How to Bread Chicken

Co-authored by wikiHow Staff

Breaded chicken has a crisp outer layer and a moist interior. It is easy to make, and it tastes absolutely delicious. The most popular way of breading chicken is by dipping it into flour, beaten eggs, and bread crumbs, but you can shake it in a bag as well. Whichever method you choose, you are bound to end up with something truly scrumptious!

Ingredients

Dredged Chicken Breasts^{[1]
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2 eggs, lightly beaten
¾ cup (75 grams) all-purpose flour
1½ cups (135 grams) bread crumbs
1 to 1¼ pound (453 to 566 grams) chicken breasts (about 4 chicken breasts)

Serves 4

Shaken Chicken Breasts^{[2]
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2 eggs, lightly beaten
1½ cups (135 grams) bread crumbs
1 to 1¼ pound (453 to 566 grams) chicken breasts (about 4 chicken breasts)

Serves 4

Method 1

Method 1 of 3:

Making Dredged Chicken Breasts

1
Prepare the chicken breasts. Rinse the chicken breasts first, then cut away any visible fat. Pat them dry with paper towels, then pound them flat with a mallet.
- Cover the chicken with plastic wrap before using the mallet, to prevent contamination.
2
Place the flour, eggs, and bread crumbs into separate dishes. Pour the flour onto a rimmed plate or shallow dish. Crack the eggs into a rimmed dish, and beat them with a fork until they turn pale yellow. Finally, pour the bread crumbs onto another plate. Line the three dishes in the following order: flour, eggs, then bread crumbs.

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3
Pat the chicken breasts into the flour. Pick up a chicken breast and place it into the flour. Flip it over, and place it into the flour again to coat the back. Lift it out, and shake off any excess flour.
- Work on just one chicken breast for now.
4
Dip the chicken breast into the beaten egg. Place the chicken breast into the rimmed dish with the beaten eggs. Flip it over, and dip the other side into the eggs as well. Lift the chicken breast out, and let any excess egg drip back into the bowl.
5
Press the chicken breast into the bread crumbs. Once again, press one side of the chicken breast into the bread crumbs. Flip it over, and press the other side into the bread crumbs.
- Handle the chicken by the tip so that you don't remove any of the bread crumbs.
6
Repeat the process for the other chicken breasts. Set them down onto a plate or baking sheet as you finish them. Do not let them touch.
7
Bake or fry the chicken according to your recipe. Most people will fry breaded chicken breasts as cutlets, but it is possible to bake them as well. Remember to thoroughly cook your chicken; unlike beef, chicken must be fully cooked and cannot be eaten rare. You can tell if it's fully cooked by the following:^{[3]
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- Stick a meat thermometer into the chicken. It should read 165°F (74°C).
- Poke the chicken with a skewer or cut it open. The juices inside should be clear, not pink.
- Cut the chicken open. The meat should be white inside, or close to it.^{[4]
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Method 2

Method 2 of 3:

Making Shaken Chicken Breasts

1
Prepare the chicken breasts. Rinse the chicken breasts, cut away any excess fat, then pat them dry with a paper towel. Pound them into cutlets or cut them into smaller pieces, depending on your method of cooking and recipe.
2
Place the chicken breasts into a re-sealable plastic bag. Get a large, sturdy, Ziploc bag that's large enough to hold 1 gallon (3.8 liters). The bag must be sturdy, otherwise it may rip during the next few steps.
3
Add 2 beaten eggs into the bag. Crack the eggs into a small cup first, then beat them with a fork until they turn pale yellow. Pour the beaten eggs into the bag right over the chicken breasts.
4
Seal and shake the bag. Zip the bag shut firmly, then shake the bag to coat the chicken. You can also move the chicken breasts around with your fingers, turn the bag upside down, or toss it around. Make sure that the chicken breasts are evenly coated.
5
Add the bread crumbs and other seasonings. Plan on using about 1½ cups (135 grams) of bread crumbs. It is better to use too much and have some left over than not using enough and getting a clumpy mess. If you want fancier breaded chicken, add in some seasonings, such as salt, dried herbs, or grated Parmesan cheese.
6
Seal and shake the bag again. Be careful not to touch the chicken breasts too much during this step, even through the bag. This will prevent the bread crumbs from accidentally rubbing off. Keep shaking the bag until the chicken breasts are evenly coated with bread crumbs. Don't worry if you have some crumbs left in the bottom of the bag.
- Discard any left over mixture. Do not reuse it.
7
Cook the chicken breasts according to your recipe. Use a pair of kitchen tongs to pull the chicken breasts out of the bag. You can cook them by frying or baking. Make sure that you could them thoroughly; chicken is not like beef and must be fully cooked.

Method 3

Method 3 of 3:

Frying Breaded Chicken Breasts

1
Fill a large, cast iron skillet with your desired cooking oil. Choose a neutral-tasting cooking oil that has a high cooking point. The following oils are great choices: canola, peanut, or vegetable.^{[5]
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- Don't use extra-virgin olive oil; it'll give the chicken a bitter taste.
- Use two skillets at the same time to speed things up.
2
Heat the oil over high heat. You are ready for the next step when the oil is simmering and almost smoking. It should read about 375°F (191°C) on an instant-read thermometer.^{[7]
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3
Place the breaded chicken breasts into the oil. It's best if you do this with a pair of tongs, but you can use your fingers if you are careful. To prevent the oil from splattering onto you, lay the chicken away from you.^{[8]
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4
Fry the chicken for about 3 minutes. Gently swirl the pan to help distribute the oil. If you need to, rotate the cutlets around to help them brown evenly. Keep the oil at a steady bubble, and fry the chicken until it is browned and crispy on the bottom. This will typically take about 3 minutes.^{[9]
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5
Flip the chicken and continue frying it for another 3 minutes. You can do this with a pair of tongs or a spatula. Keep cooking the chicken until it is brown and crispy on both sides, about 3 minutes. The juices should run clear if you stick a skewer into it.
6
Drain the chicken on a wire cooling rack. You can use paper towels, but this will make the chicken soggy. If you want to keep the chicken nice and crispy, set it down onto a wire cooling rack. Slide a foil-lined baking sheet under the rack to catch any drips and protect your counter.^{[10]
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7
Serve the chicken. Tartar sauce, ketchup, and lemon wedges are all popular garnishes, but you can serve the chicken however you like.

Community Q&A

Question

Can I bread chicken without using eggs?

Community Answer

Try dipping the chicken breast in oil, melted butter, buttermilk, or yogurt. Keep in mind that the crumbs may not stick as well.
Question

Do I just eat it raw?

Community Answer

Never eat raw chicken. This is just the instructions for breading chicken before cooking it. You'll have to look at a breaded chicken recipe to find the cooking time.
Question

How much water and eggs do I need?

Community Answer

Use about 5 eggs and 1/3 cup of oil or water for an average chicken. This mixture serves as the "lue" that holds the crumb /flour mix to the chicken. Throw away any leftover mix. If you run short, simply add another egg and mix it in.