What is Chicken with Bread Crumbs you ask? Ooh er, it’s a tasty dish. But before I describe the dish, let me tell you how I made the name. I love to make random combinations of words and try to think of a way they could go together. Then if they make sense, I build a story around them. In this case, if you just read the words, ‘Chicken With Bread Crumbs’ doesn’t make much sense right?
Crispy Breaded Chicken
This Crispy Breaded Chicken Recipe comes out crunchy on the outside and tender and juicy on the inside in no time at all!
This recipe can be fried but we prefer oven-baked for a healthier option. Panko bread crumbs add extra crunch while seasoned bread crumbs give an even coating and lots of flavor.
Best Way to Bake Breaded Chicken
- Breaded chicken can be fried but we find baking it in the oven to be better:
- less mess, no oil or splatter
- healthier
- no equipment or deep fryer required, it’s quick and easy to bake in the oven
- Baked breaded chicken is a multi-purpose recipe that can be enjoyed in many ways (ideas below) and is easy enough to put together.
Breading for Chicken
CHICKEN: Chicken breasts or boneless thighs work well with this recipe. Choose skinless chicken that is roughly the same size so the pieces cook at the same rate.
BREADING
- Panko bread crumbs are extra crisp and add crunch to the breading. Find Panko online or in the grocery store with the other breadcrumbs or with the Asian foods, it is a Japanese bread crumb.
- Seasoned bread crumbs are flavorful and since the crumb is smaller, they make for an even breading. We add a few extra spices for flavor.
- Dredging the chicken with flour (which just means rolling in flour and removing the excess) and then dipping in egg helps the crumbs stick.
How to Bake Breaded Chicken
- Prepare the egg/flour – Whisk egg in a bowl and flour with seasonings in a second bowl.
- Combine breadcrumbs – Combine Panko breadcrumbs & seasoned breadcrumbs together in a shallow pan.
- Bread the chicken – Dip chicken in flour, shake off the excess, dip in egg mixture, & then in the breadcrumbs.
- Bake – Bake chicken breasts (per recipe below).
PRO TIP: Add a flavor boost by stirring a few tablespoons of finely grated parmesan cheese into the breadcrumb mixture if desired.
Tips for Breaded Chicken
- Be sure to pat the chicken dry so the coatings can adhere properly.
- Press the breadcrumbs into the meat so they’re completely covered.
- Spray generously with cooking spray or olive oil spray so the crumbs brown nicely.
- Avoid overbaking the breaded chicken as it will continue to cook once it’s out of the oven.
- Let the chicken pieces cool about 5 minutes before slicing.
How to Serve Breaded Chicken
- Breaded chicken is great on salads like a homemade Caesar salad or even an Asian salad.
- Toast a couple of hamburger buns and top it with honey mustard, tomato and shredded lettuce for a great sandwich.
- Whip up a batch of the best ever fluffy waffles and add some butter and maple syrup.
- Why not make some Chicken Parmesan for dinner with leftovers?
Storing
Keep leftovers in a covered container in the refrigerator for up to 4 days.
Reheat breaded chicken in a skillet on the stovetop or cut up and add to a sandwich, a salad, a soup, or a stir fry.
Crispy Breaded Chicken
PREP TIME15 minutes
COOK TIME25 minutes
TOTAL TIME40 minutes
SERVINGS4
Perfectly seasoned & breaded chicken is baked until crispy on the outside & juicy on the inside!
Ingredients
- ▢4 chicken breasts 1 ½ pounds
- ▢2 eggs beaten
- ▢1 cup flour
- ▢½ teaspoon each salt and pepper
- ▢⅔ cup Panko bread crumbs
- ▢⅔ cup seasoned bread crumbs
- ▢1 ½ teaspoons garlic powder
- ▢½ teaspoon onion powder
- ▢¼ teaspoon dried basil
- ▢2 tablespoons parsley flakes
- ▢cooking spray
Instructions
- Preheat oven to 400°F.
- Pound chicken breasts to ½ inch thick.
- Beat eggs and set aside. Mix flour, salt and pepper in a shallow dish.
- In another dish, combine Panko, bread crumbs, and seasonings.
- Dip chicken in flour and shake off any excess.
- Dip in the egg mixture and then into the bread crumbs. Gently press the crumbs to adhere.
- Generously spray the chicken with cooking spray on each side and place on a rimmed baking sheet.
- Bake for 25-28 min or until the chicken reaches 165°F.
Recipe Notes
Cook times are for 6oz chicken breasts. If your chicken is larger or smaller, cook time will need to be adjusted. Use a meat thermometer for best results to ensure chicken reaches 165°F.
- Be sure to pat the chicken dry so the coatings can adhere properly.
- Shake off excess flour before dipping in the egg. If you chicken is large, you may need an extra egg.
- Gently press the breadcrumbs into the meat so they stick well.
- Spray generously with cooking spray or olive oil spray so the crumbs brown nicely.
- Avoid overbaking the breaded chicken as it will continue to cook once it’s out of the oven.
- Let the chicken pieces cool about 5 minutes before slicing.
Breaded Chicken Breasts
Whenever you make breaded and fried chicken, it disappears almost immediately. Try our foolproof three-step method for perfect results every time, then turn it into Chicken Parmesan or serve over salad.
Gallery
Foolproof Breaded Chicken Breasts
Read the full recipe after the video.
Recipe Summary
Prep:
25 mins
Total:
25 mins
Servings:
4
Ingredients
Ingredient Checklist
- 3 large eggs
- Coarse salt
- 1/3 cup all-purpose flour
- 3 1/2 cups fresh breadcrumbs
- 1 cup vegetable oil
- 8 thin chicken cutlets (about 1 1/2 pounds total)
- Lemon wedges, for serving (optional)
Directions
Instructions Checklist
- Step 1In a shallow dish, whisk eggs with teaspoon salt; let stand 5 minutes. In another shallow dish, season flour with 1/4 teaspoon salt. In a third shallow dish, season breadcrumbs with 1 teaspoon salt.
- Step 2In a large cast-iron skillet or other heavy deep skillet, heat oil over medium. Meanwhile, pat chicken dry with paper towels. Coat in flour, shaking off excess, then dip in egg (letting excess drip off). Dredge in breadcrumbs, turning twice and patting to adhere.
- Step 3Increase heat to medium-high. Working in batches, add chicken to skillet; cook, gently shaking skillet occasionally, until chicken is browned, about 4 minutes. Turn with tongs; cook until browned and opaque throughout, 2 to 3 minutes more (if browning too quickly, lower heat). Between batches, skim off brown crumbs from oil with a slotted spoon. Drain chicken on paper towels; season with salt.
Cook’s Notes
Making breadcrumbs: For 3 1/2 cups, pulse 9 slices white bread in a food processor until fine crumbs form.
Baked Garlic Parmesan Chicken
Breaded chicken breasts flavored with garlic and Parmesan cheese are baked until golden and crispy for the easiest chicken dish ever. Serve with a salad and pasta for a quick, scrumptious dinner.
Gallery
Recipe Summary
Prep:
15 mins
Cook:
30 mins
Total:
45 mins
Servings:
6
Yield:
6 servings
Cheesy, garlicky chicken is baked to crisp perfection in this beloved recipe with thousands of 5-star reviews. Easy, affordable, and full of Italian-inspired flavor, this oven-baked breaded chicken recipe makes the perfect meal for busy weeknights. A few simple steps will give you succulent, basil-kissed chicken with a deep golden Parmesan crust. Add this easily customizable recipe to your rotation for a mouthwatering win every time.
How to Make Baked Garlic Parmesan Chicken.
Breaded Parmesan chicken packs a big flavor that comes together easily in a 9×13 dish. You’ll find the full recipe below with step-by-step instructions, but here’s what you can expect when you make this top-rated recipe:
Start by dipping the chicken breasts in garlic-infused olive oil, then into a Parmesan bread crumb mixture. Place the breaded chicken into a large baking dish and cook at 350 degrees F until juices run clear. In just 30 minutes you’ll have tender chicken with a delightfully crunchy coating.
What to Serve With Baked Garlic Parmesan Chicken
This pantry-friendly recipe pairs well with a wide range of side dishes. Try completing the course with roasted potatoes, a fresh salad, or another Italian-inspired recipe.
How to Store Leftover Baked Garlic Parmesan Chicken
Leftover chicken breasts can be refrigerated in an airtight container for up to four days. Be sure to keep the chicken in a single layer (or use parchment for separation) to avoid a soggy crust. Reheat in the oven or air fryer for a repeat of that amazingly crispy taste.