This breaded chicken recipe is the best and tastiest that you had ever tried. And it will be your always go-to recipe. Make some twists on it and you will have many different versions of breaded chicken up your sleeve.
Total Time: 40 Minutes
Prep Time: 20 Minutes
Active Cook Time: 20 Minutes
Children (adults, too) always love to order chicken fingers or breaded chicken when they dine out. Have you ever noticed that the flavor is only on the coating, not the chicken? My then 5-year-old always came and told me, "Mommy, that's not your chicken.", after I convinced him to take a bite of it. Even right now, my son is not big on ordering any breaded chicken anywhere just because he knows that this breaded chicken recipe is the only way to guarantee juicy and tastiest chicken he always has.
In my opinion, chicken breast is like a sponge. Even though you don't marinate the meat ahead of time, it absorbs the flavors fairly quickly.
Bear in mind that to make the ultimate best breaded chicken recipe is all about the layers of flavor you add in each coating.
You can make this breaded chicken recipe simply by adding salt and pepper for seasoning. But my little man loves big flavor. So, I use different seasonings to stir things up. Here are some suggestions for you:
The options to spice up this breaded chicken recipe is endless. Keep your mind open and you will realize how versatile it is and how many more breaded chicken dinners you can make.
4 (6-8 oz each) Boneless, skinless chicken breasts (butterflied and pounded with tenderizer or a heavy pan)
Plate #1 - 1 cup flour + 1 pinch of salt and pepper
Plate #2 - 2 eggs + 2 tbsp water + 1 pinch of salt
Plate #3 - 1 1/2 cup bread crumb + 1 pinch of salt and pepper (if you decided to have different flavors, add 2 teaspoon seasonings)
8 tablespoon Canola Oil (divided between 2 big skillets)
1/4 cup water (divided for adding on the meat before pounding)
Serve This With:
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