Lucas Delgado
When it comes to breading chicken, there are a variety of methods and ingredients that can be used to achieve a crispy and golden crust. One popular option is to use breadcrumbs, such as Progresso Parmesan Breadcrumbs, which can add flavour and texture to the dish. Before coating chicken with breadcrumbs, it is recommended to follow a three-step process: first, coat the chicken with flour, then dip it in beaten eggs, and finally, dredge it in the breadcrumbs. This technique helps the breadcrumbs adhere to the chicken and ensures an even and crispy coating.
| Characteristics | Values |
|---|---|
| Coating options | Flour, egg, breadcrumbs, cheese, milk |
| Breadcrumb options | Plain, seasoned, Italian, homemade, Progresso Parmesan |
| Cooking methods | Baking, frying, air frying |
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What You'll Learn
Dredge chicken in flour
Dredging chicken in flour is an essential step in the breading process, which gives you a golden crispy chicken with a tasty, crispy outer coating and a tender inside.
To dredge chicken in flour, spread the flour in a shallow dish. You can season the flour with ingredients like salt, pepper, and garlic powder. Roll the chicken in the flour until it is coated on all sides, then shake off the excess.
Dredging chicken in flour before breading has multiple benefits. Firstly, it helps seal in moisture, protecting the chicken from high cooking heat. Secondly, it provides a sticky surface for the final coating to cling to, ensuring the breading adheres well to the chicken.
Some recipes call for dredged chicken only, without any additional coating. For instance, recipes like Cajun Chicken, Creamy Chicken Marsala, and Creamy Chicken Piccata use only dredged chicken. In these cases, you would coat the chicken in seasoned flour and then cook it without proceeding to the egg wash and breading steps.
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Dip in egg mixture
To get a crispy outer coating on your chicken, you can dip it in an egg mixture before putting on the Progresso breadcrumbs. This method helps the breadcrumbs stick to the chicken.
First, take a piece of chicken and dip it into flour to coat all sides, then tap off the excess. Next, dip it in the egg mixture and let the excess drip off. You can let the chicken sit for about 30 minutes before frying to help the breading stick. The flour and egg mixture will also help the breadcrumb coating stick to the chicken. The flour gives the egg something to grab onto, and the egg acts as a glue for the crumbs.
You can whisk together 3 eggs with 1/2 cup of cheese, a pinch of salt and pepper, and 1 tablespoon of water until combined. You can also simply beat the eggs in a bowl. Make sure to dip the chicken in the egg mixture and turn to coat evenly.
Finally, transfer the chicken to the breadcrumbs. Press it down and move it around so that it's thoroughly coated.
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Season breadcrumbs
Seasoning breadcrumbs for chicken is a great way to add flavour and texture to your dish. You can use homemade breadcrumbs or buy plain, unseasoned breadcrumbs and add your own twist.
Firstly, you'll need to make your breadcrumbs. You can use any type of bread, from sandwich bread to dinner rolls, and even French bread. To make the breadcrumbs, toast the bread until it is crunchy and golden. This will add flavour and help to dry out the bread. Then, place the toasted bread in a food processor and pulse until you reach your desired consistency. If you want a coarser texture, which can make for a crunchier coating, pulse until you have coarse crumbs.
Now, you can add your chosen seasonings. For Italian-style breading, add garlic, parsley, Italian seasoning, grated cheese, and season with salt and pepper. You can also add spices of your choice, such as paprika or dried herbs, to plain breadcrumbs to create a unique flavour profile. Mix the seasonings into the breadcrumbs with your fingers or pulse them again in the food processor for a finer texture.
If you're using the seasoned breadcrumbs for chicken, you can follow a standard breading procedure. First, coat the chicken with flour, then dip it into beaten eggs, and finally, dredge it in the seasoned breadcrumbs. Be sure to press the chicken into the breadcrumbs to ensure an even coating.
Your chicken will now be ready for cooking. Fry it in a pan with olive oil over medium-high heat until golden brown, and you'll have a delicious, crispy, and well-seasoned dish.
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Press chicken into breadcrumbs
To press chicken into breadcrumbs, start by placing the chicken in a bowl of flour and turning it to coat all sides. Then, tap off any excess flour. Next, dip the chicken into a bowl of beaten eggs, turning to coat and allowing any excess egg to drip off. Transfer the chicken to a bowl of breadcrumbs. Press the chicken down and move it around so that it is thoroughly coated in the breadcrumbs. You can also try pounding the chicken with a meat mallet to make it thinner and more even before coating it in breadcrumbs.
It is important to use one hand for touching dry ingredients, such as flour and breadcrumbs, and the other hand for touching wet ingredients, such as raw chicken and eggs. This will help to avoid any clumping or mess.
Before cooking the chicken, it is a good idea to let it sit for about 30 minutes to help the breading stick. You can also let the breaded chicken sit for 15-20 minutes to allow the breadcrumbs to absorb the moisture, which will result in more even cooking.
You can also season the breadcrumbs for extra flavor. For example, you can add Parmesan cheese, garlic, parsley, Italian seasoning, salt, and pepper. If you are using store-bought breadcrumbs, such as Progresso, you may find that they are already seasoned, so be sure to taste them before adding any additional seasonings.
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Cook in a pan
To cook breaded chicken in a pan, start by setting up your breading station. Place the chicken on a plate, then place flour seasoned with salt on another plate, followed by a plate with beaten eggs, and finally, a plate with breadcrumbs. You can also add Parmigiano-Reggiano and fresh herbs like rosemary, thyme, and chives to the breadcrumbs for extra flavour.
Next, pat the chicken dry with a paper towel and coat it evenly with the flour, shaking off any excess. Then, dip the chicken into the egg mixture, letting any excess egg drip off before transferring it to the plate of breadcrumbs. Ensure that all surfaces of the chicken are covered in breadcrumbs by pressing it down and moving it around.
After breading, let the chicken rest for 15-20 minutes to allow the breadcrumbs to absorb the moisture, which will result in more even cooking. Before cooking, heat a generous amount of olive oil in a large, heavy-bottomed sauté pan over medium-high heat. Place 1-3 chicken breasts in the pan, ensuring you do not overcrowd it.
Cook each side of the chicken for 2 to 3 minutes until golden brown, flipping as needed. Once cooked, transfer the chicken to a serving platter or plates and serve immediately with lemon wedges. You can also keep the chicken warm in the oven at 250 degrees Fahrenheit for up to an hour before serving.
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Frequently asked questions
The best way to bread chicken is to first season the chicken with salt and dredge it in flour until well coated. Then, dip the chicken in beaten egg, and finally, dredge the chicken in the breadcrumbs until fully coated.
You can use homemade breadcrumbs or unseasoned panko breadcrumbs, which are lighter than traditional breadcrumbs and make the best crispy coating.
Yes, you can season the breadcrumbs with salt, pepper, herbs, and cheese. You can also add spices to your breadcrumbs or mix it up with dipping sauces.
You can cook breaded chicken by baking, frying, or air frying. To cook the chicken evenly without any burnt spots, pan-fry the chicken breast first to get a crisp outside and then finish in the oven.
Some other ways to use breadcrumbs include sprinkling them on soup, using them as a topping for chicken and rice casserole, or mixing them with grated Parmesan cheese and melted butter and stuffing mushrooms with it.
