I think we can all agree that a deliciously, crunchy, golden-brown coating on chicken makes eating that chicken all the more exciting! These 12, easy, chicken-breading recipes cover the spectrum of breaded chicken recipes and also include a more traditional schnitzel recipe. So regardless of what chicken-breading recipe you want to try, you have options! Choose one, get out your breadcrumbs, and get ready for that satisfying crunch!

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1) Lemon Herb Breaded Chicken

golden lemon herb breaded chicken in a wide horizontal shot, plated with lemon wedges and a bright green salad, scattered with fresh parsley, natural light, shallow depth of field, landscape orientation

This spring on a plate is bound to brighten your day. What's more, its lemony, herby, and all the things you love about the spring season.

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Lemon Herb Breaded Chicken

Baked lemon and herb chicken is a fresh and light meal option.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Ingredients Method Notes

Ingredients

4 chicken breasts pounded thin
0.5 cup all-purpose flour
2 eggs beaten
1.5 cup breadcrumbs
1 lemon zested and juiced
2 tbsp fresh parsley chopped
1 tsp dried oregano
1 tsp salt
3 tbsp olive oil

Method

Whisk the lemon juice into the beaten eggs.
Mix the breadcrumbs with the lemon zest, parsley, oregano, and salt.
Dredge each chicken breast in flour, then the lemon egg, then the herb breadcrumbs.
Heat the olive oil in a skillet over medium and cook the chicken 4 to 5 minutes per side until golden and cooked through.
Drain on paper towels and serve with extra lemon wedges.

Notes

Pounding the breasts thin helps them cook evenly without drying out.

2) Parmesan Crusted Chicken Tenders

golden parmesan crusted chicken tenders in a wide horizontal shot, arranged on a plate with a ramekin of marinara and fresh basil, natural light, shallow depth of field, landscape orientation

Cheesy, crunchy tenders so good, they disappear from the plate before they cool down!

Parmesan Crusted Chicken Tenders

Crispy, savory, and deliciously irresistible parmesan-panko crusted chicken tenders.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Ingredients Method Notes

Ingredients

1.5 lb chicken tenders
0.5 cup all-purpose flour
2 eggs beaten
1 cup panko breadcrumbs
0.75 cup grated parmesan
1 tsp garlic powder
1 tsp salt
3 tbsp olive oil

Method

Mix the panko, parmesan, garlic powder, and salt together in a shallow dish.
Dredge each tender in flour, then egg, then press into the parmesan-panko mixture.
Heat the olive oil in a large skillet over medium heat.
Cook the tenders 3 to 4 minutes per side until golden and cooked through.
Drain on paper towels and serve with marinara for dipping.

Notes

Real grated parmesan crisps up better than the powdery shelf-stable kind.

3) Buttermilk Fried Chicken

crispy golden buttermilk fried chicken pieces in a wide horizontal shot, piled on a parchment-lined platter with biscuits and pickles, natural light, shallow depth of field, landscape orientation

The Sunday supper fried chicken that makes the entire house smell wonderful.

Buttermilk Fried Chicken

Traditional buttermilk soaked fried chicken featuring an exceptionally crispy and well-seasoned golden crust.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 servings

Ingredients Method Notes

Ingredients

8 chicken pieces drumsticks and thighs
2 cup buttermilk
2 cup all-purpose flour
1 tbsp paprika
1 tsp garlic powder
1 tsp cayenne
2 tsp salt
4 cup vegetable oil for frying

Method

Soak the chicken in the buttermilk for at least 1 hour, or overnight in the fridge.
Whisk the flour with paprika, garlic powder, cayenne, and salt in a large bowl.
Dredge each piece in the seasoned flour, pressing to coat well, and let rest 10 minutes.
Heat the oil to 350F and fry the chicken in batches 12 to 15 minutes, turning, until deep golden and cooked through (internal temp 165F).
Drain on a wire rack and season lightly with salt.

Notes

Let the dredged chicken rest before frying so the coating sets and stays put.

4) Honey Garlic Breaded Chicken

glossy honey garlic breaded chicken bites in a wide horizontal shot, served over white rice with sesame seeds and green onion in a shallow bowl, natural light, shallow depth of field, landscape orientation

It is pure magic when crispy chicken is combined with a sticky-sweet honey garlic glaze.

Honey Garlic Breaded Chicken

Breading makes the chicken bites crunchy. Honey garlic sauce makes the bites sticky, sweet, and savory. You'll love them!

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Ingredients Method Notes

Ingredients

1.5 lb chicken breast cut into chunks
0.5 cup all-purpose flour
2 eggs beaten
1.5 cup panko breadcrumbs
0.33 cup honey
3 garlic cloves minced
2 tbsp soy sauce
3 tbsp olive oil

Method

Dredge the chicken chunks in flour, then egg, then panko.
Heat the olive oil in a skillet and cook the chicken 8 to 10 minutes, turning, until golden and cooked through. Set aside.
In the same pan, simmer the honey, garlic, and soy sauce for 2 to 3 minutes until slightly thickened.
Add the crispy chicken back to the pan and toss to coat in the glaze.
Serve over rice and garnish with sesame seeds.

Notes

Toss the chicken in the sauce right before serving so it stays crispy.

5) Crispy Panko Chicken Cutlets

crispy golden chicken cutlets in a wide horizontal shot, fanned across a plate with a lemon wedge and arugula salad, natural light, shallow depth of field, landscape orientation

Thin and lightning-fast cutlets with a shatteringly crisp crust that panko is famous for!

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Crispy Panko Chicken Cutlets

Minutes to prepare and fry- these chicken cutlets are light and crispy thanks to the golden, airy panko crust.

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Prep Time 15

Cook Time 12

Total Time 27

Servings: 4 servings

Ingredients Method Notes

Ingredients

4 chicken cutlets thin-sliced
0.5 cup all-purpose flour
2 eggs beaten
2 cup panko breadcrumbs
1 tsp salt
0.5 tsp black pepper
4 tbsp vegetable oil

Method

Season the flour with salt and pepper.
Dredge each cutlet in flour, then egg, then press firmly into the panko.
Heat the oil in a large skillet over medium-high heat.
Fry the cutlets 2 to 3 minutes per side until golden and crisp.
Drain on a wire rack to keep them crispy.

Notes

A wire rack instead of paper towels keeps the underside from steaming and going soft.

6) Spicy Breaded Chicken Drumsticks

spicy reddish-golden breaded drumsticks in a wide horizontal shot, piled on a board with a cooling ranch dip and celery, natural light, shallow depth of field, landscape orientation

The crunchy coating on these drumsticks gives them a kick that heat seekers will love!

Spicy Breaded Chicken Drumsticks

Drumsticks cooked in the oven and covered with a spicy coating that gives a beautiful crunch.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 servings

Ingredients Method Notes

Ingredients

8 chicken drumsticks
0.5 cup all-purpose flour
2 eggs beaten
1.5 cup breadcrumbs
1 tbsp cayenne
1 tbsp smoked paprika
1 tsp garlic powder
1.5 tsp salt

Method

Preheat the oven to 400F and set a wire rack over a baking sheet.
Mix the breadcrumbs with cayenne, smoked paprika, garlic powder, and salt.
Dredge each drumstick in flour, then egg, then the spicy breadcrumbs.
Arrange on the rack and lightly mist with cooking spray.
Bake 35 to 40 minutes, turning once, until deeply golden and cooked through (internal temp 175F).

Notes

Dial the cayenne up or down depending on how much heat your family can handle.

7) Garlic Parmesan Chicken Wings

garlic parmesan breaded chicken wings in a wide horizontal shot, glistening and dusted with parmesan and parsley on a slate board, natural light, shallow depth of field, landscape orientation

Buttery garlic and parmesan on crispy, breaded wings is like having a party in your mouth.

Garlic Parmesan Chicken Wings

Tossed in a savory and crowd-pleasing garlic-parmesan butter, these wings have a crunchy and breaded exterior.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 servings

Ingredients Method Notes

Ingredients

2 lb chicken wings split
0.5 cup all-purpose flour
2 eggs beaten
1.5 cup breadcrumbs
4 tbsp melted butter
4 garlic cloves minced
0.5 cup grated parmesan
1 tsp salt

Method

Preheat the oven to 425F and line a baking sheet with a wire rack.
Dredge each wing in flour, then egg, then the salted breadcrumbs.
Arrange on the rack and bake 35 to 40 minutes, turning halfway, until crispy.
Stir the melted butter and garlic together, then toss the hot wings in the garlic butter.
Sprinkle with parmesan and toss again before serving.

Notes

Add the parmesan while the wings are still hot so it clings to the buttery coating.

8) Pecan Crusted Chicken Breasts

pecan crusted chicken breasts in a wide horizontal shot, sliced to show the juicy center, plated with roasted sweet potatoes and green beans, natural light, shallow depth of field, landscape orientation

A nutty, buttery crust elevates a plain chicken breast to something really special.

Pecan Crusted Chicken Breasts

Crunchy and sweet pecan crusted chicken breast.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Ingredients Method Notes

Ingredients

4 chicken breasts
0.5 cup all-purpose flour
2 eggs beaten
1 cup pecans finely chopped
0.5 cup panko breadcrumbs
1 tbsp Dijon mustard
1 tsp salt
3 tbsp olive oil

Method

Whisk the Dijon mustard into the beaten eggs.
Combine the chopped pecans, panko, and salt in a shallow dish.
Dredge each breast in flour, then the mustard egg, then press into the pecan mixture.
Heat the olive oil in an oven-safe skillet and sear the chicken 2 to 3 minutes per side.
Transfer the skillet to a 375F oven and bake 12 to 15 minutes until cooked through.

Notes

Watch the crust closely while searing since pecans toast and can scorch quickly.

9) Herbed Breaded Chicken Thighs

herb-crusted golden chicken thighs in a wide horizontal shot, plated with roasted potatoes and a sprig of rosemary, natural light, shallow depth of field, landscape orientation

We treat dark meat with the respect it deserves, so get ready for thighs encased in a crispy, herby jacket.

Herbed Breaded Chicken Thighs

Boneless chicken thighs are coated in breadcrumbs mixed with herbs! They are crispy on the outside, and juicy on the inside!

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Ingredients Method Notes

Ingredients

6 boneless skinless chicken thighs
0.5 cup all-purpose flour
2 eggs beaten
1.5 cup breadcrumbs
1 tbsp dried thyme
1 tbsp dried rosemary crushed
1 tsp garlic powder
1 tsp salt
3 tbsp olive oil

Method

Mix the breadcrumbs with thyme, rosemary, garlic powder, and salt.
Dredge each thigh in flour, then egg, then the herbed breadcrumbs.
Heat the olive oil in an oven-safe skillet and brown the thighs 2 to 3 minutes per side.
Transfer the skillet to a 400F oven and bake 15 to 18 minutes until cooked through.
Rest a few minutes before serving.

Notes

Crush the dried rosemary between your fingers so you don't get sharp, woody bits.

10) Coconut Breaded Chicken Strips

golden coconut-crusted chicken strips in a wide horizontal shot, arranged on a plate with a dish of sweet chili sauce and lime wedges, natural light, shallow depth of field, landscape orientation

A slight tropical element that goes perfectly with a sweet dipping sauce.

Coconut Breaded Chicken Strips

Our chicken strips are crispy and have a toasty coconut-panko coating with a touch of sweetness!

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Ingredients Method Notes

Ingredients

1.5 lb chicken breast cut into strips
0.5 cup all-purpose flour
2 eggs beaten
1 cup shredded coconut
1 cup panko breadcrumbs
1 tsp salt
3 tbsp coconut oil

Method

Combine the shredded coconut, panko, and salt in a shallow dish.
Dredge each strip in flour, then egg, then press into the coconut mixture.
Heat the coconut oil in a skillet over medium heat.
Cook the strips 3 to 4 minutes per side until golden and cooked through, watching so the coconut doesn't burn.
Serve with a sweet chili or honey mustard dip.

Notes

Medium heat is key here; coconut browns fast and can go bitter if the pan is too hot.

11) Classic Breaded Chicken Schnitzel

a large golden crispy chicken schnitzel in a wide horizontal shot, plated with lemon wedges and a side of potato salad, natural light, shallow depth of field, landscape orientation

When you pound something until it is super thin, and then fry it to a nice golden brown, you have created a meal that is always a source of comfort, and never goes out of style.

Classic Breaded Chicken Schnitzel

Schnitzel is made from chicken breast that has been pounded down and fried until it has a nice crunchy golden coating.

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Prep Time 20

Cook Time 12

Total Time 32

Servings: 4 servings

Ingredients Method Notes

Ingredients

4 chicken breasts pounded very thin
0.5 cup all-purpose flour
2 eggs beaten
2 cup fine breadcrumbs
1 tsp salt
0.5 tsp black pepper
0.5 cup vegetable oil
1 lemon cut into wedges

Method

Pound the chicken breasts between plastic wrap until very thin and even.
Season the flour with salt and pepper, then dredge each cutlet in flour, egg, and breadcrumbs.
Heat the oil in a large skillet over medium-high until shimmering.
Fry each schnitzel 2 to 3 minutes per side until golden brown, gently swirling the pan so the oil washes over the top.
Drain on a wire rack and serve with lemon wedges.

Notes

Swirling the hot oil over the top while frying gives schnitzel its signature crinkly, puffed crust.

12) Buffalo Breaded Chicken Bites

saucy red buffalo breaded chicken bites in a wide horizontal shot, piled on a plate with celery sticks and a ramekin of blue cheese dressing, natural light, shallow depth of field, landscape orientation

Little crispy bites with tangy buffalo sauce. Perfect for game day, or really any day!

Buffalo Breaded Chicken Bites

Bite-sized breaded chicken pieces coated in zesty buffalo saucse for a spicy, crowd-pleasing snack.

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Prep Time 15

Cook Time 18

Total Time 33

Servings: 4 servings

Ingredients Method Notes

Ingredients

1.5 lb chicken breast cut into bite-sized pieces
0.5 cup all-purpose flour
2 eggs beaten
1.5 cup panko breadcrumbs
0.5 cup buffalo hot sauce
2 tbsp melted butter
1 tsp salt
3 tbsp vegetable oil

Method

Dredge the chicken pieces in salted flour, then egg, then panko.
Heat the oil in a skillet and cook the bites 8 to 10 minutes, turning, until golden and cooked through.
Stir the buffalo sauce and melted butter together in a large bowl.
Add the crispy chicken bites and toss to coat evenly.
Serve right away with celery and ranch or blue cheese dressing.