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Breaded Chicken Breasts


Whenever you make breaded and fried chicken, it disappears almost immediately. Try our foolproof 3-step method for perfect results every time.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2009


  • 3 large eggs
  • Coarse salt
  • 1/3 cup all-purpose flour
  • 3 1/2 cups fresh breadcrumbs
  • 1 cup vegetable oil
  • 8 thin chicken cutlets (about 1 1/2 pounds total)
  • Lemon wedges, for serving (optional)


  1. In a shallow dish, whisk eggs with teaspoon salt; let stand 5 minutes. In another shallow dish, season flour with 1/4 teaspoon salt. In a third shallow dish, season breadcrumbs with 1 teaspoon salt.

  2. In a large cast-iron skillet or other heavy deep skillet, heat oil over medium. Meanwhile, pat chicken dry with paper towels. Coat in flour, shaking off excess, then dip in egg (letting excess drip off). Dredge in breadcrumbs, turning twice and patting to adhere.

  3. Increase heat to medium-high. Working in batches, add chicken to skillet; cook, gently shaking skillet occasionally, until chicken is browned, about 4 minutes. Turn with tongs; cook until browned and opaque throughout, 2 to 3 minutes more (if browning too quickly, lower heat). Between batches, skim off brown crumbs from oil with a slotted spoon. Drain chicken on paper towels; season with salt.

Cook's Notes

Making breadcrumbs: For 3 1/2 cups, pulse 9 slices white bread in a food processor until fine crumbs form.

Reviews Add a comment

  • Bekagram
    5 MAR, 2011
    I'm glad I read your comments. I agree there looks like a lot of salt so I will take your advice and cut back. Bekagram
  • bienki
    3 MAR, 2011
    What would be good to serve with this?
  • AndreaRobin
    1 MAR, 2011
    I have made this many times, we are jewish and call this dish chicken shnitzel. I do agree with erasure though, it doesn't need all that salt. I have never added salt to the egg or the flour, just a little to the breadcrumbs along with other spices, and lately I've been baking it instead of frying for health reasons, and it is almost as tasty...almost, not quite.
  • MS10603064
    1 MAR, 2011
    I find that some of the recipes here are too salty for my tastes too. I just use less. I bet a touch a parmesan cheese, instead of the salt, would be good as well as a few herbs.
  • erasure
    1 MAR, 2011
    Why so much salt? I've made this recipe without any salt, and it's equally delicious. Try adding some herbs to the breadcrumbs, too!
  • andersonm
    5 MAY, 2010
    This breading for chicken is delicious, although I needed less breadcrumbs and more flour. It is crispy and a treat to eat.