Refrigerate the breaded chicken for 15 minutes before cooking. Use a bit of pressure so the breadcrumbs stick. Press the egg-coated chicken into the breadcrumbs until all sides are covered. Slowly lift it out of the egg, letting the excess drip off. Dip the flour-coated chicken into the egg mixture and swirl to fully coat. Dip the chicken into the flour, being careful to coat it evenly and entirely. Chicken that has been thoroughly dried before breading will produce the crispiest breaded chicken. Any residual moisture on the chicken will prevent the flour from sticking, which will make it harder for the egg to bind.

Use a paper towel to pat the chicken dry.In a third bowl, add 3 cups of breadcrumbs.

In another wide bowl, whisk three eggs with 2 tablespoons of milk until fully combined. For a pound of chicken, combine 1 cup of flour, 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of garlic powder in a wide bowl. How to bread chickenīreaded chicken can be cooked in a variety of ways. They're naturally gluten-free and pre-seasoned.' To make gluten-free breaded chicken, Mumford uses cornstarch instead of flour. Quick Tip: As an alternative to breadcrumbs, Mumford suggests using corn flakes, which 'are designed to hold up to liquid, so they don't get soggy as quickly, and they maintain their crunch. If you really want to control both the texture and ingredients, homemade breadcrumbs are easy to make. For something lighter but with a bit more texture, opt for panko. For a thinner coating, use classic grocery store breadcrumbs. The breadcrumbs you choose are entirely up to you and the texture you're going for.

The egg wash binds with the flour, making a sticky coating for the breadcrumbs.' Mumford says that successful chicken breading happens in three phases: 'Flour, egg, and breadcrumbs.' According to Mumford, 'the flour absorbs any surface moisture on the chicken.

Recipe developer, cookbook author, and chemical engineer Jim Mumford of Jim Cooks Food Good walks us through the breading process to ensure you get that extra-crispy crunch from a breading that won't fall off during the cooking process. Luckily, it's easy to get that invigorating crunch and flavor at home, as long as you follow a few basic steps. Breading chicken before frying or baking adds a crunchy outer layer that's an unquestionable crowd pleaser.

What is dredging chicken