Tillie Doyle
Breaded chicken is a versatile dish that can be served as an entrée, in a salad, sandwich, or as chicken parmesan. The process of breading chicken involves coating it in flour, egg, and breadcrumbs, which can be made from various ingredients such as crackers, chips, corn flakes, or walnuts. The chicken is then pan-fried, with the oil heated to a high temperature to achieve a crispy texture. The breading process can be messy, but preparing the ingredients in a straightforward assembly line can help minimize the mess. The chicken can also be prepared ahead of time and refrigerated for up to 24 hours before cooking.
| Characteristics | Values |
|---|---|
| Time taken | 25-30 minutes |
| Ingredients | Chicken, flour, egg, breadcrumbs, oil, salt, pepper, spices |
| Steps | Pat chicken dry, dredge in flour, dip in egg, cover in breadcrumbs, cook in oil |
| Breading options | Flour, panko, cornflakes, crackers, potato chips, walnuts, matzo |
| Oil temperature | Hot, but not smoking |
| Oil quantity | Enough to cover the bottom of the pan, replenish with each batch |
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What You'll Learn
The importance of flour
Flour is an essential ingredient when breading chicken. It is the first step in the traditional three-step process of breading chicken: flour, egg, then breadcrumbs. The flour acts as a barrier between the fat in the pan and the moisture in the chicken breast. It absorbs the moisture on the surface of the chicken, which would otherwise prevent the breading from sticking and create a mess in the hot oil. The flour also gives the egg something to cling to—without it, the egg will slide off the chicken.
Flour is also an important ingredient in creating a crunchy texture. Breading flours are formulated to create an outer layer that offers a crunchy texture, which is essential for product quality and acceptance. They can come in different granulations, which can be adjusted according to the type of product. Finer granulations provide a uniform and delicate coating, while coarser ones offer a more robust and textured crust, allowing for the customisation of the sensory experience.
Flour can also be used to create a sticky coating for the breadcrumbs to adhere to. One way of doing this is by coating the chicken in flour, then dipping it in milk, and then coating it in flour again. This double-dipping method does not require eggs. Another method involves coating the chicken in flour, dipping it in buttermilk, and then coating it in a flour mix with seasonings.
Flour is a versatile ingredient that can be used in various ways when breading chicken. For example, it can be used as a pre-dust or filler in processed food formulations. It can also be mixed with other ingredients, such as matzo or egg white, for a deep-fried recipe.
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Egg alternatives
When it comes to breading chicken, the traditional three-step process involves coating the chicken with flour, followed by egg, and then breadcrumbs. The flour helps absorb the moisture on the chicken's surface, preventing the breading from becoming soggy, and provides a base for the egg to cling to.
However, if you are allergic to eggs or simply don't have any on hand, there are several alternatives you can use to achieve a crispy and delicious breaded chicken. Here are some egg substitutes you can use:
Milk
A great alternative to eggs is milk. Start by coating the chicken with a layer of flour, which will help the milk adhere better. Then, dip the chicken in milk, which will create a sticky surface for the breadcrumbs to cling to. This method works well with regular milk, but for an even richer coating, you can try using buttermilk.
Yogurt
Yogurt is another dairy product that can be used in place of eggs when breading chicken. Similar to the milk method, start by dusting the chicken with flour and then dip it in yogurt before coating with breadcrumbs. The yogurt will provide a tangy flavour and a creamy texture, resulting in juicy and tender chicken.
Butter
For a decadent twist, try using melted butter instead of eggs. Dip or brush the chicken with melted butter, ensuring it is well-coated. The butter will add a rich flavour and help the breadcrumbs stick to the chicken. You can then roll the chicken in your desired spices or coatings.
Vegan Egg Replacer
If you are looking for a plant-based option, there are liquid vegan egg replacers available, such as "Just Egg," which is made with mung beans. You can also use the liquid from a can of chickpeas or white beans as a substitute for eggs. These options are perfect for those following a vegan or egg-free diet.
Mayonnaise
For a unique twist, some people swear by using mayonnaise as an egg substitute. Coat your chicken with flour, then dip it in mayonnaise, and finally, roll it in your chosen coating. The mayonnaise will add a creamy texture and a subtle tang to your breaded chicken.
So, whether you're allergic to eggs, avoiding dairy, or simply looking for a new twist on the traditional breaded chicken, these egg alternatives will allow you to create delicious and crispy chicken dishes.
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Breadcrumb substitutes
When it comes to breading chicken, the classic three-step process involves coating the chicken in flour, followed by egg, and finally, breadcrumbs. This technique helps the breadcrumbs stick to the chicken. However, if you're out of breadcrumbs or simply want to experiment with different flavours and textures, there are plenty of substitutes you can use.
One option is to use crushed crackers or chips, such as Ritz, Saltine, or Cheez-Its. These can add a crunchy texture and a unique flavour to your chicken. For a nuttier flavour, you can use fresh breadcrumbs made from whole wheat or multigrain bread, or even try almond flour, which is gluten-free and has a nutty taste and coarse texture.
If you're looking for a low-carb or gluten-free option, finely grated or shredded Parmesan cheese can be a great substitute. It adds a savoury flavour and some crunch, but it may not work as well as a binder. For a binder in dishes like meatballs or meatloaf, cooked rice or oats can be used instead of breadcrumbs.
For a sweet twist, you can use breakfast cereals like cornflakes or other grain-based cereals like Corn or Rice Chex, Wheaties, or even savoury granola. Pretzels can also be crushed and used as a coating, adding a salty flavour to your chicken.
Lastly, if you're looking for a unique, crispy texture, you can try puffing uncooked rice in a hot pan and then pulverizing it in a food processor to create a fragrant alternative to traditional flour.
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Pan-frying tips
To bread chicken in the pan, you can use a variety of coatings, including flour, egg, breadcrumbs, crackers, chips, cornflakes, walnuts, or even crushed pork rinds. The classic three-step process involves coating the chicken in flour, then egg, and finally breadcrumbs. The flour absorbs moisture from the chicken and provides a surface for the egg to cling to, while the breadcrumbs create a crispy crust.
- Use tongs: Breading chicken can be messy, so using tongs can help keep your hands clean.
- Arrange your ingredients in an assembly line: Set up your raw chicken, flour, egg, breadcrumbs, and cooking pan in a straight line to streamline the breading process.
- Pat the chicken dry: Before coating the chicken, blot it with a paper towel to remove excess moisture.
- Let the excess drip off: After coating the chicken in egg, let the excess egg drip off before coating it in breadcrumbs.
- Press the breadcrumbs firmly: When coating the chicken in breadcrumbs, press firmly to help them adhere.
- Let the chicken sit in the oil: When pan-frying, don't poke or prod the chicken. Let it sit in the oil, then flip it over.
- Manage the heat: Ensure your oil is hot, but not smoking. Adjust the heat if the chicken is browning too quickly or burning.
- Cook in batches: Don't crowd the pan to avoid reducing the oil temperature, which can result in a soggy crust and unevenly cooked chicken.
- Use enough oil: Coat the bottom of the pan with oil and replenish it with each batch.
- Check for doneness: Use an instant-read thermometer to check the internal temperature of the chicken. It is ready when it reaches 160 degrees Fahrenheit. Alternatively, slice into the chicken, and ensure the juices run clear, not pink.
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Making your own breadcrumbs
Breaded chicken is a versatile dish that can be served as an entrée, as chicken Parmesan, on top of a salad, or in a sandwich. While you can use store-bought breadcrumbs, making your own breadcrumbs gives you the freedom to experiment with different flavours and textures. Here is a guide to making your own breadcrumbs:
Choosing the Right Bread
The most popular choice for breadcrumbs is white bread. However, any bread will work as long as it is dry enough to crumble, including whole wheat, sourdough, rye, baguettes, and even leftover bread past its prime. For a nuttier flavour, opt for whole wheat or multigrain bread. If you want to skip bread altogether, you can use crackers, such as Saltines, Ritz, or Cheez-Its, or even potato chips for a crunchy alternative.
Preparing the Bread
If your bread is fresh, you will need to dry it out. You can leave it out on the counter, uncovered, until it dries out. Alternatively, you can dry the bread in a low oven. Cut the bread into 3/4- to 1-inch pieces, removing the crusts if you want finer breadcrumbs. If you are using crackers or potato chips, place them in a plastic bag and gently crush them with a mallet, rolling pin, or even your fingers.
Processing the Bread
Place the dried bread pieces into a food processor and pulse until you achieve the desired texture. For coarser crumbs, pulse less, and for finer crumbs, pulse more. If you don't have a food processor, you can use a blender, but be sure to add the bread in small batches. Another option is to use a box grater or a kitchen knife to manually chop the bread into crumbs.
Toasting the Breadcrumbs
Line a baking sheet with parchment paper and spread the breadcrumbs in an even layer. Drizzle olive oil and sprinkle salt over the breadcrumbs. You can also add other seasonings like red pepper flakes, chopped fresh parsley, or other herbs. Toss everything together and bake at 350°F for 10-18 minutes, tossing halfway through, until the breadcrumbs are golden brown and crisp.
Storing the Breadcrumbs
Seasoned breadcrumbs can be stored in an airtight container at room temperature for up to 3 days. After that, transfer them to the freezer and re-crisp them in the oven as needed.
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Frequently asked questions
There are many ways to bread chicken, including flour, egg, and breadcrumbs, or flour, milk, and breadcrumbs. For a crunchier texture, you can use panko crumbs, crushed cornflakes, or even potato chips.
Breaded chicken can be cooked in many ways, including pan-frying, air-frying, baking, or deep-frying. When pan-frying, ensure that the oil is hot, but not smoking, and that there is enough oil to cover the bottom of the pan.
Using flour before egg or milk will help the breading stick to the chicken. You can also use mayonnaise or olive oil as an adhesive.
Yes, breaded chicken can be prepared and stored in the refrigerator up to 24 hours or even a day in advance. However, it is not recommended to freeze raw, breaded chicken.
