Quick Crispy Chicken Breasts
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 4
Ingredients
1 cup all-purpose flour 2 large egg 3 slices high-quality white sandwich bread 4 boneless, skinless chicken breasts, trimmed¾ cup vegetable oil Lemon wedges (for serving)
Before You Begin
A chicken tenderloin is the small strip of meat that is sometimes still attached to the underside of the breast. Tenderloins need to be removed from the breasts before pounding, but then can be breaded and fried separately. To make these into chicken fingers, follow the recipe below, using chicken breasts cut into long, finger-sized pieces. Serve with Honey-Mustard Dipping Sauce (see related recipe).
Instructions
- Adjust an oven rack to the middle position and heat the oven to 200 degrees. Spread the flour in a shallow dish. Beat the eggs in a second shallow dish. Tear pieces of the sandwich bread into quarters and pulse in a food processor to coarse crumbs, about 8 pulses, (you should have about 3 cups). Spread the breadcrumbs in a third shallow dish.
- Lay the chicken between two sheets of plastic and pound with a meat pounder or rolling pin to a uniform, 1/2-inch thickness. Pat dry with paper towels, then season with salt and pepper. Working with one piece of chicken at a time, dredge through the flour, then dip into the egg, and finally coat with the breadcrumbs, (see illustrations below). Press on the breadcrumbs to make sure they adhere. Lay the breaded chicken on a plate.
- Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add two pieces of the chicken and cook until light golden brown on both sides, 4 to 6 minutes.
- Drain the fried chicken briefly on paper towels, then transfer to a paper-towel-lined plate and keep warm in the oven. Repeat with the remaining breaded chicken. Serve with the lemon wedges.TO MAKE AHEAD: The cooked cutlets can be stored in the refrigerator, wrapped tightly in plastic wrap, for up to 3 days, or frozen in a zipper-lock freezer bag for up to 1 month. Reheat on a paper-towel-lined plate in a microwave on high heat for about 1 1/2 minutes, or on a baking sheet in a 425-degree oven for 12 to 15 minutes.
Yield
Serves 4Ingredients
1 cup all-purpose flour
2 large egg
3 slices high-quality white sandwich bread
4 boneless, skinless chicken breasts, trimmed
¾ cup vegetable oil
Lemon wedges (for serving)
Test Kitchen Techniques
Ingredients
1 cup all-purpose flour
2 large egg
3 slices high-quality white sandwich bread
4 boneless, skinless chicken breasts, trimmed
¾ cup vegetable oil
Lemon wedges (for serving)
Test Kitchen Techniques
Ingredients
1 cup all-purpose flour
2 large egg
3 slices high-quality white sandwich bread
4 boneless, skinless chicken breasts, trimmed
¾ cup vegetable oil
Lemon wedges (for serving)
Test Kitchen Techniques
Before You Begin
A chicken tenderloin is the small strip of meat that is sometimes still attached to the underside of the breast. Tenderloins need to be removed from the breasts before pounding, but then can be breaded and fried separately. To make these into chicken fingers, follow the recipe below, using chicken breasts cut into long, finger-sized pieces. Serve with Honey-Mustard Dipping Sauce (see related recipe).
Instructions
- Adjust an oven rack to the middle position and heat the oven to 200 degrees. Spread the flour in a shallow dish. Beat the eggs in a second shallow dish. Tear pieces of the sandwich bread into quarters and pulse in a food processor to coarse crumbs, about 8 pulses, (you should have about 3 cups). Spread the breadcrumbs in a third shallow dish.
- Lay the chicken between two sheets of plastic and pound with a meat pounder or rolling pin to a uniform, 1/2-inch thickness. Pat dry with paper towels, then season with salt and pepper. Working with one piece of chicken at a time, dredge through the flour, then dip into the egg, and finally coat with the breadcrumbs, (see illustrations below). Press on the breadcrumbs to make sure they adhere. Lay the breaded chicken on a plate.
- Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add two pieces of the chicken and cook until light golden brown on both sides, 4 to 6 minutes.
- Drain the fried chicken briefly on paper towels, then transfer to a paper-towel-lined plate and keep warm in the oven. Repeat with the remaining breaded chicken. Serve with the lemon wedges.TO MAKE AHEAD: The cooked cutlets can be stored in the refrigerator, wrapped tightly in plastic wrap, for up to 3 days, or frozen in a zipper-lock freezer bag for up to 1 month. Reheat on a paper-towel-lined plate in a microwave on high heat for about 1 1/2 minutes, or on a baking sheet in a 425-degree oven for 12 to 15 minutes.
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