Description
Learn how to breadcrumb chicken without egg for a perfectly crispy, flavorful coating every time. This recipe uses simple binders to achieve incredible texture and taste.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, sliced into 1/2-inch cutlets
- 1/2 cup all-purpose flour
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- Salt to taste
- 1/2 cup mayonnaise, plain yogurt, or Dijon mustard (your chosen binder)
- 1.5 cups Panko breadcrumbs (or regular breadcrumbs)
- Optional: 1/4 cup grated Parmesan cheese or dried herbs for breadcrumbs
- Cooking oil for pan-frying, or cooking spray for baking/air frying
Instructions
- 1. Prepare Chicken: Pat chicken cutlets thoroughly dry with paper towels. Season generously with salt and pepper on both sides.
- 2. Set Up Breading Station: In three separate shallow dishes, set up your breading station. Dish 1: Mix flour, paprika, garlic powder, and pepper. Dish 2: Place your chosen binder (mayonnaise, yogurt, or mustard). Dish 3: Place Panko breadcrumbs (and optional Parmesan/herbs).
- 3. Coat Chicken: Dredge each chicken cutlet in the seasoned flour, shaking off excess. Dip into the binder, ensuring full coverage. Finally, press firmly into the breadcrumbs until completely coated. Place coated chicken on a clean plate or baking sheet.
- Pan-Fry: Heat 1/4 inch oil in a skillet over medium-high heat. Cook chicken for 3-5 minutes per side until golden brown and cooked through (165°F/74°C).
- Bake: Preheat oven to 400°F (200°C). Place chicken on a greased rack on a baking sheet. Spray with cooking spray. Bake for 20-25 minutes, flipping halfway, until golden and cooked.
- Air Fry: Preheat air fryer to 375°F (190°C). Place chicken in a single layer in the basket (do not overcrowd). Spray with cooking spray. Air fry for 12-18 minutes, flipping halfway, until golden and cooked.
- 5. Rest and Serve: Let chicken rest for 5 minutes before serving for optimal juiciness.
- Prep Time: 15 mins
- Cook Time: 20 mins