Whether you're baking or deep-frying breaded chicken, there is nothing more frustrating than a coating that won’t stay on. To keep the coating on your chicken, it is essential to start with the driest chicken pieces possible and follow a specific order for your coating layers. Setting up coating stations makes this task easier and helps to ensure a coating that stays on your chicken and locks in the juices.
Pat your chicken pieces dry with a piece of paper towel. Coatings adhere better to dry pieces of chicken. Set the dry pieces of chicken on a plate covered with additional paper towel until you are ready to apply the coating.
Set up your coating stations. Cover the first shallow plate with enough flour to coat each piece of chicken you plan to make. In a bowl, whisk one or more eggs with a teaspoon of water or oil, depending on the amount of chicken. The addition of water or oil helps the egg adhere to the chicken evenly. On a second plate, pour your breadcrumbs, panko or other coating. Add desired seasoning to your breadcrumbs and stir to combine.
Coat your chicken pieces. Using one hand, take the first piece of chicken and lightly dip it onto the flour, covering each side. Shake to remove any excess flour. With your other hand, dip the chicken piece into the egg mixture. Hang the piece of chicken over the bowl to allow any excess egg to drip off. Gently lay the chicken piece onto the plate with the breadcrumbs and push the chicken into the crumbs. With your first hand, lift up the chicken and repeat with the other side, ensuring the coating covers the entire piece of chicken evenly. Set the completed chicken on a plate or in a baking dish. Repeat with the remaining chicken pieces. Cook your chicken as directed.