In Absolute Best Tests, Ella Quittner breaks the rules in her own kitchen to find the truth. Shes boiled dozens of eggs, mashed a concerning number of potatoes, and seared more Porterhouse steaks than she cares to recall. Today, she tackles chicken cutlets.
Most chicken cutlets one encounters in the wild are pretty good. For the most part, they have a layer of crunch that is well-seasoned enough to hide any dryness inside. No matter what, breaded chicken is the most likely type of cooked chicken to be fine. It can be smothered in sauce, pressed between two Italian rolls, or covered in melted American cheese.
I can count on one hand the number of cutlets I would betray a close family member for, cutlets I fall asleep thinking about, cutlets I would board planes to pursue. So this latest installment of Absolute Best Tests is an ode to that—to finding the recipe for an undeniably excellent cutlet that is better than “pretty good.” It’s an exercise in small tweaks, in hot pursuit of perfection. Ready those forks:
For each test, I used boneless, skinless chicken breasts, sliced and pounded into cutlets. I seasoned with Diamond Crystal kosher salt and freshly ground black pepper.
I let each piece of breaded chicken rest at room temperature for 15 to 30 minutes before frying for two reasons. Primarily, it helps the breading adhere, probably because the crumbs have more time to absorb the egg from the dredging process. And it also allows the chicken to come to a less frigid temperature, which means it won’t have as crazy an effect on the oil when you drop it in.
Cast-Iron Skillet: Fabulous for ensuring maximum crunch on a breaded cutlet (or on a breaded anything, really).
Crispy, golden breaded chicken is one of life’s simple pleasures. That clear crunch followed by juicy, tender chicken is tough to beat. But if you’ve ever had half-cooked chicken slide off the breading because it was too wet, you know how hard it can be to get the breading just right.
To get the secret, you need to know how to bread things and the right order of steps. You can make chicken pieces taste like they came from a restaurant by following a few easy steps and using the right ingredients. The insider tips in this article will show you how to make the perfect breaded chicken every time.
Why Breading Falls Off
Before we get into solutions, it helps to understand why breading fails in the first place. There are a few common culprits:
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Moist chicken – Raw chicken contains a lot of moisture. If you don’t dry the surface well first, the breading won’t stick to it.
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Skipping the flour – Flour provides a dry base layer for the rest of the coating to stick to. Without it, the breading slides right off.
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Putting on the breadcrumbs first—breadcrumbs won’t stick to wet chicken because they’re dry. Always start with a flour dredge.
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Not letting it rest – Letting the breaded chicken sit for 15-30 minutes allows the coating time to adhere
With the problems identified, let’s talk solutions. Follow these steps for perfectly breaded chicken every time.
Step 1: Pat Chicken Dry
This first step is crucial – moisture is public enemy number one when it comes to crispy chicken. Pat chicken pieces thoroughly with paper towels to remove as much surface moisture as possible Getting into all the nooks and crannies is key.
Step 2: Season the Chicken
Now is the time to add flavor directly to the chicken. Season generously with salt and pepper. For extra flavor, use a seasoning blend like garlic powder, paprika, cayenne, or Italian seasoning.
Step 3: Dredge in Flour
Here’s where that all-important flour layer comes in. Place flour in a shallow dish or pie plate. Dredge chicken on all sides, coating completely and evenly. Remove excess flour by gently shaking each piece.
The flour provides a dry surface for the egg wash to cling to in the next step. All-purpose flour works great, but for extra crunch, try substituting corn starch or potato starch.
Step 4: Coat in Egg Mixture
In another shallow dish, beat eggs with a splash of milk or water. We’re talking 1 egg per 1-2 pieces of chicken. Dip flour-coated chicken in egg wash, turning to coat completely. Let excess drip off.
For extra flavor, season the egg mixture with garlic powder, paprika, mustard, or hot sauce. Herbs like parsley or chives would also be delicious.
Step 5: Cover in Breadcrumbs
Step 6: Let Sit
Step 7: Pan Fry or Bake
Let chicken drain briefly on a wire rack or paper towels. Serve hot and enjoy the perfect crunch!
Coating Ideas
Seasonings to add:
You can also marinate chicken before breading for extra moisture and flavor. Try buttermilk, yogurt, lemon juice, or your favorite marinade.
Follow the steps for the perfect coating, then get creative with the ingredients – the options are endless. With the right technique, soon you’ll be a breaded chicken expert. Now get out there and fry up some magic!
So, What’s the Best Way to Bread Chicken?
Marinate your chicken in lemon juice and crushed garlic for maximum flavor and the most tender meat.
For the biggest (and most consistent) crunch, dredge in flour, then dip in egg, then coat in crumbs. If you want a battered cutlet but don’t want to go all the way, mix the flour and egg together and then coat the cutlet in crumbs.
When it comes to breading, it’s tough to go wrong. If you’re a big fan of the flavor of any specific cracker or chip (like Ritz or Saltine or Cheez-Its), use those. For a classic, extra-crunchy boy, use panko or panko-Parm. For something nuttier, try fresh bread crumbs made from whole wheat or multigrain. What should Ella test in a future column? Share requests in the comments!.
The Dynamite Chicken cookbook is here! Get ready for 60 brand-new ways to love your favorite bird. Inside this clever collection by Food52 and chef Tyler Kord, youll find everything from lightning-quick weeknight dinners to the coziest of comfort foods.
The Standard Breading Process in 3 Easy Steps – Kitchen Conundrums with Thomas Joseph
FAQ
What to coat chicken with before breading?
Before breading chicken, it’s crucial to use a binding agent to help the breadcrumbs adhere. First, coat the chicken in flour. Then, dip it in an egg wash. Finally, cover it in breadcrumbs.
What do you dip chicken in before frying?
Chicken is often dipped in a mix of flour, eggs (or an egg wash), and then more flour, breadcrumbs, or sometimes a marinade before it is fried.
Do you dip the chicken in egg or flour first?
When breading chicken, you should dip it in flour first, then egg, and finally breadcrumbs (if using).
What can I use instead of egg to dip chicken in before breading?
- Heavy Cream
- Buttermilk
- Mayo
- Yogurt
- Half and Half.