Hand breaded chicken refers to chicken that is coated in breading by hand rather than by machine. This requires taking raw chicken pieces, dipping them in flour or batter, then breadcrumbs, and repeating until the chicken is thoroughly coated on all sides. Hand breading allows for precision and control over the breading process to ensure an even, consistent coating on the chicken.
Why Choose Hand Breaded Chicken
There are several advantages to choosing hand breaded chicken over machine breaded:
- More even coverage – By hand dipping and dredging each piece, you can ensure the breading gets into all the nooks and crannies rather than just coating one side.
- Thicker coating – Hand breading allows you to really pack on the breadcrumbs, resulting in a thicker, crunchier crust.
- Customizability – Hand breading gives you control over the process. You can double dredge, use different breadings, or experiment with flavors.
- Artisanal appeal – Hand breaded chicken has a homemade, artisanal quality that mass breaded chicken lacks.
The Hand Breading Process
Properly hand breading chicken is a multi-step process:
- Set up breading station – Line up bowls or pans for flour, egg wash, and breadcrumbs.
- Pat chicken dry – Make sure raw chicken pieces are patted dry so the breading adheres.
- Dredge in flour – Coat chicken thoroughly in flour, shaking off any excess.
- Dip in egg wash – Use beaten eggs to help the breading stick to the chicken.
- Coat in breadcrumbs – Pack on panko, Italian, or seasoned breadcrumbs.
- Repeat steps 3-5 until fully coated – Double or triple dredging ensures even coverage.
- Shake off excess – Gently shake chicken to remove any loose breading.
- Fry or bake – Deep fry for crunchy texture or bake for healthier option.
| Hand Breading Tips |
|---|
| Use one hand for wet ingredients, one for dry – Keeping separate hands prevents clumping. |
| Let chicken rest between coats – Gives the breading time to adhere before adding more. |
| Add seasonings – Season the flour and breadcrumbs to flavor the crust. |
Types of Hand Breaded Chicken
Many chicken dishes are made even better with homemade hand breaded chicken:
- Fried chicken – The quintessential hand breaded dish. Pieces are soaked, dredged, then fried until golden and crispy.
- Chicken tenders – Tenderloins are sliced lengthwise, breaded, and fried into finger food.
- Chicken parmesan – Breaded cutlets are fried, then topped with tomato sauce and melted cheese.
- Chicken cordon bleu – Breaded chicken is stuffed with ham and cheese and fried or baked.
- Popcorn chicken – Bite-sized breaded and fried pieces are served as an appetizer.
Healthier Options
To make hand breaded chicken healthier:
- Use whole wheat flour and panko breadcrumbs
- Skip the egg wash and use nonfat milk instead
- Bake instead of fry
- Use Greek yogurt or buttermilk in the batter
Purchasing Hand Breaded Chicken
You can buy hand breaded chicken from restaurants, delis, and grocery stores. Here is what to look for:
- Even, thorough breading – Should coat every inch, not just one side
- Crunchy, crispy texture – Breading shouldn’t seem soggy or soft
- Made in-house – Not mass-produced for better quality
- Fresh, not frozen – For maximum crunch and flavor
High-end grocery stores like Whole Foods often have hand breaded options in the hot bar or freezer section. You can also check your local butcher shop or neighborhood restaurants.
Conclusion
Hand breaded chicken requires more effort than the mass-produced kind, but provides a homemade taste and texture you can’t get any other way. The ability to control the breading process and customize flavors makes hand breaded chicken worth seeking out. Just remember to get the technique down—flour, egg wash, breadcrumbs—for the perfect crunchy crust.