The Perfectly Crunchy Breaded Chicken

I love chicken. I eat lots of chicken. I never get tired of it. Why? Because there are so many different ways to cook it! My rules are are as follows:

  • Go bone in whenever possible
  • Never overcook it (that’s a recipe for a rubbery mess)
  • Grilled skinless chicken breast is the most boring thing ever.

Two months ago I bought a big pack of frozen organic skinless chicken breasts at Cosco in a fit of supposed brilliance. At the time it was smart. For the first few weeks it was great. If I didn’t feel like grocery shopping all I had to do was defrost, cook, and eat. But now it’s just tiresome. When the freeze was mistakenly left open overnight I was relieved that I had a reason to throw out the remaining meat products.

And then…one week ago…the unbelievable happened…I started craving chicken breast.

Below is the result. The most tender, crispy, crunchy, yummy breaded chicken ever.

The Perfectly Crunchy Breaded Chicken (serves 4)

  1. Set out 3 shallow bowls. Put 1/2 cup flour + salt+ pepper + any other spices you like in one bowl, panko breadcrumbs in another, and 2 whisked eggs in another (seasoned) – If you haven’t gotten the memo every bowl should have salt and pepper in it. Season every step of the way!
  2. Break out 3 chicken breasts and slice in half width-wise so you have 6 thin and wide pieces. Put 1 piece between plastic wrap and pound with the flat side of a meat tenderizer or the bottom of a heavy pan until it is thin. Repeat with the remaining chicken.
  3.  Heat a few tablespoons of olive oil in a caste iron pan. 
  4. While the oil is heating up dip a piece of meat the flour, then the egg, and finally the bread crumbs. Then go straight into the oil! Do not dip any chicken until there is space in the pan or else the bread crumbs might get soggy 😦
  5. Turn the chicken after 2-3 minutes, it should be golden brown and delicious. Cook on the other side for 2-3 minutes and then transfer to paper towels to absorb excess oil.

Breakfast Casserole

Breakfast Casserole Photo Credit: Pippa Biddle

Breakfast Casserole Photo Credit: Pippa Biddle

The word casserole is scary to me in general but after watching my mom fill a dish with bread, eggs, cheese, ham, and more I was sold. It’s all of the good things in a ham, egg, and cheese sandwich in an even chessier format! While casseroles tend to be reminiscent of goop this one is delicious and is perfect when you are feeding a crowd because you can assemble it the night before and then finish it in the oven when the hoards arrive.

This recipe was shared with me by my Aunt Ariel who is a pretty darn awesome cook!

Breakfast Casserole (serves 10)

1/2 loaf of day old French bread, torn to pieces

3 tbsp butter, melted

1/4 pound ham chopped into ~1″ pieces

1/2 pound shredded Swiss cheese

1/4 pound shredded Monterey Jack cheese

8 eggs

1 1/2 cups milk

1/3 cup dry white wine (optional)

2 scallions, thinly sliced

3/4 tbsp dijon mustard

3/4 cups sour cream

1/3 cup Parmesan Cheese

Pepper to taste

  1. Grease a 13″x9″x2″ casserole dish. Spread bread pieces in pan and drizzle with butter. Sprinkle on ham, swiss, and monterey jack cheeses.
  2. Beat eggs, milk, wine, scallions, mustard, and pepper until foamy. Pour over casserole and refrigerate overnight.
  3. Remove from refigerator 30 minutes before baking. Preheat oven to 325F, cover and bake for 1 hour.
  4. Remove from oven, spread with sour cream and sprinkle on parmesan cheese. Bake uncovered for an additional 10 minutes or until lightly browned.
Breakfast Casserole (mini) Photo Credit: Pippa Biddle

Breakfast Casserole (mini)
Photo Credit: Pippa Biddle