3 Ways to Make Breaded Chicken

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3 Ways to Make Breaded Chicken
3 Ways to Make Breaded Chicken

Breaded chicken has a crunchy layer on the outside and a moist interior. The recipe is simple and tastes delicious! The best known way to bread chicken is to dip it in flour, eggs and breadcrumbs, but we'll also teach you a different technique. Check out all the Steps below and choose which method is best for you. Let's start?


chicken dipped in flour

Serves four people:

  • Two beaten eggs;
  • ¾ cup of white flour;
  • 1 ½ cup of breadcrumbs;
  • ½ kilo of chicken breast (approximately four breasts).

Chicken shaken in flour

Serves four people:

  • Two beaten eggs;
  • 1 ½ cup of breadcrumbs;
  • ½ kilo of chicken breast (approximately four breasts).


Method 1 of 3: Dipping Chicken in Flour

Bread Chicken Step 1

Step 1. Prepare the breasts

Rinse chicken to start and cut out visible fat. Pat dry with a paper towel and beat with a meat mallet until the breast is flat.

To avoid any contamination, cover the chest with a PVC film before hitting it

Bread Chicken Step 2

Step 2. Place the flour, eggs and breadcrumbs in separate dishes

You will need three relatively shallow dishes. Break the eggs into one of the plates and beat them with a fork until they turn slightly yellow. Then transfer the measures of flour and breadcrumbs to the other dishes. Arrange the dishes in the following order: flour, eggs and breadcrumbs.

Step 3. Place the chicken on the first dish

Lay it over and turn it over to cover both sides of the meat well. Lift the chicken and remove excess flour.

Work on one chest at a time

Step 4. Dip the breast with flour in the eggs

Place the chicken over the eggs for a while and turn it over to cover both sides. Lift it onto the plate and let the excess egg drain.

Step 5. Transfer the chicken to the final dish

Press the breast firmly against the breadcrumbs. Turn it over and press the other side against the flour.

Handle the chicken by holding it by the tip. That way, you don't run the risk of removing the flour from it

Step 6. Repeat the process with the other breasts

Put the already breaded pieces on a clean platter, without them touching each other.

Step 7. Roast or fry the chicken according to your recipe

Breaded breasts are usually fried, but it is also possible to bake them. Remember that chicken must be completely cooked: unlike meat, poultry cannot be eaten rare. To find out if the dish is properly cooked:

  • Put a cooking thermometer on the chicken, which should be at least 74°C.
  • Stick a fork in the chicken. If the liquid that comes out of it is clear, it's fine. If it is pink, re-fry or bake again.
  • Cut the chicken. The flesh inside should be white.

Method 2 of 3: Breading the Chicken in a Bag

Step 1. Prepare the chicken breasts

Rinse them, cut off excess fat and dry with a paper towel. Beat the chicken with a meat mallet or cut it into smaller pieces, depending on the recipe that follows.

Step 2. Place breasts in a plastic zipper bag

It is important that you use a large, firm plastic bag; otherwise, the material will tear in the next few steps and make a mess in the kitchen.

Step 3. Add the two beaten eggs to the bag

Break the eggs into a small cup and beat them with a fork. Then transfer them to the plastic bag over the chicken breasts.

Step 4. Close the bag and shake it

Remember to close the plastic bag tightly so that the eggs don't leak. Then shake the bag or move the chickens with your fingers. The idea is to simply cover the whole chicken with eggs, so do what you think is best.

Step 5. Add the breadcrumbs and other seasonings

You'll use at least 1 ½ cup of breadcrumbs, but it's best to have a little more just in case; if the flour is not enough to bread the whole chicken, the result will be less than desired. If you want to prepare a chicken with a different flavor, add seasonings such as salt, herbs or grated cheese.

Step 6. Close the bag and shake it again

Now, it is important not to touch the breasts, even through plastic, so as not to accidentally remove the flour. Shake until the chicken is completely covered with the breadcrumbs and do not heat the head if there is a little in the bottom of the bag.

Discard the leftovers. Do not use anything that has come in contact with raw chicken

Bread Chicken Step 14

Step 7. Cook the chicken according to the recipe

Use a kitchen tong to remove chickens from the bag for frying or roasting. It is important that they are well cooked, as chicken should not be eaten rare.

Method 3 of 3: Frying the Breaded Chicken

Step 1. Fill a large skillet with cooking oil

If possible, use an oil with a neutral taste and a high cooking point, such as vegetable, peanut, or canola. Create a layer of oil at least 0.5 cm high.

  • Do not use extra virgin olive oil as it leaves the chicken with a bitter taste.
  • Use two skillets to speed up the process.

Step 2. Heat the oil over high heat

You will be ready for the next step when the oil is very hot, almost smoking. If you have an oil thermometer, use it to know when the liquid is at 190 °C.

Step 3. Place the breaded breasts in the oil

Use a kitchen tong so you don't get burned. If you're going to use your hand to dip the chicken in the oil, be very careful and don't face the pan.

Step 4. Fry the chicken for about three minutes

Gently stir the pan to distribute the oil and, if necessary, rotate the chickens to brown them evenly. Keep the oil at a constant temperature until the breasts are golden and crunchy.

Step 5. Turn the chickens over and continue frying for another three minutes

Use a spatula or tongs to turn them over and fry them until golden and crispy on both sides. If you stick a fork in the chicken, it should come out with a clear liquid, not pink.

Step 6. Dry the chickens on a rack or on a plate with paper towels

The grill is the best option, as it makes the breasts drier and crunchy. Put a piece of aluminum foil under it so it doesn't get messy.

Bread Chicken Step 21

Step 7. Serve the chicken however you like

Our suggestion is to serve with some side dishes such as tartar sauce, ketchup or a piece of lemon.


  • Mix a teaspoon of basil and 2/3 cup of Parmesan cheese into the breadcrumbs before breading.
  • For a more distinctive cheese flavor, mix some grated Parmesan into the breadcrumbs before breading.
  • Try the seasoned breadcrumbs. You can buy it ready-made or prepare the spices at home.
  • In the absence of breadcrumbs, take a sugar-free flake cereal and mash it. Season with salt and pepper before breading the chicken.
  • Allow the chicken to come to room temperature for half an hour before breading and frying it. This will make it even more crunchy.
  • Make a brine with buttermilk and soak the chicken for up to 24 hours before breading. This way, it will be softer and more wet.
  • There is no need to submerge the chicken. A shallow skillet will work just as well as a deep pan, as it is capable of holding temperatures well.
  • Cut the chicken breast and stuff it with spinach and butter. Close it and fog it.

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