Everyone loves crispy, golden crumbed chicken, whether it’s a classic schnitzel, crunchy chicken tenders, or homemade nuggets. But if you’ve ever ended up with soggy crumbs, patchy coating, or a mess in the pan, you’re not alone!
The good news? Crumbing chicken is easier than you think once you know the tricks.
Follow this step-by-step guide on how to crumb chicken for a perfect, crunchy coating every time.
Why Crumbing Chicken the Right Way Matters
If you’ve ever had crumbed chicken turn out greasy, uneven, or with the coating falling off, there’s usually a reason:
- Skipping the flour step – the crumb needs something to stick to.
- Not chilling the chicken – letting it rest before cooking helps the coating stick.
- Wrong oil temperature – if it’s too low, the crumbs absorb oil and go soggy.
- Using too much egg wash – excess liquid makes the crumbs slide off.
Luckily, all of these are easy to fix with the right technique.
What You Need to Crumb Chicken
Before you start, gather your ingredients and tools:
Ingredients:
✔ Chicken: Breast, thigh, tenderloins, or wings; whatever you prefer.
✔ Flour: Plain flour (all-purpose) helps the coating stick.
✔ Eggs: Acts as the glue between the flour and breadcrumbs.
✔ Breadcrumbs: Choose from panko, fresh, or classic dried breadcrumbs.
✔ Seasoning: Salt, pepper, garlic powder, paprika, whatever you like!
✔ Oil or Butter: For frying or baking.
Equipment:
✔ Shallow bowls: For flour, egg, and breadcrumbs.
✔ Tongs or forks: Keeps hands clean while coating.
✔ Baking sheet or plate: To rest the crumbed chicken before cooking.
Step-by-Step Guide to Crumbing Chicken
Step 1: Prepare the Chicken
- If using chicken breast, slice it evenly or butterfly it for schnitzels.
- Pound thicker pieces slightly to ensure even cooking.
- Pat the chicken dry with paper towels, excess moisture can stop the crumb from sticking.
Step 2: Set Up the Crumbing Station
The easiest way to stay organised is with a crumbing line-up:
- Bowl 1 – Flour: Lightly coats the chicken to help the egg stick.
- Bowl 2 – Egg Wash: Whisked eggs help the crumbs stick.
- Bowl 3 – Breadcrumbs: Panko, fresh, or dried for the final coating.
Step 3: Coat the Chicken Properly
Follow this three-step process for even coverage:
- Dredge the chicken in flour – shake off excess.
- Dip into egg wash – coat fully but let excess drip off.
- Press into breadcrumbs – coat evenly and press gently to help them stick.
✔ PRO TIP: For an extra crispy coating, double dip. Flour, egg, breadcrumbs, back into egg, and then breadcrumbs again!
Cooking Crumbed Chicken: Frying vs. Baking vs. Air Frying
Pan-Frying for a Golden Crunch
- Heat enough oil to cover the pan (vegetable, canola, or olive oil work best).
- Fry over medium heat – too high burns the crumbs, too low makes them soggy.
- Cook for 3-4 minutes per side until golden and cooked through.
- Drain on paper towels to remove excess oil.
✔ Best for: Chicken schnitzels, tenders, and cutlets.
Baking for a Healthier Option
- Preheat the oven to 200°C (400°F).
- Lightly grease a baking tray or use baking paper.
- Spray crumbed chicken lightly with oil to crisp up the crumbs.
- Bake for 15-20 minutes (flipping halfway) until golden.
✔ Best for: Healthier meals, oven-crisped chicken bites.
Air Frying for Speed & Crispiness
- Preheat the air fryer to 200°C (400°F).
- Lightly spray the basket and chicken with oil.
- Cook for 10-12 minutes, flipping halfway.
✔ Best for: Fast, crispy results without much oil.
Flavour Variations for Crumbed Chicken
Want to mix things up? Try these variations:
1. Parmesan Crumb
Mix grated parmesan into the breadcrumbs for extra flavour.
2. Herb & Garlic Crumb
Add dried oregano, basil, or garlic powder to the crumb mix.
3. Spicy Crumb
Mix in cayenne pepper, paprika, or chilli flakes for a kick.
4. Buttermilk Crumbed Chicken
Soak the chicken in buttermilk before crumbing for extra tenderness.
Common Mistakes to Avoid When Crumbing Chicken
✔ Not drying the chicken properly – moisture stops the crumb from sticking.
✔ Skipping the flour step – this is what makes the egg and crumbs stick.
✔ Rushing the process – let crumbed chicken rest for 5-10 minutes before cooking.
✔ Frying at the wrong temperature – use medium heat to avoid burning or greasiness.
Crumb It Right Every Time!
Crumbing chicken at home is easy when you follow the right steps. With simple techniques and the right ingredients, you’ll get crispy, golden, restaurant-quality crumbed chicken every time.
For high-quality Australian chicken to crumb at home, check out Gingin Grass Fed.
Need more tips? Get in touch with Gingin Beef for expert advice and the freshest ingredients for your next meal!
FAQs About Crumbing Chicken
Why does the crumb fall off when frying?
The coating might not be sticking properly because:
- The chicken was too wet before crumbing.
- Too much egg wash was used.
- The chicken wasn’t rested before frying.
What breadcrumbs make the crispiest crumbed chicken?
Panko breadcrumbs create a light, crispy texture, while regular breadcrumbs give a finer, more even coating.
Can I make crumbed chicken ahead of time?
Yes! You can crumb the chicken and store it in the fridge for up to 24 hours before cooking.
How do I store leftover crumbed chicken?
Fridge: Store in an airtight container for up to 3 days. Freezer: Freeze for up to 3 months in a sealed bag.
What’s the best way to reheat crumbed chicken?
For an Oven: 180°C (350°F) for 10 minutes. For an Air Fryer: 200°C (400°F) for 5-7 minutes.