Crispy Breaded (Crumbed) Chicken

With millions of views and saves, my crispy breaded (crumbed) chicken is famous for a reason. This recipe features homemade breadcrumbs, a flavorful garlicky egg wash, and a golden, crunchy crust achieved by frying in olive oil. For a lighter twist, you can also bake or air-fry the chicken to perfection.

If you’re looking for the ultimate crispy breaded chicken, this recipe is a game-changer. Homemade breadcrumbs take it to the next level. They are fresh, flavorful, and completely worth it. With just three simple ingredients—stale bread, parsley, and a hint of rosemary—you get vibrant, chunky breadcrumbs that add incredible texture and taste. Using the bread crust ensures every bite is like a mini crouton.

This recipe is incredibly versatile. The crispy breaded chicken can be used to create a chicken and bacon salad or lemon chicken orzo pasta. These breadcrumbs also work wonders on breaded pork cutlets, lamb cutlets, and veal cotoletta or cotoletta alla Milanese. Once you try them, you’ll never go back to store-bought.

Why You’ll love this recipe

• Crispy, Flavorful Coating – Homemade breadcrumbs with fresh herbs add unbeatable texture and taste.
• Make-Ahead Friendly – Bread and freeze in advance for easy, stress-free meals.
• Versatile & Family-Friendly – Perfect for chicken parm, salads, nuggets, and even other meats like deliciously crispy pork cutlets, breaded lamb cutlets or veal cotoletta.

Recipe Ingredients

This recipe keeps it simple with just a few key ingredients—stale bread, fresh parsley, rosemary, and chicken breast—ensuring maximum flavor with minimal effort.

Chicken breast: For the best results, use skinless chicken breast for this recipe. Removing the tenderloin and slicing the breast in half lengthwise creates evenly sized pieces that cook quickly and stay tender. This method also ensures a perfect balance of crispy coating and juicy chicken in every bite.

Fresh herbs: Fresh parsley and rosemary give the breadcrumbs a vibrant green color and a burst of fresh, aromatic flavor. The parsley adds brightness, while rosemary brings subtle earthiness, making every bite delicious.

Garlic: Adding minced garlic to the egg wash infuses it with rich flavor, coating the chicken in garlicky goodness. Every bite is packed with a delicious, savory kick.

A full ingredient list with exact amounts can be found in the recipe card below.

Recipe modifcations & variations

• Herb Swap – Try basil, thyme, or oregano for a different flavor twist.
• Cheesy Crunch – Mix in grated Parmesan for extra savory depth.
• Spice It Up – Add chili flakes or smoked paprika for a hint of heat.
• Versatile Coating – Use these breadcrumbs on pork, lamb, veal, or veggies like eggplant and zucchini.

How to Make Crispy Breaded Chicken

This crispy breaded chicken is easy to make with just a few simple ingredients. Whether you’re cooking right away or prepping ahead, this recipe delivers delicious, crispy results every time.

Step 1: Remove the tenderloin from the chicken breast

Using a sharp knife, cut the tenderloin off the chicken breast. Don’t toss this out as we will bread it as well! It’s super delicious (Images 1 & 2).

Step 2: Prep the chicken

Using a sharp knife, cut through the middle of the chicken breast horizontally so they half in thickness. Let the knife do most of the work, applying a small amount of pressure as the knife glides through crosswise. It’s easiest when you place one hand on top of the chicken breast. Don’t worry if this is not done too evenly! (Images 3 & 4)

Place one piece of chicken between two pieces of plastic wrap or baking paper. Using the smooth side of a mallet, pound the chicken from the centre outwards until the breast is roughly 2cm thick and has an even thickness throughout. (Images 5 & 6)

Step 3: Make the breadcrumbs

Roughly tear apart your bread and place into a food processor or blender with the parsley and rosemary. Blend until the bread is still quite chunky and the herbs have been mixed through. If you are using a small blender you will need to do this step in batches. (Images 7 & 8)

Step 4: Bread the chicken – Set up your dredging or breading station. Begin with your flour, followed by the egg wash, followed by the breadcrumbs and then finished with a large clean plate or tray to place the crumbed chicken in.

• Take one chicken breast and coat both sides evenly with the flour. Give it a little shake to remove any excess flour. (Image 9)
• Then place into the egg wash and coat both sides evenly. (Image 10)
• Lastly, place into the breadcrumb mixture applying pressure with your hands when you flip the chicken over to ensure the breadcrumbs are evenly coated all over. (Images 11 & 12)
• Place the chicken breast onto the clean plate and then repeat this step with the remainder of the chicken.

Step 5: Fry the chicken – use an extra virgin olive oil for a golden and flavorsome crumb

• In a large frying pan, add a very generous amount of olive oil until its about 2 – 3cm deep in the pan. Bring the olive oil to heat. You can check if the olive oil is hot enough by placing a wooden skewer into it and seeing if bubble forms around the skewer. (Image 13)
• Turn the heat down to low – medium and fry 1 – 2 pieces of chicken at a time for 2 – 3 minutes on each side or until they are golden and crispy. It’s best to test out one piece of chicken to make sure your cook time and heat levels are accurate. Remember your chicken will continue to cook when you take it off the heat so take it off a few seconds before you feel it’s ready. (Image 14)

Step 6: Rest the chicken – leave the chicken to rest on a cooling rack to maintain that crispy exterior.

Place the cooked chicken onto a plate lined with absorbent paper or cooling rack. (Image 15)

Leave to rest for 5 minutes before slicing into it. (Image 16)

How to Serve

This crispy breaded chicken is incredibly versatile and can be served in so many delicious ways. Enjoy it on its own with a squeeze of lemon, slice it over a fresh salad, or layer it into a sandwich or wrap. It’s perfect for a classic veal parm focaccia sandwich, served with lemon orzo pasta or a simple marinara sauce, or paired with creamy mashed potatoes and garlicky green beans for a comforting meal. You can even cut it into strips for homemade chicken nuggets that kids will love!

How to Store

This crispy crumbed chicken is perfect for making in bulk and storing for later. With just one sandwich loaf, you can create enough breadcrumbs to coat up to 2kg of chicken. To keep the coating crisp, wrap each piece individually in plastic wrap as soon as it’s breaded. It can be stored in the fridge for up to three days or frozen for up to three months. Always wrap each piece separately to prevent the breadcrumbs from going soggy. Once cooked, reheat in the air fryer to restore its crispy, golden coating.

Crispy Breaded Chicken FAQ’s