Breaded Chicken Breasts (2024)

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  1. Whisk eggs and set out breading:

    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.

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  2. Prep chicken cutlets:

    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.

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    Then dip in egg (letting excess drip off).

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    Dredge in breadcrumbs, turning twice and patting to adhere.

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  3. Cook chicken cutlets:

    Increase heat to medium-high. Working in batches, add chicken to skillet; cook, gently shaking skillet occasionally, until chicken is browned, about 4 minutes.

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    Turn with tongs; cook until browned and opaque throughout, 2 to 3 minutes more (if browning too quickly, lower heat).

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    Between batches, skim off brown crumbs from oil with a slotted spoon. Drain chicken on paper towels; season with salt.

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Frequently Asked Questions

How do you get breading to stick to chicken?

In the traditional three-step process for breading chicken, each layer helps the next layer adhere. A thin layer of flour helps the beaten egg stick, and the egg is what makes the outer layer of breadcrumbs stick to the chicken.

Do you put flour or egg first when breading chicken?

You should always start with a layer of flour. This helps absorb moisture on the surface of the chicken, which would keep the breading from sticking and make a mess in the hot oil. The flour also gives the egg something to cling to—otherwise it would slide right off the chicken.

Do you need flour for breaded chicken?

The most traditional way to make breaded cutlets is the three-step coating process that begins with flour. However, there are other methods and ingredients that will allow your breading to evenly coat and stick to the chicken. Breading also sticks well to cutlets that have first been marinated in buttermilk or yogurt, or coated in mayonnaise.

Can you use milk instead of eggs?

As long as you coat the cutlets in a layer of flour first, you can substitute milk in place of eggs for the next layer. The combination of flour and milk will create a sticky coating that breadcrumbs can adhere to.

Can you use panko instead of breadcrumbs?

Panko, the light and flaky Japanese-style breadcrumbs you can purchase at most grocery stores, is a great substitute for fresh breadcrumbs.

Can I use seasoned breadcrumbs?

As long as you like the flavor, have fun mixing it up with all kinds of breadcrumbs!

How do I know when the chicken is ready?

The foolproof way to ensure doneness is to use an instant-read thermometer. When the internal temperature reaches 160 degrees F, remove it from the pan. Allow it to rest 5 minutes, during which time the carryover cooking should have brought the temperature up to 165 degrees F. If you don’t have a thermometer handy, slice into a cutlet with a paring knife: the juices should run clear, not pink.

How do I keep breadcrumbs from sticking to my fingers?

This is a job for tongs! A few sets of short tongs are an affordable and worthwhile investment. Designate one pair of tongs for each layer of coating to avoid sticky buildup.

Try These Other Breaded Chicken Breast Recipes:

Breaded Chicken Breasts (2024)
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