers, making your recipe more wholesome.

In addition to the standard breading procedure, you can also incorporate other ingredients to enhance the flavour and texture of your chicken. For a juicy and flavourful option, try marinating the chicken in a simple mixture of lemon and garlic before breading and cooking. You can also spice up your breading by adding seasonings like Italian seasoning, garlic powder, Cajun seasoning, Parmesan cheese, or lemon zest.

Remember, the key to successful breading is to ensure each ingredient adheres well to the chicken. Always pat the chicken dry before beginning the breading process, and don't be afraid to give the chicken a final pat after applying the breadcrumbs to ensure they're securely in place.

Cooking methods

There are several ways to cook breaded chicken, including baking, frying, deep frying, air frying, or a combination of pan-frying and oven-baking.

When frying, use a cast-iron skillet to ensure maximum crunch. Use a fish spatula to flip the chicken with ease and minimise oil splatter. If deep-frying, check out specific deep-frying tips online.

If you want to combine pan-frying and oven-baking, first pan-fry the chicken breast to get a crisp outside, then finish it in the oven. This will ensure the chicken is cooked evenly without any burnt spots.

If baking or air-frying, cook the chicken until it is golden brown and crisp.

If you are cooking the chicken straight after breading it, it is a good idea to let the chicken rest at room temperature for 15 to 30 minutes before frying. This helps the breading adhere, as the crumbs have more time to absorb the egg from the dredging process. It also allows the chicken to come to a less frigid temperature, which means it won't have as much of an effect on the oil when you drop it in.

Serving suggestions

Breaded chicken is a versatile dish that can be served in many ways. Here are some serving suggestions:

As an Entrée

Breaded chicken breasts can be served as a main course, accompanied by a side dish of your choice. Some options include roasted vegetables, mashed potatoes, or a fresh garden salad.

Chicken Sandwich

Create a delicious chicken sandwich by placing the breaded chicken in a bun with your choice of toppings and sauces. Some popular choices include shredded lettuce, tomato slices, mayonnaise, or honey mustard.

Salad Topping

Breaded chicken can add a crunchy texture to your salad. Try it on a Cobb salad, a Caesar salad, or an Asian salad with cucumber. You can also make a chicken salad by tossing the breaded chicken with lettuce, blue cheese dressing, and your choice of toppings, such as buffalo sauce or ranch dressing.

Chicken Parmesan

This classic dish combines breaded chicken with cooked spaghetti, marinara sauce, and mozzarella cheese. It's a hearty and satisfying meal that the whole family will enjoy.

Chicken Teriyaki

For an Asian-inspired twist, serve your breaded chicken with teriyaki sauce, steamed rice, and broccoli. This combination offers a unique blend of flavours and textures.

Customise with Dipping Sauces

Breaded chicken can be served with various dipping sauces on the side. Experiment with options like honey mustard, ranch dressing, or buffalo sauce to add extra flavour and moisture to your dish.

Frequently asked questions