There are other ways to do this … but I toast it, cut it into cubes, and put them in a slow oven (200˚F) until they’re hard as croutons. Store-bought breadcrumbs are OK, but if you have any bread on-hand, especially if its good bread that’s past its prime, you can process it into crumbs. This helps ensure that the dredge will adhere. Since I’m suggesting dredging without breading, I like to use a crumb-flour blend, rather than straight-up crumbs. Some common examples: basil, oregano, rosemary, tarragon, thyme. You want to see them very generously speckled throughout the flour. It’s a matter of taste and experimentation. You can use many dried herbs, spices, or blends. How to make a more sophisticated dredge mix: You probably have something chicken-friendly on hand. It could also be as sophisticated as imagination allows. It could be simple: a few heaping soup spoons of white or wheat flour. This keeps the chicken higher up in the flavor profile, and provides a nice, light, delicious alternative to full-on breading. You’ll get many of the same benefits as out-and-out breading: lovely brown color, crunchy texture, added flavor … but you’ll get them all lightly. Although there’s nothing wrong with full-on breading, it’s a Wednesday night … you’re exhausted … lets keep things simple: go right from the dredge to the frying pan, using nothing but the chicken’s moisture stick the crumbs. However, I’m going to suggest skipping the egg wash (or whatever other liquid you might add to get the breading to adhere). You may recognize “dredge” as the way you typically begin the process of breading. You can do this on a weekday with no forethought, and you’ll be delighted with the result. I want to share with you a fast, easy, and beautifully delicious way to make pan fried chicken breasts. Unfortunately, eating them can also sometimes seem compulsory. Anyone who cooks at home almost certainly makes chicken breasts.
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