Crispy crumbed chicken has been a family favourite for generations, evolving from the classic schnitzel of Europe into the golden chicken tenders we love today. It’s fried, baked, or air-fried with panko breadcrumbs for a healthier alternative to fast food. Crumble chicken has become a popular comfort food in Australia, often paired with local sides.
This quick and simple recipe is a staple in our home. The foolproof crumbing technique—egg, flour, and panko—delivers a golden, crunchy crust with just a light oil spray before baking. Whether it’s a busy weeknight or weekend treat, this juicy, flavoursome dish is always a reader’s favourite.
Why Crispy Crumbed Chicken is a Family Favourite
Crispy crumbed chicken is a versatile recipe that’s loved for its flavourful, juicy interior and crunchy coating. Whether making chicken parmesan, nuggets, or drumsticks, this golden dish is perfect for special occasions and everyday dinners.
For a healthier, economical option, bake instead of deep-frying. The marinating can be done overnight, and once crumbed, the chicken offers the perfect crust without the need for cutlery or waste.
Ingredients in Crispy Crumbed Chicken Drumsticks
- Chicken Drumsticks: Choose thawed chicken legs and pat dry to avoid soggy crumbs.
- Seasoning: A bold mix of chilli, cayenne, and black pepper for spiciness. Adjust for kid-friendly versions by reducing the heat.
- Egg & Flour: Acts as the glue for the breadcrumbs.
- Panko Breadcrumbs: For a crispy coating, use Japanese breadcrumbs. If needed, substitute regular breadcrumbs.
- Oil: A light oil spray helps achieve a golden, crispy finish when baking.
This list clearly and concisely highlights the key ingredients used to prepare the dish.
How to Make Homemade Breadcrumbs
Making your breadcrumbs is easy and worth the effort. Using stale bread with a mix of parsley and rosemary gives a flavour some result with a chunky, crispy texture perfect for crispy, crumbed chicken. Avoid using fresh bread as it will be too moist and cause the crumbs to become sticky rather than crisp.
Batch Prep: Make Homemade Breadcrumbs in Bulk
You can make a large batch of homemade breadcrumbs from a single sandwich loaf, which is enough for up to 2kg of chicken. Store the breadcrumbs in plastic wrap to prevent them from becoming soggy, and keep them in the freezer for up to 3 months. When ready, defrost and use it for your next batch of crispy chicken.
Simplicity is Key: The Secret to Perfect Crumbed Chicken
This recipe is all about simplicity. The seasoning is straightforward—add garlic, rosemary, and parsley with fresh, flavoursome notes, while an egg wash ensures the crumbs adhere. The result? Every bite has a flavour explosion, with a golden, crunchy exterior and juicy chicken inside.
Step-by-Step Guide: How to Make Crispy Crumbed Chicken
Making crispy crumbed drumsticks is a simple yet delicious process that results in a golden, crunchy exterior with a juicy interior. Whether preparing for a family dinner or entertaining guests, this easy recipe will be a hit. Here’s how to achieve the perfect crunchy texture and flavour:
- Prepare the Chicken: If the chicken drumsticks are frozen, begin by thawing them. Pat them dry with a paper towel to remove excess moisture, ensuring the breadcrumbs stick better and don’t get soggy during cooking.
- Season the Chicken: Mix your seasonings in a small bowl. Add chilli, cayenne pepper, and black pepper for some heat. You can adjust the spices based on your taste preferences, making it more kid-friendly by reducing the heat. Optionally, add garlic powder or mustard for extra depth of flavour.
- Crumbing Process:
- In a shallow dish, place flour to coat the chicken first.
- Dip the drumsticks into a beaten egg wash.
- Roll the chicken in panko breadcrumbs, pressing gently to ensure an even, thick coating. Panko has a lighter, crispier texture than regular breadcrumbs, which is why I prefer it for an extra crunch.
- Cook the Drumsticks:
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- Bake: Preheat the oven to 200°C (400°F). Place the coated drumsticks on a wire rack over a baking sheet and spray them lightly with oil to help them crisp up. Bake for 30–35 minutes, flipping halfway through, until golden and crispy.
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Images are for illustrative use; credits belong to original creators. - Shallow fry: If you prefer frying, heat a pan with olive or canola oil and fry the drumsticks until golden brown on all sides, about 10–12 minutes.
Best Side Dishes to Serve with Crispy Crumbed Chicken
When serving crispy crumbed chicken, side dishes like Teriyaki Chicken sushi or Chicken Mignons make a great pairing. For an easy, two-in-one meal, add vegetables and starch or pair it with a homemade Honey Mustard Dipping Sauce for extra flavour. You can also serve it alongside sauces like Sweet and Sour or Thousand Island for variety or even with Beef Kebabs for a more filling meal. Remember to use up leftover chicken by adding it to your favourite dishes, making them even more enjoyable!
FAQs:
What do I do if my bread is fresh?
If your bread is fresh and moist, it’s best to let it dry on the kitchen bench for a few hours or toast it in a toaster. You can also leave it to air dry or use baking trays in the oven for a quick fix.
Can I use dried herbs?
Yes, you can use dried herbs in place of fresh, but be mindful that dried herbs tend to have a more intense flavour and slightly different colour.
What do I do if I don’t have a processor?
If you don’t have a food processor, use a blender to make breadcrumbs. Be careful not to over-blend; you want a chunky texture for a particular result.
How do I store the remainder of the chicken?
To store leftover chicken, wrap it in plastic and place it in the freezer. When ready, defrost it and reheat it correctly to avoid making it soggy.
What oil should be used for frying?
For frying, I recommend using olive oil or a mix of grapeseed oil. When shallow frying, these oils offer great flavour and give the chicken a beautiful colour.
Can I air-fry or bake this?
For a healthier, crispier finish, you can air-fry or bake the chicken at 200°C (400°F) for 10-15 minutes using olive oil.
What is the trick to getting crispy chicken?
The trick to getting crispy chicken is in the crumbing process—ensure the crumbs are pressed well and use panko breadcrumbs for the ultimate crunch.
Crispy Crumbed Chicken
Equipment
- Shallow Dish: For coating the chicken with flour.
- Bowl: For beaten egg wash.
- Baking Tray or Sheet: For baking the chicken.
- Wire Rack: To allow air circulation while baking, ensuring even crispiness.
- Pan (for frying): If frying, used for shallow frying the drumsticks.
- Food Processor (optional): For making breadcrumbs (if using homemade bread).
Ingredients
- 2 - 4 lbs chicken breast 1 - 2kg
- 1.7 lbs white sandwich loaf 800g
- 4 eggs
- 4 garlic cloves crushed
- 1 cup white all purpose flour
- 1 tsp flakey sea salt
- 1 tsp freshly cracked black pepper
- 1 bunch fresh parsley
- 1 tbsp fresh rosemary
- olive oil
Instructions
- Prepare the Bread: If using fresh bread, lay it out on a baking tray to dry overnight. For breadcrumbs, tear the bread into pieces, blend with parsley and rosemary until chunky, and set aside.
- Prepare the Chicken: Slice the chicken breasts horizontally to halve them in thickness. Pound each piece between plastic wrap to about 2 cm thick for even cooking.
- Make the Egg Wash: Whisk eggs and garlic together in a shallow bowl. Allow the garlic to infuse into the eggs.
- Dredging Station: Set up three bowls: one with flour and salt, one with the egg wash, and one with the breadcrumbs. Coat each chicken piece in flour, dip into egg wash, then press into breadcrumbs, ensuring an even coat.
- Fry the Chicken: Heat 2-3 cm of olive oil in a frying pan over low-medium heat. Test the oil by inserting a wooden skewer (bubbles should form). Fry the chicken 2-3 minutes per side, until golden and crispy. Test one piece for accurate cooking time. Remove from heat just before fully done to avoid overcooking.
- Drain and Serve: Place cooked chicken on absorbent paper or a cooling rack to remove excess oil.
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