How To Make Chicken With Bread Crumbs


How To Make Chicken With Bread Crumbs: How to Make Chicken with Bread Crumbs My Grandma’s Recipe If you want to make a delicious chicken recipe and don’t want to use a lot of effort, try this simple but very tasty chicken breast recipe. All you need to do is cut two chicken breasts into slices and then fry them in the pan for about 10 minutes. You can also sprinkle a little bit of paprika for taste but it’s optional because you can add a lot of veggies if you like.

Breaded Chicken

  • Preparation and cooking time
    • Prep:35 mins
    • Cook:25 mins
  • Easy
  • Serves 1

Chicken in breadcrumbs


  • 100g Plain Flour
  • 1 Egg
  • Seasoning (salt and pepper)
  • 1 Skinless Chicken breast
  • Two-three slices of bread


  • STEP 1Place bread in blender. Once blended add seasoning.
  • STEP 2Crack the egg into a bowl and whisk with a fork.
  • STEP 3Place pain flour into a shallow bowl with seasoning. Coat the chicken in egg and the cover in plain flour.
  • STEP 4Coat in egg again and then cover in breadcrumbs. Place on a covered baking tray and bake in oven at 180 degrees for 20-25 minutes.

How to Bread Chicken

What is the best way to bread chicken? Here, you’ll see a breakdown of the most effective method to turn those ubiquitous boneless skinless thighs or breasts into beautiful breaded patties for chicken fingers, chicken parmesan, and fried chicken sandwiches.

Breaded chicken on plate with parsley and lemon slices

Yes, you can buy chicken nuggets or pre-breaded chicken but have you ever read the list of ingredients? Breading is easy once you get the hang of it. It is all about making those nice crunchy breadcrumbs to stick to the chicken!



  • Gently pound out your chicken until it is of even thickness. You can use a meat mallet, or if you don’t have one try the wide blade of a knife or even a small skillet or large metal measuring cup.
preparing chicken by using a mallet to pound it
  • Place flour seasoned with salt, bread crumbs, and beaten egg in separate bowls.
Dredging bowls for breading chicken


  • Season the chicken with salt and dredge it in the flour until well coated. Always, shake off excess flour.
  • Place the chicken in the eggs. Lift the chicken out and let the excess egg drip off,
  • Put the chicken in the breadcrumbs. Cover all the chicken ‘s surface in the breadcrumbs and press firmly to help the breadcrumbs adhere.
  • Lay the chicken out for 15-20 minutes to allow the breadcrumbs to absorb the moisture. This will allow for more even cooking.
4 image collage to show how to bread the chicken
  • Cook the chicken following your preferred method of baking, frying, or air frying.
Breaded chicken on pan


  1. Start on the stovetop and finish in the oven.  To cook the chicken evenly without any burnt spots, pan fry the chicken breast first to get a crisp outside and then finish in the oven.
  2. Arrange your ingredients assembly-line style in order of use ending with the cooking pan. It helps to set things up in straight line: raw chicken, a plate with flour, a plate with egg, a plate with breadcrumbs, then the cooking pan. Breading chicken is always a little messy, but this helps.
  3. Pat the chicken dry. Before dipping in the flour, blot the chicken with a paper towel to remove excess moisture.
  4. Use homemade breadcrumbs. It might be an extra step in making your own breadcrumbs but they are literally made with just one ingredients without added fillers, which makes the recipe more wholesome.


Can chicken be breaded ahead of time and cooked later?

Yes, you can bread chicken and refrigerate for up to 24 hours before cooking.

Is freezing raw, breaded chicken pieces advisable?

No. It doesn’t really work. A much commoner practice is to freeze the cooked chicken.

Why does the breading fall off my chicken?

Build the thin but important flour, egg, breadcrumb layers carefully. Start with the driest chicken you can, shake off excess flour before the chicken dipping into the egg, and then let excess egg drip off, also. Pat the crumbs on and let everything sit. Pan-frying? Don’t poke and prod. Let the chicken sit in the oil and then flip.

Crispy Breaded Chicken Cutlets

A quick and easy recipe to make a delicious dinner that you can also use again and again in all your favorite recipes

These Crispy breaded chicken cutlets are thin-sliced chicken breasts coated in breadcrumbs and Parmesan creating a delicious, golden crust.

Serve simply with Roast Potatoes or sliced on Fettuccine Alfredo for a fantastic dinner everyone will love.

Crispy Breaded Chicken Cutlets on a dish with a piece cut off showing the juicy meat

Tested To Perfection Chicken Cutlet Recipe

You’ll always find these chicken cutlets in my house.  We make big batches and freeze them. That way, there’s always a delicious start to a meal right at our fingertips!

Watch How To Make Crispy Breaded Chicken Cutlets

Crispy Breaded Chicken CutletsPlay Video

I use these cutlets as a base for Chicken Parmesan, Chicken Picatta, and we often eat them just as they are with Roasted Broccoli and Rice Pilaf.

This recipe has countless uses, but however, you serve them they are always fantastic!

Why This Recipe Works

  • The seasoned bread crumbs and Parmesan Cheese in the panko creates a flavorful breading. 
  • The double breading results in super juicy chicken.
  • Pounding the chicken gives you tender cutlets.
  • The Panko breadcrumbs make the cutlets extra crispy.

What is a chicken cutlet?

A chicken cutlet is simply a thinly sliced chicken breast.  A chicken breast is a whole breast.

Chicken Breast Buying Guide

raw chicken breasts on a white background

When buying chicken breast, always choose chicken that has a pinky, flesh-colored tone. When chicken spoils, its color fades and turns gray in color. It’s best to avoid any packages of chicken with signs of grayish coloring.

How To Make Breaded Chicken Cutlets

  1. Pound the cutlets into even thickness
  2. Egg and bread the cutlets.
  3. Pan fry until golden.
  4. Serve hot.

Step by Step Instructions

Pound the chicken breasts until they are an even thickness. This can be done with a proper meat mallet or a rolling pin works really well. 

Chicken being pounded by a rolling pin

This step is not for tenderizing (chicken breasts are already tender). It’s really about even cooking so no need to beat them up. Just gently pound to an even thickness. About a ¼-inch thickness works best.

The chicken pounded to an even thickness

In a small bowl, mix together the panko breadcrumbs and the Parmesan cheese then transfer to a plate or shallow bowl.

Place seasoned bread crumbs into a second shallow bowl.

Beat eggs and milk in a third shallow bowl and season with salt and pepper.

Dip the chicken into the egg mixture.

Chicken being dipped in the egg wash

Dredge in the seasoned breadcrumbs.  Dip the breaded chicken back into the egg and coat with panko mixture. Always wash your hands well after handling raw chicken.

If you have time, let the coating set in the fridge for 30 minutes to an hour before cooking. This helps the coating stay put when frying.

Pour the oil into a large heavy skillet to about ¼ inch deep and heat over medium-high heat.  Add the breaded chicken.

Breaded chicken cooking in the oil

Working in 2 batches, cook the chicken without turning until golden brown.

Undercooked chicken can be dangerous. To be sure it’s cooked through, use a meat thermometer to be certain the chicken has an internal temperature of 165 °F (73.9 °C)

Golden brown chicken cooking in the oil

Transfer the cutlets to a paper towel-lined plate and season with salt. Enjoy every last bite!

Crispy Breaded Chicken Cutlets on a slate platter sprinkled with parsley and topped with slices of lemon

Freezing & Reheating Cooked Chicken Cutlets

Cook as instructed in the recipe and allow to cool.  Once cool place in freezer bags separated with freezer paper or nonstick baking paper to keep them from sticking.

Reheating Frozen Cutlets 

Place frozen cutlets on a baking tray in an oven set to 400°F/200°C and bake for 15-18 minutes.  You’ll know they are done when they start to bubble and sizzle around the edges.

For Best Results

  • If you have time, after breading let the coating set and dry out a bit before cooking. This helps the coating stay on better.
  • When pan-frying, the oil should reach about halfway up the side of the chicken.
  • Remove the chicken from the refrigerator 20 minutes before you’re ready to cook to allow an even cook.
  • Always wash your hands well after handling raw chicken. This should be done between steps to avoid cross-contamination around the kitchen.
  • Keep the heat at a constant, high temperature otherwise the breading will absorb the oil and get soggy.
  • Don’t overcrowd the pan.  This will cause the chicken to steam instead of fry and the coating will become soggy. It’s better to fry in batches.
  • For seasoned breadcrumbs, you can use store-bought or see my Baked Breaded Garlic Mushrooms recipe for a homemade version.
  • Undercooked chicken can be dangerous. To be sure it’s cooked through, use a meat thermometer to be certain the chicken has an internal temperature of 165 °F (73.9 °C)

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