Hey there, fellow food lovers! If you’ve ever tried to whip up some crispy, golden breaded chicken only to watch them dangly crumbs fall off like leaves in a storm, you ain’t alone. I’ve been there, standing over a skillet, cussin’ under my breath as my beautiful coating peels away, leaving me with sad, naked chicken But lemme tell ya, after many a kitchen disaster, I’ve cracked the code on how to get bread crumbs to stick to chicken like glue We’re talkin’ crunch so perfect, you’ll hear it from the next room. So, grab a coffee (or a beer, I ain’t judgin’), and let’s dive into this crispy conundrum with all the deets you need to nail it every dang time.
Why Do Bread Crumbs Keep Fallin’ Off My Chicken?
Before we get to the good stuff let’s figure out why your breading is playin’ hard to get. It’s usually down to a few sneaky culprits
- Too Much Wetness: If your chicken is soppin’ wet, them crumbs got no chance. Moisture is the enemy of adhesion, folks.
- Skippin’ the Binder: Bread crumbs need somethin’ sticky to hold on to. No egg, no milk, no nothin’? Good luck with that.
- Rushin’ the Process: Fryin’ too quick or flippin’ too early can shake that coating right off.
- Crowdin’ the Pan: If your skillet’s packed tighter than a subway at rush hour, the steam builds up, and your breading gets soggy and slips.
Got it? Alrighty, now let’s fix this mess with a step-by-step plan that’ll have your chicken lookin’ like it belongs on a magazine cover
The Classic Way to Make Bread Crumbs Stick Like a Champ
I’m startin’ with the ol’ reliable method that’s been savin’ dinners for generations. This is the foundation, the breading gospel, if you will. Follow these steps, and you’re golden—literally.
Step 1: Pat That Chicken Dry
First things first, get that bird as dry as a desert. Grab some paper towels and pat down both sides of your chicken pieces. I even let mine sit uncovered in the fridge for a bit if I’ve got time. Sounds weird, I know, but a dry surface is like a welcome mat for flour and crumbs. Wet chicken? That’s a straight-up “no entry” sign.
Step 2: Dredge in Flour
Season your chicken with a lil’ salt and pepper, then toss it into a bowl of all-purpose flour. Give it a good coat, but shake off the extra. You want a thin layer, not a snowstorm. This step gives the next layer somethin’ to cling to and helps crisp up the final product.
Step 3: Dip in Egg Wash
Beat up a couple eggs in a shallow bowl. You can fancy it up with a splash of milk or a dash of hot sauce if you’re feelin’ wild. Dunk that floured chicken in there, makin’ sure it’s fully coated. The egg is your glue, the magic sticky stuff that holds everything together.
Step 4: Coat with Bread Crumbs
Now, roll that eggy chicken in your bread crumbs. I usually go for panko ‘cause it’s extra crunchy, but regular crumbs work too. Press ‘em on good—don’t just sprinkle, really pat it down so every nook and cranny’s covered. This ain’t no time to be shy.
Step 5: Chill Out for a Bit
Here’s a game-changer: pop that breaded chicken on a rack or plate and stick it in the fridge for about 30 minutes. This lets the layers set and bond, so they don’t flake off when you cook. Trust me, patience pays off here.
Step 6: Cook with Care
Heat up a skillet with some oil (I like canola or peanut for their high heat tolerance). Don’t crowd the pan—give each piece some breathin’ room. Fry on medium-high ‘til you see a golden edge form before flippin’. Usually takes 3-4 minutes per side. Don’t poke or prod too much; let it do its thing.
And boom, you’ve got chicken with a crust that sticks tighter than a kid to candy. But wait, there’s more! What if you can’t use eggs, or you wanna switch up the vibe? I gotchu covered.
Egg-Free Ways to Stick Bread Crumbs to Chicken
Maybe you’re out of eggs, got an allergy, or just wanna try somethin’ different. No worries, we can still make this work with some killer alternatives. Here’s a few tricks I’ve picked up over the years.
Milk or Buttermilk Soak
Milk works wonders as a binder, and buttermilk adds a tangy kick that tenderizes the meat. Here’s how:
- Soak your chicken in milk or buttermilk for at least 30 minutes (longer if you can, like a few hours in the fridge).
- Let the excess drip off, but don’t pat it bone-dry.
- Roll it straight into your bread crumbs, pressin’ hard to make ‘em stick.
This gives a lighter crust than egg, but it’s still crispy as heck if you do it right.
Mustard Magic
Mustard ain’t just for hot dogs, y’all. It’s sticky and adds a zesty punch. Try this:
- Spread a thin layer of mustard (Dijon or yellow, whatever you got) over the chicken.
- Press into bread crumbs right after. The mustard grips like a charm.
I was skeptical at first, but dang, it’s a flavor bomb. Start with a little if you’re unsure—too much can overpower.
Mayo Madness
Yeah, I said mayo. Sounds bonkers, but it’s rich and sticks like nobody’s business. Do this:
- Smear a thin coat of mayonnaise on your chicken pieces. Less is more here.
- Coat with crumbs, pressin’ down firm.
It keeps the meat juicy, though I’ll admit, it don’t add much flavor on its own. Toss some spices in your crumbs to jazz it up.
Flour Slurry Trick
If you’re in a pinch, mix up a slurry with flour and water ‘til it’s like pancake batter. Then:
- Dip the chicken in the slurry, coverin’ it all.
- Roll in bread crumbs quick, before it dries.
This ain’t my fave, but it works if your pantry’s lookin’ bare.
Gettin’ Creative with Your Breading Choices
Alright, now that we’ve got the stickin’ part down, let’s talk about switchin’ up them crumbs for some next-level flavor. Bread crumbs are cool, but why not get a lil’ crazy? Here’s what I’ve messed around with in my kitchen.
- Panko with Parmesan: Mix some grated Parmesan into panko for a salty, chewy crunch. It clumps a bit in spots, which is awesome for texture.
- Crushed Ritz Crackers: These babies are sweet and buttery. Smash ‘em up fine and use ‘em as crumbs. Perfect for a sandwich vibe—just add some extra salt.
- Potato Chips: I ain’t kiddin’. Crush up some plain or flavored chips for a double-fried kinda crisp. It’s greasy, sure, but hot damn, it’s tasty.
- Fresh Bread Crumbs: Tear up some old sourdough or multigrain, blitz it in a processor, and use that. It fries up nutty and keeps the chicken moist.
- Cheesy Snack Crackers: Think Cheez-Its or Goldfish. They’re a cheesy blast, though some folks might find it too much. I’m obsessed, personally.
Pro tip: Whatever you use, marinate your chicken in lemon juice and garlic for 30 minutes before breading. It’s a game-changer for flavor and tenderness. Trust me, I’ve done this a gazillion times, and it never fails.
Cooking Methods to Lock in That Crunch
How you cook your breaded chicken can make or break the stick factor. I’ve tried a buncha ways, and here’s the lowdown on keepin’ that coating intact.
Pan-Frying for Golden Glory
This is my go-to. Heat a good amount of oil in a skillet (cast iron if you got it). Medium-high heat is key—too hot, and it burns; too low, and it’s soggy. Don’t flip ‘til you see that golden rim, and keep the pieces spaced out. Drain on a wire rack or paper towels to avoid steamin’ the crust off.
Baking for a Lighter Bite
Wanna cut the oil? Bake it. Preheat your oven to 400°F, place the breaded chicken on a rack over a baking sheet, and give it a light spray of cookin’ oil. This helps it brown. Flip halfway, usually after 15 minutes, and check it’s done (about 30 minutes total). It ain’t as crunchy as frying, but it sticks well if you chilled it first.
Air Frying for the Win
If you got an air fryer, you’re in luck. It’s a solid middle ground. Follow your machine’s instructions, but generally, a light oil spray and no overcrowdin’ keeps the breading on. Takes about 10-12 minutes at 400°F, flippin’ halfway. I’ve burned a batch or two rushin’ it, so keep an eye out.
Here’s a quick table to compare:
| Method | Crunch Level | Oil Used | Stick Success | Time (Approx) |
|---|---|---|---|---|
| Pan-Frying | High | Lots | Great if not crowded | 6-8 mins |
| Baking | Medium | Minimal | Good with chill time | 30 mins |
| Air Frying | High-Medium | Minimal | Great with spacing | 10-12 mins |
Troubleshootin’ Common Breading Blunders
Even with all this, stuff can go wonky. Here’s how I fix the usual suspects:
- Crumbs Fallin’ Off Mid-Cook: You probs didn’t pat it dry or chill it. Next time, double-check moisture and fridge time. Also, don’t flip too soon.
- Soggy Coating: Too much oil or overcrowdin’. Use less oil, higher heat, or cook in smaller batches. Drain on a rack, not a plate.
- Burnt Crumbs, Raw Chicken: Heat’s too high. Turn it down a notch and cook a tad longer. Patience, my friend.
- Clumpy Breading: Chicken was too wet, or binder wasn’t even. Pat dry better, and if crumbs clump, mix in a spoonful of cornstarch to keep ‘em loose.
I’ve botched plenty of batches learnin’ this, so don’t sweat it if your first go ain’t perfect. We all gotta start somewhere, right?
Extra Tips to Up Your Breading Game
I can’t leave ya without a few more nuggets of wisdom I’ve picked up from my kitchen fumbles. These lil’ tricks can take your chicken from “meh” to “whoa” real quick.
- Double Dredge for Extra Crunch: After the first round of binder and crumbs, dip back into the binder (maybe a thinner mix) and coat again. It’s a thicker crust, perfect for fryin’.
- Season Every Layer: Don’t just season the chicken. Add salt, pepper, or spices to your flour, binder, and crumbs. I toss paprika or garlic powder in mine for a sneaky flavor boost.
- Use a Rack: Lettin’ breaded chicken rest or cool on a wire rack instead of a plate stops steam from ruinin’ the crisp. Learned this the hard way after many a soggy bottom.
- Freeze for Later: Bread your chicken, lay it flat on a tray to freeze solid, then bag it up. Cook from frozen, addin’ a few extra minutes. Great for lazy nights.
Why Breading Chicken Right Matters to Me (and Should to You)
Look, I ain’t just ramblin’ for the heck of it. Gettin’ bread crumbs to stick to chicken ain’t just about food—it’s about pride. There’s somethin’ mighty satisfyin’ about pullin’ a perfectly crusted cutlet outta the pan, hearin’ that crunch as you bite in, and knowin’ you didn’t mess it up. I’ve cooked for family, friends, even a date or two, and this skill has never let me down. It’s a lil’ win in a world full of big stresses, ya know?
Plus, once you master this, you can play around with flavors ‘til the cows come home. Spicy crumbs, cheesy vibes, or even sweet twists—your chicken becomes a canvas. And if you’re feedin’ folks with dietary quirks, knowin’ egg-free tricks means nobody’s left out. We’ve all got that one friend who can’t eat this or that, and bein’ able to say, “I gotcha covered,” feels pretty darn good.
Wrappin’ Up with a Crispy Bow
So, there ya have it, my ultimate guide on how to get bread crumbs to stick to chicken without losin’ your mind. Start with the basics—dry it, flour it, bind it, crumb it, chill it, cook it smart. Then, get funky with egg-free binders like milk or mustard, or wild crumb choices like crushed chips. Whether you’re fryin’, bakin’, or air fryin’, keep that pan uncrowded and your patience high. I’ve spilled all my kitchen secrets here, from the classic way to the weird hacks, ‘cause I want y’all to nail this just like I finally did after way too many flops.
Got a fave breading combo or a total fail story? Drop it in the comments—I’m all ears! And if this helped ya out, share it with your cookin’ crew. Let’s spread the crispy love far and wide. Now, go fire up that stove and make some chicken so good, it’ll have folks beggin’ for seconds. Catch ya later, food fam!
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’re into a battered cutlet but don’t want to commit all the way, combine the flour and egg, then coat 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!
According to sooo many tests.
Published OnMarch 15, 2022
Photo by Rocky Luten. Prop Stylist: Molly Fitzsimons. Food Stylist: Anna Billingskog.
In Absolute Best Tests, Ella Quittner destroys the sanctity of her home kitchen in the name of 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. The average one wears an armor of crunch that’s seasoned heartily enough to play smokescreen for any dryness inside. Usually doused in a sauce, or pressed between two halves of an Italian roll, or blanketed by melted American cheese, breaded chicken is the form of cooked poultry Most Likely To Be Fine, whatever the circumstance.
But a truly life-changing cutlet is hard to come by.
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).
Fish Spatula: Necessary for flipping the cutlets with ease, and minimal oil splatter.
Whisk: For easy egg beating or batter-mixing.
Shallow Bowls: The MVP trio for all things dredging.
Adapted from That Sounds So Good by Carla Lalli Music.
1 large boneless, skinless chicken breast
¼ cup potato starch
1 large egg, beaten
1/2 teaspoon kosher salt
1 pinch freshly ground black pepper
¼ cup neutral oil, like avocado, rice bran, or peanut
1. Horizontally halve the chicken breast. Gently pound the resulting cutlets so they’re an even thickness, about ½ inch.
2. Set up 3 bowls for the breading: one with the starch, one with the egg, and one with the panko. Whisk the salt and pepper into the starch.
3. First dip each piece of chicken into the starch, dusting off any extra; then into the eggs, making sure it is coated completely; and finally into the panko, making sure the whole piece is evenly coated. Let the breaded chicken pieces rest on a plate for 15 to 30 minutes at room temp.
4. In a cast-iron skillet or Dutch oven, heat the oil over medium-high heat for a few minutes, until it vigorously bubbles when you drop in a stray piece of breading. Add the breaded chicken to the pan, making sure not to crowd them (you may need to cook them in batches). Cook until the bottom is deep golden-brown, 3 to 4 minutes, then flip and let the other side brown, about 3 minutes.
5. Transfer the pieces to a wire rack or paper towel–lined plate and serve hot.
Was she perfect? I had high hopes that a potato starch dredge would add even more crunch than all-purpose flour (see: French fries and latkes are incredibly crispy), but the results were similar, even a bit less crispy and crackly, and overall less consistent (peaks and valleys of crisp rather than tundra). It was still delicious though, and if I only had potato starch in my pantry, I wouldn’t hesitate to swap it in for flour.
Adapted from Spruce Eats.
1 large boneless, skinless chicken breast
¼ cup all-purpose flour
1 large egg, beaten
½ teaspoon kosher salt
1 pinch freshly ground black pepper
¼ cup whole milk
¼ cup neutral oil, like avocado, rice bran, or peanut
1. Horizontally halve the chicken breast. Gently pound the resulting cutlets so they’re an even thickness, about 1/2 inch.
2. Set up 2 bowls for the breading: one with the flour, another with the egg. Whisk the salt and pepper into the flour. Whisk the milk into the egg.
3. First dip each piece of chicken into the flour, dusting off any extra; then into the milky egg, making sure it is coated completely; then into the flour again, making sure the whole piece is evenly coated.
4. In a cast-iron skillet or a Dutch oven, heat oil over medium-high heat for a few minutes, until it vigorously bubbles when you drop in a stray piece of breading. Add the breaded chicken to the pan, making sure not to crowd them (you may need to cook them in batches). Cook until the bottom is deep golden-brown, 3 to 4 minutes, then flip and let the other side brown, about 3 minutes.
5. Transfer the pieces to a wire rack or paper towel–lined plate and serve hot.
Was she perfect? This is the batter lover’s cutlet. It looked like a chicken-fried steak, with a smooth, detached-in-places exoskeleton of carb. Battering the cutlet instead of simply breading it kept the meat juicier than any other test, but at what cost? It was a deeply flavored specimen, but lacked the crepitation of those breaded in sharp shards of panko.
1 large boneless, skinless chicken breast
1 large egg, beaten
2 tablespoons all-purpose flour
½ teaspoon kosher salt
1 pinch freshly ground black pepper
¼ cup neutral oil, like avocado, rice bran, or peanut
1. Horizontally halve the chicken breast. Gently pound the resulting cutlets so they’re an even thickness, about 1/2 inch.
2. Set up 2 bowls for the breading: one in which you whisk together the egg, flour, salt, pepper, and 1 tablespoon of water, and the other with the panko.
3. First dip each piece of chicken in the egg mixture, then into the panko, making sure the whole piece is evenly coated. Let the breaded chicken pieces rest on a plate for 15 to 30 minutes at room temp.
4. In a cast-iron skillet or a Dutch oven, heat oil over medium-high heat for a few minutes, until it vigorously bubbles when you drop in a stray piece of breading. Add the breaded chicken to the pan, making sure not to crowd them (you may need to cook them in batches). Cook until the bottom is deep golden-brown, 3 to 4 minutes, then flip and let the other side brown, about 3 minutes.
5. Transfer the pieces to a wire rack or paper towel–lined plate and serve hot.
Was she perfect? This was a Very Important Cutlet. Sam Seneviratne’s smart instructions have you whisk egg and flour together, to create a sort of pre-batter, onto which you pack the panko. So it presented a combo option, for those who love batter but also want their cutlets traditionally breaded (covered in little crispy shavings rather than one contiguous shell). The result was a much thicker crust, almost chewy beneath the frizzled panko layer. It would be the ideal cutlet for someone who loves the corner piece of baked pasta.
Adapted from Food52 and Bon Appétit.
1 large boneless, skinless chicken breast
6 tablespoons freshly squeezed lemon juice (from about 2 lemons)
2 garlic cloves, minced
1 pinch freshly ground black pepper
¼ cup all-purpose flour
1 large egg, beaten
¼ cup neutral oil, like avocado, rice bran, or peanut
1. Horizontally halve the chicken breast. Gently pound the resulting cutlets so they’re an even thickness, about ½ inch. Marinate in the lemon juice, garlic, and a big pinch for salt for 30 minutes to 1 hour in the fridge.
2. When you’re ready to cook, set up 3 bowls for the breading: one with the flour, one with the egg, and one with the panko. Whisk ½ teaspoon of salt and the pepper into the flour.
3. Remove chicken from marinade and let the juice and garlic drip off. First dip each piece of chicken in the flour, dusting off any extra; then into the eggs, making sure it is coated completely; and finally into the panko, making sure the whole piece is evenly coated. Let the breaded chicken pieces rest on a plate for 15 to 30 minutes at room temp.
4. In a cast-iron skillet or a Dutch oven, heat oil over medium-high heat for a few minutes, until it vigorously bubbles when you drop in a stray piece of breading. Add the breaded chicken to the pan, making sure not to crowd them (you may need to cook them in batches). Cook until the bottom is deep golden-brown, 3 to 4 minutes, then flip and let the other side brown, about 3 minutes.
5. Transfer the pieces to a wire rack or paper towel–lined plate and serve hot.
Was she perfect? I feel like a fool for sleeping on this lemon-garlic technique, which came to me in a DM from Emily Schultz, who learned it from a Molly Baz recipe. This simple, two-ingredient marinade ensures juicy, flavorful, tender meat every single time. I have dabbled with other, fussier marinades in the past, to little result with such notoriously thin chicken. The lemon-garlic swim imparted a somehow cheesy (!!!) flavor to the chicken, which was less tough than any other specimen from this round. The dredging technique also produced a supremely crunchy exterior, a textbook cutlet shell.
Adapted from Hellmann’s.
1 large boneless, skinless chicken breast
½ teaspoon kosher salt
1 pinch freshly ground black pepper
¼ cup neutral oil, like avocado, rice bran, or peanut
1. Horizontally halve the chicken breast. Gently pound the resulting cutlets so they’re an even thickness, about 1/2 inch.
2. Set up 2 bowls for the breading: one with the mayonnaise, and one with the panko. Whisk the salt and pepper into the mayonnaise.
3. First dip each piece of chicken in mayo, using a knife to make sure it’s coated with an even, thin layer. Then, dip into the panko, coating evenly on all sides. Let the coated chicken pieces rest on a plate for 15 to 30 minutes at room temp.
4. In a cast-iron skillet or a Dutch oven, heat oil over medium-high heat for a few minutes, until it vigorously bubbles when you drop in a stray piece of breading. Add the breaded chicken to the pan, making sure not to crowd them (you may need to cook them in batches). Cook until the bottom is deep golden-brown, 3 to 4 minutes, then flip and let the other side brown, about 3 minutes.
5. Transfer the pieces to a wire rack or paper towel–lined plate and serve hot.
Was she perfect? I sometimes eat mayo straight from a spoon, which I suppose I don’t have to admit, but I want to be honest about my expectations for this trial. Unfortunately, the resulting cutlet was less mayo-flavored, and more soft and bland. I suspect the oil and egg in the mayonnaise separated during cooking, contributing to greasier, squishier panko, and chicken that tasted extremely chicken-y, not in an amazing way. It should be said, though, that the meat of the chicken was very tender and juicy, coming in second place to the battered cutlet.
These tests were all conducted with the most consistently crunchy method from round one: flour, then egg, then crumbs.
1 large boneless, skinless chicken breast
6 tablespoons freshly squeezed lemon juice (from about 2 lemons)
2 garlic cloves, minced
15 Saltines (about ½ sleeve)
1/4 cup all-purpose flour
1 large egg, beaten
1/2 teaspoon kosher salt
1 pinch black pepper
¼ cup neutral oil, like avocado, rice bran, or peanut
1. Horizontally halve the chicken breast. Gently pound the resulting cutlets so they’re an even thickness, about ½ inch. Marinate in the lemon juice and garlic for 30 minutes to 1 hour in the fridge.
2. Place the Saltines in a zip-top plastic bag, squeeze out as much air as possible, and seal. Use a rolling pin—or a wine bottle, or anything heavy—to pound into fine crumbs.
3. When you’re ready to cook, set up 3 bowls for the coating: one with the flour, one with the egg, and one with the Saltine crumbs. Whisk the salt and pepper into the flour.
4. Remove chicken from marinade and let juice and garlic drip off. First dip each piece of chicken in the flour, dusting off any extra; then into the egg, making sure it is coated completely; and finally into the Saltine crumbs, making sure the whole piece is evenly coated. Let the coated chicken pieces rest on a plate for 15 to 30 minutes at room temp.
5. In a cast-iron skillet or a Dutch oven, heat oil over medium-high heat for a few minutes, until it vigorously bubbles when you drop in a stray piece of breading. Add the breaded chicken to the pan, making sure not to crowd them (you may need to cook them in batches). Cook until the bottom is deep golden-brown, 3 to 4 minutes, then flip and let the other side brown, about 3 minutes.
6. Transfer the pieces to a wire rack or paper towel–lined plate and serve hot.
Was she perfect? This cutlet was somehow reminiscent of schnitzel, a veal cutlet which is obviously not made using Saltines as breading.The crisp was present, but subtler, thinner, a fizz to panko’s crackle. And the overall flavor was slightly yeasty; one taster asked if I used alcohol in the dredge.
1 large boneless, skinless chicken breast
6 tablespoons freshly squeezed lemon juice (from about 2 lemons)
2 garlic cloves, minced
20 Ritz crackers (about ½ sleeve)
¼ cup all-purpose flour
1 large egg, beaten
½ teaspoon kosher salt
1 pinch freshly ground black pepper
¼ cup neutral oil, like avocado, rice bran, or peanut
1. Horizontally halve the chicken breast. Gently pound the resulting cutlets so they’re an even thickness, about ½ inch. Marinate in the lemon juice and garlic for 30 minutes to 1 hour in the fridge.
2. Place Ritz crackers in a zip-top plastic bag, squeeze out as much air as possible, and seal. Use a rolling pin—or a wine bottle, or anything heavy—to pound into fine crumbs.
3. When you’re ready to cook, set up 3 bowls for the coating: one with the flour, one with the egg, and one with the Ritz crumbs. Whisk the salt and pepper into the flour.
4. Remove chicken from marinade and let juice and garlic drip off. First dip each piece of chicken in the flour, dusting off any extra; then into the egg, making sure it is coated completely; and finally into the Ritz crumbs, making sure the whole piece is evenly coated. Let the coated chicken pieces rest on a plate for at least 15 minutes and up to 30 at room temp.
5. In a cast-iron skillet or a Dutch oven, heat oil over medium-high heat for a few minutes, until it vigorously bubbles when you drop in a stray piece of breading. Add the breaded chicken to the pan, making sure not to crowd them (you may need to cook them in batches). Cook until the bottom is deep golden-brown, 3 to 4 minutes, then flip and let the other side brown, about 3 minutes.
6. Transfer the pieces to a wire rack or paper towel–lined plate and serve hot.
Was she perfect? Slicing into the Ritz cutlet sounded like a commercial for the concept of crunch. The crackers lent each bite a sweet flavor (sugar features prominently in buttery Ritz), which was extremely delicious and unlike any other trial. The chicken itself was juicy. The Ritz cutlet would be ideal on a roll with melted American cheese, ketchup, and chile crisp. It just needs a little extra salt, either sprinkled onto it directly or in its serving accoutrement, to reach full potential.
1 large boneless, skinless chicken breast
6 tablespoons freshly squeezed lemon juice (from about 2 lemons)
2 garlic cloves, minced
¼ cup all-purpose flour
1 large egg, beaten
½ teaspoon kosher salt
1 pinch freshly ground black pepper
¼ cup neutral oil, like avocado, rice bran, or peanut
1. Horizontally halve the chicken breast. Gently pound the resulting cutlets so they’re an even thickness, about ½ inch. Marinate in the lemon juice and garlic for 30 minutes to 1 hour in the fridge.
2. Place Cheez-Its in a zip-top plastic bag, squeeze out as much air as possible, and seal. Use a rolling pin—or a wine bottle, or anything heavy—to pound into fine crumbs.
3. When you’re ready to cook, set up 3 bowls for the coating: one with the flour, one with the egg, and one with the Cheez-It crumbs. Whisk the salt and pepper into the flour.
4. Remove chicken from marinade and let juice and garlic drip off. First dip each piece of chicken in the flour, dusting off any extra; then into the eggs, making sure it is coated completely; and finally into the Cheez-It crumbs, making sure the whole piece is evenly coated. Let the coated chicken pieces rest on a plate for 15 to 30 minutes at room temp.
5. In a cast-iron skillet or a Dutch oven, heat oil over medium-high heat for a few minutes, until it vigorously bubbles when you drop in a stray piece of breading. Add the breaded chicken to the pan, making sure not to crowd them (you may need to cook them in batches). Cook until the bottom is deep golden-brown, 3 to 4 minutes, then flip and let the other side brown, about 3 minutes.
6. Transfer the pieces to a wire rack or paper towel–lined plate and serve hot.
Was she perfect? I would eat Cheez-Its out of a pile of hot garbage, so my findings from this trial are, admittedly, biased. The initial presentation of the Cheez-It cutlet was surprisingly not-neon; the fry process toned the crust down to a generic toasty brown. Flavor-wise, it was incredibly cheesy. Probably a 7 on the 1 to 10 scale of cheesiness, wherein 10 is actual cheese. The jaunt in hot oil also produced a warm, toasty flavor I don’t typically associate with my Its, but which I particularly enjoyed. Other tasters were less enthused, and felt the flavor of the crust was “gimmicky” and overshadowed the chicken.
1 large boneless, skinless chicken breast
6 tablespoons freshly squeezed lemon juice (from about 2 lemons)
2 garlic cloves, minced
¼ cup all-purpose flour
1 large egg, beaten
½ teaspoon kosher salt
1 pinch freshly ground black pepper
2 tablespoons finely grated Parmesan (or Pecorino Romano)
¼ cup neutral oil, like avocado, rice bran, or peanut
1. Horizontally halve the chicken breast. Gently pound the resulting cutlets so they’re an even thickness, about ½ inch. Marinate in the lemon juice and garlic for 30 minutes to 1 hour in the fridge.
2. When you’re ready to cook, set up 3 bowls for the coating: one with the flour, one with the egg, and one with the panko. Whisk the salt and pepper into the flour, and stir the grated Parm into the panko.
3. Remove chicken from marinade and let juice and garlic drip off. First dip each piece of chicken in the flour, dusting off any extra; then into the egg, making sure it is coated completely; and finally into the panko, making sure the whole piece is evenly coated. Let the coated chicken pieces rest on a plate for 15 to 30 minutes at room temp.
4. In a cast-iron skillet or a Dutch oven, heat oil over medium-high heat for a few minutes, until it vigorously bubbles when you drop in a stray piece of breading. Add the breaded chicken to the pan, making sure not to crowd them (you may need to cook them in batches). Cook until the bottom is deep golden-brown, 3 to 4 minutes, then flip and let the other side brown, about 3 minutes.
5. Transfer the pieces to a wire rack or paper towel–lined plate and serve hot.
Was she perfect? In the dredging round, one taster noted that it would be hard to beat the flavor and texture of panko. I am happy to report that adding grated Parmesan does just that. The crust was still just as crisp, but with a subtle, salty chew. The Parmesan also caused some of the panko to clump together for more overall crunch, almost reminiscent of when you get a good cluster of granola.
1 large boneless, skinless chicken breast
6 tablespoons freshly squeezed lemon juice (from about 2 lemons)
2 garlic cloves, minced
½ teaspoon kosher salt
1 pinch freshly ground black pepper
¼ cup all-purpose flour
1 large egg, beaten
½ cup Italian-style dried bread crumbs
¼ cup neutral oil, like avocado, rice bran, or peanut
1. Horizontally halve the chicken breast. Gently pound the resulting cutlets so they’re an even thickness, about ½ inch. Marinate in the lemon juice and garlic for 30 minutes to 1 hour in the fridge.
2. When you’re ready to cook, set up 3 bowls for the coating: one with the flour, one with the egg, and one with the bread crumbs. Whisk the salt and pepper into the flour.
3. Remove chicken from marinade and let juice and garlic drip off. First dip each piece of chicken in the flour, dusting off any extra; then into the egg, making sure it is coated completely; and finally into the bread crumbs, making sure the whole piece is evenly coated. Let the coated chicken pieces rest on a plate for 15 to 30 minutes at room temp.
4. In a cast-iron skillet or a Dutch oven, heat oil over medium-high heat for a few minutes, until it vigorously bubbles when you drop in a stray piece of breading. Add the breaded chicken to the pan, making sure not to crowd them (you may need to cook them in batches). Cook until the bottom is deep golden-brown, 3 to 4 minutes, then flip and let the other side brown, about 3 minutes.
5. Transfer the pieces to a wire rack or paper towel–lined plate and serve hot.
Was she perfect? This cutlet looked like it should be on the front of the bread crumbs can. It was so crisp, golden, and oil-soaked, it seemed to glimmer. Fresh from the fryer, the texture of these crumbs read almost like sand—super fine, much closer to ground-down crystal than the panko or crackers. Flavor-wise, it was mediocre. Parm would have helped. Garlic powder too. Overall, it was a middle-of-the-pack specimen, perfectly delicious but also exceedingly average.
1 large boneless, skinless chicken breast
6 tablespoons freshly squeezed lemon juice (from about 2 lemons)
2 garlic cloves, minced
¼ cup rice flour
1 large egg, beaten
½ teaspoon kosher salt
1 pinch freshly ground black pepper
¼ cup whole milk
¼ cup neutral oil, like avocado, rice bran, or peanut
1. Horizontally halve the chicken breast. Gently pound the resulting cutlets so they’re an even thickness, about ½ inch. Marinate in the lemon juice and garlic for 30 minutes to 1 hour in the fridge.
2. When you’re ready to cook, set up 2 bowls for the coating: one with the flour, and one with the egg. Whisk the salt and pepper into the flour. Separately, whisk the milk into the egg.
3. Remove chicken from marinade and let the juice and garlic drip off. First dip each piece of chicken in the flour, dusting off any extra; then into the milky egg, making sure it is coated completely; and finally into the flour again, making sure the whole piece is evenly coated.
4. In a cast-iron skillet or a Dutch oven, heat oil over medium-high heat for a few minutes, until it vigorously bubbles when you drop in a stray piece of breading. Add the breaded chicken to the pan, making sure not to crowd them (you may need to cook them in batches). Cook until the bottom is deep golden-brown, 3 to 4 minutes, then flip and let the other side brown, about 3 minutes.
5. Transfer the pieces to a wire rack or paper towel–lined plate and serve hot.
Was she perfect? This was one of my favorite cutlets, though my tasters disagreed. I loved the chew of the crust and the subtle, toasted rice flavor. My tasters felt that it didn’t represent the qualities one is looking for in a cutlet, because its exterior didn’t crisp up nearly as much as the other contenders. (Their contracts are currently under review.)
1 large boneless, skinless chicken breast
6 tablespoons freshly squeezed lemon juice (from about 2 lemons)
2 garlic cloves, minced
1 fist-sized hunk fresh bread, like sourdough or multigrain
½ teaspoon kosher salt
1 pinch freshly ground black pepper
¼ cup all-purpose flour
1 large egg, beaten
¼ cup neutral oil, like avocado, rice bran, or peanut
1. Horizontally halve the chicken breast. Gently pound the resulting cutlets so they’re an even thickness, about ½ inch. Marinate in the lemon juice and garlic for 30 minutes to 1 hour in the fridge.
2. Chop bread into chunks and place into a food processor or blender. Pulse until you reach a coarse crumb size, like cake sprinkles.
3. When you’re ready to cook, set up 3 bowls for the coating: one with the flour, one with the egg, and one with the bread crumbs. Whisk the salt and pepper into the flour.
4. Remove chicken from marinade and let the juice and garlic drip off. First dip each piece of chicken in the flour, dusting off any extra; then into the egg, making sure it is coated completely; and finally into the bread crumbs, making sure the whole piece is evenly coated. Let the coated chicken pieces rest on a plate for 15 to 30 minutes at room temp.
5. In a cast-iron skillet or a Dutch oven, heat oil over medium-high heat for a few minutes, until it vigorously bubbles when you drop in a stray piece of breading. Add the breaded chicken to the pan, making sure not to crowd them (you may need to cook them in batches). Cook until the bottom is deep golden-brown, 3 to 4 minutes, then flip and let the other side brown, about 3 minutes.
6. Transfer the pieces to a wire rack or paper towel–lined plate and serve hot.
Was she perfect? This cutlet surprised me most. I expected the fresh crumbs to get a little soggy, but they fried right up for a craggy, thick exterior. The flavor was also noteworthy. I used sliced multigrain bread, which became nutty when cooked into a crust. The fresh crumbs also seemed to keep the chicken a bit juicier, perhaps because of their downy, moist (so, so sorry) bulk.
1 large boneless, skinless chicken breast
6 tablespoons freshly squeezed lemon juice (from about 2 lemons)
2 garlic cloves, minced
¾ cup potato chips, like Plain Ridged or Cheddar–Sour Cream Ruffles
¼ cup all-purpose flour
1 large egg, beaten
½ teaspoon kosher salt
1 pinch freshly ground black pepper
¼ cup neutral oil, like avocado, rice bran, or peanut
1. Horizontally halve the chicken breast. Gently pound the resulting cutlets so they’re an even thickness, about ½ inch. Marinate in the lemon juice and garlic for 30 minutes to 1 hour in the fridge.
2. Place the chips in a zip-top plastic bag, squeeze out as much air as possible, and seal. Use a rolling pin—or a wine bottle, or anything heavy—to pound into fine crumbs.
3. When you’re ready to cook, set up 3 bowls for the coating: one with the flour, one with the egg, and one with the chip crumbs. Whisk the salt and pepper into the flour.
4. Remove chicken from marinade and let juice and garlic drip off. First dip each piece of chicken in the flour, dusting off any extra; then into the egg, making sure it is coated completely; and finally into the chip crumbs, making sure the whole piece is evenly coated. Let the coated chicken pieces rest on a plate for 15 to 30 minutes at room temp.
5. In a cast-iron skillet or a Dutch oven, heat oil over medium-high heat for a few minutes, until it vigorously bubbles when you drop in a stray piece of breading. Add the breaded chicken to the pan, making sure not to crowd them (you may need to cook them in batches). Cook until the bottom is deep golden-brown, 3 to 4 minutes, then flip and let the other side brown, about 3 minutes.
6. Transfer the pieces to a wire rack or paper towel–lined plate and serve hot.
Was she perfect? This cutlet’s crust was so thick and crisp (from being double-fried), it produced an incredibly loud eating noise, which sounded like someone housing a bag of chips solo. The potato chip crust kept the chicken super tender, perhaps from the extra fat blanketing the mostly fatless meat, like a really confusing take on a porchetta. All I know for sure is that it was so delicious, one taste-tester started unironically doing the wave after several bites. There was, however, a somewhat greasy aftertaste that might not be for everyone.
How to get Breading to Stick to Fried Foods
FAQ
How do you make breadcrumbs stick to chicken?
A simple milk and flour mixture can also serve as an effective binding method. The combination creates a paste-like consistency that will help breadcrumbs stick to the chicken. Adjust the thickness by altering the ratio of flour to milk. 5. Cornstarch or Arrowroot Powder Suspension
Do breadcrumbs stick to chicken?
The thin layer of flour will provide the perfect surface for the breadcrumbs to adhere to, creating a crispy and flavorful coating. Another popular alternative to using eggs is to use a milk or yogurt mixture to help the breadcrumbs stick to the chicken.
How do you make chicken breadcrumbs crispy?
Dip the seasoned chicken into the milk or yogurt mixture, allowing any excess to drip off before coating the chicken with breadcrumbs. The moisture from the milk or yogurt will act as a binding agent, helping the breadcrumbs to adhere to the chicken and create a delicious crispy coating.
How do you make breadcrumbs stick to chicken without eggs?
To make breadcrumbs adhere to chicken without using eggs, you can use various alternatives such as buttermilk, yogurt, or a mixture of flour and water. Buttermilk is especially effective, as its acidity helps tenderize the meat while also creating a moist surface for the breadcrumbs to cling to.
Can I use flavored breadcrumbs for breaded chicken?
A: Yes, flavored breadcrumbs, such as Italian seasoned breadcrumbs or panko breadcrumbs, can be used to add an extra layer of flavor to the breaded chicken. Just be mindful of the salt content in the flavored breadcrumbs and adjust the seasoning accordingly. Q: Can I bake the breaded chicken instead of frying it? A: Absolutely!
Can you use buttermilk to stick breadcrumbs to chicken?
A: Yes, buttermilk can be used as a great alternative to eggs when it comes to sticking breadcrumbs to chicken. The acidity in buttermilk helps to tenderize the chicken while also acting as a binding agent for the breadcrumbs. Q: Are there any gluten-free alternatives for sticking breadcrumbs to chicken? A: Absolutely!
How do I get breadcrumbs to stick to my chicken?
What else can I use to stick breadcrumbs to chicken?
Milk or Plant-Based Milk: Dip your food in milk or a non-dairy alternative (like almond or soy milk) to help the breadcrumbs adhere. Yogurt or Sour Cream: Coat your food with yogurt or sour cream. This adds flavor and helps breadcrumbs stick. Mustard: Use a thin layer of mustard on the surface of your food.
Why are the breadcrumbs falling off my chicken?
It happens because they do not coat the meat evenly with the bread crumbs. The key to a perfect breaded chicken is a thorough coating of bread crumbs.Jul 11, 2022
How to make breadcrumbs to coat chicken?
To make dried breadcrumbs, tear the bread into pieces and bake in a low oven until the pieces are completely dried out. Pulse in a food processor as before.