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Should you flour chicken cutlets before breading?

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Should You Flour Chicken Cutlets Before Breading?

If you want to make crispy chicken cutlets, you may have wondered whether you should flour them before breading them. Some recipes call for this extra step, while others skip it. But does it really matter? In this post, we will explore the reasons for and against flouring chicken cutlets before breading them, and give you tips to achieve the best results.

Why You Should Flour Chicken Cutlets Before Breading

The main reason to flour chicken cutlets before breading them is to create a dry surface that allows the egg wash to stick better, and therefore, help the breadcrumbs adhere evenly. Flouring also helps absorb any excess moisture from the chicken, which can make the breading soggy or fall off during cooking.

Flouring can also add a subtle layer of flavor and texture to the chicken, especially if you season it with salt, pepper, and other spices before dusting it with flour. Some recipes even call for using a mixture of flour and cornmeal or flour and semolina, which can add crunch and color to the crust.

Another benefit of flouring chicken cutlets is that it can reduce the risk of the meat sticking to the frying pan or baking sheet, which can cause it to tear or lose some of its coating. The flour acts as a buffer between the meat and the surface, forming a thin layer that helps the chicken move around without getting stuck.

Why You Shouldn’t Flour Chicken Cutlets Before Breading

Despite the benefits of flouring chicken cutlets before breading them, there are also reasons why you may want to skip this step. One of them is that flouring can add an extra layer of carbs and calories to the chicken, which may not be necessary if you are watching your diet or trying to keep the chicken light and healthy.

Furthermore, flouring can create more work and mess, as you have to dip the chicken in flour first and shake off the excess, which can scatter flour particles all over your counter or stove. If you are short on time, or want to simplify the breading process, omitting the flour step can save you some hassle.

Finally, some people find that flouring chicken cutlets before breading them can make the crust too thick or heavy, especially if you are using panko breadcrumbs or other types that are already crunchy. Flour can make the crust denser and harder to bite through, which may not be to everyone’s liking.

How to Flour Chicken Cutlets Before Breading

If you decide to flour your chicken cutlets before breading them, here are some tips to help you do it effectively:

  • Use all-purpose flour, or a blend of flour and other dry ingredients such as cornmeal or semolina
  • Season the flour with some salt, black pepper, paprika, garlic powder, or other spices if desired
  • Dredge the chicken cutlets in the flour, shaking off the excess by tapping them gently or brushing them off with a pastry brush
  • Let the chicken rest for a few minutes before dipping them in the egg wash and breadcrumbs, to allow the flour to absorb any moisture from the surface
  • Press the breadcrumbs gently onto the chicken to ensure they stick, and refrigerate the chicken for 15-30 minutes before cooking to help the crust set and firm up


So, should you flour chicken cutlets before breading them? The answer depends on your preference, time, and nutritional goals. Flouring can help create a crispy and moist crust that adheres well to the chicken, as well as prevent sticking and add flavor. However, flouring may also add carbs and calories, create more work and mess, or make the crust too thick and heavy. Ultimately, try both ways and see which one you like best, or follow the recipe instructions if specified. With these tips, you can achieve delicious and crispy chicken cutlets every time.


How do you make breading stick to chicken cutlets?

If you have ever tried to bread chicken cutlets but ended up with most of the breading falling off, you know how frustrating it can be. Fortunately, there are some simple tips and tricks that can help you get the perfect breaded chicken without worrying about the breading falling off.

Firstly, it is essential to ensure that your chicken cutlets are dry before breading. Any excess moisture can cause the breading to slip off or get soggy. You can pat the chicken cutlets dry with a paper towel or let them sit in the fridge for a few hours to air dry.

Next, it’s important to remember the three-step breading process of flour, egg, and breadcrumbs in that order. Start by dredging the chicken in flour, shaking off any excess. Then dip the chicken into beaten eggs, making sure it’s fully coated. Lastly, coat the chicken in breadcrumbs, pressing them onto the surface to ensure they stick.

One tip to keep in mind is to use one hand for the dry ingredients and the other for the wet ingredients. This will ensure that the breadcrumbs do not clump together and will make sure the breading sticks to the chicken evenly.

After breading the chicken, it’s essential to let it chill in the fridge for at least 30 minutes. This will help the breading stick to the chicken and prevent it from falling off during cooking.

Lastly, it’s important to exercise patience while cooking breaded chicken. Don’t rush the cooking process by flipping the chicken too soon. Let it cook until the breading has formed a golden brown and crispy crust, and only then flip it over.

With a few simple tips and tricks, you can achieve perfect breaded chicken cutlets every time. Remember to dry off your chicken, go in the right order, use one hand for dry ingredients, chill before cooking, and exercise patience.

When breading chicken do you dip in egg or flour first?

When it comes to breading chicken, it is important to have the right technique in order to ensure a crispy and flavorful outcome. The correct order for dredging chicken or any breaded food is a three-step process: flour, egg, and then breadcrumbs. This process is essential for both taste and texture.

Starting with the flour in the first step, it helps to create a foundation for the breading to adhere to the chicken. The flour absorbs any excess moisture, as well as the seasonings that have been mixed with it. The seasoned flour mixture is then used to coat the chicken evenly.

The second step is dipping the chicken in the egg mixture. The egg creates a binding agent that helps the breading stick to the chicken. Additionally, the egg helps to create a barrier between the breading and the chicken, which prevents the breading from becoming too moist and not sticking properly. The egg also adds an extra layer of flavor to the chicken.

The final step is adding the seasoned breadcrumbs to the chicken. This provides an outer coating that creates a crispy texture when cooked. The breadcrumbs also add an additional layer of flavor, particularly if they are seasoned with herbs and spices.

One important thing to note is that each step of the process should be seasoned with salt and pepper. This ensures the chicken has a balanced flavor throughout each bite and prevents any bland tasting areas.

When breading chicken, the correct order is to first dip the chicken in the flour mixture, followed by the egg mixture, and finally the seasoned breadcrumbs. This three-step process is essential for creating a crispy and flavorful coating on the chicken.

Why won’t my bread crumbs stick to my chicken?

If you’re having trouble getting the bread crumbs to stick to your chicken, there are a few possible reasons why this might be occurring. One common reason is that the chicken may be too wet or moist, which can cause the bread crumbs to slide off during cooking. To fix this issue, you will need to ensure that the chicken is dry before coating it.

To begin, start by patting the chicken dry with a paper towel. If the chicken is particularly wet, you can also lightly dust it in flour before dipping it in the egg wash to help absorb any excess moisture. When coating the chicken with bread crumbs, make sure to press the crumbs onto the chicken firmly and evenly to help them stay in place.

Another reason why bread crumbs might not stick to chicken is because of the type of flour that you use. If you use a flour that’s too coarse or grainy, the bread crumbs may not adhere properly. In this case, try using a finer flour, such as all-purpose flour or rice flour, which will create a smoother surface for the bread crumbs to stick to.

It’s also important to remember that when frying, moisture is not your friend. This means that if there is too much moisture in your breading mixture or on the chicken, the steam created during frying can cause the breading to flake off. To prevent this, dust the chicken in flour and shake off any excess. The flour should be enough to create a moisture barrier around the cutlet, which prevents steam from forming and causing the breading to fall off.

To ensure your bread crumbs stick to your chicken, you need to create a dry surface for the bread crumbs to adhere to, use a fine flour, and create a moisture barrier around the chicken while frying to prevent steam and flaking. With these tips, you should be able to create perfectly coated and crispy chicken every time!