There’s something deeply satisfying about biting into chicken that’s crispy on the outside and juicy on the inside. Whether you’re whipping up dinner, meal prepping, or impressing guests, crispy chicken made with breadcrumbs is always a win.
But getting that just right crunch? It’s an art, and we’re about to show you how.
What You’ll Need
Before you start, gather your ingredients. You’ll need:
Chicken (boneless thighs or breasts work best)
Bread crumbs (plain or seasoned)
Flour (for the base coat)
Eggs (for dipping)
Salt and pepper
Garlic powder (optional)
Paprika (optional for colour and mild heat)
Cooking oil (for frying or spraying if baking)
The Steps
1. Prep the chicken
Start by patting the chicken dry with paper towels. This helps the coating stick better and prevents sogginess.
If using chicken breasts, slice them evenly or pound to uniform thickness so they cook evenly.
2. Season your flour
In a shallow bowl, mix flour with salt, pepper, paprika, and garlic powder. This is the first step in layering flavour.
3. Beat your eggs
In a second bowl, crack 2–3 eggs and whisk them until smooth. This acts as the glue between the flour and bread crumbs.
4. Set up your bread crumbs
Pour bread crumbs into a third bowl. You can use plain crumbs and season them yourself, or go with Italian-style or panko bread crumbs for extra crunch.
5. Coat the chicken
The golden rule is: Flour → Egg → Bread crumbs.
Dip each piece of chicken in flour, then egg, then roll it thoroughly in the bread crumbs. Press the crumbs in firmly to get a thick, even coating.
6. Let it rest
Place the coated chicken on a tray and let it rest for 10–15 minutes before cooking. This helps the breading stick during frying or baking.
Cooking Methods: Fry or Bake?
To fry (for extra crisp):
Heat about 1 inch of oil in a pan on medium-high.
Fry each piece for 4–5 minutes per side, or until golden brown and cooked through.
Place on paper towels to drain excess oil.
To bake:
Preheat your oven to 200°C (400°F).
Place breaded chicken on a greased wire rack over a tray.
Lightly spray with oil and bake for 25–30 minutes, flipping halfway through.
Broil for the last 2–3 minutes for added crisp.
Tips for Making It Extra Crispy
Double dip: For a thicker crust, repeat the egg + crumbs step twice.
Don’t overcrowd the pan when frying. It drops the oil temperature.
Let it rest on a wire rack, not paper towels, to keep the crust dry and crunchy.
Serving Ideas
Pair your crispy chicken with:
Spaghetti or jollof rice
Mashed potatoes or yam fries
A crunchy coleslaw
Dipping sauces like tomato sauce, ketchup, hot sauce or any sauce of your choice.