How to Dredge and Bread Chicken

overhead shot of the chicken coated in the breadcrumbs.

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.

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