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Breaded Chicken Breasts

Recipe photo courtesy of Johnny Miller

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

Source: Everyday Food, March 2009
Total Time Prep Servings

Ingredients

Directions

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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290
  • 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
    Reply
  • bienki
    3 MAR, 2011
    What would be good to serve with this?
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • 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.
    Reply

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