Crumbed Chicken is a universal favourite. It’s one of those can’t-go-wrong dishes that you can serve on practically any occasion, and it pairs perfectly with a lot of side dishes – mashed potatoes, mixed veggies, zesty dips, you name it.
With new years resolutions in place, it might be the perfect time to flex those culinary skills and cook up a platter (or two) of this delightfully crisp and juicy dish.
And with our 3-Step Guide to creating the perfect crumbed chicken, you can’t go wrong!
Step 1. The Perfect Bread Crumbs
Do NOT pre-coat the breadcrumbs.
Neatly trim the crust off the bread and set it aside. Now tear the crust-less bread into small pieces. You can do this with as many slices as needed (I recommend starting with 10). Spread the pieces out on a microwave-safe plate and microwave on high for 1 minute. This will dry out the bread and give it that crisp, crumbly texture.
If you’d rather bake it, you can spread the bread pieces on a baking sheet and pop it in a preheated oven (300 degrees F) for 22 to 25 minutes.
Once the bread pieces are dry, pop them in the food processor with thyme, lemon zest, ¾ teaspoon of salt, and pepper to taste. Pulse until reduced to smallest bits as possible.
Step 2. Coating the Chicken
Before coating the chicken, preheat oven to 350 degrees F.
In three separate shallow dishes, pour the flour, eggs, and breadcrumbs respectively. This is going to be your crumb coating line.
Regarding the chicken, I highly recommend using the flat side of a cook’s knife (or the smooth side of a meat-pounder, whichever is more available) to pound each skinless chicken breast to equal thickness. Pat them dry and season both sides with salt and pepper.
Once pounded and seasoned, dip each breast into the flour. Coat thoroughly, shake off the excess. Then, dunk that flour-covered chicken in the egg. Coat lightly. Give a gentle shake to let any excess liquid fall back in the bowl. Finally, lay the chicken breast in your perfect bread crumbs – first one side, then the other.
The more thorough the coverage, the better.
Once your chicken breasts have gone through all three stations – flour, egg, crumbs – place them on waxed paper to prepare them for cooking.
Step 3. Cooking the Crumbed Chicken
In a large skillet, pour 1/3 to ½ cups of oil and heat over medium heat. Once sufficiently warmed, lay the chicken breasts down in the pan. Cook only two (2) pieces at a time – never more! – if you want all pieces to be evenly cooked and uniformly juicy.
Wait for one side of the chicken to show signs of browning before turning it over and cooking the other side until equally brown. This will typically take 2-ish minutes over medium heat.
Remove the chicken breasts from the pan and transfer them to a plate lined with paper towels to drain. Then transfer the cooked crumbed chicken to a baking pan and bake until firm. At 350 degrees F, this should take about 6 to 8 minutes.
Note: don’t bake more than four pieces at a time!
Take your perfect crumbed chicken out of the oven and serve with some lemon wedges and light seasoning (we recommend rosemary!)
See? Easy as 1-2-3! It’s such a delightfully flavourful dish, a lot of people think it’s a tremendously complex dish to prepare. Not so. Couple of bread slices, some choice chicken cuts, and a handy 3-step cheat sheet is all you need, really.
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