How to Make Crunchy Breading for Chicken
A delicious piece of crunchy breaded chicken can be the perfect dinner any day of the week. Making this crispy chicken can be a quick, inexpensive and satisfying part of any meal that is sure to please even the pickiest of eaters. With the correct techniques, making crunchy breaded chicken can be easily accomplished, even for the most inexperienced chef. Does this Spark an idea?
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Things You'll Need
- 4 boneless skinless chicken breasts
- Meat mallet
- 1 cup all-purpose flour
- 1 tsp. of baking powder
- 2 large eggs, beaten
- 1 1/4 cups panko bread crumbs
- 1/4 cup Parmesan cheese
- 1/2 cup French fried onions, crushed
- 1 tsp. basil
- 1 tsp. lemon zest
- 3/4 tsp. salt
- Ground black pepper
- Wax paper
- 12-inch skillet
- 1/2 cup oil
- Paper towels
Instructions
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1
Gather required ingredients. Trim any excess fat from each of the chicken breasts. Use the smooth side of the meat mallet to tenderize each of the four chicken breasts until the entire piece of chicken is equal in thickness.
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2
Put the flour, beaten eggs, and bread crumbs into three separate, shallow dishes. Mix the Parmesan cheese, french-fried onions, basil, lemon zest, salt and pepper into the panko bread crumbs. Add the baking powder to the flour and mix well.
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3
Pat dry the flattened chicken breasts with a paper towel and lightly season both sides with salt and pepper. Roll each breast into the flour, shaking off the excess. Dip each floured piece in the beaten egg, allowing any excess egg to fall back into the dish. Finally, place the chicken in the bread crumbs, firmly pressing the meat into the breading to coat each side. Lay the coated chicken on a piece of wax paper.
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4
Heat a 12-inch skillet to medium heat, then add the oil. Place only two chicken breasts into the oil at a time to prevent loss of heat. Cook the chicken on each side for about two minutes, only flipping once, until you achieve a crunchy, golden brown appearance. When cut, the meat should be firm and no longer pink. Repeat the exact process with the remaining two chicken breasts.
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5
Place the finished chicken on a paper-towel-lined plate to drain excess oil. Serve immediately with your favorite sauce, on a sandwich or over pasta.
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Tips & Warnings
Pound the chicken while between a piece of wax paper to prevent the meat from tearing.
Oils with a high smoking point, such as vegetable oil, peanut oil, soybean oil, safflower oil, grapeseed oil, and canola oil, work best for frying. This is because the oil needs to be at a high temperature, but still remain below its smoking point while frying.
You can add additional spices and herbs to the breadcrumb mix to achieve a desired flavor.
Always use caution while in the kitchen. Be aware of hazards such as sharp cooking utensils and hot cooking surfaces and oils.
References
- Photo Credit Photos.com/Photos.com/Getty Images
