Breaded Chicken Breasts

Breaded chicken breasts make a deliciously crispy and crowd-pleasing dinner. This easy recipe delivers restaurant-quality cutlets in just 25 minutes, thanks to a classic three-step breading process. Start by coating the chicken in flour to absorb moisture, then dip it in beaten egg, and finish with a layer of fresh breadcrumbs that stick perfectly. Serve these golden-brown cutlets hot from the pan with your favorite sides, sliced over a salad, in sandwiches, or transformed into chicken parmesan.

Breading Explained

This recipe uses the classic three-step process for breading chicken: flour, egg, then breadcrumbs.

How to make breadcrumbs stick: Home cooks often worry that the breading won't stick to the chicken, but when you follow the traditional three-step process, each layer helps the next layer adhere. A thin layer of flour helps the beaten egg stick, and the egg is what makes the outer layer of breadcrumbs stick to the chicken.

Always start with flour: When breading chicken, you should always start with a layer of flour. This helps absorb moisture on the surface of the chicken, which would keep the breading from sticking and making a mess in the hot oil. The flour also gives the egg something to cling to—otherwise, it would slide right off the chicken.

The breadcrumbs: Our recipe calls for fresh breadcrumbs but panko, the light and flaky Japanese-style breadcrumbs you can purchase at most grocery stores, make a great substitute. We used plain breadcrumbs, but you can certainly opt for seasoned breadcrumbs to add different flavors.

Use tongs: Breading is a sticky process, and if you use your hands, things get messy. We recommend investing in a few sets of short tongs. They aren't expensive, and you'll use them for all kinds of grilling, frying, and other tasks. Designate one pair of tongs for each layer of coating to avoid sticky buildup.

How to Make Thin Chicken Cutlets

For ultra-crisp chicken breasts that are evenly cooked throughout, it's best to start with thin, uniform cutlets. You can purchase chicken this way, but it's also easy (and more affordable) to do it yourself at home. You'll need four boneless chicken breasts, which you'll butterfly and pound thin.

1. Slice horizontally: Using a sharp knife, slice each breast in half horizontally to make eight pieces.
2. Then pound: Place each halved breast between two pieces of parchment paper, then use a meat mallet to pound chicken to a 1/4-inch thickness. If you don't have a mallet, gently pound chicken using a rolling pin instead.