Breaded Chicken Breasts

Rating: 3.21 stars
291 Ratings
  • 5 star values: 54
  • 4 star values: 48
  • 3 star values: 106
  • 2 star values: 70
  • 1 star values: 13

Whenever you make breaded and fried chicken, it disappears almost immediately. Try our foolproof three-step method for perfect results every time, then turn it into Chicken Parmesan or serve over salad.

Everyday Food, March 2009

Gallery

Read the full recipe after the video.

Recipe Summary test

prep:
25 mins
total:
25 mins
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

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Reviews (8)

291 Ratings
  • 5 star values: 54
  • 4 star values: 48
  • 3 star values: 106
  • 2 star values: 70
  • 1 star values: 13
Martha Stewart Member
Rating: 5 stars
03/22/2019
This recipe and demo make it look perfectly easy!
Martha Stewart Member
Rating: 5 stars
09/14/2018
I subbed panko and I thought they were great!
Martha Stewart Member
Rating: Unrated
03/05/2011
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
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Martha Stewart Member
Rating: Unrated
03/03/2011
What would be good to serve with this?
Martha Stewart Member
Rating: Unrated
03/01/2011
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.
Martha Stewart Member
Rating: Unrated
03/01/2011
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.
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Martha Stewart Member
Rating: Unrated
03/01/2011
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!
Martha Stewart Member
Rating: Unrated
05/05/2010
This breading for chicken is delicious, although I needed less breadcrumbs and more flour. It is crispy and a treat to eat.
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