There’s nothing like a perfectly breaded chicken breast, chicken strip, or chicken cutlet. When chicken is breaded properly, the breading should be seasoned, light, but crispy, and golden brown. The crunch of the breading is the perfect balance to the moist chicken inside. And there are many ways to bread chicken to get that perfect crunch. It seems like every family has their own secret breading tricks, but which ones actually work? According to experts, these are the best ways to get the perfect breaded chicken:
Potato Starch, Then Egg, Then Crumbs
To bread chicken using this popular method, you first dip a piece of chicken into the potato starch, then into the whipped egg, and then into light Panko breadcrumbs. Make sure the chicken is totally coated. Let the chicken rest for 15-30 minutes until it’s room temperature. Then fry it.
Flour, Then Egg & Milk, Then Flour Again
This method is one that your grandmother may have used to bread chicken, pork chops, or veal chops. To bread chicken this way, you need to dust the chicken with flour, dip it into the egg that has the milk whipped into it, then dust it again with flour, making sure it’s totally coated. After that, fry it for 3-4 minutes on each side in a skillet.
Flour & Egg, Then Crumbs
When you’re setting up your ingredients, whisk the egg with flour, salt, pepper, and one tablespoon of water. Dip the chicken in the egg mixture, then dip it in some Panko breadcrumbs until it’s fully coated. Let it rest until it’s room temperature, and fry it in a hot cast-iron skillet on the stove.
Lemon-Garlic Marinade, Then Flour, Then Egg, Then Crumbs
If you want your chicken to have a little brightness to counteract the heaviness of the breading, this lemon-garlic marinade is a great addition. Stir salt and pepper into the flour, then set up three bowls. One bowl for the flour, one for the egg, and one for Panko breadcrumbs. Let the chicken soak in the marinade overnight. When you’re ready to cook, dip the chicken in the flour, then into the egg, then into the breadcrumbs. Make sure the chicken is fully coated in Panko. Let it rest until room temperature, then fry.
Mayo Then Crumbs
Mayonnaise is a chef’s secret for keeping meat juicy while cooking. To bread chicken this way, you’ll need a bowl of mayonnaise and a bowl of Panko breadcrumbs. Dip the chicken into the mayonnaise, then into the Panko breadcrumbs. Let the chicken come to room temperature and fry it. You’ll get juicy chicken with a crispy, crunchy breading.
Try Bricco Salumeria For The Best Sandwiches
If you want deliciously breaded chicken on the best subs and sandwiches without all the work of breading, frying, and assembling a large sandwich, try Bricco Salumeria. We have the best-tasting subs and sandwiches with an Italian flare and perfectly breaded chicken. Come visit us in the North End today to try them for yourself!