Breaded Chicken Recipe (2024)

FAQs

What is the order for breading chicken? ›

First, the raw chicken is lightly coated in flour, which absorbs excess moisture and helps the next layer adhere. Second, the chicken is dipped in beaten egg. And third, the cutlet is coated in fresh breadcrumbs, which cling evenly to both sides thanks to the coating of egg.

Place the breaded chicken on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes. This cooling time will help the layers of breading ingredients solidify and adhere better after the chicken cooks. Once you start cooking the chicken, be patient and don't flip it over too early.

The standard breading technique includes three steps: dredging in flour, moistening in egg wash (beaten egg plus a tablespoon or two of water or milk), then coating in crispy breadcrumbs like Panko.

FLOUR + CORNSTARCH + BAKING POWDER

When mixed with the flour, the cornstarch makes the flour coating crispier and gives it that golden brown color!

The trick to getting the batter to stick to the chicken pieces properly is to dip the chicken into the seasoned flour, before dipping into the egg mixture. The flour helps the egg mixture adhere to the chicken. Then dip the chicken back into the flour mixture.

Place the food in the flour and cover well using only one hand. Place in the egg, cover well and allow the excess to drip using the other hand. Place in the breadcrumbs, cover well using the first hand and place in the empty container. Place the breaded food in the fridge for at least 1 hour.

First dip each piece of chicken in the flour, dusting off any extra; then into the egg, making sure it is coated completely; and finally into the bread crumbs, making sure the whole piece is evenly coated. Let the coated chicken pieces rest on a plate for 15 to 30 minutes at room temp.

A 3-stage breading process for pan-frying or deep-frying, begins by dredging the item in wheat flour, dipping in an egg mixture (known as an eggwash), and coating it with bread crumbs. Rice flour or refined starches like cornstarch can be used instead of wheat flour.

Use dried bread crumbs seasoned with herbs, salt, and pepper. For more texture, use panko bread crumbs - coarse Japanese bread crumbs that produce a thicker, crunchier coating. Add a little parmesan cheese or garlic to your bread crumb mixture for even more flavor.

I read on Cooks Illustrated that resting battered but not fried chicken helps. I dredged in buttermilk and then in a mixture of flour. a bit of wondra (includes baking powder), salt, and seasonings.

What can I use to coat chicken instead of eggs? ›

THE BOTTOM LINE: We recommend using heavy cream when breading foods if you cannot use eggs. CREAM IS BEST: If you can't use eggs, use heavy cream to hold breading in place.

There are more than a few reasons why mayo makes sense as a substitute for egg wash. Since they both share the same main ingredient (eggs), they function in very similar ways. Much like egg wash acts as a binding agent to help seasonings and breadcrumbs stick to meat, creamy mayonnaise also manages to do the same.

When it comes to breading meat, most breading procedures are basically the same. But taking the extra time to soak your meat in buttermilk and let the flour set will ensure that your breading is fully adhered for the perfect breaded pork chops or breaded chicken.

When paired with all-purpose flour, cornstarch helps prevent gluten development, which makes the flour coating crispier, and absorb moisture (from the frying and the chicken), which also means a crispier coating. If you already have a favorite fried chicken recipe, try replacing a quarter of the flour with cornstarch.