How to Make Breaded Chicken

Article by Laura Denby

If you love your chicken crispy, crunchy and golden, you’re going to want to learn how to make breaded chicken. The simple technique is one of the best ways to make chicken breasts, and it’s a versatile skill that can be used on wings, thighs and drumsticks, too. The chefs at Food Network Kitchen have a tried-and-true technique that yields crispy on the outside and juicy on the inside breaded chicken. Read on for the step-by-step details.

How to Make Breaded Chicken Like a Pro

Shake off excess flour: This recipe uses a three-step breading process, like most chicken cutlet recipes do, in which you dredge each piece in the flour mixture, then dip in the egg mixture and return to the flour mixture. The key to making the breading stick to the chicken pieces is to shake off the excess flour. Once the piece is dredged in the flour mixture, shake off the excess to ensure that a thin, even layer is left behind.

Season the breading mixture and the chicken: Make sure to season the flour and cornmeal mixture as well as the chicken itself. Seasoning each component will ensure bold, savory flavor in every bite.

Don’t overcrowd the pan: When frying breaded chicken breast or thighs in a pan, don’t add too many pieces at a time. Each piece of chicken should have some space around it. Adding cold chicken to a pan of hot oil will cause the temperature of the oil to drop; adding too much cold chicken will inhibit even cooking so you won’t be able to achieve a crispy texture or golden, crunchy breading.

Switch up the breading mixture: Breaded chicken is a versatile recipe, so you can easily switch up the breading mixture depending on your preferences. Traditional chicken cutlet recipes use seasoned breadcrumbs in the third step of the breading process, while other recipes (like this one) use cornmeal to achieve crunchy texture and sweet flavor.

How to Cook Breaded Chicken

Once your chicken pieces are breaded, there are a few ways to cook them. You can either fry the chicken in a pan with hot oil (like we do in this recipe), follow a baked chicken cutlet recipe or air fry them to achieve crunchy, golden chicken without the excess oil. Keep in mind that breaded chicken breasts may cook faster than breaded chicken thighs or drumsticks, so be sure to use an internal thermometer to ensure that each piece is cooked to at least 165 degrees Fahrenheit.

How to Serve Breaded Chicken

Breaded chicken is rich and crunchy, so it’s fantastic when served with a crisp, fresh salad or side of coleslaw to balance out the richness of the oil. However, it’s also delicious when served with traditional American side dishes like mashed potatoes or macaroni and cheese. Overall, it’s a versatile entree that can pair with a variety of sides.

How to Store Breaded Chicken

If you don’t gobble that hot and crispy breaded chicken right away, leftovers will keep in the fridge in an airtight container for up to three days, according to the USDA. Reheat your cutlets in a pan with a smidge of oil and enjoy them on their own or pile them onto a sandwich.