Breaded chicken makes a tasty and crunchy addition to any meal. Chicken can be breaded with any number of products, including different flours, cornmeal, batter or breadcrumbs. Using breadcrumbs allows the chicken to have a loud crunch on the exterior and still retain tenderness and moisture on the interior. Breadcrumbs can be seasoned a number of different ways to impart extra flavor to your dish. Using the standard breading procedure -- also known as the wet-dry, wet-dry breading method -- will allow you to make breadcrumb-coated chicken on the stove.
Things You'll Need
- Plastic wrap
- Meat mallet or knife
- Vegetable oil
- Paper towel
Wrap chicken breasts in plastic wrap and pound them flat; alternatively, cut the breasts in half to create two separate thin cutlets.
Add all-purpose flour to one bowl. Add an equal amount of egg and milk to another bowl and mix well.
Pour seasoned breadcrumbs, such as Italian-seasoned breadcrumbs, into a third bowl; otherwise, add plain breadcrumbs to the bowl and add seasonings such as salt, ground black pepper, onion powder and garlic powder and mix well.
Add enough vegetable oil to coat the bottom of a large skillet. Heat the skillet to high heat until the oil begins to smoke. Turn the heat down to medium high.
Dredge the chicken cutlets into the flour bowl. Shake off the excess. Place the chicken breast into the egg-milk mixture, then dredge in the breadcrumb bowl. Shake off the excess breadcrumbs and add to the skillet. Repeat as necessary. Avoid overcrowding the pan with chicken -- make two or three batches as necessary.
Fry the chicken on one side for at least five minutes, then flip over using tongs.
Cook for an additional five minutes, then remove the chicken and drain the excess oil on a paper towel-lined plate. Keep the chicken warm in an oven at 170 F if making additional batches.
Serve the breaded chicken as-is or with a sauce, such as marinara, over pasta.
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