Easy Breaded Chicken
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Years ago, I learned how to make easy breaded chicken from an unexpected source—my husband’s boss. I know, it’s a little unconventional, but when we were newly married, he generously shared some kitchen wisdom with us. He had worked in a country club kitchen and passed along a few tips that stuck with me ever since.
Since then, I’ve developed my own go-to method for breaded chicken—simple, flexible, and practically foolproof. I don’t rely on exact measurements, which makes it perfect for busy nights or when you’re just winging it with what’s in the pantry. The key is in the breading: I like to mix Italian-style bread crumbs with panko for the best texture and flavor.
The Italian bread crumbs come pre-seasoned, which saves a step, while the panko adds that irresistible crunch. If you only have plain bread crumbs on hand, just stir in a bit of Italian seasoning to mimic the flavor. And here’s a bonus—this same method works beautifully with pork chops too, making it a versatile staple in our kitchen.
Ingredients for Easy Breaded Chicken
- BONELESS SKINLESS CHICKEN BREASTS
- FLOUR
- EGGS
- PANKO BREAD CRUMBS
- ITALIAN BREAD CRUMBS
- SALT
- PEPPER
Instructions for Easy Breaded Chicken
Start by setting up your breading station. On one plate, spread out some all-purpose flour—this helps the egg stick to the chicken. In a separate bowl, combine breadcrumbs with a generous pinch of salt and freshly ground black pepper. You can use plain breadcrumbs or panko for extra crunch, and feel free to add a little garlic powder or dried herbs for added flavor.
Next, dredge each piece of chicken in the flour, coating it evenly. Then transfer it to a bowl of beaten eggs, making sure it’s fully covered. Finally, press the chicken into the breadcrumb mixture, gently patting so the coating sticks well. This three-step breading process gives you that classic crispy crust that’s hard to resist.
Heat a large skillet over medium heat and add just enough vegetable oil to coat the bottom. Once the oil is hot, add the chicken and cook until both sides are golden brown and the juices run clear—about 4–5 minutes per side, depending on thickness. You’ll know it’s ready when the crust is beautifully crisp and the inside is tender and fully cooked.
This recipe serves six and is perfect alongside mashed potatoes, roasted veggies, or a simple green salad. It’s also great for slicing over pasta or stuffing into sandwiches the next day—if you have leftovers, that is!
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work just as well and tend to stay extra juicy. Just adjust the cooking time slightly, as thighs may take a bit longer to cook through.
What kind of breadcrumbs should I use?
You can use regular, seasoned, or panko breadcrumbs. Panko gives a lighter, crunchier texture, while seasoned breadcrumbs add extra flavor. If using plain, feel free to mix in garlic powder, paprika, or dried herbs.
Can I bake the chicken instead of frying it?
Yes! To bake, place the breaded chicken on a greased baking sheet and spray the tops lightly with cooking spray. Bake at 400°F (200°C) for 20–25 minutes, flipping halfway through, until golden and cooked through.
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer—chicken should reach an internal temperature of 165°F (74°C). If you don’t have one, cut into the thickest part to check that the juices run clear and there’s no pink inside.
Can I make this ahead of time?
You can bread the chicken a few hours in advance and keep it covered in the fridge until you’re ready to cook. For the best texture, cook it fresh—reheating can soften the crispy coating.
What oil is best for frying?
Use a neutral oil with a high smoke point, like vegetable, canola, or avocado oil. Olive oil works too, but it may brown faster and add a stronger flavor.
Can I freeze breaded chicken?
Yes! After breading, lay the chicken pieces on a baking sheet and freeze until solid. Then transfer to a freezer bag. When ready to cook, fry or bake straight from frozen—just add a few extra minutes to the cooking time.
FOR MORE RECIPES LIKE THIS, TRY:
Easy Breaded Chicken
Real Mom Kitchen
Ingredients
- 6 chicken breasts
- 1 cup flour
- 2 eggs beaten
- ¾ cup Panko bread crumbs
- ¾ cup Italian bread crumbs approximately
- salt
- pepper
Instructions
- Place flour on a plate.
- Place breadcrumbs in a bowl and mix with salt and pepper to taste.
- Start breading by coating chicken with flour.
- Then dip it in the eggs, followed by the bread crumb mixture.
- Cook the breaded chicken in a skillet coated with oil until both sides are nice and brown and the juices run clear. Serves 6.
