Can I bake crumbed chicken instead of frying?

Yes, bake at high heat until crisp, flipping once.

Why does my coating fall off?

Press crumbs firmly and avoid turning too early.

Yes, coat chicken and refrigerate before cooking.

Crumbed Chicken is a classic comfort dish made with tender chicken coated in seasoned crumbs and cooked until golden, crisp, and juicy every time.

Scale

2 large chicken breasts, halved horizontally

1 cup all-purpose flour

2 large eggs, beaten

1 1/2 cups breadcrumbs or panko

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/3 cup neutral cooking oil

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1. Place chicken between two sheets of parchment and gently pound to even thickness.

2. Season both sides of the chicken with salt and pepper.

3. Set up three bowls with flour, beaten eggs, and breadcrumbs mixed with paprika and garlic powder.

4. Coat each piece of chicken in flour, shaking off excess.

5. Dip the chicken into the egg, allowing excess to drip off.

6. Press the chicken firmly into the breadcrumbs until fully coated.

7. Heat oil in a large skillet over medium heat.

8. Cook chicken for 4 to 5 minutes per side until golden brown and cooked through.

9. Transfer to a plate and rest for 5 minutes before serving.

Press breadcrumbs firmly onto the chicken to help the coating stick.

Avoid overcrowding the pan to ensure even browning.

For oven baking, cook at 425°F until crisp and cooked through.