Fried Bread Crumbs Recipes

EASY CRISPY BREADED CHICKEN BREAST

Steps:

• If the chicken breasts are thicker than 1 inch, either pound them to a 1-inch thickness or slice them into 2 thin layers.
• Crack the eggs in a bowl and whisk with a fork.
• Put the bread crumbs on a large plate.
• Heat the oil in a large non-stick frying pan over medium-high heat.
• Dip each chicken breast in eggs first on both sides, then dip in breadcrumbs on both sides, pressing into the bread crumbs so they stick better.
• Put breaded chicken breasts on a frying pan, making sure they are not touching. Sprinkle the chicken with 1/3 tsp salt and 1/8 tsp pepper.
• Cook for 4 minutes, then carefully flip the chicken with a spatula. Sprinkle with remaining 1/3 tsp salt and 1/8 tsp pepper.
• Cook the chicken for another 4 minutes, or until cooked through (uniformly white in the middle).

CHICKEN FRIED WITH BREAD CRUMBS

Steps:

• Crack the eggs into a bowl and lightly beat with a fork. Put the flour in another bowl, and add the salt and pepper. In the third bowl, put the bread crumbs.
• Dip a piece of chicken in the flour, covering both sides. Gently shake off any excess. Dip the floured chicken in the egg and let the extra drip off. Then lay it in the bread crumbs, and scoop some over to cover the top. Press down gently all over, then lift from the bowl and set on a plate. Do that for all the chicken.
• Melt the butter in a large pan over medium heat, and when the white foam floats to the top, use a spoon to skim it off. Then put in the chicken and cook for about 7 minutes on each side, or until the crumbs are nicely browned. (Fish will take less time.) Use a spatula to turn the chicken over, and cook 5 more minutes or so. Serve with lemon wedges.

OVEN FRIED CHICKEN WITH BREADCRUMBS

Steps:

• Heat oven to 400°F. Spray broiler pan with cooking spray. In shallow bowl, place buttermilk. In another shallow bowl, mix bread crumbs, garlic salt, paprika, pepper and poultry seasoning.
• Dip chicken pieces in buttermilk; coat with crumb mixture. Place on broiler pan. Discard any remaining buttermilk and coating mixture. Drizzle chicken with butter.
• Bake 45 to 55 minutes or until juice of chicken is clear when thickest pieces are cut to bone (165°F).

BREADED CHICKEN BREASTS

Steps:

• In a shallow dish, whisk eggs with teaspoon salt; let stand 5 minutes. In another shallow dish, season flour with 1/4 teaspoon salt. In a third shallow dish, season breadcrumbs with 1 teaspoon salt.
• In a large cast-iron skillet or other heavy deep skillet, heat oil over medium. Meanwhile, pat chicken dry with paper towels. Coat in flour, shaking off excess, then dip in egg (letting excess drip off). Dredge in breadcrumbs, turning twice and patting to adhere.
• Increase heat to medium-high. Working in batches, add chicken to skillet; cook, gently shaking skillet occasionally, until chicken is browned, about 4 minutes. Turn with tongs; cook until browned and opaque throughout, 2 to 3 minutes more (if browning too quickly, lower heat). Between batches, skim off brown crumbs from oil with a slotted spoon. Drain chicken on paper towels; season with salt.

OVEN-FRIED CHICKEN TENDERS

Steps:

• Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray.
• In shallow dish, place flour. In another shallow dish, beat egg and water. In third shallow dish, mix bread crumbs and cheese. Coat chicken with flour; dip into egg mixture, then coat with bread crumb mixture. Place on cookie sheet.
• Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Serve with dipping sauce.