Breaded chicken in some form or other is on almost every kid’s menu out there, and it should be on yours, too. Homemade chicken tenders (or whatever your family calls them) allow you to select quality ingredients and customize the flavors so that you can offer this popular source of protein in your meal rotation. Everyone will enjoy it — not just the kids. Homemade breaded chicken is a simple dish once you have the basic steps down. Over the years, we have learned tips on preparation and building flavor that make this dish successful (the breading stays on, the outside is browned and crunchy, the inside is moist, and all of it is flavorful). Here are our tips, along with our favorite breaded chicken recipes, and some serving ideas.
Enjoy!
Recipes and Cooking Tips
There are many good recipes for a basic breaded chicken cutlet, and you probably have several versions available to you in cookbooks you already own. Ina Garten’s Parmesan Chicken in The Barefoot Contessa Family Style is a great recipe. As you can tell from the title, she adds freshly grated Parmesan to the breading, giving the chicken more depth of flavor. She also adapts this recipe for kid’s chicken sticks.
- Most recipes call for the chicken to be dipped first in flour, then egg, and finally in breading. The flour gives the egg a dry surface for the egg to latch on to, and the egg provides the glue for whatever breading you use. Make sure to pat the chicken dry before dredging in the flour. Many recipes suggest seasoning each step of the process with salt and pepper.
- For an alternative to using flour and egg, try this easy and delicious recipe for oven-fried chicken by Jean Anderson featured in Sara Moulton’s Cooks at Home. The chicken comes out moist and full of flavor. (My family devoured this chicken, and I will definitely keep the recipe on hand. Kimberly) The recipe is for bone-in chicken but will still work with a shorter cooking time on cutlets.
- Breading options: even if a recipe calls for a certain type of breading, you can use whatever you want. There are many good store-bought options, including some gluten-free options (for both the flour and breading). Try whole wheat or Italian style breadcrumbs, panko (a Japanese bread crumb), or even something like corn flake or tortilla crumbs.
- Add flavor to the breadcrumbs: our featured recipe calls for adding Parmesan to the breading, but you can also add different spices or herbs.
- An extra step to ensure the breading stays on the chicken comes from Cook’s Illustrated. If you have the time and inclination, let the breaded chicken rest on a wire rack for 5 minutes before cooking. Once cooked, set the chicken on a paper towel-lined plate, or, even better, on a wire rack again to cool.
- Don’t overcrowd your pan. You will probably need to cook the chicken in batches, or use more than one pan to save time (handy when someone else in the family is on dish duty!).
- To oven-bake the chicken:
- If you want to bake the chicken in the oven rather than pan-fry them, consider toasting the breadcrumbs in a little oil to develop a deeper flavor. Allow the crumbs to cool before using to coat the chicken.
- Cook in a 475-degree oven for about 8 to 10 minutes or until the chicken reaches 165 an instant-read thermometer.
- Keep your instant-read thermometer handy, so that you don’t overcook it.
- The chicken will cook faster and more evenly (ensuring success) if you pound the chicken first. This is something you can even do ahead of time to have the chicken ready to bread and cook up.
- Make sure you let the oil and butter heat properly so that the breading doesn’t just absorb the butter and oil.
* Speedy Version: Use frozen chicken. Bell & Evans is a brand of high quality frozen chicken, available in nuggets, tenders, and different coatings, including gluten-free.
Serving Tips
- If your family is only used to the nuggets from fast food chains, then you may want to call your own versions something completely different so as not to raise comparisons.
- Serve on skewers, or cut up with toothpicks, for kids to have fun dipping them into a sauce.
- Breaded chicken can be used to make Chicken Parmesan. Top with marinara sauce and mozzarella, and bake until cheese melts. If you do this, make sure to undercook the chicken at first (to about 150 or 160 degrees) so it can finish cooking when the sauce and mozzarella are added.
- Cut up leftover chicken to add to salads, pasta, sandwiches, or wraps.
- Simply serve with lemon wedges (a great alternative to providing a dipping sauce) or with different sauces, like this Honey Mustard sauce, or with some from our post on dipping sauces.
- Honey Mustard Sauce from The Family Dinner by Laurie David
- ½ cup Dijon mustard
- ½ cup honey
- 2 tablespoons mayonnaise
- 1 clove garlic, grated
- Salt and pepper to taste
- Mix all the ingredients together in a small bowl, and season with the salt and pepper.