Basic Crumbed Chicken

Basic Crumbed Chicken


1 person made this

I like to crumb my own chicken at home but found it difficult to get just a basic, no fancy ingredient crumbed chicken recipe, now I have one I am sharing it with you.

Launa Northern Territory, Australia

Serves: 4 

  • 1 cup plain flour
  • 2 eggs, whisked
  • 2 cups breadcrumbs
  • 1kg chicken tenderloins or chicken breasts
  • 60g butter or 3 tablespoons oil, to fry

Preparation:20min  ›  Cook:12min  ›  Ready in:32min 

  1. Divide the flour, eggs and breadcrumbs into 3 separate shallow bowls. Cut the chicken into serving size portions.
  2. Gently press the chicken into the flour to coat then shake off the excess flour.
  3. Dip into the whisked egg allowing any excess to drip off.
  4. Finally press the chicken gently into the breadcrumbs. Place on a plate not touching or overlapping the other pieces of chicken. Refrigerate for at least 10 minutes, this helps the crumbs set.
  5. Heat a frying pan to a medium heat and add the oil. Too hot and the crumbing will burn while the centre of the chicken is raw; too cold and the crumbs will go soggy and fall off.
  6. Once crispy brown on the first side turn and cook the other side. Ideally you want to only turn once, turning multiple times increases the likelihood of the crumbs falling off.

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