How To: Bread Chicken
Have you ever attempted to bread your chicken breast only for it to fall off the minute you cut into it? Or even worse - it falls off while it’s cooking? There’s a reason this is happening. Here are some tricks to help keep your breading on your chicken.
The three step process I will share is called dredging. To begin you will need three separate bowls or ramekins. You will also need to get out the following ingredients: Eggs, flour, breadcrumbs.
Set up your three stations. In one bowl you will need flour. Any kind of flour will work. In your second bowl you will need either whisked eggs or buttermilk. You can also use a combination of the two if you prefer. In your third bowl you will put in your breadcrumbs. You can also mix in cheese or cereal or cornmeal.
Cover the entire chicken breast in flour. Shake off any excess flour that does not stick. Be sure to coat both sides evenly.
Dip the flour coated chicken into the egg wash and coat.
Drop the breast into the third bowl to generously cover the chicken in your breadcrumb mixture. Press lightly to make sure it sticks
Once you have gone through these three steps you can place the chicken into the oven or the stovetop to cook. The reason this works so well is because the flour helps to lock in moisture that is lost during cooking. The egg or buttermilk mixture provides a sticky surface for the next step. In order to keep your hands cleaner try using one hand for the flour step and one hand for doping in the egg. This way you aren’t going back and forth between the two and also coating your fingertips. The breadcrumbs will effectively stick to the egg wash.
Use this technique to not only keep your chicken moist and flavorful while cooking but use it to experiment with various coatings. Crushed crackers, crushed chips, or even cereal can be used instead of breadcrumbs. If you try out a new recipe be sure to let us know how it goes in the comments below!