Crispy Crumbled Chicken
Juicy chicken pieces coated in a golden, crunchy breadcrumb crust, pan-fried to perfection for a quick and satisfying meal.
Equipment
Ingredients
Ingredients
chicken breast (boneless, skinless)
500 g
all-purpose flour
100 g
egg
2 pcs
breadcrumbs (dry)
150 g
olive oil
30 ml
salt
5 g
black pepper
2 g
Instructions
Prepare the chicken
Cut chicken breasts into strips or bite-sized pieces and season with salt and pepper.
Set up breading station
Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Coat the chicken
Dredge each chicken piece in flour, then dip in beaten egg, and finally coat with breadcrumbs, pressing gently to adhere.
Heat the oil
Heat olive oil in a large pan over medium-high heat until shimmering.
Fry the chicken
Cook chicken pieces in batches, 3-4 minutes per side until golden brown and cooked through.
Drain and serve
Remove chicken to a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.
Original recipe
Storage
Best enjoyed fresh; reheated chicken will be less crispy
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