My mother’s renowned crispy crumbed chicken has earned its fame for good reason. This recipe features homemade breadcrumbs, a garlic-infused egg wash, and olive oil for frying, resulting in a deliciously crunchy, golden coating. For a healthier option, consider baking or air frying the chicken instead.
Crispy Crumbed Chicken
This versatile crispy crumbed chicken recipe can be adapted for numerous dishes! Whether it’s used for chicken parma, a crispy chicken salad, or nuggets for the kids, I also incorporate the crumbs into various recipes, including crispy crumbed pork and lamb cutlets, or even veal!
Homemade Breadcrumbs
While it may be tempting to use store-bought or panko breadcrumbs, making your own is truly rewarding. You only need three ingredients: a handful of fresh parsley, a touch of rosemary, and slightly stale bread. This simple blend results in a chunky, beautifully green breadcrumb. To achieve the crispiest coating, make sure to include the crust of the bread.
Using bread that’s even a few days old is essential, as fresh bread can be too moist, preventing the breadcrumbs from adhering properly to your chicken. I assure you, you won’t find anything like these breadcrumbs in the store!
Batch Preparation
This crispy crumbed chicken is perfect for bulk cooking and freezing. I utilize one entire sandwich loaf to create enough breadcrumbs for up to 2kg of chicken. After breading the chicken, wrap each piece in plastic wrap immediately to prevent the breadcrumbs from getting soggy, and store them in the freezer for up to three months. Be sure to individually wrap any leftover chicken pieces as well.
Simplicity is Key
Initially, you might feel this recipe lacks seasoning, but its simplicity is what sets it apart. The fresh flavors from the rosemary and parsley in the breadcrumbs, combined with the garlic in the egg wash, are all you need. For an extra punch, you can add garlic powder, but trust me, you won’t need any other seasonings, as each bite is a flavor bomb.
What if My Bread is Fresh?
It’s crucial not to use fresh bread, as it will be too wet, causing the breadcrumbs not to adhere to the chicken properly or remain crispy while frying. If you buy your bread a day in advance, simply spread it out on baking trays and let it sit out overnight to dry. If you purchase fresh bread on the day of making this recipe, lightly toast it in your toaster and allow it to cool before using it.
Can I Use Dried Herbs?
I don’t recommend using dried herbs for this recipe. Since the breadcrumb mixture has few ingredients, it’s crucial to use fresh herbs for maximum flavor and color.
What if I Don’t Have a Processor?
While a food processor makes it easy to prepare breadcrumbs, you can also use a blender. Just be sure not to over-blend them into a fine consistency, as the chunky texture is what makes these breadcrumbs stand out.
How to Store Leftover Chicken?
Wrap each piece of breaded chicken in plastic wrap individually and store in the freezer for up to three months. It’s essential to wrap them immediately to prevent the breadcrumbs from getting soggy. When you’re ready to cook, simply take it out of the freezer and allow to thaw.
What Oil Should Be Used for Frying?
I recommend using a light olive oil for shallow frying, as it provides a beautiful flavor and color to the chicken. If you prefer not to use olive oil, grapeseed oil or a combination of light olive oil and grapeseed oil works well too.
Can I Air-Fry or Bake This?
Absolutely! I suggest drizzling a little olive oil over the chicken and baking it at 200°C / 400°F for 10 to 15 minutes. I haven’t personally tried air frying this chicken, but I believe it would turn out great!
Explore My Other Recipes Featuring These Breadcrumbs
If you try out this crispy crumbed chicken recipe, please tag me on Instagram, TikTok or Pinterest so I can admire your fantastic creations! If you have any questions or wish to leave a review, please do so here! I always appreciate answering your recipe queries and hearing your thoughts on my recipes.
Crispy Crumbed Chicken
Enjoy this scrumptious crispy crumbed chicken made with homemade breadcrumbs.
Ingredients
- 2 – 4 lbs chicken breast 1 – 2kg
- 1.7 lbs white sandwich loaf 800g
- 4 eggs
- 4 garlic cloves crushed
- 1 cup all-purpose flour
- 1 tsp flaky sea salt
- 1 tsp freshly cracked black pepper
- 1 bunch fresh parsley
- 1 tbsp fresh rosemary
- olive oil
Instructions
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If your bread is fresh, spread it out on a baking tray and let it dry overnight.
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Start by preparing your egg wash. In a shallow bowl, whisk together the eggs and garlic, then set aside. Preparing it early allows the garlic flavor to infuse into the eggs.
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With a sharp knife, slice the chicken breast horizontally to halve it in thickness. Let the knife do the work, applying light pressure as you glide it through. It helps to press down with one hand on the chicken breast. Don’t worry about being perfectly even; repeat for all chicken breasts.
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Place one chicken piece between two sheets of plastic wrap. Using a smooth mallet, pound the chicken from the center outward until it’s approximately 2cm thick and even. This ensures even cooking. Set the chicken aside.
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Tear the bread roughly and place it into a food processor along with the parsley and rosemary. Blend until the bread is chunky and the herbs are incorporated. We’re aiming for a coarse texture, so avoid fine crumbs; it’s the chunky bits that enhance the breadcrumbs. If using a small blender, you might need to work in batches. Transfer the breadcrumbs to a large bowl.
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In a shallow bowl, mix the flour and salt to create your dredging station. Arrange your setup: start with flour, followed by egg wash, then breadcrumbs, and finish with a clean plate or tray for the breaded chicken.
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Take one piece of chicken and coat both sides in flour. Next, dip it into the egg wash, covering both sides. Finally, coat it with the breadcrumbs, pressing down gently when flipping to ensure even coverage. Place the coated chicken on the clean plate and repeat for the remaining pieces.
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In a large frying pan, add a generous amount of olive oil, about 2 – 3cm deep. Heat the oil until hot. You can test it by inserting a wooden skewer; bubbles indicate it’s ready. Lower the heat to medium and fry 1 – 2 pieces of chicken at a time for 2 – 3 minutes on each side until golden and crispy. Check cooking times and temperature with one piece first. Remember that the chicken will continue to cook even once removed from the heat, so take them off slightly before they seem ready. Place the cooked chicken on a plate lined with paper towels or a cooling rack.