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Chicken Breading

“Chicken Breading”

Breading items protects them against harsh cooking methods like frying.  One common example is chicken breading.  By putting a protective coating on our food we make it so the interior item can stay moist and not get too beat up.  It also adds a unique flavor and texture to the item(s) as well.   Next time you’re looking for a way to spice up a breast of chicken, why not give breading a go? It’s great for dinner party but also if you are having friends over to play partypoker;  or watch a film. It looks professional and also tastes delicious.

 We will use chicken breading for this example (although beef is pictured here), chicken breading is a universal way to demonstrate this technique. 
Now, the question is how do you bread something? . . . Here’s the most common way.

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Standard Breading Procedure for our chicken breading

When you step into a professional kitchen you are expected to know some “standards.”  Like for example, a standard breading procedure.  That way when the chef says that he wants you to bread something you can say, “OK.”  Anything like, “Ok, but how?”  Does not fly and can be cause for the chef to ask himself, or to you directly (if you have a chef who thinks out loud, like most do), why he hired someone who doesn’t even know the standard breading procedure?  So let’s solve that dilemma. . .

 The standard breading procedure is first flour, second egg wash and third bread crumbs, in that order.  I like to season the flour with some salt and pepper beforehand so that you have some flavor in whatever you are breading.  You can use this for chicken breading, beef breading, fish breading, vegetable breading, etc.

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The egg wash is simply whole eggs beaten and whipped into scrambled eggs.  Step #2 in our chicken breading. 

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The breadcrumbs are what gives you that nice familiar crunchy texture and can also be seasoned with whatever you would like.  If you want it hot put some Tabasco sauce in it, if you want it cheesy, put some grated parmesan cheese in there. This is a great flavor for chicken breading.

So you might be asking yourself why do you have to do it in the flour, egg, bread crumb order?


The flour aids in making the egg wash stick for our chicken breading.

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That’s why you put it on before you put the egg wash on.  The egg wash does the same thing for the bread crumbs, by making them stay on for our chicken breading.

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But wait!  What if the breading for our chicken breading isn’t thick enough, then what do I do?  Simple.  Just double bread your chicken breading.  You just stick your already breaded item(s) back into the mixtures for another go around.  You don’t really need to do the flour again, but if you want to you can.  In fact, if after another coat of egg and bread crumbs you still don’t think its covered enough-do it again!  You can do it as many times as you feel it needs it. . .Just don’t get it too thick on your chicken breading.  Very few people like more breading than actual chicken breading.

So now that your item(s) are covered with a nice, flavorful chicken breading you can proceed to cook it.

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Here we are going to be pan frying.  Pan frying is going to be cooking the item in a decent amount of fat, but not totally submerging it in the fat.  Here we are using a 25% butter and 75% canola oil mix of fat.

Why butter and oil?  Butter, because I want the flavor that butter has.  Oil so that the butter doesn’t burn.  As the fat heats up it has what is called a smoke-point, a point which when reached creates yep, smoke.  Oil has a higher smoke point than butter, so by using a combination of the two, I can get a buttery falvor without burning it.  I don’t want to burn our chicken breading, it will taste bitter.


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After letting the breaded items hang out in the fat for a minute or two, I flip it over whn its a nice golden brown color to get it to cook evenly on both sides.

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So after they have cooked for a few minutes, and have theat nice golden brown color and crisp texture, I pull them out onto a pan.

After it comes out of the frying pan and on to the sheet pan, you can do a couple things.  First, take the internal temperature using a thermometer.  Now, if the temperature is when you want it, in other words if it is as done as you would like it, then you are done.  Go ahead and serve it.  If not, you can always put your chicken breading into the oven to finish.  If you Burn the chicken breading, this is how it looks.

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So there you have a first timer’s guide to chicken breading.  We used Chicken breading for this example, but want to know the best way to get really good at this, go out and try it until you get good at it.  Practice, practice, practice. Whether its chicken breading or anyting else you’re cooking.

Check out the Chicken Breading Video right here!

Want more ideas on chicken breading?  Check out more from The First Timers Books & DVD!ir?t=httpwwwfirs09 20&l=ur2&o=1 - Chicken Breading

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About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses and currently the host of the Business Chef Podcast.