How to Make Breadcrumb Chicken on the Stove

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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
  • Flour
  • Egg
  • Milk
  • Breadcrumbs
  • Vegetable oil
  • Skillet
  • Tongs
  • Paper towel
  • Plate
  • 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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