Are you tired of the same old chicken recipes? Looking for a way to add some flavor and texture to your meals? Breaded chicken breasts may be just what you need.
Chicken is a staple in many households, but it can get boring if you don’t switch up how you prepare it. Breaded chicken is a classic dish that adds a crispy crunch to the tender meat, making it a crowd-pleaser for both kids and adults.
Breaded chicken breasts are easy to make and can be customized with different seasonings and coatings to suit your taste. Whether you prefer a classic breadcrumb coating or want to try something more adventurous, this dish is sure to become a favorite in your recipe collection. In this article, we will cover the basics of making breaded chicken breasts and share some tips and tricks for getting the perfect crispy crust every time.
If you are looking for a tasty chicken dish that is going to impress, then look no further. I’m sharing this recipe with you because it’s delicious, simple to make and every time I make it people can’t believe it’s not from a restaurant. I’ve actually served this dish many times to my guests and it’s always a hit.
- 3 large eggs
- Coarse salt
- 1/3 cup all-purpose flour
- 3 1/2 cups fresh breadcrumbs
- 1 cup vegetable oil
- 8 thin chicken cutlets (about 1 1/2 pounds total)
- Lemon wedges, for serving (optional)
- Step 1
- In a shallow dish, whisk eggs with teaspoon salt; let stand 5 minutes. In another shallow dish, season flour with 1/4 teaspoon salt. In a third shallow dish, season breadcrumbs with 1 teaspoon salt.
- Step 2
- In a large cast-iron skillet or other heavy deep skillet, heat oil over medium. Meanwhile, pat chicken dry with paper towels. Coat in flour, shaking off excess, then dip in egg (letting excess drip off). Dredge in breadcrumbs, turning twice and patting to adhere.
- Step 3
- Increase heat to medium-high. Working in batches, add chicken to skillet; cook, gently shaking skillet occasionally, until chicken is browned, about 4 minutes. Turn with tongs; cook until browned and opaque throughout, 2 to 3 minutes more (if browning too quickly, lower heat). Between batches, skim off brown crumbs from oil with a slotted spoon. Drain chicken on paper towels; season with salt.
- Cook's Notes Making breadcrumbs: For 3 1/2 cups, pulse 9 slices white bread in a food processor until fine crumbs form.