Breaded chicken is an all-time crowd-pleasing dinner. One of the secrets to golden brown, crispy breaded chicken cutlets is the three-step breading process. First, the raw chicken is lightly coated in flour, which absorbs excess moisture and helps the next layer adhere. Second, the chicken is dipped in beaten egg. And third, the cutlet is coated in fresh breadcrumbs, which cling evenly to both sides thanks to the coating of egg.
If you’ve been searching for the best way to make breaded chicken, look no further—these cutlets are just as good as you’d get at a restaurant, and they only take 25 minutes to prepare. We guarantee this will become your go-to breaded chicken breast recipe. Enjoy these crunchy, juicy cutlets hot out of the pan with your favorite side dishes, slice them over a salad, slip them into sandwiches, or easily turn them into Chicken Parmesan.
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Homemade Breadcrumbs: To make 3 1/2 cups fresh breadcrumbs for this recipe: Pulse 9 slices of white bread in a food processor until fine crumbs form.
Breading Explained
This recipe uses the classic three-step process for breading chicken: flour, egg, then breadcrumbs.
How to Make the Breadcrumbs Stick: Home cooks often worry that the breading won't stick to the chicken, but when you follow the traditional three-step process, 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.
Always Start With the Flour: 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 making a mess in the hot oil. The flour also gives the egg something to cling to—otherwise, it would slide right off the chicken.
The Breadcrumbs: Our recipe calls for fresh breadcrumbs but panko, the light and flaky Japanese-style breadcrumbs you can purchase at most grocery stores, make a great substitute. We used plain breadcrumbs, but you can certainly opt for seasoned breadcrumbs to add different flavors.
Use Tongs: Breading is a sticky process, and if you use your hands, things get messy. We recommend investing in a few sets of short tongs. They aren't expensive, and you'll use them for all kinds of grilling, frying, and other tasks. Designate one pair of tongs for each layer of coating to avoid sticky buildup.
