How to Bread Chicken

How to Bread or Crust Chicken Cutlets

Start by preparing the chicken. Boneless, skinless breasts are the most convenient. But since they’re often too big, slice the breasts into strips, then pound each to an even ½-inch thickness, turning them into cutlets. This thickness ensures the coating doesn’t burn before the chicken is thoroughly cooked but still keeps the meat nice and juicy.

Next comes the crusting, and this is where standard breading procedure starts. You’ll need three elements: flour, eggs, and crumbs. Flour helps the egg adhere to the chicken, and eggs help the crumbs stick.

Crumbs are the most important part of the equation. Besides adding great flavor, they’re essential for the right texture. Be sure to check out the box below for all the information you need to know.

Once crusted, cooking is the last step to cracking the code. For the best results, don’t overcrowd the pan. Cutlets require contact with the surface of the pan to get crisp.

Steps for How to Bread Chicken

Learn the secrets to crusting chicken for cutlets that are crispy on the outside and juicy on the inside.

1. For consistent-sized cutlets, trim the thin, tapered end of each breast, then slice each breast into fourths.

2. Pounding the cutlets to an even ½-inch thickness ensures they’ll cook through on the stove top.

3. So the coatings stick, dip both sides of chicken into flour, beaten eggs, then dredge in crumbs.

4. To avoid steaming the cutlets, fry only four cutlets at a time, flipping when they’re golden and crisp.

THE 411 ON CRUMBS FOR THE PERFECT CRUST

For the best coverage and texture, the crumbs should range in size from powdery to coarse — uniformity is not the goal. Crusting the cutlets is where flavor and crunch come from, so don’t limit yourself to just bread crumbs or panko. Give any of these crumb ideas a try.

PRETZELS
TORTILLA CHIPS
NUTS OR SEEDS
DRY, HARD CHEESES
POTATO CHIPS
CEREALS