How to Dredge and Bread Chicken

overhead shot of the chicken coated in the breadcrumbs.

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Dredging and breading chicken is an easy technique for golden crispy chicken! Season with your favorite spices for an versatile chicken dinner.


1 chicken breast, butterflied and sliced into two pieces
1/2 cup all purpose flour
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
1 egg
1 tablespoon half & half (or whole milk or light cream)
Breadcrumbs (add a generous amount to a plate, add more if needed)

For cooking
1 tablespoon butter
3 tablespoons olive oil


1. In a small bowl, whisk together the egg and half & half.

2. In a large bowl or platter, season the flour with the salt, pepper, and garlic powder. To another bowl or platter add a generous amount of breadcrumbs.

3. Coat the chicken in the seasoned flour, then the egg wash, and lastly the breadcrumbs.

4. To cook, in a large pan add the butter and olive oil over medium heat. Cook the chicken for about 5 minutes per side depending on it’s thickness, or until internal temperature is 165 degrees. Add whatever seasonings, spices, or sauces to complete the dish.


I don’t give an exact amount for the breadcrumbs since it really depends on the size of the chicken and I like to avoid excess waste. Just add a generous amount to the plate, and add more as needed for additional pieces of chicken.