Breaded Chicken
Learn how to bread chicken at home with this easy tutorial so you can make fried chicken, chicken parmesan, and other chicken breaded recipes
Servings: 4 servings
Equipment
Ingredients
- 2 chicken breast or thighs
- ½ teaspoon salt
- 2 eggs beaten
- 2 cups all-purpose flour
- 2 cups breadcrumbs
Instructions
- Using a meat mallet, gently pound out the chicken so that it is even, season with salt.
- Place flour and remaining salt in a bowl, place eggs in a bowl, place breadcrumbs in a bowl.
- Dredge the chicken in the flour until well coated, shake off excess flour, then place the chicken in the eggs. Lift the chicken out and let the excess egg drip off, place in the breadcrumbs.
- Cover the chicken in the breadcrumbs and press firmly to help the breadcrumbs adhere.
- Lay the chicken out for 15-20 minutes to allow the breadcrumbs to absorb the moisture. This will allow more even cooking.
- Cook the chicken following your preferred method of baking, frying or air frying.
Video
Notes
Storage: The chicken can be breaded up to a day ahead and kept in the refrigerator.
Freezing: Cooked breaded chicken can be frozen in a single layer on a sheet pan, then transferred to a freezer-safe bag for longtime storage. Freeze up to 3 months.
My Top Tip: Pat the chicken dry. Before dipping in the flour, blot the chicken with a paper towel to remove excess moisture.
Photo Credit: Erin Jensen
Nutrition
Calories: 601kcal | Carbohydrates: 87g | Protein: 40g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 154mg | Sodium: 850mg | Potassium: 621mg | Fiber: 4g | Sugar: 4g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 6mg
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