Breading Chicken

As a general rule, chicken should be thoroughly wiped dry with a paper towel before applying breading so the coatings adhere, especially if the chicken has been marinated. Some recipes also call for a thin coating of flour to help the breading stick better.

To coat chicken in flour:

  1. In a small bowl, lightly beat an egg; thin with a small amount of oil, water, or both. (If you don't want to use egg, melted butter or margarine is an acceptable substitute.)

  2. Dip chicken into egg; shake off excess so only a thin layer of egg remains on the chicken.

  3. Roll chicken through a shallow plate of flour or place the flour in a resealable plastic food storage bag. Add chicken, a few pieces at a time, seal the bag, and shake to coat.

To coat chicken in batter:

  1. Whisk ingredients together to form a batter. It should be fairly thick and not too wet.

    For a smoother batter, use a whisk to blend ingredients together.
    For a smoother batter, use a whisk
    to blend ingredients together.
  2. Dip chicken in the batter; shake off the excess.

    Use a fork to dip small chicken chunks or strips into batter.
    Use a fork to dip small chicken
    chunks or strips into batter.
  3. Place batter-covered chicken on a rack that has been set over a sheet of waxed paper until ready to cook.

To make light, dry coatings:

Delicate coatings such as seasoned flour or tempura panko, can be used with or without the flouring step outlined above.

Adding light, dry coatings by shaking the chicken in a sealed plastic bag, saves on cleanup.
Adding light, dry coatings by shaking
the chicken in a sealed plastic bag
saves on cleanup.
  1. Combine coating ingredients in a large, resealable plastic food storage bag.

  2. Add chicken to bag, a few pieces at a time, close, and shake to coat the chicken.

    Shake the bag to completely coat the chicken.
    Shake the bag to completely
    coat the chicken.
  3. Place coated chicken on a rack that has been set over a sheet of waxed paper until ready to cook.

To coat with crushed nuts or coarse crumbs:

  1. Place beaten egg, mustard, yogurt, or whatever wet mixture the recipe indicates in a shallow bowl.

  2. Place coarse coating in a shallow bowl or pie plate.

  3. Dip the chicken pieces into the wet coating; shake off excess.

    Try to use just one hand when handling uncooked chicken.
    Try to use one hand when handling
    uncooked chicken. Keep the other
    clean so you can safely touch
    other ingredients or utensils.
  4. Roll chicken pieces in the coating; shake off excess.

    Try to roll each piece in a small section of crumbs, so t
    Try to roll each piece in a small section
    of crumbs, so the rest of the crumbs
    stay dry and don't clump together.
  5. Place coated chicken on a rack that has been set over a sheet of waxed paper until ready to cook.

Hot Tip!
It's a good idea to let coated or breaded chicken rest for about 5 minutes before cooking. This helps set the coating and bind it to the chicken.

Learn all about marinating chicken on the next page.

Not what you're looking for? Try these:

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