After days of research I finally found it , a recipe for chicken coated in breadcrumbs that I didn’t end up with almost tasteless breadcrumbs or chicken that needed salt inside.
The main problems that I initially had were :
The breadcrumbs were falling apart when frying so the oil ended up (dirty) after frying and the breadcrumbs would burn. We’ve all been there, It’s frustrating.
The other one was flavour in both the coating and the chicken.
With that being said, there are 2 ways this recipe could go :
- The quick simple version
- The waaay better version , but requires some waiting .
But either way you’ll end up with better tasting breadcrumbed chicken.
Let’s get started
2 Chicken breasts . (You can use any other piece of chicken but ratios may vary. This recipe is adapter to the chicken breasts)
Sea salt/Kosher salt
1/3 cup breadcrumbs
1/3 cup all purpose flour
3 small lemons
Get your chicken pieces. Get a paper towel / serviette(make sure it’s high quality so that it doesn’t get stuck on the chicken). Then proceed to pat the chicken dry . The goal is to remove excess moisture, this will help the coating/marinade to stick to the chicken and ensure the flavour gets to the chicken.
If you are working with a whole chicken or something that’s not a breast, you can cover the piece in plastic wrap and use a mallet to flatten it .
If your chicken piece of choice is a breast , still cover in plastic wrap and flatten .
If you don’t have a mallet .You can use a frying pan.
This will ensure it cooks more evenly.
If you are pressed for time and want the quick method continue below
For this method we will go for a dry rub on the chicken
Combine (in a separate bowl) some black pepper(1tsp) , salt (1tsp), finely minced garlic(1 tsp), (1 tsp oregano) and any other spice you may like. Rub the spices onto the chicken evenly and let sit for 20 minutes as the spices get to know each other.
Tip : Do not salt your chicken until right before you cook it. Especially if you’re going to marinate it for longer than 20 min. This is because salt draws out the moisture from the chicken.
Cover the chicken in plastic wrap and refrigerate for 20 minutes.
If you pick the other option, which I personally prefer :
Squeeze the juice from the lemons in a separate cup and remove the seeds.
Combine in a separate bowl (same measurements as the one above) black pepper , salt , finely minced garlic and any other spice you may like . Add lemon juice to mixture one teaspoon at a time as you mix , You’ll know it’s enough when the mixture is like a paste . You’ve put too much of the mixture is like water. .Transfer the chicken to either a zip lock back or a container. Add the marinade and let sit.
Cover in plastic wrap (if using a container )and refrigerate for at least 2 hours. For maximum flavours let marinate for upto 5 hours.
Get a medium bowl.Add breadcrumbs .
When I say spices mix I will be referring to : equal parts(1 teaspoon) salt , paprika, coriander, black pepper.Also add one teaspoon of white pepper. Optionally you can add pepper flakes if you want a kick . This spice mix is enough for one coating . So for the flour , breadcrumbs and eggs you will need 3 batches of this .
When it comes to the breadcrumbs, don’t put Paprika
Feel free to experiment or throw in your favorite spices but the ones mentioned are guaranteed to work great together.
Add the spice mix to the breadcrumbs and mix until combined.
In another bowl . Add all purpose flour and the spice mix and proceed to mix until evenly combined.
In another bowl, Crack one medium egg and add two teaspoon of finely minced garlic and one teaspoon on finely chopped rosemary.
Proceed to add half the spice mix minus the salt and whisk until well combined.
We are flavouring each coating so that we get a great tasting coating. Only prepare your coating as soon as your chicken is marinated not before. Mostly because the egg mixture doesn’t last long as it becomes lighter ( I think the composition changes making the mixture very light)
Now we can coat :).
The steps for coating the chicken are
Flour > Egg mixture > breadcrumbs
Once you’ve done this, place the coated pieces on a wire rack . If you don’t have one , it’s cool. Just put them on a plate and cover in plastic wrap. Place the chicken in the fridge for another 15 min.
This will ensure the coating bonds together and doesn’t fall off when frying. Ok . After that’s done, Remove the chicken from the fridge and let sit for at least 15 minutes to allow the chicken to come to room temperature or close to room temp.
Yea it seems like a lot of waiting . You probably just want to eat your chicken 🤤🤤. But if you want it to taste great, you gotta wait. Trust me in the first batch I skipped this step and it wasn’t pretty.
I mean it still tasted good but the coating wasn’t even , it was basically a mess.
Heat your oil in a pan . It should be enough to cover the chicken at least 3/4 of the way. you’ll know when It’s ready by throwing a few breadcrumbs in the oil. if they fizzle and float then your oil is ready .
Place the chicken in the pan . Be careful not to overcrowd your pan as this will decrease the oils temperature and you’ll end up with soggy chicken.
The cook time will depend of the size and type of chicken piece you chose. Keep the fire on a medium high . If your oil is too hot the breadcrumbs will burn and the chicken won’t cook inside.
The end 😁