How to Make a Perfectly Golden Breaded Chicken

Breaded chicken is a beloved classic that can be enjoyed as part of a meal or on its own for a quick and satisfying snack. This versatile dish pairs well with various sides, such as mashed potatoes or a fresh salad. To achieve the perfect golden crust every time, it’s important to follow some essential tips: ensuring your chicken pieces are properly patted dry before coating, using enough flour in your breading mixture, and making sure there is plenty of room in the pan for cooking.

For this recipe, you will need approximately 400 grams (14 ounces) of boneless, skinless chicken breasts cut into even pieces. You should also have access to all-purpose flour, eggs beaten with water or milk, and breadcrumbs (both panko and regular work well). Optional ingredients could include parmesan cheese for extra flavor.

Cooking Time: 20 minutes

Servings: 4 people

Ingredients

• 400 grams boneless, skinless chicken breasts
• All-purpose flour for dredging
• 4 large eggs beaten with water or milk
• Breadcrumbs (regular and/or panko)
• Parmesan cheese (optional)
• Salt and pepper to taste
• Non-stick cooking spray or oil for the pan

Steps

1. Prepare the chicken: Pat dry the chicken pieces with paper towels. Season them lightly with salt and pepper.
2. Dredge in flour: Place a shallow dish containing all-purpose flour near your workspace. Dip each piece of chicken into the flour, shaking off any excess. This step ensures the breading adheres better to the chicken's surface.
3. Bread the chicken: In another shallow dish, combine beaten eggs with water or milk if using. Then mix breadcrumbs and parmesan cheese in a separate bowl. Dredge each coated piece of chicken first through the egg wash, then into the breadcrumb mixture, pressing gently to ensure even coverage.
4. Cooking: Heat about 1/4 inch cooking oil or spray your pan with non-stick spray. Once hot, carefully add breaded chicken pieces in batches without overcrowding the pan to prevent steaming rather than browning. Fry until golden brown on all sides—about 6-7 minutes per side for a thick cut of breast.
5. Drain and serve: Drain excess oil from fried chicken by placing it directly onto paper towels to absorb any extra grease. Serve hot with your favorite accompaniments like fresh greens, coleslaw, or potato salad.

The secret to achieving a golden crust lies in these critical steps: ensuring the chicken is thoroughly dried before coating, allowing each piece of breaded chicken enough space in the pan so they can cook properly without overcrowding, and using enough oil to ensure even browning. Additionally, keep your cooking temperature consistent; if you notice the chicken pieces are browning too quickly, reduce heat slightly.

Breaded chicken is not only delightful but also incredibly adaptable to different flavor profiles. Experiment with adding flavors like garlic powder or paprika to the breadcrumb mixture for a spicier twist. You can even add fresh herbs such as parsley or cilantro post-cooking to enhance the taste further. For a healthier option, consider baking instead of frying; simply line your baking sheet with parchment paper, brush it lightly with olive oil, and follow similar breading steps before placing in oven at around 350°F (175°C) until fully cooked.

Enjoy your perfectly golden breaded chicken served hot and crispy. This dish is sure to become a go-to favorite for family gatherings or casual weeknight dinners where quick yet delicious meals are essential. By mastering the art of breading chicken, you can create various variations tailored to different tastes and dietary preferences while maintaining the delightful crunch and flavor that make this classic so appealing.